# ChefLab — Precision kitchen toolkit

> Precision kitchen toolkit (iPhone/iPad app by Romano Finetti.)

- Source: https://appshunter.io/ios/app/cheflab/id6809888143 (this page in markdown: same URL + `.md`)
- Developer: [Romano Finetti](https://appshunter.io/developer/6794326339)
- Category: Food & Drink, Lifestyle
- Price: $6.99 with in-app purchases
- Age rating: 4+
- Requires: iOS 17.0 · 3 MB
- Languages: American English, Dutch
- Released: 2026-09-16
- Data updated: 2026-10-07
- User reviews in markdown: https://appshunter.io/ios/app/cheflab/id6809888143/reviews.md

## What is ChefLab?

ChefLab is a pocket atelier for people who weigh salt in grams.

Six benches. You set the piece, the lab does the math. One coaching line, then the numbers. Kitchen guidance, not a health department.

CURE LAB
Dry cure, equilibrium brine, or a wet-gradient pull from the actual meat weight. Injection pickle and dry sausage too. Salt, nitrite, and the percentages that keep a coppa from becoming a story. EU nitrite salt (0.4–0.6%) or Prague #1/#2.

THERMAL LAB
Sous-vide and pasteurization holds from published charts: thickness in millimetres, core temperature, then the hold. Start from the fridge or a home freezer (−18 °C). Hardware-agnostic.

EGG LAB
A physics timer, not a 7-minute superstition. Weight, starting temperature, and kitchen height, then a countdown to the second. Live Activity so the phone can sit on the far side of the board.

FROZEN LAB
Gelato, ice cream, and sorbet. PAC and POD from the batch you weigh, then sucrose, dextrose, milk, and cream. Kitchen mix math, not a vitrine spec sheet.

FERMENT LAB
Sauerkraut salt on the cabbage, pickle salt in the brine, and a meat hold toward pH 5.3. Dextrose for the flora. Nitrite and drying salt stay in Cure Lab. Two clocks for salami: ferment, then dry. After kraut or pickle is ready, a fridge sentence: salt keeping the jar, not a use-by stamp.

TEXTURE LAB
Hydrocolloids without the dinner-party mystique: gelatin bloom, agar hysteresis, pectin windows, alginate, gellan, kappa, iota, locust bean, methylcellulose, xanthan. Grams of gel, not vibes of gel. Texture Lab Unlock is a one-time purchase. It also lifts the three-note notebook cap.

ON THE DEVICE
Calculations and batch notes stay on your phone. No account. No cloud. Metric first. Dutch and English.

Educational, not HACCP. Calibrate the thermometer you actually own.

## Pricing and in-app purchases

Base price: $6.99.

**One-time purchases**

| Purchase | Price | Type |
| --- | --- | --- |
| Texture Lab Unlock | $6.99 | one-time |



## Version history (last 5 releases)

### 1.6 — 2026-10-02

Thermal Lab can start from a home freezer. Cure Lab adds a wet-gradient pull beside dry and equilibrium brine. Ferment names fridge life after kraut or pickle is ready.

### 1.5 — 2026-09-21

The flask is glass now. Lab marks bounce when you switch benches. Same six labs, same math.

### 1.3 — 2026-09-20

Two new benches. Frozen Lab: gelato, ice cream, and sorbet mix math. PAC and POD from the batch, then the grams. Ferment Lab: kraut salt on the cabbage, pickle salt in the brine, and a meat hold toward pH 5.3. Nitrite still lives in Cure Lab. Guidance, not HACCP.

### 1.2 — 2026-09-19

Thermal Lab now opens on a kitchen doneness: 54 °C beef, 60 °C poultry, 47 °C fish. Pull fish down to 40 °C for salmon or tuna; extra-rare beef to 45.

### 1.1 — 2026-09-17

Cure Lab now injects: pickle from pickup, rest from thickness. Texture Lab adds gellan (low- and high-acyl), kappa, iota, and locust bean — set and melt in kitchen order.

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## More apps by Romano Finetti

- [CrateSync](https://appshunter.io/ios/app/cratesync/id6794326337)

All apps by Romano Finetti: https://appshunter.io/developer/6794326339

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*Data collected daily from the US App Store and indexed by [AppsHunter](https://appshunter.io/). User reviews are verbatim App Store reviews. Ratings, prices and chart positions refresh continuously; this snapshot is from 2026-10-07.*