Read · observe · return
Field notes on high-protein home cooking from many kitchens: dal, paneer, tofu, beans, eggs and chicken, plus breakfasts, lunch boxes, snacks and general meal plans.
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9 published notes
Field note 09
Compare a spinach quiche with a vegetable frittata through their eggs, dairy, pastry and portions. Follow the cooking methods and see what a fair protein and calorie comparison must account for.
Field note 08
A measured paneer bhurji with peas and capsicum, including the vegetable cooking order, a brief paneer finish and separate corrections for a wet base or a dry scramble.
Field note 07
Choose between strained and regular yogurt, compare equal weights, and account for fruit, nuts and oatmeal when estimating breakfast calories.
Field note 06
Make a measured fava bean breakfast with lemon, a separate tahini sauce, bread and optional eggs. Compare canned and dried bean methods, and learn how to adjust the texture for a bowl or flatbread.
Field note 05
A practical guide to allocating chicken biryani across plates, accounting for bones, rice, sauce and garnishes, with a worksheet method for recipe nutrient estimates.
Field note 04
Separate yogurt whey from water carried by poached eggs, choose a thick yogurt base, and follow a clear assembly sequence for garlic yogurt, eggs and pepper butter or oil.
Field note 03
Compare oven and skillet recipes for tofu rice bowls, including oil added at each stage, texture cues and cooking work. Use matching rice and vegetables to compare the methods and read ingredient nutrition figures accurately.
Field note 02
Compare breakfast preparations using the same bread, with sourced ingredient descriptions. See how bean sauces, butter and different egg methods change what goes on the plate.
Field note 01
Choose between finely chopped tofu, browned cubes and a silken tofu substitution. Compare oat textures, pressing methods and vegetable cooking sequences using published recipes.