Beef Stock
A deep, rich beef stock built on roasted meat and slow extraction
Every recipe here is written in CKL — a language with a compiler that rejects “until golden”, wants a number for every quantity, and will not let poultry off the heat below 74 °C.
“Cook the chicken until done.”
servings 2
ingredient "chicken breast" 300g
pan "stainless steel pan" 26cm
heat pan to 180C
apply "chicken breast" to pan
wait 6min
until internal_temp >= 63C
rest 3minservings 2
ingredient "chicken breast" 300g
pan "stainless steel pan" 26cm
heat pan to 180C
apply "chicken breast" to pan
wait 6min
until internal_temp >= 74C
rest 3minNo problems found — this recipe would build.
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