PRECISION_COOKING

Where Precision Meets Culinary Craft

Most recipes give vague instructions and hope for the best. Here, we measure, test, and understand why things work—so you can replicate real results in your kitchen.

LIVE_PARAMETERS OPTIMAL
flour_w_value 280W
hydration_rate 68%
cold_ferment 72hrs
oven_temp 380°C
01

Documentation

BREAD_CRAFT
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Bread

Why your bread actually rises (or doesn't). W values instead of 'strong flour.' Fermentation timing instead of 'let it proof.' No more failed loaves.

TECHNIQUES
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Italian

Real Italian techniques that actually work. What pasta and pizza require, not simplified shortcuts that skip what matters.

REAL_TESTING
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Testing

Real testing with professional equipment. Espresso ratios, burger experiments, tiramisu tests. Honest results you can replicate.

Kaido Järvemets - The Precision Chef
AUTHOR_PROFILE

Kaido Järvemets

By day, I work with Azure infrastructure—measuring, optimizing, and understanding complex systems. That same precision mindset carries into my kitchen.

When recipes say "use bread flour," I dig into W values. When they say "proof until doubled," I test fermentation timings at different temperatures. When they give vague instructions, I find the real measurements that matter.

Professional equipment, honest testing, real results you can replicate. From sourdough to pasta, espresso to tiramisu—understanding that makes you better.

03

The Method

01

Measure Everything

Grams, not cups. Temperatures, not guesses. W values, not "strong flour." Real precision starts with real measurements.

02

Test Honestly

Professional equipment, controlled variables, documented results. No cherry-picking successes—you see what actually works.

03

Understand Why

Following recipes isn't cooking. Understanding why they work is. Knowledge that transfers to everything you make.