I should make some of these for savory cooking. I'm a classically trained chef, (though glad I no longer work in food service,) designer, artist, long-time developer, and have a useful balance between the technical and aesthetic perspectives on cooking.
While I'd normally call a document like this a deep-dive into a "technique" or, maybe a collection of techniques, calling it a framework might be a useful mental model for the dev crowd. Recipes lie-- without knowing the underlying reasons that certain techniques work the way they do, you'll never really know what you're going for and why. This stuff is not difficult to explain, but recipes aren't the appropriate places to explain it. Most people are really surprised to see how few recipes there are in many professional cooking text books. They're similar to books about programming languages while cookbooks are essentially collections of standalone tutorials that don't explain much theory.
Is there any particular deep dive you'd enjoy reading about? Meat cookery really trips people up. As does seasoning. Sauces too.
While I'd normally call a document like this a deep-dive into a "technique" or, maybe a collection of techniques, calling it a framework might be a useful mental model for the dev crowd. Recipes lie-- without knowing the underlying reasons that certain techniques work the way they do, you'll never really know what you're going for and why. This stuff is not difficult to explain, but recipes aren't the appropriate places to explain it. Most people are really surprised to see how few recipes there are in many professional cooking text books. They're similar to books about programming languages while cookbooks are essentially collections of standalone tutorials that don't explain much theory.
Is there any particular deep dive you'd enjoy reading about? Meat cookery really trips people up. As does seasoning. Sauces too.