Flowchart Kitchen - Center for Computer Research in Music ...regosen/cookbook/Flowchart_Kitchen.pdf · Flowchart Kitchen Rego and Sinem Sen Flowchart Kitchen ... Pizza 25 Pasta 27

Flowchart Kitchen

Rego and Sinem Sen

Flowchart Kitchen

Rego and Sinem Sen

A NOTE TO THE READER:

In the future we’ll have new recipes, printed editions, a website,and an app.

To stay informed of upcoming announcements, please visit orsubscribe to the following: Facebook: https://www.facebook.com/FlowchartKitchen Twitter: http://twitter.com/FlochartKitchen <-- (no ‘w’) Website: http://www.FlowchartKitchen.com

ABOUT THE PDF VERSION:

This version will let you click on the following:

Table of Contents: - Each entry is linked to its corresponding page.

This page: - The above URLs are linked.

Each recipe: - The mini tool icons will take you to the corresponding Tools page. - Expanded cutting and cooking methods are linked to their pages.

Index: - Recipes and page numbers are linked to their pages.

Copyright © 2013 Regaip Sen and Sinem Sen.

Free for reproduction and distribution for educational purposes only.

Otherwise, no part of the contents of this e-book may be reproduced without written permission of the authors. Please visit our website on the next page to contact the authors or acquire the latest version of this book.

We would like to thank:

- Veena Singla for teaching Rego the fundamentals - Aaron Madfes for coining the title - Grace Nguyen, Gregor Hanuschak, and Teresa Zhang for their helpful suggestions - Kristen Sindlinger for her marketing expertise - Jon Dishotsky for introductions - Trip Adler and the Scribd team for all their support - Our family and friends for contributing their recipes - Our parents Hulya and Sabri for everything

Version 1.2

https://www.facebook.com/FlowchartKitchen

http://twitter.com/FlochartKitchen

http://www.FlowchartKitchen.com

https://www.facebook.com/FlowchartKitchen

http://twitter.com/FlochartKitchen

LAYOUT OF RECIPES

While typical recipes start with a list of ingredients and their quantities, the actual instructions are laid out like a word problem. While this workswell for some people, many others find a visual approach to be more helpful.

Advantages of a visual approach:- no repetition of ingredients- needed tools are immediately known (and not implied)- you can visually tell how to split the labor

Assembly instructions already take advantage of this with diagrams,but that hasn't been the case with cookbooks.

Below and to the right are two presentations of the same salsa recipe.

Ingredients:

1/2 pound tomatoes1 clove garlic1 serrano chile1/2 tsp salt2 tbsp water10 twigs cilantro, de-stemmed

Instructions:

First, coarsely chop the tomatoes and transfer to a bowl. Next, combine the garlic, chile, salt, water and cilantro in a blender. Puree for about 30 seconds and then pour into the bowl. Mix and serve. Serves 4.

Thread A*

Thread B*

This meansyou’ll need a

cutting board

Figure 1: Salsa recipe in traditional format (with annotations)

LAYOUT OF RECIPES

While typical recipes start with a list of ingredients and their quantities, the actual instructions are laid out like a word problem. While this workswell for some people, many others find a visual approach to be more helpful.

Advantages of a visual approach:- no repetition of ingredients- needed tools are immediately known (and not implied)- you can visually tell how to split the labor

Assembly instructions already take advantage of this with diagrams,but that hasn't been the case with cookbooks.

Below and to the right are two presentations of the same salsa recipe.

Ingredients:

1/2 pound tomatoes1 clove garlic1 serrano chile1/2 tsp salt2 tbsp water10 twigs cilantro, de-stemmed

Instructions:

First, coarsely chop the tomatoes and transfer to a bowl. Next, combine the garlic, chile, salt, water and cilantro in a blender. Puree for about 30 seconds and then pour into the bowl. Mix and serve. Serves 4.

Thread A*

Thread B*

This meansyou’ll need a

cutting board

Figure 1: Salsa recipe in traditional format (with annotations)

SALSA

xtomatoes ½ pound

xserrano chile 1

INGREDIENTS:

TOO

LS:

cutting board

large bowl

SIZE: 4 servings.

TOTAL TIME: 10 min.

COARSE CHOP

xcilantro 10 twigs

xsalt ½ tsp

MIX

xwater 2 tbsp

xgarlic 1 clove

de-stemdiscard stems

blender

PUREE 30 s

ingredientcolumn

quantitycolumn

followinstructions

inchronological

order

*Activities that can be done in parallel are grouped into their own columns. In this example, one person can do the blending while the other chops the tomatoes. Preparation of ingredients can serve as their own thread as well.

Thread A* Thread B*

required tools

serving sizeusing given

quantities

prep time(if 1 personis cooking)

Figure 2: Salsa recipe in visual format (with annotations)HOW TO USE THIS BOOK

viv

(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!)

TABLE OF CONTENTS Appliances Tools

FUNDAMENTALS Page Achievements

stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan

How to Use This Book ivUnits (Measurement Crib Sheet) virTools

for Level 1 6for Level 2 7for Level 3 7

MethodsCutting Methods 8Cooking Methods 10

Ingredientsnon-perishable 12perishable 12

RECIPESLEVEL 1: EASY

Grilled Cheese 15Turkey Sandwich 16Fruit Smoothie 17Fruit Salad 19Potato Salad 20Shrimp Cocktail 21Hummus 23Pizza 25Pasta 27Omelette 29

LEVEL 2: INTERMEDIATESweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40

Power-ups from Level 1Pizza 25Pasta 27

LEVEL 3: DIFFICULTMac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56

Power-ups from Level 2Beef Tacos 34

POWER-UPSSalsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65

INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray




stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan












INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray




stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan












INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray




stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan












INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray




stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan












INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray

1 tbsp1 oz

1 cup1 pint

1 quart1 gallon

1 cup1 stick butter

3 tsp (teaspoon)2 tbsp (tablespoon)8 oz (ounce)2 cups2 pints4 quarts

15 in³ (cubic inch)8 tbsp

======

≈=

MEASUREMENT CRIB SHEET

vi

REQUIRED TOOLS for LEVEL 1:

stove&oven

cutting board/surface

Gas stoves are preferredover electric stoves because: 1. they heat up faster 2. they can get hotter

large bowl for mixing

frying pan w/ lid

pot w/ lid

Symbol Name Specifications

Capacity: at least 1 quart

Surface: at least 9” x 9”

straight kitchen knife Length: at least 6”

colander

baking tray

Diameter: at least 8” at bottom

Capacity: at least 1 gallon

Capacity: at least 60 in³ or 1 quart

Surface: at least 9” x 9” at bottom

blender Capacity: at least 1 quart

REQUIRED TOOLS for LEVEL 1:

stove&oven

cutting board/surface

Gas stoves are preferredover electric stoves because: 1. they heat up faster 2. they can get hotter

large bowl for mixing

frying pan w/ lid

pot w/ lid



Surface: at least 9” x 9”

straight kitchen knife Length: at least 6”

colander

baking tray

Diameter: at least 8” at bottom

Capacity: at least 1 gallon

Capacity: at least 60 in³ or 1 quart

Surface: at least 9” x 9” at bottom

blender Capacity: at least 1 quart

ADDITIONAL TOOLS for LEVEL 2:


sauce pan

microwave

toaster

baking pan (loaf )

baking pan (round)


Diameter: 9” at bottom


Dimensions: about 8” x 4”

serrated kitchen knife Length: at least 6”

grill Capacity: 4+ steak servings



sauce pan

microwave

toaster

baking pan (loaf )

baking pan (round)









sauce pan

microwave

toaster

baking pan (loaf )

baking pan (round)







6 7

CUTTING METHODS

2.

1.

Wedge ( <N> slices ) :

3.

4.

canobject

roll?

YES

NO

LAY EACH HALFON FLATBOTTOM

START

< >°360 N

Julienne ( <T> inches ) :

45°

Slice* ( <T> inches ) :

}

<T>”

}<T>”

Halve :

90°

≥ 180°from original

rotation?

NO

YESSTOP

* Thinly Slice = Slice (2 mm)

CUTTING METHODS

2.

Rotate And Chop ( <T> inches , <R> degrees ):

NOTE: All the following methods are variants of Rotate And Chop:

3.

4.

<R>°

≥ 180°from original

rotation?

NO

YESSTOP

}<T>”

}<T>”

METHODCoarse ChopShredFine ChopMinceDice

THICKNESS1”1”¼”⅛”½”

ROTATION60°60°45°45°90°

canobject

roll?

YES

NO

START

LAYEACH HALF

ON FLATBOTTOM

1.

COARSE CHOP

8 9

COOKING METHODS

Boil And Simmer ( <Tb> boil , <Ts> simmer ) :

START

1. ADD boilables TO POT

BOIL

SIMMER <Ts>

2. COVER AND HEAT ON HIGHUNTIL BOILING (est. <Tb> time)

<Tb>boilables

boilables

3. ADD simmerables TO POT

simmerables

simmerables

4. HEAT ON LOW FOR <Ts> TIME

use recipe’s cover state

* An accurate time-to-boil depends on many variables, so this will be an average estimate. Electric stoves often take longer.

*

BOIL

SIMMER 15m

5 m

x 1 part

x 2 parts

rice

water

STOP

EXAMPLE: How to cook rice:

* 50m for brown rice

*Note: In this example, nothing extra is added to the pot in the simmer stage. Some recipes call for adding the rice later, but it usually doesn’t matter.

COOKING METHODS

Bake Until Clean Stab ( <Ts> start , <Ta> add ) :

doesutensil

come outdry?

YES

NO

STOP

START

1. BAKE FOR <Ts> TIME 2. STAB CONTENTS W/ UTENSIL*

3. BAKE FOR <Ta> TIME

BAKE UNTILCLEAN STAB

<Ts>

<Ta>

start

if unclean stab, add

* knife, chopstick, toothpick, etc.

4. TURN OFF OVEN, REMOVE CONTENTS

10 11

ESSENTIAL INGREDIENTS Regardless of what you’re cooking, it’s good to stock your kitchen with the following ingredients. They’re used in multiple recipes in this book. Non-Perishable: for Level 1: - Salt - Black Pepper - Canola Oil

o This oil is for cooking (as opposed to olive oil). All refined oils (corn oil, vegetable oil, etc.) are pretty much interchangeable since their flavors have been neutralized. for Level 2+: - Extra Virgin Olive Oil

o Do not use for cooking! It quickly smokes up on the stove and affects the flavor. - Baking Powder - Flour - Sugar Perishable (store these in the fridge): Item Shelf Life - Butter “best-before” date

o Get the salted butter; unsalted is typically for desserts. - Eggs 1 month after sell-by date - Onion 2 months (shorter if cut/peeled) - Garlic 3-4 months (shorter if cut/peeled) - Bread “Best-before” date - Cheese 1+ month if processed or hard, 2 weeks if soft













ESSENTIAL INGREDIENTS

NON-PERISHABLE:

PERISHABLE (store these in the fridge):

Regardless of what you’re cooking, it’s good to stock your kitchen with thefollowing ingredients. They’re used in multiple recipes in this book.

Level 1: Easy

Appliances Tools

Page stove

ovenblender

cutting board

bowlfry

ing pan

potcolander

baking tray


12 13

Figure 3: Ingredients for grilled cheese

GRILLED CHEESE

x

butter

1 tsp (⅓ tbsp)

x 2 tsp (⅔ tbsp)

x 1 slice

xbread 2 slices

HIGH

30 s

INGREDIENTS:

TOO

LS:

cutting board / surface

frying pan w/ lid

SIZE: 1 sandwich.

MELT

cheese

bread

cheese

bread

ARRANGE:

GRILL3 m

LOW

GRILL UNTIL CHEESE MELTS

3 mLOW

FLIP SANDWICH

BUTTER ALL SIDES

TOTAL TIME: 10 min.14 15

FRUIT SMOOTHIE

xyogurt ½ cup

xfrozen banana 1

INGREDIENTS:

TOO

LS:

cutting board

large bowl

SIZE: 2 or 3 servings.

PEEL AND PIT

PEEL AND HALVExorange 1

xpeaches 2

xraspberries 1 cup

x 1 tbsp

PEEL AND CHOP

xstrawberries 8 DE-STEM

blender

LIQUEFY

45 s

honey

CHOOSE ONE:

agave nectar

TOTAL TIME: 8 min.

xwheat bread 2 slices

x

x

x

dijon mustard

INGREDIENTS:

TOO

LS:


SIZE: 1 sandwich.

x

x ½ cupmixed greens

x

small tomato

x

jack cheese

slice

slice

mayonnaise

smoked turkey

avocado

3 slices

1 tbsp

2 tsp

½

1 slice

½

spread

spread

TURKEY SANDWICH


Figure 4: Fruit salad presentation

FRUIT SALAD

xfresh mint ⅓ cup

xblackberries 1¼ lbs

INGREDIENTS:

TOO

LS:

cutting board

large bowl

SIZE: 10 servings.

MINCE

PIT AND WEDGE

HALVE

DE-STEM AND HALVExstrawberries 1 lb

xpeaches 3

MIX

TOSS

xgrapes ½ lb

xsugar 3 tbsp


POTATO SALAD

xparsley ⅓ cup

xred pepper pinch

xblack olives ⅓ cup

xolive oil ¼ cup

xdried oregano 1 tsp

pot w/ lid DRAIN colander

INGREDIENTS:

TOO

LS:

SIZE: 4 servings.

cutting board

FINE CHOP

PIT AND HALVE

MIX

mixing bowl

xwater 5 cups

xpotatoes 1½ lbs

xsalt 1 tsp

(untilpotatoes

tender)

DRAIN

PEEL AND DICE

BOIL

SIMMER 10 m

partially covered

~10m

TOTAL TIME: 25 min.

SHRIMP COCKTAIL

x

water 4 cupsx

x

salt 1 tsp BOIL

SIMMER ~3 m

untilshrimpcooked

pot w/ lid

DRAIN colander

INGREDIENTS:

TOO

LS:

DRAIN

SIZE: 4 appetizer servings.

cutting board

partially covered

MIX

mixing bowl

~10m

squeeze juice

COCKTAIL SAUCE:

large shrimp 12

FINELY CHOP

REMOVE SHELLS

SERVE COLD

xchili sauce ¼ cup

xlemon ½

xtabasco 2 dashes

xketchup ½ cup

xgarlic 1 clove

xworcester 1 dash

xhorseradish 1 tsp


Figure 5: Hummus presentation

HUMMUS

xwater 2 tbsp

xcumin 1 tbsp

xtahini ⅓ cup

INGREDIENTS:

TOO

LS:

cutting board

SIZE: 4 appetizer servings.

CHOP

xsalt 1½ tsp

xgarlic 2 cloves

xcanned chickpeas 2 cups

xlemon 2

blender

PUREE

45 s

SQUEEZE JUICE

DRAIN colander

RINSE ANDDRAIN


Figure 6: Personal pizza after baking and slicing

INGREDIENTS:

TOO

LS:

PERSONAL PIZZA

xtoppings less than you think

xpizza sauce* 2 oz

x8” pizza crust 1 crust

BAKE @ 425°F 15 m

PREHEAT to 425°F

oven

SIZE: 4 large slices.

* Power-Up: see page 61 to make own sauce.


meat toppings should be pre-cooked / ready-to-eat

COARSE CHOP

baking tray

SPREAD ON CRUST

xshredded mozzarella 1 cup

SPRINKLE ON PIZZA

SPRINKLE ON PIZZA

SLICE

TOTAL TIME: 30 min. (15 min. idle)24 25

Figure 7: Make sure to wear gloves when removing items from the oven or stove

PASTA

xdry pasta (any) 8 oz

xpasta sauce* 24 oz

15 m

(until pastaeasy to chew)

+

HEAT = HIGH10 m

(untilbubbling)

HEAT = OFF

21


INGREDIENTS:

TOO

LS:

combine when serving

* Power-Up: see page 63 to make own sauce.

DRAIN

(STIR OCCASIONALLY)

SIZE: 4 meals.

x

water 10 cupsx

salt BOIL

SIMMER

partially covered

~10msmall palmful

(2 pots if multithreading)


Figure 8: Ingredients for an omelette OMELETTE*

xeggs 2

xsalt small palmful

BEAT

MEDIUM-LOW

10 m

INGREDIENTS:

TOO

LS:

cutting board / surface mixing bowl

frying pan

SIZE: 1 meal.

xfillings (no cheese) less than you think COARSE CHOP

x small palmfulpepper

x small palmfulnutmeg

xbutter 1 tbsp

HIGH

30 s

CHOOSE ONE:

xoil 1 tbsp

5 m

MEDIUM

x 4 ozcheese

LOW

3 m

FLIP

FOLD WHEN SERVING

* technically a frittata if everything’s in the same pan


Level 2: Intermediate

Appliances Tools

Page stove

ovenmicr

owave

cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan

Sweet Potatoes 32Mashed Potatoes 33Beef Tacos 34Cornbread 35Caesar Salad 37Brownies 39Banana Bread 40





stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan












INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray




stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan












INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray




stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan












INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray




stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan












INDEX 67

sto

ve

ove

n

mic

row

ave

ble

nder

toas

ter

gril

l

cut

ting

boar

d

bow

l

sau

ce p

an

bak

ing

pan

fryi

ng p

an

pot

col

ande

r

bak

ing

tray

30 31

INGREDIENTS:

TOO

LS:

SWEET POTATOES

xvegetable oil 1 tbsp

TOSS

xsweet potatoes 3

xground cumin ½ tsp

xsalt ½ tsp

xred pepper ¼ tsp

BAKE @ 400°F 30 m

PREHEAT to 400°F

mixing bowl oven


baking tray cutting board / surface

PEEL

WEDGE INTO 12

1 23

SPREAD OUT

TOTAL TIME: 40 min.

MASHED POTATOES

xwater 5 cups

xsalt 1 tsp

xbutter 4 tbsp

xblack pepper small palmful

xmilk ⅔ cup

(untilpotatoes

tender)

5m

(untilbutter

melted)


INGREDIENTS:

TOO

LS:

DRAIN

SIZE: 4 servings.

cutting board sauce pan (or pot)

SIMMER

MASH

TURN OFF HEAT

BOIL

SIMMER 10 m

partially covered

~10m

xpotatoes 2 lbs PEEL AND DICE


GROUND BEEF TACOS

xgarlic powder 1-2 tbsp

xsalt 1 tsp

xonion ½ onion

xbell pepper ½ pepper

xiceberg lettuce ½ head

xchili powder 1-2 tbsp

xcumin 1 tsp

xwater 1 cup

KNEAD

INGREDIENTS:

TOO

LS:


sauce pan (or pot)

SIZE: 12 tacos.

xsalsa 1 can*

xtortillas 12 tortillas

xpaprika 2 tbsp

xground beef 2 pounds

COARSE CHOP

SHRED

20 mSIMMER

LOW

FILL EACH TORTILLA WITHMIXTURE AND LETTUCE,

THEN FOLD

* Power-Up: see page 58 to make own salsa.

BOIL

SIMMER 1 hr

~10m

TOTAL TIME: 1 hour 40 min. (75 min. idle)

INGREDIENTS:

TOO

LS:

CORNBREADmicrowave

xcornmeal 1 cup

xflour ¾ cup

xsugar 1 tbsp

xbaking powder 1½ tsp

xbaking soda ½ tsp

xbuttermilk 1½ cups

xsalt ¼ tsp

MIX

microwavable plate

PREHEAT to 425°F

2 mixing bowls oven

baking pan

SIZE: 12 servings.

butter remaining on wrapper

canola oil spray

CHOOSE ONE:

MIXFOLD UNTIL

SMOOTH


20 m

10 m

start

if unclean stab, add

xunsalted butter 6 tbsp

MELT 30 s

xeggs 2 BEAT

COATINSIDE

TOTAL TIME: 30-40 min. (20 min. idle)34 35

Figure 9: Some prefer to wash leaves as a preliminary step

CAESAR SALAD

xbaguette 7 inches

xlemon juice 2 tbsp

BEAT

INGREDIENTS:

TOO

LS:

cutting board large bowl

SIZE: 6 salads.

COARSE CHOP

frying pan

MEDIUM

2 m

xparmesan ½ cup

xsalt ½ tsp

xgarlic ½ clove

xolive oil ¾ cup

TOSS

xpepper 1 tsp

xromaine lettuce 3 hearts

xegg 1

MEDIUM

2 m

removegarlic

ABSORB

paper towel

BEAT

breadoil

6 tbsp. only

TOTAL TIME: 10 min.3736

Figure 10: Brownies presentation

INGREDIENTS:

TOO

LS:

BROWNIES

xunsalted butter 2 sticks

MELT

microwave

30 s

BEATxeggs 4

xsugar 1 cup

xbrown sugar 1 cup

xcocoa powder 1¼ cups

xvanilla extract 2 tsp

xflour ½ cup

xflour ¼ cup

xsalt ½ tsp

MIX

COATINSIDE

microwavable plate

PREHEAT to 300°F

mixing bowl oven

baking pan

SIZE: 12 servings.


45 m

15 m

start

if unclean stab, addTOTAL TIME: 60-70 min. (45 min. idle)38 39

INGREDIENTS:

TOO

LS:

BANANA BREAD

xunsalted butter 1 stick

SOFTEN(DON’T MELT)

microwave

15 s

MASH

xripe bananas

xeggs 2

xsugar ¾ cup


xbaking powder 1 tsp

xsalt 1 tsp

xflour 1.5 cups

xchocolate chips 6 oz

MIX

MIX

POUR

butter remaining on wrapper

canola oil spray

CHOOSE ONE:

COAT INSIDE

microwavable plate

PREHEAT to 325°F

1

2

mixing bowl oven

baking pan



1 hr.

15 m

start

if unclean stab, addTOTAL TIME: 70-80 min. (1 hour idle)

BEAT

3 or 4 Level 3: Difficult

Appliances Tools

Page stove

ovenblender

microwave

toaste

r

grill cutti

ng board

bowlfry

ing pan

potco

lander

baking tray

sauce

pan

baking pan

Mac 'N Cheese 43Chicken Schnitzel 45Cheeseburger 46Flank Steak 48Bacon Quiche 49Nachos 50Chocolate Chip Cookies 53Sugar Cookies 55 (Cookie Baking Step) 56


40 41

Figure 11: About to check if elbow macaroni is ready to be drained

MAC-N-CHEESE

xbutter 4 tbsp

xpepper 1 dash

xsalt ½ tsp

HEAT = MEDIUM 5 m

STIR


INGREDIENTS:

TOO

LS:

SIZE: 4 meals.

(until butter melts)

5 m

xflour ¼ cup

xmilk (not skim) 2 cups

xcheddar cheese 2 cups (shredded)

SLOWLY ADD MILKWHILE STIRRING

TURN OFF HEATAND MIX

xwater 10 cups

xelbow macaroni 8 oz

xsalt small palmful

15 m

(until pastaeasy to chew)

+

DRAIN

BOIL

SIMMER

~10m

(until slow boil)

(2 pots if multithreading)

TOTAL TIME: 30 min.4342

Figure 12: Chicken Schnitzel at the final stage of cooking

CHICKEN SCHNITZEL

xchicken breast 2 fillets

xflour ¼ cup

xegg 1

xsalt small palmful

xbutter 2 tbsp

xoil 1 tbsp

SPREAD

COVER BOTH SIDES

BEAT

COVER BOTH SIDES

COVER BOTHSIDES

MEDIUM-LOW

MEDIUM-LOW

10 m+

2 m

5 min per side

INGREDIENTS:

TOO

LS:


frying pan

SIZE: 1 meal.

xbread 1 slice

FINELY CHOP

toaster

TOASTDARK

(stale = ok)


CHEESEBURGER

xolive oil 4 tsp

xshallots 2

xtarragon (dry) 1 tsp

xsalt 1 heaping tsp

xground meat ⅔ pound

xpepper 1 palmful

MINCE

FORM 2 PATTIES

MIX

KNEAD

INGREDIENTS:

TOO

LS:


frying pan

SIZE: 2 burgers.

xbread 1 slice FINELY CHOP

toaster

TOASTDARK

(stale = ok)

TOTAL TIME: 30 min.

CHEESEBURGER (cont.)

xolive oil 2 tbsp

xcheese 2 slices

2 PATTIES

MEDIUM

MEDIUM

MEDIUM

5 m

MEDIUM

5 m

1 m

TOO

LS:


frying pan toaster

COVER PATTIES

2 m (until cheese melts)

xhamburger buns 2 bunsLAY NEXT TO PATTIESFACE-DOWN

bread

cheese

bread

ARRANGE:

FLIP PATTIES

46 47

GRILLED FLANK STEAK

xwhite wine vinegar ⅓ cup

xflank steaks 3

xolive oil ¾ cup

xrosemary 1½ tbsp

xsalt 2 tsp

STAB REPEATEDLY

WHISK

INGREDIENTS:

TOO

LS:


SIZE: 3 steaks.

xgarlic 3 cloves

MINCE

MINCE

SLICE

oil spray (or oil)

3 large ziplock bags

SEALWITHOUT AIR

REFRIGERATE6-24hrs

grill

OIL RACK GRILL

GRILL

FLIP

6 m

6 m

formedium-rareTOTAL TIME: 6 hrs. 15 min. (6 hrs. idle)

BACON QUICHE

xeggs 4

xflour ¼ cup

BEAT

INGREDIENTS:

TOO

LS:

cutting board bowl

SIZE: 8 slices.

x

COARSE CHOP

9” baking pan

x9” pie crust 1 crust

onion ½ onion

frying pan

MEDIUM

8 m

xsalt ½ tsp

xpepper ¼ tsp

x small palmfulnutmeg

xbacon 8 oz

xmushrooms 8 shrooms

xbell pepper 1 pepper

MIX

xcottage cheese ½ cup

xjack cheese ½ cup

PREHEAT to 375°F

BAKE at 375°F50 m

1 2

oven

TOTAL TIME: 70 min. (50 min. idle)48 49

NACHOS

xcanola oil 3 tbsp

xsalt 1 palmful

xpepper 1 palmful

INGREDIENTS:

TOO

LS:


frying pan

SIZE: 6 people.

x

6x

garlic 2 cloves

MINCE

THINLY SLICE

* Power-Up: see page 58 to make own salsa.

oven

PREHEAT to 350°F

5 m

5 m

green onions

MEDIUM

MEDIUM

xsalsa* 1 cup

baking tray

cut off dark green parts and spindly roots

TOTAL TIME: 30 min. (10 min. idle)

NACHOS (cont.)

TOO

LS:

10 m+

xjalapeño 1

xsmall tomato 1 DICE

CHOP

LAYER

SPRINKLE

xtortilla chips 6 oz

xcheddar/jack 8 oz shredded

1 2

3

4

BAKE at 350°F


frying pan oven

baking tray

50 51

Figure 13: Chocolate chip cookies presentation

INGREDIENTS:

TOO

LS:

CHOC. CHIP COOKIES

MIX

xeggs 3

xflour 3 cups

xbaking soda 1½ tsp

xsalt 1½ tsp

5 m

2 mixing bowls oven

SIZE: 30 cookies.

baking tray microwave

xunsalted butter 2 sticks SOFTEN(MELTED OK)

20 s

BEAT UNTILFLUFFY

3 mBEAT UNTILCREAMY

xvanilla extract 3

xchoc. chips 16 oz

MIX

MIX

SPREAD OUTMIX

xsugar 1½ cups

PREHEAT to 375°F

GO TO BAKING STEPTOTAL TIME: 30 min. (10 min. idle)

52 53

Figure 14: Cookies at the end of the baking step

INGREDIENTS:

TOO

LS:

SUGAR COOKIES

MIX

xflour 3½ cups

xshortening ⅔ cup

xunsalted butter 1½ sticks

xsugar 1½ cups

2 mixing bowls oven

SIZE: 30 cookies.

baking tray microwave

xeggs 2

SOFTEN(DON’T MELT) 10 s

BEAT

xbaking powder 2 tsp

xsalt 1 tsp


PREHEAT to 350°F

SPREAD OUTMIX

GO TO BAKING STEPTOTAL TIME: 25 min. (10 min. idle)

5554

INGREDIENTS:

TOO

LS:

COOKIES (baking step)

BAKE 10 m

ovenbaking tray

xparchment paper 1 sheet

1 2

POUR INTO MOUNDS 3” IN DIAMETER

until golden

COOKIES

TRAY

REPEAT UNTIL BATTER DEPLETED

Power-Ups

Appliances Tools

Page stove

blender

cutti

ng board

bowlfry

ing pan

sauce

pan

baking pan

Salsa 58Guacamole 59Vinaigrette Dressing 60Pizza Sauce 61Marinara Sauce 63Pesto Sauce 65

56 57

SALSA

xtomatoes ½ pound

xserrano chile 1

INGREDIENTS:

TOO

LS:

cutting board

large bowl

SIZE: 4 servings.

COARSE CHOP

xcilantro 10 twigs

xsalt ½ tsp

MIX

xwater 2 tbsp

xgarlic 1 clove

de-stemdiscard stems

blender

PUREE 30 s

TOTAL TIME: 10 min.

INGREDIENTS:

TOO

LS:

GUACAMOLE

xripe avocados 3

MASH

xlime 1

xsalt ½ tsp

xred pepper ½ tsp

xwhite onion ½

xjalapeño pepper ½

xtomato 1

xcilantro 1 tbsp

xgarlic 1 clove

MIX

mixing bowl

SIZE: 6 servings.


SCOOP OUT INSIDE

DICE

DE-SEED AND MINCE

DE-SEED AND DICE

CHOP

MINCE

SQUEEZE JUICE


VINAIGRETTE

xe.v. olive oil ½ cup

xwine vinegar

xsalt

½ cup

xpepper small palmful

MIX

INGREDIENTS:

TOO

LS:


SIZE: 2 servings.

TOTAL TIME: 15 min.

MINCE

xbasil 1 palmful

xparsley 1 palmful

CHOOSE SUBSET:

xoregano 1 palmful

de-stem

small palmful

PIZZA SAUCE

xgarlic 1 clove

xolive oil 1 tbsp

INGREDIENTS:

TOO

LS:

cutting board

SIZE: for 1 pizza.

MINCE

FINE CHOP

xsalt small palmful

xtomato paste 1 tbsp

xtomatoes 2

frying pan

7 m

sauce pan (or pot)

MEDIUM-LOW( STIR )

3 mMEDIUM

untilbrown

untilthick

skin and deseed


Figure 15: Assessing consistency of marinara sauce

MARINARA SAUCE

yellow onions 2

olive oil 3 tbsp

INGREDIENTS:

TOO

LS:

cutting board

SIZE: for 4 servings of pasta.

PEEL AND DICE

FINE CHOP

xsalt 2 tsp

tomato paste 2 tbsp

xsugar small palmful

red wine ¼ cup

xoregano 1 tbsp

xbasil 1 tbsp

xtomatoes 20

xgarlic 3 cloves MINCE

frying pan

30m

sauce pan (or pot)

COOK WHILESTIRRING

TURN OFFAND STIR

3 mCOOK UNTILBROWN

5 mCOOK UNTILSOFT

skin and deseed

x

x

x

x

TOTAL TIME: 50 min. (30 min. semi-idle)62 63

Figure 16: Some prefer to heat up the pesto prior to serving

PESTO SAUCE

xbasil leaves 1 bunch*

xgarlic 2 cloves

INGREDIENTS:

TOO

LS:

SIZE: 2 cups.

xe.v. olive oil ⅔ cup

xsalt small palmful

xpepper pinch

xparmesan 4 oz

xgrated parmesan ½ cup

xpine nuts ¼ cup

blender

PUREE 45 s

* or 2 cups' worth when packed

DE-STEM

CHOOSE ONE:

MEDIUM-LOW

5 m

frying pan

untilgolden

CLEANUP TIP: Leave 20%-diluted vinegar inblender overnight to remove garlic smell.


Figure 17: Chopping off the tops of strawberries for fruit saladINDEX

RECIPES:Banana Bread 40Beef Tacos 34Brownies 39Caesar Salad 37Cheeseburger 46Chicken Schnitzel 45Chocolate Chip Cookies 53Cornbread 35Flank Steak 48Fruit Salad 19Fruit Smoothie 17Grilled Cheese 15Guacamole 59Hummus 23Mac 'N Cheese 43Marinara Sauce 63Mashed Potatoes 33Nachos 50Omelette 29Pasta 27Pesto Sauce 65Pizza 25Pizza Sauce 61Potato Salad 20Quiche (Bacon) 49Rice 10Salsa 58Shrimp Cocktail 21Sugar Cookies 55Sweet Potatoes 32Turkey Sandwich 16Vinaigrette Dressing 60

INDEX

RECIPES:Banana Bread 40Beef Tacos 34Brownies 39Caesar Salad 37Cheeseburger 46Chicken Schnitzel 45Chocolate Chip Cookies 53Cornbread 35Flank Steak 48Fruit Salad 19Fruit Smoothie 17Grilled Cheese 15Guacamole 59Hummus 23Mac 'N Cheese 43Marinara Sauce 63Mashed Potatoes 33Nachos 50Omelette 29Pasta 27Pesto Sauce 65Pizza 25Pizza Sauce 61Potato Salad 20Quiche (Bacon) 49Rice 10Salsa 58Shrimp Cocktail 21Sugar Cookies 55Sweet Potatoes 32Turkey Sandwich 16Vinaigrette Dressing 60

Index

66 67

INGREDIENTS:Agave nectar 17Avocados 16, 59Bacon 49Baking powder 12, 35, 40, 55Baking soda 35, 53Bananas 17, 40Basil 60, 63, 65Beef, ground 34, 46Blackberries 19Bread 12, 15, 45, 46Bread, baguette 37Bread, wheat 16Butter (salted) 12, 15, 29, 33, 43, 45Butter, unsalted 35, 39, 40, 53, 55Buttermilk 35Cheese 12, 15, 29, 47Cheese, cheddar 43, 51Cheese, cottage 49Cheese, jack 16, 49, 51Cheese, mozzarella 25Cheese, parmesan 37, 65Chicken breast 45, 50Chickpeas 23Chili powder 34Chili sauce 21Chocolate chips 40, 53Cilantro 58, 59Cocoa powder 39Cornmeal 35Cumin 23, 32, 34Eggs 12, 29, 35, 37, 39, 40, 45, 49, 53, 55Flour 12, 35, 39, 40, 43, 45, 49, 53, 55Garlic 12, 21, 23, 37, 48, 50, 58, 59, 61, 63, 65Garlic powder 34Grapes 19Green onions 50Hamburger buns 47Honey 17Horseradish 21Ketchup 21

INGREDIENTS:Agave nectar 17Avocados 16, 59Bacon 49Baking powder 12, 35, 40, 55Baking soda 35, 53Bananas 17, 40Basil 60, 63, 65Beef, ground 34, 46Blackberries 19Bread 12, 15, 45, 46Bread, baguette 37Bread, wheat 16Butter (salted) 12, 15, 29, 33, 43, 45Butter, unsalted 35, 39, 40, 53, 55Buttermilk 35Cheese 12, 15, 29, 47Cheese, cheddar 43, 51Cheese, cottage 49Cheese, jack 16, 49, 51Cheese, mozzarella 25Cheese, parmesan 37, 65Chicken breast 45, 50Chickpeas 23Chili powder 34Chili sauce 21Chocolate chips 40, 53Cilantro 58, 59Cocoa powder 39Cornmeal 35Cumin 23, 32, 34Eggs 12, 29, 35, 37, 39, 40, 45, 49, 53, 55Flour 12, 35, 39, 40, 43, 45, 49, 53, 55Garlic 12, 21, 23, 37, 48, 50, 58, 59, 61, 63, 65Garlic powder 34Grapes 19Green onions 50Hamburger buns 47Honey 17Horseradish 21Ketchup 21

Lemons 21, 23Lemon juice 37Lettuce 34, 37Limes 59Macaroni 43Mayonnaise 16Milk 33, 43Mint 19Mixed greens 16Mushrooms 49Mustard 16Nutmeg 29, 49Oil 12, 29, 32, 45, 50Oil spray 35, 40, 48Olive oil 12, 20, 37, 46, 47, 48, 60, 61, 63, 65Olives, black 20Onions 12, 34, 49, 59, 63Oranges 17Oregano 20, 60, 63Paprika 34Parchment paper 56Parsley 20, 60Pasta, dry 27Peaches 17, 19Pepper (black) 12, 29, 33, 37, 43, 46, 49, 50, 60, 65Pepper, bell 34, 49Pepper, jalapeño 51, 59Pepper, red 20, 32, 59Pepper, serrano 58Pie crust 49Pine nuts 65Pizza crust 25Potatoes 20, 33Potatoes, sweet 32Raspberries 17Rice 10Rosemary 48Salsa 34, 50Salt 43, 45, 46, 48, 49, 50, 53, 55, 58, 59, 60, 61, 63, Shallots 46Shortening 55

68 69

Shrimp 21Steak, flank 48Strawberries 17, 19Sugar 12, 19, 35, 39, 40, 53, 55, 63Sugar, brown 39Tabasco sauce 21Tahini 23Tarragon 46Tomato paste 61, 63Tomatoes 16, 51, 58, 59, 61, 63Tortillas 34Turkey, smoked 16Vanilla extract 39, 40, 53, 55Vinegar, white wine 48Vinegar, wine 60Water 10, 20, 21, 23, 27, 33, 34, 43, 58Wine, red 63Worcester sauce 21Yogurt 17

About the Authors

Sinem studied Entrepreneurship at University of St. Thomas in Minnesota. She has always had a passion for business and bringing creative ideas to life. She learned how to cook from her mom and continued to experiment in the kitchen. Once she saw her brother’s amazing way of transcribing recipes as diagrams, she thought it was hilarious yet brilliant. This is when the wonderful idea for this book was created by her and her brother.

Rego and Sinem Sen are siblings that grew up in Minnesota and found their way to San Francisco.

Rego is a jack-of-all-trades software engineer with degrees from MIT and Stanford. He shied away from cooking until he developed a visual way of representing recipes, which he found to be more intuitive to a technically-minded person. After working for established companies for 10 years he decided to pursue some his own ideas, one of which has resulted in this book.

70 71

Documents

Flowchart Kitchen - Center for Computer Research in Music ...regosen/cookbook/Flowchart_Kitchen.pdf · Flowchart Kitchen Rego and Sinem Sen Flowchart Kitchen ... Pizza 25 Pasta 27