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TREE OF KNOWLEDGE
- 3.2.1Culinary Basics
- 3.2.1.300Essential Kitchen Knives and Cutting Techniques
- 3.2.1.301Core Heat Treatment Methods
- 3.2.1.302Essential Kitchen Equipment for Beginners
- 3.2.1.303Kitchen Hygiene and Safety
- 3.2.1.350The Sacred Ritual of Turning on the Stove
- 3.2.2Ingredients and Products
- 3.2.2.300Vegetables and Greens: How to Choose and Combine
- 3.2.2.301Meat and Poultry: Selection and Storage Basics
- 3.2.2.302Fish and Seafood: Freshness, Aroma, and Texture
- 3.2.2.303Spices and Seasonings: The Foundations of Aromatic Balance
- 3.2.2.304Oils and Fats: Choosing the Right One for Every Task
- 3.2.2.350Why Food Disappears from the Refrigerator at Night
- 3.2.3Cooking Techniques
- 3.2.3.300Pan Frying: A Golden Crust Without Burning
- 3.2.3.301Braising: Tender Meat and Rich Sauces
- 3.2.3.302Oven Roasting and Baking: Even Heat and Control
- 3.2.3.303Steaming: Maximum Nutrition and Natural Flavor
- 3.2.3.304Sautéing and Blanching: Precise Vegetable Techniques
- 3.2.3.350The Art of Flipping Pancakes
- 3.2.4Dishes by Category
- 3.2.4.300Hot Dishes: Foundations of Flavor Building
- 3.2.4.301Cooking Meat: Juiciness and Texture Control
- 3.2.4.302Hot Fish Dishes: Tenderness Without Drying
- 3.2.4.303Side Dishes: Making Simple Foods Stand Out
- 3.2.4.304Pasta and Noodles: Secrets of Perfect Texture
- 3.2.4.305Cold Appetizers: Harmony of Texture and Freshness
- 3.2.4.306Salads: Building Flavor Without Excess Moisture
- 3.2.4.307Cold Fish Dishes: Delicacy and Salt Balance
- 3.2.4.308Cold Soups: Refreshing Combinations and Texture
- 3.2.4.309Cold Rolls and Wraps: Aesthetics and Flavor Without Heat
- 3.2.4.310Quick Meals: Big Flavor in 15 Minutes
- 3.2.4.311Vegetable Stews: Depth Without Overcooking
- 3.2.4.312Egg Dishes: Perfect Texture and Timing
- 3.2.4.313Casseroles: Structure, Layers, and Balanced Moisture
- 3.2.4.314Grain-Based Dishes: Flavor and Texture Without Excess Starch
- 3.2.4.315How to Boil the Perfect Egg (and Stay Sane)
- 3.2.4.350The Soup Rule: It Is Always Ready, but Never on Time
- 3.2.5World Cuisines
- 3.2.5.300Italian Cuisine: Pasta, Tradition, and the Power of Simplicity
- 3.2.5.301Japanese Cuisine: Umami Balance, Texture, and Precision
- 3.2.5.302Indian Cuisine: Spices, Slow Cooking, and Depth
- 3.2.5.303Mexican Cuisine: Bold Aromas and Controlled Heat
- 3.2.5.304French Cuisine: Technique, Sauces, and Classic Flavor
- 3.2.5.305Chinese Cuisine: Heat, Speed, and the Balance of Five Flavors
- 3.2.5.306Thai Cuisine: Heat, Freshness, and Coconut Aromas
- 3.2.5.307Spanish Cuisine: Paella, Tapas, and the Mediterranean Spirit
- 3.2.5.308Israeli Cuisine: Freshness, Hummus, and Street Food Culture
- 3.2.5.309American Cuisine: Barbecue, Burgers, and Regional Traditions
- 3.2.5.310Greek Cuisine: Olive Oil, Freshness, and Mediterranean Harmony
- 3.2.5.311Turkish Cuisine: Spices, Dough, and the Spirit of Hospitality
- 3.2.5.312Moroccan Cuisine: Spices, Tagine, and the Art of Slow Cooking
- 3.2.5.313Vietnamese Cuisine: Lightness, Freshness, and Herbal Aromas
- 3.2.5.314Korean Cuisine: Fermentation, Fire, and Bold Heat
- 3.2.5.315Russian Cuisine: Simplicity, Hearty Dishes, and Deep Tradition
- 3.2.5.316Georgian Cuisine: Khachapuri, Khinkali, and the Magic of Herbs and Salt
- 3.2.5.317Argentinian Cuisine: Asado Culture, Smoke, and Meat as an Art
- 3.2.5.318Brazilian Cuisine: Feijoada, Churrasco, and Tropical Depth
- 3.2.5.319Peruvian Cuisine: Ceviche, Aji Peppers, and Andean Brightness
- 3.2.5.320German Cuisine: Hearty Comfort, Order, and Respect for Ingredients
- 3.2.5.321Swedish Cuisine: Nordic Minimalism, Marinades, and Comfort
- 3.2.5.322Egyptian Cuisine: Falafel, Tahini, and Ancient Grain Traditions
- 3.2.5.323Lebanese Cuisine: Hummus, Tabbouleh, and the Culture of Fresh Herbs
- 3.2.5.350Every Cuisine Has a Dish That Scares Tourists
- 3.2.6Pastry and Baking
- 3.2.6.300Cakes: Basic Layers and the Foundation of Pastry Craft
- 3.2.6.301Cake Creams: Stability, Lightness, and Perfect Texture
- 3.2.6.302Cake Decoration: Geometry, Piping Tips, and Visual Harmony
- 3.2.6.303Sponge Cake: Airiness, Even Crumb, and Moisture Control
- 3.2.6.304Ganache and Glaze: Mirror Shine and Chocolate Depth
- 3.2.6.305Cookies: Classic Butter Cookies as the Foundation of Baking
- 3.2.6.306Oatmeal Cookies: Texture, Moisture, and Spice Balance
- 3.2.6.307Shortbread Cookies: Crumbliness and Working with Cold Dough
- 3.2.6.308Chocolate Chip Cookies: Caramelization and Structure
- 3.2.6.309Gingerbread Cookies: Spice Aroma and Delicate Crispness
- 3.2.6.310Classic Chocolate Truffles: Chocolate, Cream, and the Art of Texture
- 3.2.6.311Homemade Chocolate Candies: Filling, Shell, and Thin Coating
- 3.2.6.312Caramel Candies: Softness, Elasticity, and Temperature Control
- 3.2.6.313Fruit Candies: Purée, Pectin, and Bright Natural Flavor
- 3.2.6.314Nut Candies and Praline: Crunch, Caramel, and Proper Grinding
- 3.2.6.315Fruit-Filled Pies: Juiciness, Caramelization, and Moisture Control
- 3.2.6.316Open Cream Tartlets: Crisp Crust, Stability, and Delicate Fillings
- 3.2.6.317Closed Pies: Dense Structure and Even Baking
- 3.2.6.318Quiche and Savory Tartlets: Creamy Custard and Crisp Pastry
- 3.2.6.319Mini Pies and Tartlets with Cottage Cheese Filling
- 3.2.6.320Airy Mousses: Lightness, Stability, and Texture Control
- 3.2.6.321Panna Cotta: Silky Texture and Cream Harmony
- 3.2.6.322Tiramisu: Balance of Coffee, Cream, and Airy Biscuit
- 3.2.6.323Crème Brûlée: Caramel Crust and Velvety Custard
- 3.2.6.324Exotic Desserts: Mango Cream, Lime Freshness, and Coconut Silkiness
- 3.2.6.350Why Dough Always Knows When You Are in a Hurry
- 3.2.7Home Preserving and Storage
- 3.2.7.300Classic Salted Cucumbers: Crunch, Brine, and Natural Fermentation
- 3.2.7.301Sauerkraut: Crunch, Lactic Fermentation, and Temperature Control
- 3.2.7.302Brined Tomatoes: Sweet-Salty Balance and Aromatic Spices
- 3.2.7.303Marinated Mushrooms: Acidity, Aroma, and Food Safety
- 3.2.7.304Assorted Pickles: Vegetable Pairing and Unified Brine
- 3.2.7.305Drying Fruits: Preserving Sugars, Aroma, and Texture
- 3.2.7.306Drying Vegetables: Flavor Concentration and Proper Preparation
- 3.2.7.307Drying Herbs: Aroma, Color, and Gentle Handling
- 3.2.7.308Drying Mushrooms: Aroma Preservation, Safety, and Preparation
- 3.2.7.309Drying Berries: Preserving Acidity, Sweetness, and Vitamins
- 3.2.7.350The Pickling Law: The Cucumber Always Floats When You Close the Jar
- 3.2.8Buying, Choosing, and Saving
- 3.2.8.300Smart Grocery Planning: Lists, Seasonality, and Budget Control
- 3.2.8.301Choosing Fresh Products: Visual Cues, Smell, and Texture
- 3.2.8.302Saving Strategies: Bulk Buying, Menu Planning, and Using Leftovers
- 3.2.8.303Avoiding Overpayment: Recognizing Supermarket Marketing Traps
- 3.2.8.304Proper Food Storage at Home: Extending Shelf Life and Reducing Waste
- 3.2.8.350The Shopping Phenomenon: You Go for Bread, You Leave with Bags
- 3.2.9Food Science and Cooking Chemistry
- 3.2.9.300The Maillard Reaction: Why Food Turns Golden and Aromatic
- 3.2.9.301Gluten and Dough Structure: Why Bread Rises
- 3.2.9.302Emulsions: Why Mayonnaise, Sauces, and Creams Stay Stable
- 3.2.9.303Gelatin, Pectin, and Agar: How Gelling Agents Work
- 3.2.9.304Temperature and Texture: Why Heat Control Matters
- 3.2.9.305The Great Mystery of Dumpling Boiling
- 3.2.9.351Why Food Tastes Better at Night