ChefLab is a pocket atelier for people who weigh salt in grams.
Four benches. You set the piece, the lab does the math. One coaching line, then the numbers. Kitchen guidance, not a health department.
CURE LAB
Equilibrium curing, wet brine, and dry sausage from the actual meat weight. Salt, nitrite, and the percentages that keep a coppa from becoming a story. EU 0.6% nitrite salt or Prague #1/#2.
THERMAL LAB
Sous-vide and pasteurization holds from published charts: thickness in millimetres, core temperature, then the hold. Hardware-agnostic.
EGG LAB
A physics timer, not a 7-minute superstition. Weight, starting temperature, and kitchen height — then a countdown to the second. Live Activity so the phone can sit on the far side of the board.
TEXTURE LAB
Hydrocolloids without the dinner-party mystique: gelatin bloom, agar hysteresis, pectin windows, alginate, methylcellulose, xanthan. Grams of gel, not vibes of gel. Texture Lab Unlock is a one-time purchase. It also lifts the three-note notebook cap.
ON THE DEVICE
Calculations and batch notes stay on your phone. No account. No cloud. Metric first. Dutch and English.
Educational, not HACCP. Calibrate the thermometer you actually own.
