knowledge-80.md

systems/80-kitchen/gov/knowledge-80.md
# knowledge-08.md — Kitchen [08]
# Patterns and lessons only. Facts → KB. Last updated: 07/14/26

## FERMENTATION
- Pickle scum/mold-like surface = normal — consistent across all batches
- Batch 006: 6.5 cups brine replaced total — next batch reduce salt ratio
- Day 4 = reliable taste-test gate check
- Sourdough: minimal rise days 3-4 = normal early pattern, not a failure
- Sourdough: rise then collapse to normal height = expected behavior

## RECIPES
- Red enchilada sauce: chili powder is TSP not tbsp — doubled batch needs 6 cups liquid total
- Black olive brine adds depth to red enchilada sauce
- Sour cream in sangria works like yogurt — tang without overpowering
- Frozen berries = no ice needed, keeps drinks cold
- Instant Pot frozen whole bird: giblet bag can stay in — pull when shredding

## SYSTEM LESSONS
- COMMANDS file is toolbox/[api] (system code), not [api]
- jurisdiction_check lives at systems/commands/[api] (decade code)
- Gov/ files must be named with SYSTEM CODE suffix (-08) for session-opener to load them
- Both -08 and -80 suffix files exist — keep in sync when editing

## WISDOM
- WISDOM 07/14/26: Called [api] in toolbox — 404. File is [api] (system code). K018.
- WISDOM 07/14/26: session-opener returned null for knowledge/jurisdiction. Expected knowledge-08.md not knowledge-80.md. Fixed by creating -08 suffix copies. Both sets now exist. K019.

## RECIPE CARD STANDARD (07/16/26)

Every recipe card on the recipe board must have these three action buttons:
- ⎙ Print — prints only the open card, hides nav and other cards
- ▶ Read Aloud — text-to-speech reads title, ingredients, steps. Tap again to stop.
- ✎ Edit — inline edit form: title, notes, user notes, status. Saves to DB via update_recipe API.

Edit form fields: title / notes / user_notes / status (draft/complete/needs-review)
API action: update_recipe — POST with id + any changed field — also writes last_updated

Card data: card._recipeData holds the full recipe object for edit/read functions.
New DB fields: status / version / last_updated / user_notes
System field: always decade code 80 — never system code 08

## BAKING SCIENCE (07/17/26)

### Chemical reactions in baking
- Baking powder = baking soda + dry acid. Double action: reacts on liquid contact + again on heat. Produces CO2 bubbles.
- Baking soda alone needs acid in recipe (sour cream, yogurt, buttermilk) to activate. Reacts immediately on contact.
- Eggs: proteins coagulate (set) at 160-180°F — form scaffold around CO2 bubbles, create cake structure.
- Flour/gluten: proteins link with liquid forming strands that stretch and hold CO2 bubbles in place.
- Sugar: delays protein setting (keeps cake tender), holds moisture, caramelizes for color and flavor.

### Physical process
1. Heat causes CO2 bubbles to expand — batter rises
2. Steam from moisture also expands and lifts
3. Egg proteins + gluten begin setting at ~160-180°F — structure locks in
4. If structure sets before bubbles stop expanding = crack or dome
5. If bubbles expand faster than structure can set = mushroom, over-rise, collapse, wet center

### At high altitude (5,500ft)
- Lower air pressure = CO2 and steam expand faster and more aggressively
- Structure sets at same temp but bubbles outrun it
- Result: mushrooming, over-rise, wet center
- Fix: reduce leavening (especially baking soda) to slow bubble production so structure keeps up
- Tested 07/17/26: too much baking soda at 5,500ft caused ramekins to mushroom and stay wet inside at 22 min
- Solution: cut baking soda in half at altitude. Tent with foil if tops darken before center sets.