Are there any formal(izable) rules, or methods, or basic concepts in fusion kitchen cooking?
salad-dressing
condiments
measurements
peanuts
carbonara
folding
dry
graham-crackers
macarons
storage
concentration
alfredo
coconut-milk
containers
cutting
food-safety
cultured-food
ramen
mass-cooking
oxtail
maintenance
whey
regional-cuisine
storage-method
quickbread
knives
soup
potatoes
instructions
equipment
