Work In Progress

Source: https://github.com/Mycah142/CEV-Eris/blob/Jesse%252C-it's-time-to-cook/code/modules/cooking_with_jane

Recipe Table Template

Dish

Name

Basic Ingredients

Container

Appliance

Optional Ingredients

Notes

Name Here

Ingredient

ExclusiveOptional1	ExclusiveOptional#

Flavors

"Stove-Top cooked Steak"

Stove-Top cooked Steak

"PAN"

"BRADHAANTA STOVE"

meat
sodiumchloride
blackpepper

butterslice
mushrooms
reishi
amanita
plumphelmet
HAMMERING
honey
capsaicin
wine

Flavors

How To Cook

Appliance	Name	Slots	Fuel Type
"Bradhaanata Grill"	Grill	2	Wood
"Bradhaanata Stove"	Stove	4	Electricity
"Bradhaanata Oven"	Oven	1	Electricity

Container	Name	Compatible Appliance
"Cooking Skillet"	Skillet	Stove
"Cooking Pot"	Pot	Stove
"Grill Grate"	Grill Grate	Grill
"Oven Pan"	Oven Pan	Oven, Stove

Food broadly made in 3 steps:

Place ingredients into the correct cooking container
Set the correct cooking appliance temperature
Cook the dish for the appropriate amount of time
Shovel the finished product out of the container with a spatula (or other shovel-like item)

All foods have a "basic" recipe that will produce the food without any frills or bonuses. Basic food may be filling, but is not very satisfying to those who eat it and is considered low quality. Food quality can be improved by adding optional ingredients during the first step of the cooking process. On top of adding quality to the dish, optional ingredients may also add their stored reagents to the dish. However it is possible to have too much of a good thing as adding excessive amounts of an optional ingredient will reduce the quality of the dish instead.

Quality Effects

High quality dishes provide greater benefits than their basic counterparts. While creating high quality meals is more involved than churning out basic dishes, overall the efficiency of the effects is better for the resources put into creating the food.

High quality food restores sanity and grants insight to the person who consumes the food. The higher quality, the higher the amount restored/granted.

All foods have a baseline quality tied to their basic recipe. The quality from there is given bonuses or maluses based on optional ingredients, the amount of a given optional ingredient added, the quality of the cooking appliance used to create the dish and whether the dish was cooked to the correct time or was under- or over-cooked.