Meat & Fish Dishes

Meat and fish recipes in A & A Cooking span several stations rather than belonging to one cooking method. Proteins can be seared in a Skillet, tossed in a Wok, baked or roasted in the Oven, coated with sauces, or combined with Rice, noodles, soups, stews, and sandwiches.

Seared proteins

The Skillet supports a core group of direct heat protein recipes:

Recipe ID	Dish	Station	Time	Cooking condition
`beef_steak_seared`	Seared Steak	Skillet	16 seconds	High heat
`salmon_seared`	Seared Salmon	Skillet	14 seconds	Medium high heat
`porkchop_seared`	Seared Porkchop	Skillet	18 seconds	Medium high heat
`rabbit_seared`	Seared Rabbit	Skillet	17 seconds	Medium high heat
`mutton_seared`	Seared Mutton	Skillet	18 seconds	High heat
`chicken_seared_herb`	Herb Seared Chicken	Skillet	18 seconds	180 to 215 °C

See Skillet for the shared direct heat mechanics.

Baked and roasted proteins

The Oven provides another branch for meat and fish:

Recipe ID	Dish	Time	Cooking condition
`chicken_roasted`	Roasted Chicken	45 seconds	Medium high oven
`cod_baked`	Baked Cod	28 seconds	Medium high oven
`salmon_baked`	Baked Salmon	30 seconds	Medium high oven

These recipes use the Stovetop/Oven system and applicable oven bakeware. See Oven Bakeware and Stovetop/Oven for the shared oven rules.

Breaded and seasoned skillet dishes

Prepared coatings and seasoning chains can become prerequisites before the protein reaches the Skillet.

Recipe ID	Dish	Time	Cooking condition
`chicken_breaded_crispy`	Crispy Breaded Chicken	22 seconds	Medium high heat
`cod_breaded_crispy`	Crispy Breaded Cod	18 seconds	Medium high heat
`chicken_cutlet_seasoned`	Seasoned Chicken Cutlet	20 seconds	Medium high heat

Crispy breaded dishes depend on breadcrumb preparation. The seasoned Chicken Cutlet uses Seed Oil and Savory Seasoning, so one finished dish can depend on several earlier preparation stations.

Glazed proteins

Sauces and condiments can become direct cooking inputs rather than only toppings.

Recipe ID	Dish	Station	Time	Cooking condition
`chicken_glazed_tomato`	Tomato Glazed Chicken	Skillet	20 seconds	175 to 210 °C
`chicken_glazed_soy_sauce`	Soy Glazed Chicken	Skillet	15 seconds	155 to 185 °C
`salmon_glazed_soy_sauce`	Soy Glazed Salmon	Skillet	13 seconds	150 to 180 °C

The Soy Glazed dishes depend on the fermentation and Soy Sauce chain. See Soybean & Tofu Foods and Fermentation & Preservation.

Wok dishes

Chicken, beef, pork, salmon, rabbit, and mutton also appear in Wok recipes. These include basic stir fries, seasoned stir fries, Soy Sauce variants, and noodle or Rice dishes.

Wok recipes can require:

the correct heat zone
manual toss actions
a minimum toss count
prepared vegetables or mushrooms
oils, seasonings, or sauces
already cooked Rice or noodles for applicable dishes

See Stir Fries & Seared Foods for the Wok focused catalog and Wok for the shared mechanics.

Soups, stews, Rice, and pasta

Proteins also appear in larger recipe chains outside direct heat cooking. Examples include:

Chicken Soup
Beef Stew
Salmon Chowder
Creamy Chicken Stew
Chicken Rice Porridge
Salmon Rice Porridge
Chicken and Salmon Rice Bowls
Chicken and Beef Fried Rice
Chicken and Beef noodle stir fries
Creamy Herb Chicken Pasta
Herb Chicken Tomato Pasta

These dishes are grouped on their respective catalog pages so this page can focus on protein centered cooking paths.

Freshness

Raw meat and raw fish participate in the food freshness system. Raw fish has a shorter base freshness lifetime than raw meat, while completed dishes use the cooked dish freshness profile.

Refrigeration, freezing, fermentation, pickling, sugaring, and sealing can further affect spoilage where those preservation methods apply. See Cold Storage and Fermentation & Preservation.