Cooking is useful for making meat and water safe to consume, as well as increasing the nutrition value of every other non-meat food, like vegetables and wheat-derived products.
Furthermore, more complex recipes are also even more nutritious and improve mood. Besides, this also presents interesting RP options, such as being vegetarian, perhaps pork-free, et cetera, some of which could be enforced with selectable traits.
See the Full Crafting List for more details about crafting the implements from the list.
|Knife||Made with either 4 bone pieces or 1 unit of manifold materials: stone, copper, bronze, iron, steel, tin, even gold, silver and diamonds. A versatile tool that is used to cut various foods. Also has other, non-culinary uses described in the Guide to Crafting.|
|Hammer||Made with 5 wood logs or 3 iron ingots (clawhammer, the bottom one, a modern and quicker variant of the hammer). Beat the crap out of food to rid it of any contaminants (at least sizeable ones)! Required in some culinary processes. Same as knife, has use in other areas - Guide to Crafting.|
|Mill||Made with 4 wood. Used to produce flour and cereals.|
|Rolling pin||Made with 1 wood log (!). An essential element of marriage RP.|
|Fermentation jar||Made with 3 glass. Used to obtain yeast, which is essential to the alcoholic drinks production.|
|Cutting board||Made with 5 wood. Used to form meat and mince it before the invention of the meat grinder. Place meat steaks, dried meat cutlets, and fish, then mince them with a knife. Place mince on the board and use knife again to make meatballs, which you can then press into patties.|
|Meat grinder||Made with 8 iron. Used to mince fish and various meats. More efficient than the cutting board. The minceable items: steaks, cutlets, fish, ham leg, chicken (carcass, thigh, wing, breast).|
|Pot||Clay pot is made with 2 clay (also needs firing in a campfire or an oven), tin pot - 3 tin, small copper pot - 3 copper, large - 5. Used to boil water to make it safe to drink (water from wells does not require boiling, unless the surrounding area is unclean.|
|Cooking pot||Made with 8 iron. Used to cook stew and boil food in general. One of the benefits of this fascinating cooking pot is the fact that its contents will never go stale or decompose, allowing you to store food indefinitely!
To boil meat, pasta, vegetables etc. without stewing them, fill the pot with water, add a single item, wait for the message that says "X finishes boiling", then click the pot to remove what you have added.
|Dehydrator||Made with 5 wood. Used to hang meat and fish cutlets (slice meat and fish with the knife) to dry.|
|Salting container||Made with 6 wood. Used to cure meat and fish with salt.|
|Drying rack||Made with 8 iron. Used to hang certain salted foods to dry (ham, cod, salami etc.)|
|Canner||Made with 7 iron. Used to can food in tin cans.|Store in a cool, dry place, away from direct sunlight.
Most foods will spoil and decay (read, vanish from existence) if left in the open. Some preserved, as well as canned food are an exception and will last as long the world does (until the end of the round). Scattered food may also attract pests, such as mice.
Finding a formerly bursting-at-the-seams pantry devoid of its delicious contents may very well reduce a hungry soul to tears. Fortunately, there are ways to extend the shelf life of your food stock, which boil down to storing food inside any crate or a fridge.
Check here for the decay times for different unstored foods.
Meat and fish products also rot! It takes half the time of full decay! Meaning, it takes a meat slab 15 minutes to decay, but it will become rotten after 7.5 minutes.
Decay time for the food stored in a crate is doubled.
Campfires and ovens can be used to roast food and prepare advanced recipes, as well as to boil water for safe consumption and burn down any uncookable item into a burned mess (disappears after a while).
You can roast plenty of things: vegetables, meat, fish etc.
A more detailed section on campfires and ovens could be found here.
All great dishes require ingredients! Here you will find the ingredients needed to make your fantastic dishes, uma delicia!
Numbers in the steps description mean there is more than one way to make something (“1” is one way, “2” - another, etc.)
|Yeast||Put either wheat or flour in a fermentation jar and wait for the message about fermentation.|
|Flour||Grind wheat, oat or barley with the mill to get respective kind of flour. Each sack contains 10 units of flour.|
|Rice||Grind rice stalks with the mill.|
|Dough||- Hold a flour sack in the active hand and a container with water in the off-hand.
- Click the flour sack. A piece of dough takes 5 u of water and 5 u of flour.
|Flat dough||Flatten dough with the rolling pin.|
|Dough slice||Slice flat dough with a knife.|
|Spaghetti||Cut dough with a knife.|
|Noodles||Cut spaghetti with a knife.|
|Egg||Get a chicken or a turkey to lay an egg.|
|Cheese||Collect milk in a container and add one piece of yeast.|
|Raw potato sticks||Cut a potato with a knife.|
|Fat oil||Made from animal fat.|
|Meat cutlet||Cut a meat slab with a knife.|
|Fish fillet||Cut a fish with a knife.|
|Minced meat||1. Put meat steaks and fish on the cutting board and mince with a knife.
2. Grind meat and fish with the meat grinder.
|Minced dried meat||Put dried meat cutlets on the cutting board and mince with a knife.|
|Meatball||1. Add flour to a slab of meat.
2. Form mince on the cutting board with a knife.
|Meat patty||Put a meatball on the cutting board and press it into a patty with a knife.|
|Ham leg||Butcher a pig.|
|Stomach||Butcher either a cow, a sheep, a goat or a pig. Cow stomach provides more of tripe and sausage casings (the latter starting from the 313 BC epoch).|
|Sausage casing||Cut a stomach with a knife. Filling casings with minced meat makes sausages.|
|Tripe||Cut a stomach with a knife. Tripe is edible raw, but hardly a delicacy.|
|Chicken carcass||Butcher a chicken. Do not roast it whole, it will not work. Cut it into separate parts (below) with a knife.|
|Chicken breast||Cut a chicken carcass with a knife.|
|Chicken wing||Cut a chicken carcass with a knife.|
|Chicken drumstick||Cut a chicken carcass with a knife.|
There are many different recipes to be made that can perfect your culinary art!
|Flatbread||Roast flat dough.|
|Bread||Roast a ball of dough.|
|Bread slice||Cut bread with a knife (who would have thought?)|
|Fries||Roast raw potato sticks.|
|Dried meat cutlets||Simply take your raw meat cutlets and click on a dehydrator to dry them. In a short time they will come off as dry cutlets.|
|Pemmican||Hold minced dried meat in the active hand and any vessel with at least 5u of fat oil in the off-hand, then click the minced dried meat.|
|Dried fish||Same as above, only hanging fish fillets.|
|Boiled lobster||Boil a lobster in a cooking pot.|
|Boiled rice||Boil rice in a cooking pot.|
|Ramen||Boil noodles in a cooking pot.|
|Spaghetti and meatballs||Boil spaghetti in a cooking pot and add a meatball.|
|Stew||Pour 100 units of water into a cooking pot and add any ingredients (meat, vegetables etc. - except salty ingredients) to the pot to make stew. The more ingredients, the better! Let it simmer for a while, and soon it will turn into hearty stew. Click the cooking pot with bowls to fill them. Filled wooden bowls will go bad (disappear) if not eaten.
The advantage of stew is that you get rid of thirst and hunger at the same time, as long as you do not cook it with salty water or dried meat, as those contain salt and will dehydrate you.
|Salted cod||Put up to 3 codfish in a salting container, add 3 piles of salt and wait 6 minutes.|
Delicious Iberian ham.
|Take a ham leg and beat it with a hammer to remove the excess blood. Put up to 3 legs in a salting container.|
|Fill the container with 3 piles of salt. Salting takes 6 minutes.|
|Hang the salted ham on a drying rack, up to 3 legs on a rack. Drying takes 20 minutes.|
|When drying is over, slice dried ham with a knife, 5 slices per leg.|
|Enjoy! Pair with some good red wine and Iberian cheeses.|
|Fill 1 sausage casing with 1 minced meat to make a sausage. Put up to 5 sausages in a salting container.|
|Fill the container with 3 piles of salt. Salting takes 6 minutes.|
|Hang the salted sausages on a drying rack, up to 5 sausages on a rack. Drying takes 2.5 minutes.|
|When drying is over, slice salami with a knife, 4 slices per sausage.|
Canning is a good way to preserve food for later consumption.