EF:Basic Foods

From A Culinary Artillery - Vintage Story Mod Wiki

"Basic Foods" are defined as foods added by the mod Expanded Foods which have only one nutrition type. These are all covered under the handbook entry "Cooking 101 - The Basics".

Boiled Eggs[edit | edit source]

two raw chicken eggs boiling in fresh water in a cast iron cauldron

Boil an egg in water in a saucepan or cauldron at a 1:0.5 ratio of egg to water.

(A maximum of 4:2L in a saucepan, 20:10L in a small cauldron, or 32:16L in a large cauldron)

Required Ingredients:

Used in:

Pickled Eggs[edit | edit source]

32 boiled eggs in 3.2 liters of vinegar

Made by sealing boiled eggs in a barrel of vinegar at a 1:0.1 ratio of egg to vinegar for 14 days.

(A maximum of 32:3.2L in a barrel)

Required Ingredients:

Used in:

Water-Glassed Eggs[edit | edit source]

Raw eggs in slaked lime

Made by sealing raw eggs in a barrel of slaked lime at a 1:0.1 ratio of raw eggs to slaked lime for 28 days.

(A maximum of 32:3.2L in a barrel)

Can be re-sealed in a barrel to last longer.

Required Ingredients:

Used in:

Bread Crumbs[edit | edit source]

Spelt bread being crushed in a quern

Made by either crafting a loaf of bread in your inventory (1.6.9 or earlier) or by placing a loaf of bread in a quern(1.7.0 onward). Can be used in cooking, detailed below, or used as chicken feed.

Required Ingredient:

  • 1 single grain bread, baked or charred.
    • Spelt, Rye, Flax, Rice, Cassava, Amaranth, or Sunflower bread

Used in:

Candied Fruit[edit | edit source]

Fresh cranberries simmering in cranberry syrup

Boil a fruit in its corresponding syrup in a saucepan or cauldron in a 1:0.1 ratio.

A maximum of 4:0.4L in a saucepan or 20:2L in a small cauldron or 50:5L in a in a large cauldron

Required Ingredients:

  • Fruit
  • Fruit Syrup (must be of the same fruit type as above)

Used in:

Dehydrated Fruit[edit | edit source]

Dried blueberry mash being turned into dehydrated fruit

Made by taking dry mash from a fruit press and craft to portion out the dried fruit, then leave to dry fully.

Required Ingredients:

  • Dry Fruit Mash

Used in:

Dried Fruit[edit | edit source]

Blueberries dried out in an oven

Bake fruit in a hot oven.

Required Ingredients:

  • Fruit

Used in:

Smashed Meat[edit | edit source]

Smashed redmeat

Craft any meat with a stone, hammer, or rolling pin above it. The smashed meat can then be used in cooking or can be baked to be eaten as-is.

Smashed meat provides more protein satiation than whole meats.

Required Ingredients:

  • 1 of
    • Bushmeat
    • Poultry
    • Redmeat
    • Fish fillet

Used in:

Meat Nuggets[edit | edit source]

meat nuggets

Craft any smashed meat with a knife, or cleaver to cut into pieces. The meat nuggets can then be used in cooking or can be baked to be eaten as-is.

Meat nuggets provide more protein satiation than either whole or smashed meats.

Required Ingredients:

  • 1 of
    • Smashed Bushmeat
    • Smashed Poultry
    • Smashed Redmeat
    • Smashed Fish Fillet
    • Crab Meat (Primitive Survival)
    • Snake Meat (Primitive Survival)

Used in:

Aged Meat[edit | edit source]

Bushmeat, poultry, and redmeat dry aging

Dry age any whole meat for 2 days on a meat rack, a cellar is best to make sure the meat doesn't spoil before it's done. Once aged, slice off the outer crust with a knife or Cleaver. There you can bake the prepared aged meat, or smash it and slice into nuggets, then bake.

Used in:

Chopped Vegetables[edit | edit source]

A chopped carrot with a tin-bronze cleaver

Craft any vegetable or mushroom with a knife or cleaver to cut into pieces. The chopped vegetable can then be used in cooking or can be baked to be eaten as-is.

Vegetables can be chopped to extend shelf-life, and do not provide extra nutrition.

Required Ingredients:

  • 1 of
    • raw vegetable or mushroom
    • baked vegetable or mushroom

Used in:

Baked Vegetables[edit | edit source]

carrots baked in an oven

Bake any vegetable or chopped vegetable in a hot oven.

Required Ingredients:

  • Any raw vegetable or raw chopped vegetable

Used in:

Salt[edit | edit source]

sea water boiling in a cast iron cauldron

Seal 10L of sea water or 5L of brine in a barrel to make a damp salt crystal. You can Boil the same amount in a cauldron to get a dry salt crystal.

You can mix 25L of water with 1 halite stone to output 25L of salt water, making halite worth 2.5 salt if you fully optimize the process.

Damp crystals must dry into dried salt crystals. Dried salt crystals can be ground in a quern to make salt. Salt now heals 0.5-1 HP when used in food.

Boiling Food[edit | edit source]

Boil eggs, meat, sausage, mushrooms, or vegetables in a saucepan or cauldron at a 1:0.5L ratio of fresh water. This progresses food to the next stage of cooking instead of charring it.

Only the first two slots of the saucepan or cauldron are used in this recipe.

Frying Food[edit | edit source]

You can boil any breaded item with 0.1L of Food Oil or liquid lard in a saucepan or cauldron to fry it perfectly every time. Ideal if you hate baking.

Only the first two slots of the saucepan or cauldron are used in this recipe.

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