This refines the existing culinary-function node without creating a duplicate concept.
Interview with a Louisville chef.
Chef Lawrence Weeks describes reduced bourbon as contributing sweetness while uncooked bourbon retains more spice and sharpness, making application timing part of flavor design.
113
112
The Chef — Lawrence Weeks
Paraphrase checked against searchable text and the rendered PDF sheets 112–113 on 2026-08-27; PDF-sheet pagination, not print pagination.
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Paraphrase: Chef Lawrence Weeks describes reduced bourbon as contributing sweetness while uncooked bourbon retains more spice and sharpness, making application timing part of flavor design.
Context: Interview with a Louisville chef.
Boundary: This refines the existing culinary-function node without creating a duplicate concept.
Locator: 112–113. Numerical coordinates are supplied PDF sheets, not print pages. This passage was checked within the full338-sheet textual and visual review. Verification confirms the attributed paraphrase, not every underlying claim or an independent experiment.
