refactor: fix Chemisty → Chemistry spelling

ATLAS/Cooking/Sous Vide/Beef Stew.md

@@ -1,6 +1,22 @@
 ---
 created: '2026-04-05T05:57:44+00:00'
 id: 496e5e54-05d9-4a33-921b-48694322fe5d
+keywords:
+- hours
+- stew
+- beef
+- fall
+- apart
+- sous
+- vide
+- meat
+- times
+- temperatures
+- tender
+- steak
+- medium-rare
+- medium
+- braise-like
 links: []
 modified: '2026-04-05T05:57:44+00:00'
 summary: This note outlines sous vide cooking temperatures and times for stew meat

ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md

@@ -1,6 +1,22 @@
 ---
 created: '2026-04-05T05:57:32+00:00'
 id: 5db95900-9a1e-4a64-ad4b-e3f815cc2938
+keywords:
+- brisket
+- hours
+- as
+- vide
+- sous
+- texture
+- tender
+- meat
+- traditional
+- down
+- cooks
+- moisture
+- never
+- achieve
+- fall-apart
 links: []
 modified: '2026-04-05T05:57:32+00:00'
 summary: 'Here''s a concise summary:

ATLAS/Cooking/Sous Vide/Pulled Pork.md

@@ -1,6 +1,22 @@
 ---
 created: '2026-04-05T05:57:02+00:00'
 id: 4824e04a-e38f-4e8c-b1cb-77e4f5d449ef
+keywords:
+- pork
+- www.seriouseats.com
+- sous-vide-barbecue-pulled-pork-shoulder-recipe.html
+- pulled
+- cook
+- https
+- recipes
+- set
+- precision
+- cooker
+- traditionally
+- textured
+- sliceable
+- tender
+- bath
 links: []
 modified: '2026-04-05T05:57:02+00:00'
 summary: 'This note explains how to cook pulled pork sous vide: set the precision

ATLAS/Cooking/Sous Vide/Ribs Sous Vide.md

@@ -1,6 +1,22 @@
 ---
 created: '2026-04-05T05:57:07+00:00'
 id: 434ba93c-38ce-4541-8700-b2bc0572a9d4
+keywords:
+- ribs
+- texture
+- sous
+- vide
+- meat
+- as
+- little
+- traditional
+- barbecue
+- tender
+- cooking
+- salt
+- spice
+- hours
+- temperature
 links: []
 modified: '2026-04-05T05:57:07+00:00'
 summary: 'Here''s a concise summary:

ATLAS/Cooking/Sous Vide/Sous Vide Shrimp.md

@@ -1,6 +1,18 @@
 ---
 created: '2026-04-05T19:23:09+00:00'
 id: 68e96903-399b-469f-96ac-107cf176dc7b
+keywords:
+- shrimp
+- sous
+- vide
+- sousvide
+- seafood
+- thawed
+- set
+- precision
+- cooker
+- cook
+- minutes
 links: []
 modified: '2026-04-05T19:23:09+00:00'
 summary: Thawed shrimp should be sous vide at 135°F (57°C) for 30-40 minutes.