Errata

Page ix:
Dave Arnold on Industriawl Hardware

Industriawl -> Industrial



Page 73:
“See page 74” should be “See page 62”

“(see page 408” should be “(see page 418)” — wrong page number AND missing close paren

P262: We’ve talked about how air and water create gluten -> We’ve talked about how flour and water create gluten

P164
3rd line:
which is why meat acts as a binder -> which is why protein can act as a binder

P288
Stir dough with a knife until -> Stir dough until

P312
1st line, change “see page 164” to be “see page 195”

P312
"brown sugar, unpacked” should be "brown sugar, packed”

P314
“see page 51” should be “see page 348"

P321
“see page 334” should be “see page 136”

P346
“See page 446” should be “See notes on page 278”

P396: "Notes" in right column should be “Note” (there’s only one) and the pluralization of the citrus fruits is wrong, need to add “s” 3 times so it reads:
Try other citrus fruits, such as grapefruits, lemons, limes, or tangerines


P401: “see page 148” should be “see page 398”

P405: you can add the smoky flavor in -> you can add in the smoky flavor

P425: “see page 348” should be “see page 349”

P431: add another egg yolk to add more lecithin -> add an egg yolk to a clean bowl and slowly whisk in the broken sauce.

"Do you want to learn to how to become a better cook?"

should be

"Do you want to learn how to become a better cook?"

Note from the Author or Editor:
Yikes! I can't believe this typo was missed; thanks for filing an errata for it.

Happy Cooking,
Jeff

Clarification that 1876 is the date of first commercial offering, not the invention date, of cereal.

Change:
The idea of eating cereals as breakfast started out in the United States in 1876, in an era when most people ate fatty foods and leftovers for breakfast. Granula, the first manufactured cereal, was created by Dr. James Jackson, a vegetarian who wanted to offer his idea of a healthy breakfast meal.

To:
The idea of eating cereals as breakfast started out in the United States in the 19th century, in an era when most people ate fatty foods and leftovers for breakfast. Granula, the first manufactured cereal, was first sold in 1876 by Dr. James Jackson, a vegetarian who wanted to offer his idea of a healthy breakfast meal.

URLs on these pages in the PDF are not clickable and should be fixed:

P25
P71
P73
P110

Also

P109: there’s a “[[Basic White Stock; ChemChapter]]” note that shouldn’t be there

P371: the very bottom of left colmn, that’s “[[Ch 4]]” which shouldn’t be there

P357:
Sugar cane can grown to be ->
Sugar cane can grow to be

P379: 2nd graf under Mixtures has "[[Air&Water: Sherlock Holmes]]” in it.

P415: there’s a “[[Chefs on Seasonality]]” double-bracketed note that shouldn’t be there.

“D-carvone” should be “S-carvone”

“gas car engines” should be “diesel engines” (This is because cars that run on gas use spark plugs to ignite the fuel; diesel relies on autoignition)

Correction in text to correct for logic error (warmer-melting fats would be harder, not softer).
Change:
Milk fats can also vary in their fatty acid composition. If the cream has larger amounts of warmer-melting fats than normal, then the butter ends up being soft.
To:
The fats in cream can also vary in their fatty acid composition. Different ratios of fatty acids in cream will change the melting properties of the fats in the cream, and in turn create butter that has different hardness.

"Assume you haven't been caught" -> "Assuming you haven't been caught"

P212: change cooking time from 6 minutes to be 12-15 minutes

P223: In chart, it says "chewy 12–15 minute cookies”, which is inconsistent with Ch 4 (and incorrect). Change it to be "chewy 10–12 minute cookies (see page 283)”

Update note in second column to make it clear that impurities in salt are broader than one compound. Also, this update removes the “clear glass of water” example because it only works with sodium silicoaluminate; sodium ferrocyanide is soluble in water.

Change:
Table salt isn’t actually pure NaCl: there’s invariably 0.5 to 1.0% sodium silicoaluminate (silica) in there. If you take a clear glass of water and dump in enough salt, then let it sit for a while, you’ll actually see the silica separate out and settle to the bottom. Silica doesn’t get much attention, and as an essential trace element it’s not a problem that it shows up in your salt. It does mean, though, that all of the salt measurements should technically be adjusted by about ~1% upward. Details, details...

To:
Table salt is rarely pure NaCl. Trace elements exist naturally in sea salt, and manufacturers often add in iodine and anti-caking agents (something added to prevent the salt from forming clumps, e.g. sodium silicoaluminate or sodium ferrocyanide). While the additives don’t impact the taste of the salt, their presence does change the chemistry, meaning that the salt measurements for this lab may be off by about ~1%. Details, details...

P271:
Using a spoon, mix together so that the salt is thoroughly distributed -> Using a spoon, mix together so that the salt and yeast are thoroughly distributed

p.271:
No-knead bread (see page 247) — it should be see page 261

Incorrect gram weight:
Change:
1 tablespoon (3g) mustard seeds
To:
1 tablespoon (9g) mustard seeds