• CarlBoddy on June 28, 2016

  The Errata for this series is considerable and often critical, covering temperatures, times and quantities. It is found here: http://modernistcuisine.com/corrections-and-clarifications/

Notes about Recipes in this book

• Caramelized carrot soup

  • fprincess on July 20, 2012

    I used water instead of carrot juice. The carrots burned a little in the pressure cooker, and made the soup inedibly bitter (even after discarding the burned carrots). Most likely the cooking time needs to be ajusted or more liquid should be used. There are more tips provided by the Modernist Cuisine team here in the recipe link.

  • fprincess on October 22, 2012

    I got so much carrots in my CSA recently that I decided to experiment again. I followed the updated instructions, with the butter pre-melted and the cooking time reduced to 25 min. My pressure cooker is the aluminum - venting kind (an antique "SEB") if that makes a difference. After about 20 min the smell mutated from caramelized carrots to burnt caramel and I knew I was in trouble. I opened the lid and sure enough, I got burnt carrots again. A very thick layer of charcoal... Not willing to give up, I proceeded with attempt #3 right away (after scrubbing the pot!). This time I reduced the cooking time to 12 minutes. I did not have carrot juice so I just used water to dilute the soup at the end. Some super-fresh grated ginger (also from my CSA) and fresh thyme for the garnish (next time I will add a slice of duck prosciutto too). Very nice. Photos here: http://forums.egullet.org/topic/136959-cooking-with-modernist-cuisine/page__st__1770__p__1895230#entry1895230

• Pressure-cooked carnitas

  • bgood on July 23, 2012

    This is a great technique.

• Miso-cured black cod

  • halwyman on September 05, 2013

    Book 3

• Hot and cold tea

  • volition on May 23, 2012

    This is an interesting experience. Hard to make the dividers though. Works. I used the Cold Salt Gel Recipe to make a cast of my glass. then cut it in half and use it as a template. Wasn't perfect but I think with a bit of silicone i can improve it. But it worked.

• Glazed oxtail

  • twoyolks on July 14, 2013

    I used beef stock instead of beef jus as it was what I had available. I'd suggest bringing the cooking liquids to a boil and then carefully straining them and then further reducing them. Otherwise, there's small amounts of debris in the sauce. I also added sherry vinegar to the sauce to add acidity.

• Corned beef cure

  • twoyolks on March 18, 2013

    Both a 3-5 day and a 7.5 day brine are listed, I used a 7.5 day brine for an ~8 lbs brisket. I used the second cure definition. I cooked it by simmering it for 3 hours in water to cover.

• Sweet Italian sausage

  • twoyolks on June 15, 2014

    The flavor of this was very good but I'd consider decreasing the fennel a bit next time as it tended to overpower the other flavors.

• Bratwurst

  • twoyolks on October 19, 2014

    Did not add soy protein concentrate though sausage turned out excellent

• Glazed white carrot

  • twoyolks on November 23, 2012

    I had to cook them for an hour to get the carrots al dente. Otherwise they were not quite cooked through. To make them completely tender would require more time.

• Pommes Pont-Neuf

  • twoyolks on October 02, 2012

    Once the potatoes had been boiling for 10 minutes, they were very soft and I removed them from the water.

• Mac and cheese

  • twoyolks on January 31, 2012

    Very cheesy so works best as a side dish. Switched proportions of gouda and cheedar due to taste preferences, turned out just as well as original recipe.

• Kansas City barbecue sauce

  • twoyolks on May 27, 2014

    The sauce had a deep, complex flavor but became very spicy (I used less Thai chiles and a medium chili powder from Penzey's). I also used an immersion blender after it was finished cooking.

• Memphis barbecue sauce

  • twoyolks on September 07, 2014

    The instructions are missing a step to puree the sauce.

• Cotechino sausage

  • doppioexpresso on December 04, 2013

    The Cotechino is not bad although a bit too salty and it doesn't really have much to do with a cotechino in it's original form.

• Gilt Taste

  Interview with Nathan Myhrvold.

  Full review

• Wall Street Journal

  Bruce Palling chats with Nathan over a Modernist meal at the Fat Duck.

  Full review