TFEQ Errata

 Errata Found In The First Printing of The Flavor Equation (corrections are highlighted)

  • Page 56 The illustration for Flavor Map of A Stock should say “for fish bones use 400°F [280°C] for 15 to 20 minutes”

  • Page 74   In the Ingredient list add “12oz [340 g] cherry tomatoes, halved” and in the instructions add, “ To prepare the chickpea salad, in a large bowl, toss the chickpeas, tomatoes, cucumber, shallot, dill,…..”

  • Page 95 In the Flavor Approach “ I use Kenji Löpez-Alt’s method of applying baking powder to the chicken’s skin. Baking powder helps with browning and the bubbles of carbon dioxide gas produced create a puffy and crispy texture

  • Page 103 Compare that to our ability to taste sugar (detect at 10,000umol/l), we can taste the bitter compounds such as quinine, the active ingredient in tonic water (detect at 25umol/l)

  • Page 126 In the Flavor Approach“The bittersweet taste of caramelized sweet sugar is offset by”

  • Page 221 “Garnish with the browned onions, olive halves, and scallions…”

  • Page 313Mix the salt and sugar in a small bowl. In a small flat container or dish, spread out half the salt-sugar mixture.”
    “Cover the yolks with the remaining salt-sugar mixture
    “…lightly dust off the excess salt-sugar mixture
  • Page 327 I apply baking powder (which is a mixture of baking soda and acids) on the surface of the skin to make my baked pomegranate and poppy seed chicken wings (page 95); when dry some of the baking soda in baking powder helps provides an alkaline pH (9.0), helping brown the chicken skin by promoting the Maillard reaction, as it continues to cook carbon dioxide is also produced which makes the skin puffy and crisp.
  • Page 330 “….of water by 1.8°F [1°C]” and “…..water drops by 1°F [ 0.56°C].”


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