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Errata for Sous Vide for the Home Cook


Page 11
Change "Our experiment taught us two thing: we now know that" to "Our experiment taught us two things: we now know that"
Page 43
Change "1 teaspoon (15 ml) lemon juice" to "1 teaspoon (5 ml) lemon juice"
Page 60
Eliminate "Salt and black pepper to taste"
Page 92
Change "garlic, lemon juice, and Parmesan cheese" to "garlic, lemon juice and zest, and Parmesan cheese".


Page 22
Under the title, add "Any time in the range given should give excellent results. Up to double the time will usually give acceptable results if your schedule requires it. This book assumes you got your ingredients from a supermarket; exceptional ingredients, like Kobe-style beef, may need less time; occasionally you may get meat that remains tough regardless of cooking time (see page 34)."
Page 34
Between steps 3 and 4, add "Note: Since rib and rib-eye steaks can be a bit tough, you can tenderize them by cooking them for 6–8 hours at 130–140°F (55–60°C). You cannot tenderize them this way at 125°F (50°C) because some food pathogens grow at this temperature.”
Page 50
After “…safe for them to eat.” add “Pasteurization may give the tenderloin a mushy or pappy texture because it’s already so tender.”
Page 51
In step 5, change “…140°F (60°C).” to “…140°F (60°C) (see note on page 34).”
Page 84
At the end of step 1, add “Increase the water to 1½ gallons (6 l) when cooking less than 12 pounds (5½ kg) of pork. You can skip brining or decrease the amount of salt by half if you find it too salty.”
Page 113
Change “Freezing: The cooked…“ to “Freezing: Since reheating is quicker than cooking, it’s often convenient to cook a large batch and freeze them—just make sure the pouches are fully submerged and do not overlap when cooking. The cooked…”
Page 161
At the end of step 1, add “For a runny yolk, set the water bath to 145°F (63°C).”
At the end of alternative step 3, add “For a runny yolk, you can download a replacement table here or decrease the cooking time by about 15%.”