Errata for Sous Vide for the Home Cook

Errata

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".

Clarifications

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%.”