Working through the book I, and others who made recipes and commented, encountered some small discrepancies in the recipes. I thought it would be handy to list them in a post as a reference point. My intention is not at all to gleefully point at small errors, I freaking love the book, but it to be a help if you attempt a recipe. So, here they are. If you’ve encountered an error that’s not listed here or I’ve had my head up my ass and seen something wrong let me know and I’ll add it or change it.
Component: Cauliflower Velouté
The velouté takes a lot more milk to reach a velouteé consistency and give it a good aeration. So no worries if the velouté looks more like a puree than a thick stock.
Component: Chocolate Jelly Cubes
Cacao is mentioned as an ingredient, while in every other instance in the book more words are used to specify what kind of cacao (butter, drinking, powder). I think they forgot the word ‘powder’.
Component: Chocolate Ganache
The ganache turns out really soft, not at all like the texture of, for instance, chocolate truffles. I had to put it in the fridge for a good amount of time for it to firm up and be ready to handle.
Component: Pork Loin
You have to cut all the fat, connective tissue and meat that doesn’t belong to the eye of the loin, reserve it, but there are no instructions later on what to do with the stuff you have to reserve.
Component: To Serve
The belly, along with the loin, has to be cooked to 52˚C in a 60˚C water bath, but there are no instructions to which temperature the loin has to cook. There’s no guarantee the loin and belly cook at the same rate, so I was unsure if the loin also had to be cooked to 52˚C. Reading the intro the recipe I think so, but it isn’t specifically mentioned in the recipe.
Component: Macaroni Glaze
I couldn’t cover 100g of macaroni with 10g of glaze and make it look like this, but that could be entirely my fault. Love to hear of other attempts.
Component: Apple Pâte de Fruits
You have to line three 29 x 19 x 3cm rectangular moulds and fill them with about 500g of syrup, so you end up with very thins sheets (if you’re able to cover all the moulds).
Component: Beef Crackers
I would cut the dough in strips 2mm thick instead of 4mm. Mine didn’t get crunchy all the way through when frying and were still a bit chewy (even after a long time in hot oil).
Component: Candied Bacon
You have to make a sugar syrup from water, sugar and salt, but then it is not mentioned what to do with it. I think they made a small typo, because you have to vacuum pack the bacon slices with enough maple syrup to coat them, but also brush the slices, after vacuum packing (before drying), with maple syrup. My feeling is that the first maple syrup should have said sugar syrup, but if not, I’m not sure when you should use the sugar solution.
Component: Marmite Broth
In the instructions it is explained star anise is used in the vegetable stock to boost the ‘meaty’ flavors, just as in the Jelly of Quail, but in the instructions and ingredients list of the Marmite broth there is no mentioning of star anise.
Component : Braised Lamb Tongues
Once the tongues are braised you have to cut a portion in pieces of 2 x 0.5cm and leave the rest whole. The smaller pieces are used for the lamb tongue salad. The rest, the whole tongues, are used for the hotpot, but there are no instructions how to cut them/to what weight, in contrast to the neck and sweetbreads.