October 30, 2005 — p144, Meat aging
But the flavor and texture of beef keep improving for a month or more [of dry aging] . . . .
(My thanks for this correction to Jeffrey Steingarten, who arranged a memorable tasting of rib steaks aged for 3, 4, 8, and 20 weeks at Robert's Steak House in New York City in May, 2005. The flavor of the 8-week steak was clearly the best of the bunch, rich and intense, and without the off aromas of the oldest sample.)
October 31, 2005 — p193, Fishy aromas
Fortunately, the fishiness of fish past its prime can by greatly reduced by a couple of simple treatments.
October 31, 2005 — p251, La Varenne, Pierre François de
France's first great culinary writer, Pierre François de La Varenne, chef to several noblemen, included meatless recipes . . . .
La Varenne was not chef to Henri IV! (Thanks to Philip and Mary Hyman)
October 31, 2005 — p320 & p324, Cresses and the cabbage family
The garden plant commonly called 'nasturtium' is not a member of the Eurasian cabbage family itself, but of a related South American family, the Tropaeolaceae.
The garden plant commonly called 'nasturtium' is not a member of the Eurasian cabbage family itself, but of a related South American family, the Tropaeolaceae.
July 26, 2006 — p332, Eggplant
In some preparations--such as the famous Turkish dish Imam bayildi, 'the priest fainted,' in which halved eggplants are stuffed and baked in copious olive oil--this richness is desired and maximized.
(Thanks to Firat Yener for the correction of both the spelling and the national attribution of Imam bayildi.)
October 31, 2005 — p483, Buckwheat crêpes
In Brittany buckwheat produces distinctive crêpes, savory rather than sweet.
(Thanks to Philip and Mary Hyman)
October 31, 2005 — p689, Praline
(The modern New Orleans praline is soft, ideally fudge-like, sometimes chewy, and contains New-World pecans instead of almonds.)
(Thanks to Greg Atkinson)
October 31, 2005 — Distillation, pot
In the diagram of pot distillation, the pointer line for "wine or beer" should indicate the liquid at the bottom of the vessel, not the vapor above the liquid.
October 30, 2005 — p769, Tequila
Tequila is made mainly by large distilleries in the central Pacific state of Jalisco . . . . while the more rustic mezcal is made by small producers in southerly Oaxaca . . . .
October 31, 2005 — p791, Iron, cast
To avoid removing the protective oil layer, cooks clean seasoned cast iron pans with mild soaps and a dissolving abrasive like salt, rather than with detergents and scouring pads.
