Wayt Gibbs

The limit is set by your clarification technique (typically a strainer). As long as you can strain the pieces of mirepoix out at the end, the resulting stock can be as rich and clear as any you have ever made, but it can also be ready in a fraction of the typical time. Our recipes typically call for chopping bones or sawing them into 5 cm / 2 in pieces, if possible. The interior of bone is quite porous, so bone fragments have a high ratio of surface area to volume, and flavors thus diffuse from them a rate similar to that of much smaller pieces of less porous food (such as meat).

Good news for members in Europe: Amazon.co.uk has fixed the problem they were having with the page for Modernist Cuisine, so it's now available for preorder again with free delivery in the UK. http://www.amazon.co.uk/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007/

I'm collecting all errors, no matter how small or seemingly insignificant, so that we can correct them in the second printing. I'd be grateful if you could email those to info@modernistcuisine.com. Once physical books have arrived at booksellers and are on their way to customers, we'll put up a page on modernistcuisine.com with corrections and clarifications.

I am happy to report that we've just made the complete, 60-page index to Modernist Cuisine available to everyone at http://modernistcuisine.com/index. If you share it, we'd be grateful if you share the link, rather than the document itself. Enjoy!