Anonymous Modernist 13704

The torch pictured in the MCAH edition is a BernzOmatic TS4000. Notice the red trigger. The TS8000, yellow trigger, has 30% faster soldering time than the TS4000. Obviously more heat is better for searing as well. See http://www.bernzomatic.com/item.html?id=15 The trigger makes it kitchen safe. When you let go of the torch it is off. Just torch away from anything flammable like your drapes. The authors felt that MAP gas does not impart any fuel flavor so long as the flame is adjusted correctly. You want a blue cone, not orange. As to food safe, humans have been cooking over an open hydrocarbon flame for millions of years. Yes wood has hydrocarbons.

First I want to say Modernist Cuisine at Home is a great book. I received it for Christmas and can't put it down. There is enough information here to get me started. I've found a few errors and typos already. No doubt there are more. Please add any you find to this thread. Page 192, target core temperature table, strip steak - medium rare Celsius and Fahrenheit values don't agree. 55C does not equal 133F. Page XIV, common conversion factors, inconsistent level of precision. Example 1 lb = 453.592 g with 6 digits of precision while 1 g = 0.002 lb with only one. This must have been left to the intern.

I may enjoy modern cuisine, but I'm a traditionalist when it comes to phones. When phones went from rotary to push buttons that was enough change for me. I have the at home version. I took a picture of the QR code, I do have a digital camera, and used ZXing online decoder. It produced an address similar to the following. http://www.modernistcuisine.com/register/?id=xxxxxx-xxxx-xxxx-xxxxx. You paste this into a browser and it asks you to log in, then it wants the number under the scratch off. Mine was a 5 digit number.