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Lisa Shock

"Modernist Cuisine: The Art and Science of Bread"

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Thank you for the correction  on the e-book subscription service it's a great service and I hope that Modernist Cuisine decides to use it again going forward 

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It's up for preorder on Amazon, estimated release May 30, 2017. Now it has 5% discount on the .com, 33% on the .ca.

 

 

 

Teo

 


Edited by teonzo corrected the link (log)

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3 minutes ago, rotuts said:

wow

 

600 USD's for 5 vol + for bread.

I am sure that the price will drop to around 400 dollars but it still a lot of dough :D.

I don't need Modernist Bread.  I hardly bake.  I make awesome bread from Ken Forkish book.

I could use Modernist Bread.  May be I can bake more. 

I kinda want Modernist Bread.  What if all my eGullet friends have one and I don't?  What will we have in common?

I want Modernist Bread.  It will look nice next to my (well used) copy of Modernist Cuisine. 

I am dying to buy Modernist Bread.

Damn you eGullet.

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I agree

 

i did some baking    Id like to start again.

 

however  , don't drool.   just Bake.

 

after all , there will be    for sure  Modernist Baking at Home.   97 USD.  or less.

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rats.    I hope they've figured out how to make crusty sourdough rolls / baguettes in the microwave.

 

I'd get it just for that Rx

 

or better yet : you could PM me the Rx when you get your Tomes.

 

bet they use a Combi-Oven

 

just saying.

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I preordered it - hopefully amazon's price will drop a little, and it's risky getting 1st edition but that's what pencil and errata is for :)

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This is very tempting, even if I already have two or three dozen books specifically on bread.  However, I plan to sit it out and wait to see what the verdict is when it comes out.  Being a traditionalist, I'm always a bit suspicious about anything modernist.  :D

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I noticed this today in the Wall Street Journal:

 

http://www.wsj.com/articles/a-2-000-plus-page-cookbook-is-upending-the-science-of-bread-making-1474986727

 

 

Was particularly taken by the purported novel method of fixing over-proofed bread dough.  My nemesis.  Only a few months to find out and worth the admission price.

 

Hope it involves a rotor stator homogenizer.

 

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Ill look for this.   nice to see they are still cutting things in half.

 

date of article was Sept 27

 

did you get a hard copy ?

 

maybe it will be in the weekend magazine.

 

guess I better start saving now  even though im not much of a baker.

 

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Odd:

 

Modernist Baking Amazon  USA  vs CA :

 

USA      $ 593    list    625     USD

 

CAN     $ 532     list    810     CDN

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Just to Review :

 

in Canada  , you can get MC Bread for  532 Loonies

 

Tx to USD  :  $ 402.93

 

suprise.gif

 

In the Past , Vast fortunes were made transporting stuff from Canada to the USA  

 

think  Boardwalk Empire  , and Joe Kennedy

 

I can see a niche here , a small one  , lets way around Buffalo NY ?

 

one would need a nondescript Van  with very good shocks :

 

""  What's  in the Van ?  ""  USA customs asks  

 

" Paper Products  "

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That's a strange anomaly...it's almost as if they calculated the exchange rate backwards on the Canadian price, and marked it down instead of up. 

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its possible

 

Buy Canadienne  !

 

or find a Friend N of the Border !

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On 9/27/2016 at 10:26 AM, Cyberider said:

I'm always a bit suspicious about anything modernist.  :D

 

Beethoven, my man!

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My 2017 Modernist Bread calendar has come.  It is packed with factoids and useful tips:

 

Most of the air in a loaf of bread is trapped in one large meandering pore.  Do not apply charcoal powder close to an overhead air conditioning duct.

 

Can't wait for the book.

 

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Rats.   Im trying very hard to resist.  

 

Im helped by the fact that  Our Friends  N. of the Boarder can get the book for  ~ 400 USD  and Us  S. of the Border are required to pay 593 USD.

 

which causes ' Heart Burn " etc.

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could be a small , but nice smuggling opportunity  

 

not quite so good as Canadian Club during prohibition  ....

 

but then you would not have to deal with Joe Kennedy.

 

just saying

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14 minutes ago, rotuts said:

could be a small , but nice smuggling opportunity  

 

not quite so good as Canadian Club during prohibition  ....

 

but then you would not have to deal with Joe Kennedy.

 

just saying

 

We are grateful for small mercies.

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International price differences for books can be tremendous, especially for used books. I have no idea why it happens, but when it does, I'm flabbergasted. I'd been looking for an out of print academic book (non-cooking) for several months, but all the used copies available on US Amazon / Abebooks / eBay were $500+. The other day I decided to check Canadian Amazon and, lo and behold, there was a copy available for $15. The staggering thing was that the exact same copy of the exact same book from the exact same seller was $505 on US Amazon and eBay! I bought it without hesitation, using Canadian Amazon to buy from the US seller. Pricing algorithms run amok? 

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      The wires which generate the induction field are wound in a circular pattern; when energized, they create a torus-shaped magnetic field. The wound coil is constructed with an empty hole at its center. As matters of physics, the magnetic field’s intensity drops off extremely fast as a function of the distance from the coil; a few millimeters above the Ceran, the field is so weak no meaningful heat will be generated. This means that most induction cooktops heat *only* the very bottom of pans, and in a distinct 2-dimensional “doughnut” shape.

      All of the above can result in a pan having a cooler central spot, a hotter ring directly over the coil, and a cooler periphery outside the coil. It is left to the cookware to try to even out these thermal discontinuities when cooking. Some materials and pan constructions are better at this than others: the successful constructions utilize more highly-conductive metals such as aluminum and copper, but unless the material is very thick, there can be a ring-shaped hotspot that can scorch food.
      Until the Panasonic arrived to market, hotspot comparisons between ferromagnetic and aluminum/copper pans depended largely on comparing induction’s flat, more discrete heat ring with gas’s more diffuse, 3-dimensional one. Dodgeball-style debate ensued, with few clear conclusions. But now, for the first time, equally-powered flat heat rings in two different frequencies allow us to directly compare evenness in ferromagnetic and aluminum/copper cookware.

      The simplest and easiest way to assess cookware evenness is the “scorchprint”, which does not require infrared or other advanced thermal imaging equipment. I’ve posted on how to conduct scorchprinting elsewhere, but basically a pan is evenly dusted with flour; heat is applied to the pan bottom. As the flour is toasted, any hotspots visually emerge, giving the viewer a useful general idea of evenness.
       
      I will later post the photos of scorchprints I made of 4 different pans run using the Panasonic KY-MK3500: (1) a Demeyere 28cm Proline 5* clad frypan; (2) a Fissler Original Profi disk-base 28cm frypan; a 6mm aluminum omelet pan; and (4) a 32cm x 3.2mm Dehillerin sauté. To make it a fair race, I heated all the pans at 2400W until they reached 450F, and then backed off the power setting to maintain 450F. I did this in order not to compromise my saute’s tin lining. As you will see, both the clad Demeyere and the disk-based Fissler did print the typical brown doughnut, with a cooler center and periphery. By far the most even was the thick, all-aluminum pan, which actually was even over its entirety—even including the walls. The copper sauté was also quite even, although its larger size and mass really dissipated heat; once 450F was dialed in, no more browning happened, even after 30 minutes.
       
      I conclude that the straightgauge pans were far more effective at shunting heat to their peripheries and walls (and also to some extent into the air) than the clad and disk-based pans. The latter accumulated their heat with most of it staying in the center of the pans. Eventually, even the “doughnut hole” blended into the scorch ring because the walls were not bleeding sufficient heat away from the floor. This was especially pronounced in the Fissler, the high wall and rim areas of which never exceeded 125F. The aluminum pan, in contrast varied less than 30F everywhere on the pan.

      D. Other Considerations

      The Panasonic’s fan noise at the cook’s position was noticeable at 63 dBA, higher than with the VMP’s 57 dBA. These levels are characterized as “normal conversation” and “quiet street”, respectively. Interestingly, I found two other, potentially more important differences. First, the Panasonic’s fan stays on, even after the unit is powered off, whereas the VMP’s fan shuts off immediately when the hob is turned off. Second, the Panasonic’s fan steps down from the louder speed to a much quieter (47 dBA, characterized as “quiet home”) level until the Ceran is cool to sustained touch, at which point it shuts off completely. I think the Panasonic’s ability to continue to vent and cool itself is a great feature, especially since a cook could leave a large, full, hot pan on the glass.

      The glowing circle is useless for gauging heat setting or intensity. And while it works to indicate a hot surface, it remains lit long after you can hold your hand in place dead center.
       
      VI. Summary and Lessons
       
      The Panasonic KY-MK3500 is a solid unit, well-conceived and rugged. It is extremely easy to use. It works well with both the common 24kHz frequency used with ferromagnetic cookware, and the 90kHz frequency chosen here for copper and aluminum. It effectively and automatically switches between the two.

      In my opinion, it points the way to expanding the worldwide induction appliance market to include dual frequencies. It also obviates the need to: (a) junk otherwise excellent cookware merely to have induction; and (b) retrofit designs to bond on ferromagnetic outer layers. In fact, in my opinion, my tests indicate that, in a dual-frequency world, adding ferromagnetic bottoms may well be a drag on pans’ performance.
       
      I also consider the Panasonic Met-All to be ground-breaking in what it can tell us about *pans*, because all metallic pans are now commensurable on induction. Clearly (to me anyway), watt-for-watt, the copper and aluminum pans performed better than did the clad and disk-based pans on this unit. Boil times were faster, there was less propensity to scorch, and the conductive-sidewall pans definitely added more heat to the pans’ contents. We may ultimately find that 90kHz fields save energy compared to 24kHz fields, much as copper and aluminum require less heat on gas and electric coil.
      In terms of heat transfer, the copper and aluminum pans came close to emulating the same pans on gas. And at 2400W/3500W it has the power of a full size appliance in a relatively small tabletop package.
       
      The Panasonic is far from perfect, however. It can’t really be considered portable. There are far too few temperature settings, and what few it has are not accurate or consistent in terms of judging pan contents and attaining the same temperature in different pans (and even the same pan unless clean). The luminous ring could easily have been made a useful indicator of intensity, but wasn’t. And it lacks things that should be obvious, including a through-the-glass “button” contact thermocouple, more power granularity, an analog-style control knob, and capacity to accept an external thermocouple probe for PID control.
       
      Most importantly for me, the Panasonic KY-MK3500 portends more good things to come. Retail price remains $1,700-$2,400, but I jumped on it at $611, and I’ve seen it elsewhere for as low as $1,200.
       
      The manual can be found here: ftp://ftp.panasonic.com/commercialfoo...
       
      Photo Credit:  Panasonic Corporation

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