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Cocktail Books: The Topic

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I received my copy of Katie's book on Saturday, and have gone through it in my usual methodical fashion. Congratulations, Katie! The book is a hardcover, spiral-bound notebook (lays flat), nice trim size, good paper, well-designed and photographed, and an index that needs work (I used to work in book production, so...). Katie's book is well-written, no-nonsense (that's a compliment), clear, well-organized, and attractive, with a sense of humor. The book is at once efficient and accessible and creative: it gives a sense of possibility and invitation and high standards without being intimidating or pretentious. This is someone who knows the measure of what she does, and makes neither more nor less of it than it deserves.The emphasis is on hand-wrought flavor and freshness, and how easy and worthwhile it is to do this--both the classic (grenadine, two methods provided) and the surprising (celery syrup). What are the chances that I would have on hand both lemongrass and ruby grapefruit (local), the basis for her Ruby Red Grapefruit-Lemongrass Cordial? That will be the first thing I try. Next will be (since I also have a pineapple) the Smoked Pineapple Syrup. And there is a recipe for bitters. Tempting, no?

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Jane:

Thanks so much for the kind words! It's funny, I've been called "no nonsense" in several different contexts and at this point I most definitely take it as a compliment. I speak from my gut, for whatever that is worth. I guess the visceral approach works for me. :rolleyes:

The two methods for the grenadine are meant to be combined. Sort of a "best of both worlds" batch when you're done. Fresh fruitiness of the cold and the viscosity and depth of flavor from the cooked half.

Let me know how your grapefruit cordial turns out. It occurred to me after the fact that it might make an interesting addition to a Paloma variation. But the straight up gimlet variation has proven popular wherever I've served it too. I'd love to hear your thoughts when your batch is completed and you've played around with it a bit.


Edited by KatieLoeb (log)

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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I have made the red grapefruit-lemongrass syrup and made two drinks with it: one with vodka, orange, and lemon; one in a very lime-y (gin) gimlet. I had to sub for the store-bought additional grapefruit juice as I didn't have it and was out of fresh, so used coconut water (seemed right), and jasmine water for the rose water, because I just can't find the damn stuff, which I know is hiding somewhere in the cupboard. Beautiful color, very nice, a little sweet I thought--I might cut the sugar next time. So when I made the first drink with vodka and orange/lemon, I added a few drops of bitters...but the gin drink was just right with an equal amount of cordial.

Hope you don't mind, Katie, I wrote about you/your book on my blog (link below). The more I look at your book, the more interesting it seems. You've moved it into the kitchen, and I like that.

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Jane:

Thanks so much for the props and shout out in the blog! Your drink looks and sounds delicious! And I love that you made some substitutions. The whole idea of the book is to get folks to think creatively with the ingredients. I love that.

I've sent a link to your blog post to the folks at my publisher, so they can see what is undoubtedly the first review of my book! Thanks again! Much appreciation for the support!


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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I received the book a few weeks ago. I'll admit to being a cocktail-making newbie, the most ambitious being a mojito and that's mostly just because the previous owner of our home decided to plant some mint before they left which, as it wont to do has more or less taken over... But I can certainly appreciate well-made drinks with fresh ingredients and with a 9 month old impacting our ability go out, excited to try some at home (especially a Mai Tai with the orgeat - soft spot since our honeymoon in Hawaii) as the book seems to demystify much of it. My only criticism is that it doesn't seem to contain the recipe for the supremely delicious tiki drink you were serving at the Alex's Lemonade Great Chefs Event - which, of course isn't so much as a criticism as much as a thinly veiled request for the recipe. ;)

Now I just need to make more friends so I have an excuse to make more drinks!

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Hi everyone

Just wanted to let you all know that my new book, Destination: Cocktails, is being printed as we speak. It will make it's debut at Tales of the Cocktail later this month; I'll be signing copies from 1:00 to 2:00 pm on Sunday the 29th!

More info at www.destinationcocktails.com

cheers!

Host Note: Click here for the terms under which this event is listed in the eGullet forums


Edited by heidih (log)

-James

My new book is, "Destination: Cocktails", from Santa Monica Press! http://www.destinationcocktails.com

Please see http://www.tydirium.net for information on all of my books, including "Tiki Road Trip", and "Big Stone Head", plus my global travelogues, and more!

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Hi everyone

Just wanted to let you all know that my new book, Destination: Cocktails, is being printed as we speak. It will make it's debut at Tales of the Cocktail later this month; I'll be signing copies from 1:00 to 2:00 pm on Sunday the 29th!

More info at www.destinationcocktails.com

cheers!

Host Note: Click here for the terms under which this event is listed in the eGullet forums

Looks like an interesting book. Please tell us more!

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I received the book a few weeks ago. I'll admit to being a cocktail-making newbie, the most ambitious being a mojito and that's mostly just because the previous owner of our home decided to plant some mint before they left which, as it wont to do has more or less taken over... But I can certainly appreciate well-made drinks with fresh ingredients and with a 9 month old impacting our ability go out, excited to try some at home (especially a Mai Tai with the orgeat - soft spot since our honeymoon in Hawaii) as the book seems to demystify much of it. My only criticism is that it doesn't seem to contain the recipe for the supremely delicious tiki drink you were serving at the Alex's Lemonade Great Chefs Event - which, of course isn't so much as a criticism as much as a thinly veiled request for the recipe. ;)

Now I just need to make more friends so I have an excuse to make more drinks!

bsims:

thanks so much for the kind words! The drinks at the Alex's Lemonade Stand event were developed after the book was long in production and were the product of working with what products were donated for the event. House Spirits of Portland, OR and Vita Coco were both sponsors, so the beverage director for Vetri restaurants and I came up with those two cocktails the weekend before the event after a brainstorming session at Alla Spina. I can't reveal the recipes yet, since tweaked up versions of those very drinks will be featured at a tiki pop up event in August at Rum Bar. Since you're obviously local to me in Philly, you shouldn't make any other plans for the evening of Thursday August 16. Details about the event can be found here. The teaser video is awesome! I thought we were going to burn the place to the ground, LOL!!


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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This week I heard news of two new cocktail book efforts.

  • Stew Ellington has a kickstarter going to try to publish his "901 Very Good Cocktail: A Practical Guide". It is a mix of worthy classics and cutting-edge modern drinks. I certainly think this is a worthwhile project, from the looks of it. I pitched in my financial support, but he needs lots more to make a go of it. Unless he makes his goal, you don't pay anything. http://www.kickstart...practical-guide
  • Fred Yarm (Cocktail Virgin Slut) noted on his fackbook page that he's completed the writing and editing of his "Drink & Tell: A Boston Cocktail Book". It's a guide to 4-5 years of sampling craft cocktails at Boston top (famous or not) cocktail bars. I'm sure it was painful research. I'm looking forward to seeing it in print http://www.facebook....151012526313458

And speaking of books, I have some free give-away copies of "Bitter Drink", a cocktail-infused crime novel by F. G. Haghenbeck, a Mexican writer (now translated into English). http://www.kindredcocktails.com/review/bitter-drink


Edited by EvergreenDan (log)

Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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  • Fred Yarm (Cocktail Virgin Slut) noted on his fackbook page that he's completed the writing and editing of his "Drink & Tell: A Boston Cocktail Book". It's a guide to 4-5 years of sampling craft cocktails at Boston top (famous or not) cocktail bars. I'm sure it was painful research. I'm looking forward to seeing it in print http://www.facebook....151012526313458

That would be me. It's over 500 cocktails with most created between 2007-2012 with a few older. There are no classics other than specific Boston variations for I did not want to take up space re-creating the wheel when people like DeGroff, Hess, and Regan do it with such panache. I removed all infusions and shrubs, but kept a handful of syrups that could not be purchased (I provide the recipes at the end) -- I tried to make the collection home bartender-friendly. Attributions given to bar (always) and bartender (when known) with back story provided when it was available. The response so far has been pretty great, from the general concept to people flipping through the actual book proof. Mid-September is the target date.

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  • Fred Yarm (Cocktail Virgin Slut) noted on his fackbook page that he's completed the writing and editing of his "Drink & Tell: A Boston Cocktail Book". It's a guide to 4-5 years of sampling craft cocktails at Boston top (famous or not) cocktail bars. I'm sure it was painful research. I'm looking forward to seeing it in print http://www.facebook....151012526313458

That would be me. It's over 500 cocktails with most created between 2007-2012 with a few older. There are no classics other than specific Boston variations for I did not want to take up space re-creating the wheel when people like DeGroff, Hess, and Regan do it with such panache. I removed all infusions and shrubs, but kept a handful of syrups that could not be purchased (I provide the recipes at the end) -- I tried to make the collection home bartender-friendly. Attributions given to bar (always) and bartender (when known) with back story provided when it was available. The response so far has been pretty great, from the general concept to people flipping through the actual book proof. Mid-September is the target date.

Sounds interesting. Is there an app version in the works as well? I find drinks apps to be very user-friendly thanks to their search features (I am also trying to limit my book acquisitions due to space). Thanks!

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Fred, do you have anything in there from the Brick & Mortar gang? I had a couple drinks there a bit ago that were superb. Very interested to see what you've turned up.


Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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Charles: 19 from Brick & Mortar

FrogPrincesse: I haven't considered an app yet, but you are not the first person to mention it. There will be eBook versions (which is more asked about) since that is a more simple conversion from regular book file to eBook file. I know that the software I'm using (QuarkXpress) will do web pages, but I don't see anything about apps.

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As of today, the Drink & Tell: A Boston Cocktail Book is available at Amazon, Barnes and Noble, and soon elsewhere. Working on the Kindle and Nook versions. And it should be in some brick & mortar stores like the Boston Shaker!

Here's the Amazon link: http://www.amazon.co...k/dp/0988281805


Edited by Mjx (log)

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A new book by eG member Kevin Liu, Craft Cocktails at Home: Offbeat Techniques, Contemporary
Crowd-Pleasers, and Classics Hacked with Science
,
just came out. Has anybody read it? From its table of contents, it looks like it would be an interesting read with a science-based approach to cocktail-making.

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A new book by eG member Kevin Liu, Craft Cocktails at Home: Offbeat Techniques, Contemporary

Crowd-Pleasers, and Classics Hacked with Science, just came out. Has anybody read it? From its table of contents, it looks like it would be an interesting read with a science-based approach to cocktail-making.

my copy is in the mail. i had the pleasure of finally meeting and making drinks for kevin a few weeks ago. kevin is definitely brilliant. i cannot wait to see what he has come up with. i went with a print version but i hear a free kindle version is available on thursday.

abstract expressionist beverage compounder

creator of acquired tastes

bostonapothecary.com

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What amazing company to keep on this humble food forum! All four of the previous four posters are featured in the book in various ways. You guys are an inspiration!

Hope you like the book and please let me know if there is anything I can clarify/correct/add to.


I blog about science and cooking: www.sciencefare.org

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Kevin, can you check the chart on juices and make sure it's what you intended? I was shocked to see the lime juice expiration times in particular.


Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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Chris, good catch. I struggled a lot with whether to include this chart:

Citrus Juices.jpg

Most online references will say that lime and lemon juices should not be stored in the fridge for more than a week or so, but I wasn't able to find any scientific literature to back that up.

The info on lime juice comes from a review of literature found in Hui (ed.), Handbook of Fruits and Fruit Processing, Page 345. It summarizes a 1961 paper by Ikeda et al. this way:

"Pasteurized juice can be stored at 2◦C for 15 months without appreciable change in flavor. In untreated samples, changes occur and storage life is limited to about 4.5 months at 27◦C."

So I actually tried to go *very* conservative in the 1-2 month recommendation, which I found reference for lemon juice, if memory serves me right.

With that being said,

"Shelf life" in this context refers specifically to when consumers felt that lime juice was "unacceptable" in flavor. By my testing, I think lime juice gets overly bitter in about a day or so due to enzymatic bittering, which is why I say the juice is best used in 4-10 hours.

So: I wouldn't use 1-2 month lime juice ever. But I wanted to be complete in my testing, so there you go.

Does that make sense?


I blog about science and cooking: www.sciencefare.org

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Watching for the paperback to hit amazon.ca. My ereader isn't a Kindle... and I kinda like having my cocktail books as physical books anyway.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Finished Craft Cocktails at Home last night and I enjoyed it quite a bit. It's the first book I'd recommend to those with a science/engineering background who want to get into cocktails. That said, a lot of its content is directed at those already invested in cocktail culture. It has a lot to offer cocktail enthusiasts(/nerds) who want to understand the scientific underpinnings of important concepts like dilution, citrus freshness, infusion, acid content, etc. It puts across a huge amount of information in a style that stays light, clear, amusing, and witty. And it's full of great ideas and recipes that I can't wait to try: almost instant allspice liqueur (which I'll be making later this week), an orgeat recipe so simple it feels like cheating, and many more. I'm especially glad for the chapter on good drinks to convert cocktail novices, and for the exploration of alternative forms of acid in cocktails, a concept I've long been interested in. My one complaint, if you can call it that, is that many of the chapters feel more like jumping-off points for further discussion than complete overviews of a given subjects; but, as this is a forum devoted precisely to those kinds of discussions, and as there's an entire blog attached to the book to explore and interact with, I don't see this as a real problem. (One other complaint, this one directed at Amazon: the Kindle app on my iPhone consistently mangled all the lovely charts. You get what you pay for, I guess.) Thank you for the book, Kevin, and I look forward to reading on on the blog.


DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

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@Rafa,

great comments, thanks a ton. I'm working on getting all the charts and graphics on to the blog now. If you have any specific questions about recipes or techniques please feel free to post here or drop me an email at kevin@craftcocktailsathome.com


I blog about science and cooking: www.sciencefare.org

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      I initially thought I could handicap such a race simply by using the temperature setting and comparing the times required to achieve a “preheat” in a pans of cold water. Alas, no—the Panasonic’s IR function signified the copper pan was preheated to 350F before the water even reached 70F! Obviously, the entire thermal system of cold food in a cold pan needs to come to equilibrium before the Panasonic’s temperature readout becomes meaningful.

      A. Temperature Settings
       
      Unfortunately, with every pan I tried, the temperature settings were wildly inaccurate for measuring the temperature of the food. I heated 2 liters of peanut oil in a variety of pots, disk-base, enameled cast iron enameled steel, and copper. I thought it might be useful to see how close to 350F and 375F the settings were for deep frying. The oil in a Le Creuset 5.5Q Dutch oven set to 350F never made it past 285F, and it took 40:00 to get there. I kept bumping up the setting until I found that the setting for 420F will hold the oil at 346F. A disk-based pot didn’t hit 365F until the temperature setting was boosted to 400F. The only pan which came remotely close to being true to the settings was a 2mm silvered copper oven, which heated its oil to 327F when the Panasonic was set for 350F, and 380F when set for 410F.
       
      The temperature function was a lot closer to true when simply preheating an empty pan. With a setting of 350F, all the shiny stainless pans heated to just a few degrees higher (about 353-357F) and held there. This is useful for judging the Leidenfrost Point (which is the heat at which you can oil your SS and have it cook relatively nonstick) and potentially for “seasoning” carbon steel, SS and aluminum, but not much else, since it doesn’t translate to actual food temperature. There’s also the issue of the temperature settings *starting* at 285F, so holding a lower temperature for, e.g., tempering chocolate or a sous vide bath, or even a simmer would be by-guess-by-golly just like any other hob—your only resort is lots of experience with lower *power* settings.
       
      With heat-tarnished copper, a 350F setting resulted in a wide swinging between 353F and 365F, which I attribute to the copper shedding heat far faster than the other constructions, once the circuit stops the power at temperature. Then, when the circuit cycles the power back on, the copper is so responsive that it quickly overshoots the setting. Aluminum, on the other hand, *undershot*, the 350F setting, registering a cycle of 332-340F.

      I conclude that the IR sensor is set for some particular emissivity, probably for that of stainless steel. If true, the Panasonic, even though it automatically switches frequencies, does not compensate for the different emissivities of copper and aluminum. And even if Panasonic added dedicated aluminum and copper IR sensors, there is enough difference between dirty and polished that the added cost would be wasted. Bottom line here: the temperature setting mode is of extremely low utility, and should not be trusted.
       
      B. Power Mode – Pan Material Comparisons
       
      Given the differences in power setting granularity and maximum power between the two frequencies, it is difficult to assess what X watts into the pot means in, say, a copper-versus-clad or –disk showdown. What is clear, however, is that Setting X under disk and clad seems “hotter” than the same setting under copper and aluminum.

      I will need to precisely calibrate the Panasonic for wattage anyway for the hyperconductivity project, so I will obtain a higher-powered watt meter to determine the wattage of every power setting for both frequencies. Until then, however, the only way I can fairly handicap a race is to apply a reduction figure to the ferromagnetic setting (2400W being 69% of 3500W). Given that we know the wattage at the maximum settings, we can infer that Setting 14 (actually 13.8) on the 20-step ferromagnetic range iis approximately the same heat output as the maximum setting (18) for copper/aluminum.

      The boil times for 4 liters of 50F water in 10” diameter pots shocked me. The 10” x 3mm tinned copper pot’s water reached 211F in 36:41. Not an especially fast time at 2400 watts. The 10” disk-based pressure cooker bottom? Well, it didn’t make it—it took an hour to get to 208F and then hung there. So that left me wondering if the Panasonic engineers simply decided that 2400 watts was enough for copper and aluminum. I have a theory why the copper pot boiled and the SS one didn’t under the same power, but getting into that’s for another time.

      C. Evenness Comparisons
       
      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

    • By umami5
      Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann.
      I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
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