Photo: Courtesy of Modernist Cuisine
“On pages 5·133 and 6·38, the recipe for Toasted Oat Jus should call for 200 g of pigeon wings with a scaling of 80%, 300 g of sweet onions with a scaling of 300%, 45 g of grape seed oil with a scaling of 120%, 10 g of garlic with a scaling of 19.2%, 750 g of brown pigeon stock with a scaling of 300%, 300 g of red wine with a scaling of 120%, 650 g of rendered foie gras fat with a scaling of 26%, 50 g of cognac with a scaling of 20%, 30 g of steel-cut oats with a scaling of 12%, 20 g of sherry vinegar with a scaling of 8%, 13 g of sugar with a scaling of 5.2%, and 2 g of black peppercorns with a scaling of 0.8%.”—One of the 368-plus corrections just issued for the six-volume tome, Modernist Cuisine. [Diner’s Journal/NYT]
