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Ingredients and Equipment
You might be surprised to learn that although
many people equate Modernist cooking with
something akin to laboratory science, the majority
of recipes here can be made with tools available in
most standard kitchens. Even the recipes that
involve sous vide techniques can be made without
specialized gadgets; you can just use a simple pot
on the stove and a thermometer (see page 2-240).
At the other end of the spectrum are the recipes
that do require a centrifuge, combi oven, freeze
dryer, or other specialized tool. If you're interested
in investing in such equipment, there are many
places to find it, from eBay and other purveyors of
secondhand equipment to scientific-equipment
catalogs and a growing number of cooking stores.
Very few kitchens on Earth have all the equipment featured in this book (I know of only two:
one at my house and another at our cooking lab).
Our recipes were designed under the assumption
that the optimal tools and equipment are on hand.
If you don't have those tools at your disposal, those
particular recipes will be more informational than
practical, but they will still serve their purpose as
an educational medium. Indeed, many recipes in
cookbooks end up functioning primarily to
provide information and inspiration. Not everyone
who owns a copy of Auguste Escoffier's Le Guide
Culinaire has made all his triple stocks and complicated forcemeats, for example, but there remains
great instructional value in seeing his examples
and reading the recipes.