December 2016
Beginner to intermediate
504 pages
15h 49m
Japanese
Content preview from Cooking for Geeks 第2版 ―料理の科学と実践レシピ
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塩は、調理中の食品の「熱シールド」としても使え
る。魚や肉、あるいはジャガイモなどの食材を塩の
山の中に埋めて食材の外部表面を保護すると、塩は
放射熱の直撃を受け止めるとともに、水分の蒸発を
抑えて食材の水分を保つ役割をする。尾頭付きの魚
が手に入りづらい場合には、豚ロース（黒コショウ、
シナモン、カイエンヌペッパーなどのスパイスを塩
に混ぜる）や、丸ごとのリブロースなど、他の食品
で試してみてほしい。
重さ
2
〜
5
ポンド（
1
〜
2
キロ）のシマスズキやマス
などの尾頭付きの魚を手に入れる。魚のうろことは
らわたを取り、よく洗ってからスライスしたレモン
とハーブ（新鮮なディルや新鮮なオレガノを試して
みてほしい）を詰める。皮はついたままにしておく。
魚が塩辛くなりすぎるのを防ぐためだ。
塩を準備する。コーシャソルト数カップに水を加え
て扱いやすいペースト状にする。水の代わりに卵白
を使ってもよい。魚よりも複雑な形状のものを包む
場合には、そのほうが便利だ。
耐熱皿か天板にオーブンペーパーを敷き（後片付け
が楽になる）、塩を薄く敷く。その上に魚を乗せ、
残りの塩で魚の周りと上を覆う。あまり厚く魚を覆
う必要はない。全体を
1/2
インチ（
1cm
）ほどの厚
さの塩で覆うようにしてほしい（表面の熱を受け止
めるには十分だが、魚の中心部の温度が上がるのに
時間がかかりすぎない程度）。
400
〜
450
℉
/ 200
〜
230
℃にセットしたオーブンで
20
〜
30
分間焼く。プローブ式の温度計を使って、内
部温度が
125
℉
/ 52
℃に達したことをチェックする。 ...
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O’Reilly covers everything we've got, with content to help us build a world-class technology community, upgrade the capabilities and competencies of our teams, and improve overall team performance as well as their engagement.Julian F.
I wanted to learn C and C++, but it didn't click for me until I picked up an O'Reilly book. When I went on the O’Reilly platform, I was astonished to find all the books there, plus live events and sandboxes so you could play around with the technology.Addison B.
I’ve been on the O’Reilly platform for more than eight years. I use a couple of learning platforms, but I'm on O'Reilly more than anybody else. When you're there, you start learning. I'm never disappointed.Amir M.
I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.