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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3.
時間と温度
/ Time and Temperature
85
℉
/ 30
℃：脂肪の平均的な融点
この文章を含め、すべての一般化は誤りだ。
―
マーク・トウェイン
さあ、この章の最初の温度範囲について説明して行こう。最初に、細かいが
注意しておきたいことが
1
つある。反応速度のため、食品の中で化学反応が起
こる温度範囲を厳密に示すことは非常に難しい。実用性を考慮して、この章で
示す温度範囲は料理に役立つものになっている。（後で説明するコラーゲンは、
厳密に言えば
104
℉
/ 40
℃未満でも変性するが、それを食べてみたい人はいな
いだろう。） 脂肪については、融点を一般化して説明する。これは誤った一般
化だが、それでも通常の脂肪酸について平均値を理解するには役に立つ。脂肪
の多くは室温以上、体温未満の温度で溶けるからだ。（これは、チョコレート
のメーカーが「お口で溶けて手で溶けない」と言える理由の
1
つでもある。）
油脂は、われわれの食べ物には不可欠なものだ。おいしいパンに塗る有塩バ
ターやサラダにかける良質のオリーブオイルのように、油脂は風味を付け加え
てくれる。また、クッキーやマフィンにはサクサクとした食感を、アイスクリー
ムにはなめらかな口当たりをもたらす。そしてソテーや揚げ物などの料理では、
熱の伝導と対流によって食品を調理する役割をしている。しかし、油脂とは何
だろう？ 料理や食事にどんな役割を果たしているのだろう？ そして飽和脂
肪やオメガ
3
脂肪、トランス脂肪とは何だろう？ これらの質問に答えるため ...
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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.