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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流動点（
pour point
）
少なくともこの温度にならないと、脂肪は「注ぎ
出せる」ようにはならない。これは溶けているよ
うに見えるかもしれないが、必ずしも完全に液体
とはなっていない状態だ。大部分の堅果油の流動
点は、
34
℉
/ 1
℃近辺にある。
曇点（
cloud point
）
この温度以下で脂肪は濁るが、それでもまだ注ぎ
出すことは可能だ。キッチンでこの状態の油を見
かけることは、めったにないだろう。もし見かけ
たとすれば、それは油の保存温度が低すぎたとい
うことだ。オリーブオイルを冷蔵庫ではなく調理
台の上で保管するのは、この理由からだ。大部分
の堅果油は、
40
℉
/ 4.5
℃近辺で濁り始める。
融点（
melting point
）
これは、十分な数の脂肪の分子が融けて、脂肪が
液体となる温度範囲だ。ほとんどすべての脂肪は
さまざまな結晶形態の脂肪酸が混じりあっている
ため、実際には融点は温度範囲となり、その範囲
で脂肪は硬い状態から柔らかくなり、そして液体
となる。典型的には、室温で固体の脂肪は焼き菓
子作りに使われ、そして室温で液体の脂肪（油！）
はサラダドレッシングやディップに使われる。（凝
固点はこれよりも
10
℉
/ 6
℃程度低いことが多い。）
25℉ / −4℃程度：オリーブオイル
90〜95℉ / 32〜35℃：バター
95〜113℉ / 35〜45℃：ラード
115〜120℉ / 46〜49℃：ショートニング
煙点（
smoke point
）
これは、脂肪が熱分解し始める温度だ。フライパ
ンがこの温度になると煙 ...
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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.