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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サーモンやアルプスイワナなどの魚は、火を通し過
ぎるとパサついて微妙な味わいが失われてしまう。
魚を煮る際のコツは、低い温度でゆっくり火を通す
ことだ。こうすると簡単に火の通りぐあいが調節で
きるので、驚くほどおいしい料理が作れる。
魚の切り身を、皮目を下にして、魚がちょうど入る
大きさの耐熱ボウルに入れる。魚にたっぷりと塩を
して、切り身が浸るまでオリーブオイルを注ぐ。（魚
がぴったり入る大きさのボウルを使えば、必要なオ
リーブオイルの量を減らせる。）
中温（
325
〜
375
℉
/ 160
〜
190
℃）に設定して予熱し
たオーブンに魚を入れる。
レアに仕上げるには（良質のサーモンにはぴったり
だ ）、
115
℉
/ 46
℃で鳴るように設定したプローブ式
の温度計を使い、
15
〜
20
分ほど調理する。（レアに
調理した魚は、パスチャライゼーションしない限り
生または調理不足とみなすべきだ。詳しくは
351
ペー
ジを参照してほしい。）
ミディアムな煮加減にするには、内部の温度が
130
℉
/ 54
℃に達するまで
20
〜
25
分ほど調理する。
温度計が鳴ったら魚を取り出す。余熱で温度はあと
数度上がるはずだ。
NOTES
◎玄米またはワイルドライスの上に盛り付け、ポロ
ねぎ、タマネギ、それにマッシュルームを炒めたも
のをその上に乗せてみよう
。（オレンジジュースを
ポロねぎに振り掛けると実においしい。） あるいは、
砕いた赤トウガラシとサヤインゲンを炒めたものと
白米を一緒に盛り付け、上からしょうゆをかけても
よい。
◎サーモンにはアルブミンというタンパク質が含ま ...
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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.