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
この帆立のセビーチェは簡単に準備でき、暑い夏の
日にはぴったりのさわやかな料理だ。また、酸（こ
の場合にはライムとレモンのジュース）を使って食
品を安全に食べられるようにするという、よい実例
にもなっている。
ボウルに、以下の材料を混ぜる。
□ ライムジュース：1/2カップ（120ml）
□ レモンジュース：1/4カップ（60ml）
□ 赤タマネギ：小 1個（70g）、できるだけ薄く切る
□ 薄切りにしたシャロット：大さじ2（20gまたは1個）
□ オリーブオイル：大さじ2（30ml）
□ ケチャップ：大さじ1（15ml）
□ にんにく：1かけ（7g）、みじん切りにするかに
んにく絞りでつぶす
□ バルサミコ酢：小さじ1（5ml）
以下を加えて混ぜ、コーティングする。
□ 帆立（アメリカイタヤガイ）：1ポンド（450g）、 洗 っ
て水気をふき取る
冷蔵庫に保存し、
2
時間たったら再び混ぜ、一晩保
存して酸を帆立にしみ込ませる。塩とコショウで味
を調える。
NOTES
◎
2
時間後に、帆立を
1
個輪切りにしてみよう。透
明な中心部を、白い輪が取り巻いているのが見える
はずだ。外側の輪は、それまでにクエン酸が反応し
た部分で、色が変わったのはタンパク質が変性した
ためだ（熱を加えた場合と同様）。同じように、
1
日
か
2
日マリネした後で輪切りにしてみれば、断面は
完全に白くなっているはずだ。
◎このマリネ液の
pH
が重要だということを忘れな
いようにしよう。他の食材が極端に塩基性ではない ...
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