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
ショートリブなど、コラーゲンを豊富に含む肉の部
位の料理は難しくない。コラーゲンが加水分解する
温度に長時間保っておくだけだ。これは、肉をスロー
クッカーで調理すれば達成できる。スロークッカー
モードのある調理器具を使うか、耐熱皿を使ってオー
ブンで数時間かけて調理すればいい。冬の寒い季節
にはぴったりの料理だ。
（この料理は圧力鍋を使えば速くできるが、誰でも
持っているわけではないし、持っていたとしても調
理中に肉の食感がどう変わって行くかを理解するた
めには役に立たない。）
このレシピは意図的に簡略化してあるが、だからと
言って味に妥協はない。スロークッカーで調理した
肉は「驚くほど」おいしいし、ディナーパーティー
の料理を準備する際には大いに手間が省けるはずだ。
炊飯器か圧力鍋を持っている人は、それにスロークッ
カーモードがあるかどうかチェックしてみよう。こ
のモードでは、調理器具は食材を
170
〜
190
℉
/ 77
〜
88
℃程度の温度範囲に保つ。これは、バクテリアに
よる汚染が安全に防げる程度には高く、肉が水分を
失って乾いてしまわない程度には低い温度だ。
圧力鍋がなければ、ショートリブを耐熱皿に入れて
アルミホイルで覆い、
180
℉
/
約
80
℃にセットしたオー
ブンで調理すればよい。
バーベキューソースを1 瓶調理容器に注ぐ。（ここ
では簡単のため、店で買ってきたソースを使うこと
を想定している。簡単さは、スロークッカーを使っ
た料理の魅力の一部だからだ。自分でソースを作る ...
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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.