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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クッキーの食感の科学
家庭で焼き菓子作りをする最大の利点のひとつは、時間だ。市販製品は少な
くとも半日前（通常はもっと前）に作られるので、製造業者は賢いトリックを
使ってあなたのキッチンで行われることを模倣しなくてはならない。われわれ
もそのような製造上のトリックを学んで、自分でも試してみてはどうだろう？
焼きたてのクッキー（「母の味！」）は、外側がカリッとしていて、内側はもっ
ちりしている。カリフォルニア大学デービス校の野心的な研究者たちが、この
ことを証明した。
MRI
検査装置の内部にオーブンを設置してその中でクッキー
を焼き、生地が焼かれている間に内部の水分がどうなるかを
MRI
でスキャン
したのだ。（この研究への助成金の申請書類をぜひ見てみたいものだ。）
十数個のクッキーを焼いて
MRI
でスキャンした研究者たちは、証拠をつか
んだ。焼いている間にクッキーの外側は、確かに（それもかなりの程度）乾い
ていたのだ。しかし
1
日か
2
日で水分が平均化し、クッキーは一様にしなやかな、
柔らかい食感に戻り、焼きたての品質は失われてしまう。（そして
1
週間たつと、
砂糖が再結晶する。クッキーがボロボロになるのは、このためだ！）
外側はカリッとして内側はもっちりしたチョコレートチップクッキーは、少
なくとも商業的には、想像を絶するほど作るのが難しい。しかし幸運にも、大
手メーカーではクッキー作りの妖精を呼び出してヒントをもらうことができた
らしい。このようなヒントは企業秘密であり、スパイ小説家やジェイソン・ボー
ンが好きそうな産業スパイの領域だ。しかしわれわれにとって幸運なことに ...
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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.