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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4.
空気と水
/ Air and Water
らできるフォームの体積が、
1
滴の卵黄によって
135ml
から
40ml
に減少すると
いう古い論文がある。もしかするとある種の工業的用途ではそうなのかもしれ
ないが、私が自分のキッチンで試してみたところ、そのような減少は起こらな
かった。）
泡立てる際には、泡立てすぎないように気を付けよう。泡立てすぎると、ど
んどん小さな空気の泡ができてきて、フォームの柔軟性と弾力性が減少し、不
安定になってしまう。ボソボソした角の立った状態まで泡立てた卵白（泡立て
器の上で波や雲のような形になる）は、焼き菓子をうまく膨らませなくなる。
泡立てすぎると、もろくなってしまうのだ。
卵白フォームの安定性を高める料理テクニックがいくつかある。レシピによっ
ては、泡立てプロセスの初期に砂糖や酒石酸水素カリウムを加えるよう指示し
ている。これらの材料は疎水性の部分と相互作用しないため、タンパク質ベー
スのフォームの形成を阻害することはない。少量の酸を加えることも、フォー
ムを安定させ、卵白のタンパク質が固まる温度を上昇させて空気をより大きく
膨張させるため、焼き菓子作りに役立つ。
泡立てた卵白を生地などの他の食材に混ぜ込む場合には、平らなへらを使っ
てさっくりと大きく混ぜる。泡立てた卵白の一部を生地の上に乗せ、へらを切
り込んで重い生地をすくい上げ、泡立てた卵白の上に乗せるのだ。いったん卵
白のフォームができてしまえば、簡単なことでは壊れなくなる。泡立てる前の
卵白に油脂が入ってしまうことは問題だが、いったん泡立てた後では話は全然 ...
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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.