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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330
5.
ハードウェアで遊ぶ
/ Fun with Hardware
コラーゲンについてはすでに説明した（
208
ページ
を参照してほしい）が、圧力調理器にどんな効果が
あるのかを理解するために、ここでもう一度取り上
げてみることにしよう。コラーゲンは硬いタンパク
質であり、これを多く含む肉は長時間調理して適切
に分解させる必要がある。ご想像通り、圧力調理器
はこのプロセスをスピードアップして、丸
1
日かか
るプロジェクトを仕事帰りにもできるものにしてく
れる。
ボウルに、以下の材料を混ぜ合わせる。
□ ブラウンシュガー：詰め込んだ状態でカップ2/3
（150g）
□ 赤ワインビネガー：カップ1/4（60mL）
□ ケチャップまたはトマトソース：カップ1/4（60g）
□ 粉末パプリカ：大さじ1（7g）
□ 挽きたての黒コショウ：小さじ2（4g）
□ 塩：小さじ1/2（3g）
□ 挽いたコリアンダー：小さじ1/2（1g）（オプション）
□ カイエンヌペッパー：小さじ1/2（1g）（もちろ
んオプション）
思い付くまま、自由に好きなスパイスを加えて（ま
たは削って）みてほしい。そして、混ぜ合わせる。
以下の材料を加える。
□ 豚肩肉または豚もも肉：3〜4ポンド（1.5〜2 kg）
骨は付いていてもいなくてもよい（お手持ちの圧力
調理器に入るものを買うように気を付けてほしい。
よくわからなければ、肉屋に半分または4分の1に切っ
てもらうとよい）
豚肉に皮が付いていれば取り除いてから、すべての
面に先ほどのシーズニングをまぶす。圧力調理器に
移し、ソースが残っていればそれも加えてから、高 ...
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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.