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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5.
ハードウェアで遊ぶ
/ Fun with Hardware
真空調理と食品安全
真空調理法では、驚くほど柔らかいチキンや完璧な半熟卵、そしてジューシー
なステーキを作ることができる。しかし適切に調理しなければ、ありがたくな
いバクテリアの増殖に格好の培地をも作り出してしまう。真空調理を行う際に
気を付けるべき事柄は以下のとおりだ。
真空調理法では低温の加熱を行うので、「
40
〜
140
℉
/ 4
〜
60
℃危険ゾーン」ルー
ル（
181
ページを参照してほしい）や、そこから派生する「汚染されている
可能性のある食品は、すべてパスチャライゼーションしなくてはならない」
というルールに違反する可能性がある。肉は、食感の点では火が通った（ミ
ディアムレアでタンパク質が変性した）状態に調理されているが、十分にパ
スチャライゼーションされる（すなわち、十分な数のバクテリアや寄生虫が
生き延びられなくなる）時間だけ、その温度に保持されていないこともあり
得る。真空調理法では、保持時間に気を配って正しく食品をパスチャライゼー
ションすること。ハンバーガーを完璧なミディアムレアに調理し、その上正
しい保持時間でパスチャライゼーションすることは可能だ。
パスチャライゼーションは、瞬間的なプロセスであるとは限らない。低い温
度で調理する場合には、食品を十分に長い時間だけその温度に保持してバク
テリアを適切に減少させなくてはならない。鶏の胸肉を
165
℉
/ 74
℃まで加
熱せよというガイドラインは、保持時間に依存しないため理解しやすい上 ...
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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.