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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魚 、鶏 肉 、牛 肉 、そ し て フ ル ー ツ や 野 菜 の 調 理 時 間
真空調理法の原理は食品の種類にかかわらず同一だが、食品を正しく調理し
パスチャライゼーションするために要求される温度
は、その食品の特性によって変わってくる。肉の種
類が違えばコラーゲンや脂肪の含有量も異なるし、
ミオシンなどのタンパク質の変性温度もまた、その
動物が生息していた環境によって変動する。例えば
魚のミオシンは
104
℉
/ 40
℃という低い温度で変性
を始めるが、哺乳類のミオシンを変性させるには
122
℉
/ 50
℃が必要だ。（これは人間にとっても幸い
なことだ。そうでなかったら、入浴は地獄の苦しみ
になっていたはずだ。）調理温度をわずかに変える
ことによって、品質が向上することもある。実験し
てみよう！
このセクションに示したグラフのデータは、ダグラス・
ボールドウィンの『
A Practical Guide to Sous Vide
Cooking
』（真空調理法の実用ガイド）から引用した
ものだ。より詳細な情報については、
347
ページの
彼へのインタビューを参照してほしい。真空調理法
を専門的に行うつもりなら、シェフのジョアン・ロ
カの著書『
Sous Vide Cuisine
』（
Montagud Editores,
2005
）を読むことを強くお勧めする。
131℉/ 55℃で、
魚を真空調理法でパスチャライゼーションするために
最低限必要な時間（初期温度41℉/ 5℃）
141℉/ 61℃で、
魚を真空調理法でパス
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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.