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
私の友人のクインは、実に驚くべきクレームブリュ
レ（これはフランス語で「焦がしたクリーム」とい
う意味だ）を作ってくれる。（フランス語でさえ、「炭
化した砂糖」という名前はおいしそうに聞こえない
のだろうか？）
耐熱ラムカン型を
6
個用意し、大きなガラス製の耐
熱皿に入れて、使うときまで別に置いておく。オー
ブンを
325
℉
/ 160
℃に予熱する。
ボウルに Lサイズの卵5個分の卵黄（90g）を取り分け、
卵白は卵白のフリッタータ（
14
ページを参照してほ
しい）など別の料理で使うために取っておく。卵黄
を、軽く泡立つまで泡立て器でかき混ぜる。このボ
ウルも別に置いておく。
ソースパンに、以下の材料を量り取る。
□ 生クリーム：カップ2（480mL）
□ 砂糖：カップ1/2（100g）
生クリームとホイップ用クリームは、米国では基本
的に同じものを意味する。他の地域では、「シング
ルクリーム」を探してほしい。生クリームのほうが
乳脂肪の割合がわずかに高く、ホイップ用クリーム
にはたいていカラギーナンなどの安定剤が入ってい
るが、通常はどちらでも同じように使える
*
。
バニラ豆1さやを長さ方向に切り開いて、スプーン
の縁を使って種をかき出す。種とさやの両方をソー
スパンに入れる。クリームと砂糖とバニラ豆を中火
で
10
分間、常にかき混ぜ続けながら温める。その間に、
別の鍋に熱湯を沸かしておく。この湯は、ガラス製
の耐熱皿に注いで、ラムカン型が半分浸かるくらい
の量が必要だ。 ...
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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.