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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6.
食品添加物の使い方
/ Playing with Chemicals
レモンメレンゲ
パイは、パイ生
地、メレンゲ、そ
してカスタード状
のフィリングとい
う、それぞれ独特
の化学的特性と難しさのある
3
つの異なる部品の組
み合わせだ。パイ生地（
273
ページを参照してほしい）
とメレンゲ（
309
ページを参照してほしい）につい
てはすでに説明したので、残りはフィリングだけだ。
パイ生地とメレンゲのトッピングの作り方、そして
パイ皮を下焼きする方法については、それぞれのレ
シピを参照してほしい。
レモンカスタードを作るには、まず以下の材料を冷
たいソースパンに入れて泡立て器で混ぜ合わせる。
□ 砂糖：カップ2と 1/2（500g）
□ コーンスターチ：カップ3/4（100g）
□ 塩：小さじ1/2（3g）
水 カップ3（700g）を加え、泡立て器で混ぜ合わせて、
ソースパンを中火にかける。かき混ぜながら沸騰さ
せ、コーンスターチが糊化したら、ソースパンを火
から下ろす。
別のボウルに、以下の材料を泡立てる。
□ 卵黄：6個分
卵白は、メレンゲを作るためにとっておく。卵白に
卵黄が混ざらないように、十分注意してほしい。卵
黄の脂肪分（非極性）は、卵白を泡立てたときにフォー
ムの形成を妨げてしまうのだ。
コーンスターチの入った液体の約
1/4
を、泡立て器
で混ぜながらゆっくりと卵黄に加える。こうするこ
とによって、卵黄を固まらせずにコーンスターチの
入った液体と卵黄を混ぜることができる（テンパリ
ング）。卵黄の入った液体をソースパンに戻し、以 ...
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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.