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
この章ですでに取り上げたマシュマロ（
404
ページ
を参照してほしい）とは違って、このマシュマロは
熱いときには固まっているが冷えると溶けてくる。
このレシピは、リンダ・アンクティルのレシピ（
http://
www.playingwithfireandwater.com
）をアレンジした
ものだ。リンダについて詳しくは、
130
ページを参
照してほしい。
ソースパンに以下の材料を入れ、沸騰させる。
□ 水：カップ2と 1/8（500mL）
□ 砂糖：カップ1（200g）
冷ましてから、以下の材料を泡立て器で混ぜ入れる。
□ メチルセルロース：10 g（はかりを使って正確に
量ること）
□ バニラエッセンス：小さじ1（5mL）
冷蔵庫に入れ、粘り気が出るまで約
2
時間休ませる。
粘りが出たら、
2
〜
3
分泡立ててふわふわのフォー
ム状にする。
9
インチ×
9
インチ（
20cm
×
20cm
）
の天板にオーブンペーパーを敷いて、流し入れる。
325
℉
/ 160
℃で
5
〜
8
分、固まるまで焼く。このマシュ
マロに触ると、乾いた感じがして全然べとつかない
はずだ。オーブンから出し、好みの形に切り分けて、
粉砂糖を振る。
ホ ット・ マ シ ュ マ ロ
RECIPE
粉砂糖の上に乗せた2個のマ
シュマロ。
熱いうちに粉 砂 糖をまぶしてお
いた2個のマシュマロ。
同じマシュマロを数分間冷やし
たもの 。
ゲルを扱うときには、鍋の外側
に流水を当てながら泡立て器
でかき混ぜると、熱い液体をす
ば
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and much more.
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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.