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
寒天
カラギーナンと同様に、寒天も食品に使われてきた歴史は長いが、主にゼラ
チンのベジタリアン向け代用品として西洋料理に使われるようになったのは、
ごく最近のことだ。日本で水ようかんのような硬いゼリー状のデザートに使わ
れてきた寒天は、何世紀にもわたって使われ続けている。
これ自体は、おいしいレシピではない（しかしチョ
コレートを少し加えると、市販のチョコレートプディ
ングと似たような感じにはなる）。それでも、ゲル
化剤を液体に加える効果や、柔らかいゲルと硬いゲ
ルの違いを理解するには役立つだろう。
柔らかい固体ゲルバージョン
ソースパンに以下の材料を入れ、泡立て器で混ぜ合
わせてから沸騰させる。
□ イオタ・カラギーナン：小さじ1（1. 5 g ）
□ 牛乳：3.5オンス（100 mL）
グラス、製氷皿、または型に流し入れ、固まるまで
冷蔵庫で冷やす（約
10
分 ）。
硬い固体ゲルバージョン
同じくソースパンに以下の材料を入れ、泡立て器で
混ぜ合わせてから沸騰させる。
□ カッパ・カラギーナン：小さじ1（1. 5 g ）
□ 牛乳：3.5オンス（100 mL）
別のグラス、製氷皿、または型に流し入れ、固まる
まで冷蔵庫で冷やす。
NOTES
◎レシピに砂糖を小さじ
1
（
4g
）加え、牛乳をハー
フアンドハーフ
*
に変えてみよう。液体を電子レン
ジで
1
分間加熱してから、あぶったスライスアーモ
ンドとジャムを薄く底に敷いたラムカン型に流し入
れる。ゲル化したら、皿の上にひっくり返して盛り ...
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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.