Cooking summer13

夏学期成果報告

ilab cooking project


・パターン入門(まじょ・へーすけ)



・The Art of Simple Foodよりパターン起こし



・The Art of Simple Foodよりパターン起こし

・冊子版編集


ilab cooking project料理の必然性

ボトムアップクッキング料理の場づくり

料理の必然性

料理の必然性

料理の必然性

・レシピをより深く理解する

料理の必然性


・料理のなぜを突き詰める

料理の必然性


・料理のなぜを突き詰める

・科学的原理やその料理の歴史を探求する

納得して料理をする

参考文献

参考文献

SIMPLEF O O D

THE ART OF

ALICEWATERS

参考文献

SIMPLEF O O D

THE ART OF

ALICEWATERS

料理の思想的な部分に触れながら、

料理を素朴に、本質的に楽しむための

レシピ集

参考文献

SIMPLEF O O D

THE ART OF

ALICEWATERS

SIMPLEF O O D

THE ART OF

ALICEWATERS

Aliceさんの世界観や

アメリカで料理をする質感を伝えたい

↓

参考文献

SIMPLEF O O D

THE ART OF

ALICEWATERS

Aliceさんの世界観や

アメリカで料理をする質感を伝えたい

↓

英語版を中心に作成

のちに日本語版へローカライズ

参考文献

United States にほん

ローカライゼーション





→


食・家庭料理に対する認識の違い

Recipe Breakdown Patterns



The Pattern Zeros

The Stewing Pattern

ContextYou are wondering what to cook for dinner. You may be having friends or family over for dinner, or you might be looking for a recipe that can also be eat the next day or be stored in the freezer for eating later on. Or, you might just be looking for a chance to enjoy an experience with rich and slow cooking.

ProblemYou have much desires, but cooking in such amounts may seem laborious and expensive. The large amounts or ingredients may seem to cost a lot and take endless times to cook. You might also be trapped to think you have to stay by the pot the whole time and can't get anything else done.

SolutionCook some stew! The slow and gentle cooking will cast a magic on any piece of meat or vegetable to create a very tender and flavorful dish. The aroma of stew cooking over the oven wafting in the air is deeply comforting and brings up everyone's appetite. All you have to do is perform simple preparations to the ingredients and the rest of the cooking the pot will do for you. You can cook in amounts so you can save some to eat another day, or you can cook for everyone for a good dinnertime around the big table. Stew is a very inexpensive, easy, flavorful, and a heart-warming dish loved by everyone.

Stewing is a method of cooking food Slowly and Thoroughly (2) under low heat over a long period of time. Meats which give the depth and texture to the taste, and Aromatic Vegetables (3) which give a sense of sweetness to the flavor are cooled together with some "Herbs"in a moist condition with a small amount of liquid.

Inexpensive and tough-to-chew parts of meat such as shoulders, shins, or cheeks are best suited for stewing. By cooking Slowly and Thoroughly (2), the tough fibers in the meats are broken down to become tender , g iv ing out collagens and gelatins which give the savory flavor to the dish. This is the Magic of Stewing (1) - inexpensive and tough meat turns into a tender and flavorful dish with little effort.

Meats which are to be stewed are cut into rather small, bite-sized pieces. They go through a process of Pre-Seasoning (6) with some salt, pepper, along with various spices and herbs - usually a few hours to a day before stewing. Season the meat raw and store inside the refrigerator. The long hours help the taste sink down into the meat for a savory finish. To make the meats flavorful even more,

a Taste Trap (7) is made on the meat by browning the meat in a sautee pan before they go into the pot for stewing. The cooked parts made on the surface of the meat forms a membrane which traps in the tasty juices within the meat so they stay tender and juicy even after the long hours of stewing to come.

Stewing

Slowly and Thoroughly

Aromatic Vegetables

Slowly and Thoroughly

Magic of Stewing

Pre-Seasoning

Taste Trap

Sample Recipe



Patterns for Stewing

#1 The magic of stewing

Context:You have parts of meat such as the shoulder or the shanks. These are the parts of meat which contain the most muscular tissues, since they are the parts the animals move the most.

Problem:These parts of the meat are cheap and easy to buy, but are hard and tough to chew.

Solution:Take time to cook the meat slowly in a stew or braise to make the meat tender for eating.By cooking the meat slowly in a liquid, the collagen in the tissues become softened. This makes the collagen hydrate and turn into gelatin, which dissolves into the stew to add flavor and texture. The meat then reabsorbs the flavorful stew to become tasty and tender.

#2 Slowly and Thoroughly

Context:You are cooking a stewed or braised dish.

Problem:It is hard to judge if the pan is being heated properly, and you have to adjust the heat multiple times. If too strong, the pan will start to burn or boil over. If too weak, you are not sure if the meal will be cooked thoroughly.

Solution:Cook the pot slowly at a simmer. The liquid should not be boiling, but show a few air pockets bubbling once in a while.If the heat level is hard to adjust and keep constant, the pan can be heated in an oven. This way there is no worries about the meal burning, and its temperature can be kept at a steady level. Even with the low heat level, when the liquid at the bottom of the pan is heated, it rises to the top of the pan, bringing the cooler liquid at the top to the bottom to be heated. This creates a cycle in the liquid, keeping the steady temperature in the pan.

Patterns


次回予告

次回予告

料理の必然性

ボトムアップクッキング料理の場づくり

次回予告

料理の場づくり

・料理の創造性

次回予告



・食材の買い物を楽しむ

次回予告




・食材を育てる

次回予告





・一緒に料理する、食事する

次回予告





・一緒に料理する、食事する

・料理というコミュニケーション

次回予告


次回予告


料理の根底にある原理原則 ↓

次回予告


料理の根底にある原理原則 ↓

料理の生き生きとした部分に触れていく


ilab cooking project

Self Improvement

Cooking summer13