NY TIMESの要約を読んでみよう! Vol.166 ...biz / Global-C
くらし > 英語
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■■■ NY Timesの記事 ■■■
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題名: The Curious Cook On Food and Zapping
記者: By HAROLD McGEE
発行日: April 2, 2008
URL: http://www.nytimes.com/2008/04/02/dining/02curious.html
━━━━━━━━━━━━━━━━━━━━━━━━━━
【Passage/本文】
The microwave oven is very convenient and to make the
most of this appliance one must know its quirks, and
ways to work around them.
The strange powers of the microwave arise from the
basic fact that it cooks indirectly by emitting
radio waves.
Radio waves don't build up at the surface the way
ordinary heat does, so it doesn't brown the food.
The energy penetrates food to a depth of about an
inch, which generates heat from within the food
itself.
Of the substances in food, water is especially quick
to absorb microwave energy.
When it does, the water molecules move faster, crash
into the more sluggish proteins, carbohydrates and
fats, and jolt them into motion, raising the
temperature of the food as a whole.
That rapid heating generally means that the food
retains more of its vitamins than it does when it's
boiled, steamed or baked.
Constant heat generation however can create
temperatures beyond the boiling point---and that can
mean trouble.
Microwave a mug of water long enough, and it can super
heat past the boiling point without bubbling, then
bubble violently the moment you disturb it.
The lack of precise temperature control in a
microwave means thatit's not ideal for meats, fish or
egg dishes, which toughen when slightly overcooked.
Even when reheating stews, it is best to remove the
meat or fish, microwave the liquid to a boil, then
recombine.
Despite general warnings against using metal, metal
containers and aluminum foil aren't dangerous.
They reflect microwaves away from foods and so slow
their heating.
That's sometimes useful for preventing the edges of
foods, like fish fillets or asparagus tips, from
overcooking.
Just don't put foil or bowls too close to each other
or to the oven walls, since that can cause sparking.
One last quirk: Microwaves work in the same part of
the radio spectrum as cordless phones, Bluetooth
devices and wireless home networks.
I've lost phone connections to oven interference.
Sometimes that's convenient, too.
今日のトピックは如何でしたか？
電子レンジにはいろんな特性があるのですね。確かに電子
レンジは便利ですが、我が家ではできるだけ使わないように
しています。
なんか自然の摂理に反しているようで、体に悪いと信じて
いるからです。
アメリカでは、電子レンジに濡れた猫を入れて、死んで
しまったのは、作ったメーカーが猫を入れてはいけないと
書いていなかったという日本では考えられない論理が通って
しまって、大きな訴訟問題になりましたが、摩訶不思議な
装置であることは確かです。
今回も最後までお読み頂きありがとうございました。
それでは来週土曜日にお会いしましょう！
■■■ NY Timesの記事 ■■■
━━━━━━━━━━━━━━━━━━━━━━━━━━
題名: The Curious Cook On Food and Zapping
記者: By HAROLD McGEE
発行日: April 2, 2008
URL: http://www.nytimes.com/2008/04/02/dining/02curious.html
━━━━━━━━━━━━━━━━━━━━━━━━━━
【Passage/本文】
The microwave oven is very convenient and to make the
most of this appliance one must know its quirks, and
ways to work around them.
The strange powers of the microwave arise from the
basic fact that it cooks indirectly by emitting
radio waves.
Radio waves don't build up at the surface the way
ordinary heat does, so it doesn't brown the food.
The energy penetrates food to a depth of about an
inch, which generates heat from within the food
itself.
Of the substances in food, water is especially quick
to absorb microwave energy.
When it does, the water molecules move faster, crash
into the more sluggish proteins, carbohydrates and
fats, and jolt them into motion, raising the
temperature of the food as a whole.
That rapid heating generally means that the food
retains more of its vitamins than it does when it's
boiled, steamed or baked.
Constant heat generation however can create
temperatures beyond the boiling point---and that can
mean trouble.
Microwave a mug of water long enough, and it can super
heat past the boiling point without bubbling, then
bubble violently the moment you disturb it.
The lack of precise temperature control in a
microwave means thatit's not ideal for meats, fish or
egg dishes, which toughen when slightly overcooked.
Even when reheating stews, it is best to remove the
meat or fish, microwave the liquid to a boil, then
recombine.
Despite general warnings against using metal, metal
containers and aluminum foil aren't dangerous.
They reflect microwaves away from foods and so slow
their heating.
That's sometimes useful for preventing the edges of
foods, like fish fillets or asparagus tips, from
overcooking.
Just don't put foil or bowls too close to each other
or to the oven walls, since that can cause sparking.
One last quirk: Microwaves work in the same part of
the radio spectrum as cordless phones, Bluetooth
devices and wireless home networks.
I've lost phone connections to oven interference.
Sometimes that's convenient, too.
今日のトピックは如何でしたか？
電子レンジにはいろんな特性があるのですね。確かに電子
レンジは便利ですが、我が家ではできるだけ使わないように
しています。
なんか自然の摂理に反しているようで、体に悪いと信じて
いるからです。
アメリカでは、電子レンジに濡れた猫を入れて、死んで
しまったのは、作ったメーカーが猫を入れてはいけないと
書いていなかったという日本では考えられない論理が通って
しまって、大きな訴訟問題になりましたが、摩訶不思議な
装置であることは確かです。
今回も最後までお読み頂きありがとうございました。
それでは来週土曜日にお会いしましょう！
