②レシピは参考書。調理の段取りガイドブック ~料理は段取り

料理

NO Dandori
NO Cooking

段取りなくして料理(調理)なし

料理(調理)をする人が段取りをする時にまず最初に考えることに

材料、食べる人、調理、食事環境、食事後などの視点
がありますが、

実際の調理の段取りにおいても考える事が多くあります。

レシピ本などで書かれている手順を、
そのまま作ればいいのでは?

もちろんそうかもしれませんが・・・文字を読んでそのまま調理ができるとも限りません。

いろいろな調理が同時並行に走っている
ので、それをレシピという文字で完全に表すことはとても難しいのです。


料理はライブです!


あれやって、これをやりつつ、そっちが準備整ったら、あれとこれを順番にそっちへ入れる・・・
みたいな状態です。
ライブな状態では時間を止めることができないので、たとえば火加減などはとても繊細な判断になります。
火の通りが悪いと腹痛を起こしてしまったり、火が通り過ぎて焦げて美味しくなくなることもあります。

このように料理も、

様々な状態をリアルタイムに判断していき
目的に到達させることが段取り

といえるのです。
また、レシピの原材料や環境がすべて自分の環境に合うとも限りません。
たとえば、

薄口しょうゆ
と書かれていても、普通の醤油しかないかもしれません。
醤油しかなければ、少し塩分の調整が必要になります。

小松菜一束
と書かれていたとして、手元にあるものがどういった量と状態の一束なのかもよくわかりません。
野菜は茎の太さや本数、長さ、採れた季節などの差もあるでしょう。

塩をひとつまみ

といっても、いったいどのくらいつまむのがよいのでしょうか。

塩、コショウを少々・・・

考えればキリがありませんね。。。

また、茹でる鍋の大きさによっても火の通りは変わるでしょうし、火加減といってもガスや電気IHによっても異なり、また、人によっての解釈も様々です。
そして一番大きいのは、
食べる人の好み
が違います。

濃い味が好き、固めが好きなどもあり、
書いてあるレシピ通りに
料理することが目的ではない

のです。

レシピはマニュアルのようなものですが、
再現性は作る人に委ねられている
ので、完全な再現性を保証しているものではありません。
料理店だって、注文を受けて作るタイプのお店なら、本当は1つ1つの料理に誤差が出ます。

レシピはあくまでもガイド
であるので、
料理の段取りの要点を書いたもの
なのです。
料理する人の段取りがしやすいように書かれている参考書
なのです。
その参考書を完全なものだと思ってしまうと、本来の目的を忘れてしまいます。
レシピどおり作ったのに美味しくない・・・

それはとっても残念ですよね。

レシピも作る人によって無限にあります。

たとえ、カレーライスであっても、

入っている具の種類

煮込む時間や残った具の形状

辛さ

などなど、様々です。

料理は段取りです。

食べる人の好みによってアレンジするのが料理です。

料理のように、仕事も生活も様々な段取りも同じです。

マニュアル通りに作っても相手が喜んでくれるとは限りません。

最終目的、相手に合わせてアレンジを加えていったり状況を加味して最善を尽くしていくことが。、段取りなのです。

 

 

 

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