vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:1 K4 d7 w/ L# i2 e8 P: u9 t! S
成太, 我想問如何挑選一塊靚既牛扒?; T$ Q+ _6 e4 M& Y2 ~- g$ l9 Z
有何秘訣?
7 b6 d4 H  _/ Z% r( Y0 |
1 z9 e  Q& z, r* E, S( }4 V  Ithanks in advance

. ?3 E8 g$ g0 Y: X$ q
% {% Q) x# h" J1 g/ s  P4 r& }& k
以我多年入廚經驗﹕肉身厚同林﹐少筋﹐色澤光潤﹐鮮紅色。如果可以聞既話仲好﹐但要憑經驗。多筋既話可以打打距﹐但小心如果打親D肉既話就會變質﹐變成免治肉甘﹐仲有唔好太大力打到扁曬。煮既時候最好落油﹐甘樣可以鎖住D汁。要煮幾耐係要憑感覺﹐一路煮一路想象下D熱力滲透既速度而斷定時間﹐如果乾身得濟就可以落少少水﹐但一定唔可以一開爐就落﹐如果唔係肉質會好似“拾”過甘唔得爽。急凍過既一定要百分百溶曬雪先﹐唔好用微波爐溶雪﹐溶完仲要按摩下D肉﹐所以買完番黎最好放o係下格﹐然後24小時內煮。
3 Q/ p* I; A+ t+ |3 t6 E
' y3 p" o1 Y3 K$ \; `' H, V5 A以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:* ]5 j, x( H) V5 _( \

& l& K1 ?9 Z" ?Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).
4 A, F. c) q. c, K! g
- x" O7 Z, \+ E; c& ^: c. O" eOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
' D+ ?+ ?6 q) @5 j, ~' V% H! ~$ P" O, J2 R
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:, Q* B( p+ M7 C- F( Q; V
2 x$ i: d# I# N$ t9 S/ T- R3 S5 {
Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).6 d4 y+ V' k' b# u) b$ W

% t& S  u2 ?5 Y# X: NOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
  P# }4 K$ C* @" M5 K' a% Z2 j0 `: \
I don't like the add on sauce...simple steak with marsh potato is the best.

singgeihot

首先衷心多謝 John Wu 兄, V妹, & Gretz 兄嘅意見 以上仁兄仁妹已經從煮食角度分享過, 等我從科学及煮食角度再同大家補充吓
$ X: V$ I' c6 o4 n, L3 X" W8 j( i! R) U& d0 @, i0 J
兩件營養成份相同嘅牛肉, 價錢可以相差成五倍, 原因一個字,  "韌"4 o, j' h2 n% }2 D6 [: Q, H

! n+ t# ?7 K. J+ q; S; d從科学角度嚟講, 動物越活動得多嘅部份, 例如 chuck (頸部与肩胛骨間的肉), shank (腿肉), 一般会筋多, 老牛嘅筋與筋之間又会有更多 collagen cross-link, 韌上加韌, 呢 d 肉都係適宜(火文), 因為(火文)会將 collagen 煮溶成 gelatin (舊式啫喱粉嘅成份), 減低韌度, 你(火文)過豬手就会知道煲嘢凍咗会好啫喱feel, 呢 d 就係 gelatin 喇, 通常呢 d 肉較平, 同埋只係肉, 唔係扒
$ O, ~$ s, ?; W0 N$ H' b$ g; E1 R3 f. |2 t" Z& W- Z- ?! i5 y
咁邊 part 唔韌? rib (肋骨) & loin (背), 呢 d 地方活動得少, 筋少, 如果識煮嘅話, 係唔應該会韌, 呢 d 部位嘅 cut 適宜 dry cook, 例如煎, 燒, 焗
; t% r5 T. r' |+ G  K* _
, r1 _& d6 j! T咁邊 part 最靚呢, 當然係 John Wu 兄提及, 而我個人又好喜歡嘅 fillet mignon 啦, 通常成太会用 gretz兄既方法 pan fry, 或者用煎 pan 去每邊大火 sear 一分鐘, 再連 pan 放入 325 - 375 F 嘅焗爐焗 (tenderloin 嘅 cut 包括 chateaubriand, tournedos, medallions, fillet mignon, 及 tenderloin tips, 不過我都唔係好識分, 寫出嚟都係俾大家參考吓).# w3 \! _6 B/ e) m; g, F" h
  U9 b8 N# l! L* y$ I
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
# R: O' ~$ }; d% ?
' A. o  d$ _1 O! k食邊 part? 首先就睇你荷包有幾錢喇. z3 H( v: U* s
7 r: R: P7 F% Q9 Y) v
講翻揀扒, 脂肪分佈 (fat marbling) 係好緊要, 分佈到雪花咁就梗係正啦, 其實扒味大多數係嚟自脂肪+ H: g( A. Y. e- U

8 s; D+ c% w8 ]7 G% w; z2 v扒面應該感覺上係濕濕哋, 但唔可以有出水 feel, 扒越唔新鮮, 出水越多
& ^. Y6 g$ d/ H) S
# s, f7 r9 U7 \  d# x! R你應該聞得出鮮肉味, 唔新鮮嘅酸肉味係極之易分 (packing 保鮮紙係透氣嘅)/ s9 ?4 P* V& e# t8 y  l, p
( O* N9 P0 Q9 _" l
另一樣當然就係睇睇 packing 上面嘅 best before date 啦* i. V$ f0 N# Z0 r9 ], q  A

: _; I- f; l$ B) g8 p& ], a. f. ?2 Q肉色方面, 當然越紅越好啦
5 |) A% ^- `' |2 a0 g( q8 G2 m+ A! m  s, l! U2 c
(題外話: 其實新鮮 pack 好運送去超市嘅扒会放响一個有氮氣或二氧化炭嘅不透氣膠袋, 肉色當時会係啡色 [myoglobin 當時係缺氧], 一到超市就会從不透氣膠袋取出上架, d 肉即刻会遇氧變紅 [因為 packing 嘅保鮮紙係透氣嘅, 啡色嘅 myoglobin 会 oxygenated to 紅色嘅 oxymyoglobin], 呢 d 就係大家常見鮮肉嘅紅色, 但當到期嗰陣, 肉上面嘅細菌会將 oxymyoglobin breakdown, 而 display 嘅燈光亦会 induce oxymyoglobin oxidation, 令肉失去鮮紅色.)
) j' A# c6 g! A5 F" P
" B. Z) k( m- A! o! m( P2 y' ^[ Last edited by singgeihot on 2005-6-8 at 08:42 AM ]

singgeihot

gretz 兄同 v妹既煮法係好 make sense 同埋有科学根據, 有時得閒会同大家分享

singgeihot

Originally posted by abc123aa at 2005-6-8 04:41 AM:  N, V/ B* ?9 d) a" g# T
9 F; J. a% v2 y' ^, M( z2 _1 a
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

  u: @  t0 M0 z2 H

. }( m8 R0 \6 b( J小心 d 好, 呢 d info 响大学教科書有寫, 唔係人云亦云架

johnwu

You guys have to try grilling steak on open fire.
7 r0 q! i# G1 ^# D" `It's the best because you don't need to add any oil, and keep the raw favor of the steak.2 Z& C% h5 _1 g/ i
; n5 Y! U# r  L: P2 `) h; W
But I guess it would be hard to do if you don't have a outdoor grill.

johnwu

Another thing to know when buying steak is "aging".
) ]6 t- L) U+ _$ D
- T- [2 H, t4 B2 @3 I6 kSing can explain the science behind this.
, }( O$ ~1 j' E; F$ I6 r2 _6 z" R3 G7 J7 O* n+ O7 z
Aging is a process that store the steak in a low temputare enviroment for usually 28 days or more.  This process make the steak taste better.  There are 2 kind of agina method, "dry age" and "wet age".  "dry aged" steak is more expensive and is perfered
  |4 ~4 F. X2 ?% I, ~$ {1 ~8 k$ B( I/ @" G4 g7 z6 E+ o& F. v
So aged steak cost more than fresh steak.  The price difference can be more than double for a aged steak in north america.  The best steak house always served dry aged steak.  So next time the you go to a resturant, you know what kind of stuff they are serving you.

vivienna

Originally posted by johnwu at 2005-6-8 09:08 AM:2 g+ N% b" V2 z) z& `. @
You guys have to try grilling steak...

, {* [$ ?* a: q9 ?( m0 v+ _i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
1 |, g, d, q5 Y6 y( P, }問題:
: c6 g& T3 I' w( W0 e& B2 [& a4 {如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) / K) I9 g+ r/ j! a6 W+ b3 Z
作往後一星期主菜之用
$ o0 @! @' ^- J& J有何烹調方法介紹? (可以擺得耐又好食)

  j2 B3 ~- R' P- _樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。* \. q6 d+ C' s7 p% [$ q/ N. b

' X) S$ A# r% O  k( u我每次去完買宋之後﹐我都會將尼一兩日會用既肉分開出黎放o係下格﹐然後靜番果D就放o係上格。如果你有一大堆肉既話就最好分開幾個PORTIONS黎雪藏﹐以免每一次溶雪之後又要放番D唔洗用住既肉番入雪櫃﹐因為溶來溶去D肉會好易有菌。
7 u6 F/ z3 a6 u5 y
; @( d! g4 y& T, [. ^" n1 L至於煮雞翼就非常容易﹐一煲滾水加味‘圾’兩‘圾’就搞掂。如果你有心機既話﹐你可以放曬D雞翼入去一個保鮮袋﹐然後加入蒜蓉﹐糖﹐鹽﹐陽蔥﹐生抽及香料 (其實你落咩都得﹐視乎你鐘意咩味﹐但就一定要夠濕)﹐淹半個鐘之後﹐開鑊﹐大火﹐加油﹐等1-1.5分鐘﹐開中火﹐放雞翼(背部向鑊)﹐等1-1.5分鐘後(或開始乾水時)加少少水爆下D油﹐即琴蓋留小罅﹐煮到靜番少少水既時候就即刻翻轉雞翼﹐而家開始要煎趕水﹐開細火﹐琴蓋留小罅﹐時不時睇睇開始金黃色未﹐開始既話就再翻一翻﹐開大火﹐每30-40秒翻一次﹐當你覺得靚既時候就上得架喇。<<因為淹過既雞翼會易‘濃’所以加水濕煎係正常既﹐但收火前要煎番乾水>>
( l$ h3 c( b( \2 K$ o5 O3 g* y  i) T- N6 s+ x' Y, b- {
雞翼煮法太多﹐我通常都唔落調味而靜GRILL﹐因為我懶得淹﹐GRILL肉有風味。3 W* T' _. u: k' B
3 j& E' s% p) U+ t
豬牛羊- 我會切條或切片﹐炒炒距﹐上碟﹐隨意乾調味。如喜歡加飯食﹐炒肉後可“加獻”。豬牛羊亦可GRILL。
; `6 X7 ]0 p# O/ [- d; h5 w
. m  k& O; e  n$ h羊脾- grill 距﹐夠野味!!!
* L+ v2 R$ p0 t7 A$ b* ?& R$ u& x8 d' h- d0 ?2 m& f: U6 e
其實冰鮮雞係咩﹖係咪原隻雞﹖我未試過煮原隻雞﹐唔好意思。但如果係雞胸﹐斜紋切﹐後炒嫩﹐雞腿無所謂點切﹐我通常都係原塊煎﹐或GRILL。
. \9 |+ H& c# t, l# @3 r: q9 R/ k; U
% N* I" ^: ~* |1 s- I) d/ D# N1 t. l工欲善其事,必先利其器﹐有一個電GRILL爐﹐咩都可以煮得好好味。但一定要開大火GRILL﹐如果唔係﹐D汁逼唔到出黎會好乾。GRILL肉亦都唔洗溶雪﹐方便懶人﹐但記主開大火去GRILL急凍肉﹐仲有GRILL既野最好唔好厚過1寸。如果開細火GRILL就會失去GRILL肉既風味﹐所以簿簿地先最好GRILL﹐但又唔可以太簿﹐因為會失去肉身質感。。
# F' P1 ~& t  F# c4 d* A  w( O' s0 c. b- U" [) u% N& M4 r' y
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]