vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
2 m! R# W% G8 T- a1 O$ o# T成太, 我想問如何挑選一塊靚既牛扒?) |4 l' g- A; ~/ P  e- l" m% R
有何秘訣?: z# l" `/ `( v' C8 A5 P, {

+ s+ G, R/ v+ l3 [thanks in advance

' l, B$ `, q! E+ A1 Q, G
' u* i; l+ s( D9 R! t5 v; L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。
* c! ]3 d; V0 E; b% E1 h" y' ~) X" G, _$ v9 M
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:6 R) d& `0 m- Z) A" `( A

% s/ I* g- m( r0 C2 }7 ?% H0 m8 B* }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)./ q+ v/ m, @* H* H. f6 o# ~) @/ I
) a* j$ [; f' R. v0 b
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!, A3 `5 s% \$ g

3 D& n% T7 G2 A6 S  l* zI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:0 [: c2 H6 Y/ b4 k6 G# A
. ]$ i2 l2 ]5 @/ [
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).+ T& K3 `9 _/ B! d" P) L5 g6 ]

. ]2 b! @2 T$ w8 R3 b+ AOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!2 h1 _( s, [) Q7 G
8 n5 O5 C1 f; F" |) K0 {
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
* |9 j% ]5 K9 J4 u. P& `$ E7 Y
4 D" U* x# ?. e9 E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"9 n8 Y- \. W9 Q- h

7 z/ O! ^& l, `# |- `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
$ `! A! f) Z* t3 @6 z, e
% a1 x: L3 w+ M# z, D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
1 T5 W6 _- S" m9 L% v) k! |
7 N. Y# o9 C3 a) X. X. _2 W  \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).
9 |- U1 n0 M- b- m) y
$ o, S9 n3 ?4 ^% N而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast( `+ C! c# M  y* Z4 e
# ?1 @/ q( A! b' G$ V  J9 M
食邊 part? 首先就睇你荷包有幾錢喇9 d! k4 I7 y+ H- u2 p5 P; L3 F

( q0 |* L5 U* G; Q$ Y, U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3 d! h6 r+ C! r- s, [$ x; y

/ R+ U7 \2 ?1 I' t* v( N: {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; m# r- Z% }/ A# ~. x- E+ u  n

, t5 I2 Q* x5 W7 [( z* Z/ I. E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)0 `. `- e( }+ H" W3 T! A4 C$ f
! f# ~: h0 D. B- K* Y5 e0 \" A
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
5 {6 f) q/ j- j9 l$ L! @$ f5 b3 U
* p% S9 S+ P% [肉色方面, 當然越紅越好啦
% }( |) M2 R9 F, q( P6 h- D" O! b( A- V) q+ ?4 r; U3 y$ K* `
(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.)
5 Y9 T) k$ o& S1 ^8 _) c+ M
. i5 B8 L0 E4 i4 N9 r# }% a7 O[ 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:9 U) Q2 [' ]( H5 A* q
$ h% G& e9 [" v( ^- e
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

! s" x+ _/ p. E' d( o' X# ?/ O# a, h0 `/ a  S* W
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.
: s( h9 S7 f: V* R$ G" E- m9 MIt's the best because you don't need to add any oil, and keep the raw favor of the steak.# ^* m7 b' \4 H3 Q& Y( Y$ A

% ^- x. ^. q" |0 sBut 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".' g  l: I9 n3 f/ M
. H- Q7 R4 [6 T3 o4 ~
Sing can explain the science behind this.* ]' u( x, G, V7 s
! z# _: [. P6 P2 V3 D7 g8 `
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
/ {) o  ?" e4 t6 P( H6 z6 o+ A- d
- H8 }& b$ X  z8 P; {& a! \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:
% G* _6 T: a7 T% p3 |" uYou guys have to try grilling steak...

2 m5 P& y) k! J5 A, q; u* M
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
, M- E. U+ X! E9 t$ u問題:
1 C% N: Q* V. K" R( U1 D3 l如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) - m! Z. t: h0 w7 d9 A' y$ y
作往後一星期主菜之用
8 n/ U2 m& o3 V9 E有何烹調方法介紹? (可以擺得耐又好食)

3 D, C5 w  c3 g5 Q+ n- e& J樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。! G- G7 O/ ^& N+ s5 k9 S

6 g; ?; @% }: l, E& {. q9 c5 r/ |8 ~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。
- v; i, s. s, y0 W1 |7 U+ u( g* m8 ]8 F* R. B
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>>; R# ]1 S5 Q) H

" h. M  P, Y3 m- L  L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。* C; J: I: D7 Z% O" R& a! t) \

/ a( i# }1 r; J9 K4 o& O! l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。
3 q' d5 t  t3 T1 `( P
& |# b$ ]4 `2 {3 A" l! d羊脾- grill 距﹐夠野味!!!
( t( A+ R/ d% ?9 `' n! Q8 ~
' I0 R- M: a8 h) v2 v3 S: S* r; k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。
" Z3 R' l% L8 A9 {2 U
9 q- i/ M5 U7 [, d8 o; \' ?" Q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。。* k' e: ?( G/ O, c8 @, C) G
3 Z/ l8 a! I' [+ `" |# c2 e4 A
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]