vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
5 W! y8 M; A5 h5 E. ?5 B+ c+ i成太, 我想問如何挑選一塊靚既牛扒?1 c6 w* ~7 C& D# s- C6 X, {
有何秘訣?& M" k3 I* N  S! L

) q0 z, d( Q1 A0 tthanks in advance

: w; S5 l$ N+ c' a- p
! g0 _. z# @& v6 d& e5 Y/ }& j' T6 c
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。& s0 C2 L- h& y- B; O
' ?2 E; I" u) b% \. I
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:0 _7 n/ s* u9 o) t

. n$ l/ x; d' H, T0 S1 _/ k7 ?8 [8 K$ QMake 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).( C( M: Q7 w- Q: L; D
- w$ C& [- i1 \* r3 l. |" [* S
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!0 R" [* N; _2 V
- |1 {* V  q2 t" s" ^1 W" n
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
. b- W% e+ P- W+ A% U4 {6 g2 R
+ u( m: d! Z8 c" f& O% s# zMake 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).
7 C( P" H$ U$ _8 f- {$ ~- B: M  j
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
/ I- L* Z' v) j  w6 B( J0 G
/ _5 U+ U# Y+ U; VI 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$ q6 Z2 r& V( A! D; V0 [

1 ~+ ?$ I& J$ S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"
' x5 g+ d+ l( f- B
* |' B# E4 m) l& R9 B0 q; j- N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0 A+ k* \0 I: r# y0 H

% ^* k; w3 L( i8 W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8 t3 y8 k$ ]9 C3 x! P1 w6 r( ?

& s. H, s9 M7 g1 T3 @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).
  _. `$ s  s0 ~" n" X& z
5 a& X- y# L! c& A$ @而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast% U  I1 B) y, Z. p/ |9 z) l# u" |

3 w, R) U% y: O. P2 l6 e食邊 part? 首先就睇你荷包有幾錢喇4 Q9 Y7 C. u, J% ?9 @
' g: f& o6 g, X' L1 E+ c8 X
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
2 ~' O1 E# l! ~3 C( R$ g2 c
; L- H+ |* V2 O8 V0 E. R2 T2 S* \* C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
- D# K& h3 Y1 d! X( v! y1 D6 g) {! ~, Q9 C
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)2 w5 D- E" Q' N  u
1 ]3 v1 U% S- J
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
, i3 F2 M7 p% G6 B3 f7 G
' c( s1 V$ a) C$ O% [' [7 G) S- h& k肉色方面, 當然越紅越好啦 , A$ U1 u9 n+ r$ S) {# G7 Q- B
# R0 j' Y# V& }" R+ f9 n5 T. _
(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.)
, z+ t+ c7 ~- d5 J
, W. P8 U" O4 w7 a+ {' c% 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:
5 i5 K- Z3 _5 A. f7 x( X8 N) j: ]( ~+ F
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

% k% j. d, }9 S" h4 B
1 G. q* b- x' x5 a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. ' W1 Q3 |$ f4 B: G
It's the best because you don't need to add any oil, and keep the raw favor of the steak.% p- x* a3 y# i2 L* O* ^

$ l( t- q; B4 y5 Q7 ?' dBut 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".
: n% u8 {3 q; j) V* c3 d1 g0 e. z1 P8 X$ [% j/ _# y+ b: l; D
Sing can explain the science behind this.6 V8 ]) L. r% L- v3 y5 O: P
' c3 \" O; d9 S/ U
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
" y/ G  q( h- ^& A+ S# C: Z/ [6 S: m' _
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:
5 ~9 E- ?# ]& a" v; HYou guys have to try grilling steak...

' F, ~" a- a8 }) h5 q% h
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:! \; p. L+ V3 W5 q+ D1 b+ M3 E. G
問題:
& ^4 U5 F- W9 F+ ?4 {如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) 6 ?3 B; ], P: o- L8 l! ^3 `8 Y
作往後一星期主菜之用* n3 w- d# ^' ~! M2 u3 \- e
有何烹調方法介紹? (可以擺得耐又好食)

( L; U; H( B$ l% ?+ W樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。9 m% n5 o: v& ~
% r* ~7 i: y+ {  L
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。
9 w# v( e5 Q, w  n6 ]/ r/ d* Q5 i4 J& t8 [
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>>' X; ]& x" R) y1 \* t' U3 x" x

( L1 s& V) u0 L! z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。, `9 m3 o5 A' {
  `3 O# F3 {' Z# q: o
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。1 D9 J' E2 @% U1 I* d% B% B

" C+ F7 _% F8 d$ n; U* u& P, Y羊脾- grill 距﹐夠野味!!!
$ l# c8 ~  c2 O2 |
" e* |* a7 y* U! ^$ y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。/ x: T: C7 U8 u: y
3 P$ Q2 x( m. \2 C3 j+ g  b" y
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。。
" s$ A5 f& O& ^6 ?- U# G
( J3 B" n' Y) C" \( G[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]