vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
, x/ Q1 d$ b! L$ X, j成太, 我想問如何挑選一塊靚既牛扒?; O% _( G5 z0 i4 c# m9 j
有何秘訣?
' n; i/ f- Y6 Q" ?& `0 k) s8 v( h* k8 s. B
thanks in advance

# A. [# ?8 G! e+ K3 C+ V! s
- |2 V' }1 Z8 M) n! U
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。6 S; D& |" X  K, o; A4 z. k$ i

# l+ e# m1 y/ r; x4 e( x6 s+ _" d以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
6 \9 D. Z5 {) z( E+ K/ t
$ c4 Q2 c8 f- s( W5 V& `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).) @3 l% y1 m$ ?" O: m" h/ D7 C) Z
1 T( C. R3 S4 E* ?5 J
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!% s3 n3 o+ W: R1 E  @2 c3 t
0 I9 F9 p3 Q6 [& l% U/ S
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
! L7 L3 ]* v" p8 T/ n0 m. W6 C/ f, n' y7 e5 n+ g# c8 a
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).( a  d, w* C! R( U1 F  [1 f

" W3 b; K+ M& d, N! A. L" i7 \One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!) R) O% `& A* E4 w$ t! @
" R9 h8 r, C1 X( y9 c
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, a1 P* x: O# |; t' a

- s. a/ W' i, z- I" B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 D, n2 S1 {/ f! i  I. D* H) N6 [
/ o. a: R; f9 W  a4 F6 |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. z2 J( {& u% E" g9 r
" G% C/ f5 V% G8 ?2 [
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3 h4 ~4 {9 ^* R5 W/ T

$ o$ }% o/ u2 p& r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).
) u( o7 c& B; Q+ R( W4 r! s- N
8 X! }8 c) G' t" S- l- ~而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast7 w5 J; m8 L: |- U

- B8 d: o8 P8 w0 U$ z7 W- }食邊 part? 首先就睇你荷包有幾錢喇- y. F" \/ B! S  e, Z" m
; n8 N1 s0 u' ]" P' }0 ]" P. }
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- \9 [9 o! n8 f0 E  h

) Q0 S2 X# L" w, c1 R/ y8 O2 u/ E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  V7 U- E6 N: J* J; e" g/ M3 a

/ L4 {* ]! x; R1 f* z0 h/ V) b8 v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)
; i: ?$ o+ ?# K4 v/ k  P8 ?; T. T: c. C, N  D! s( [; c
另一樣當然就係睇睇 packing 上面嘅 best before date 啦4 h" L( g: D( c0 Q: t& Y9 s: j* |
; @: L6 R# O% k" d; J
肉色方面, 當然越紅越好啦 2 O% e2 b  o' d" I

. z! S! r$ E9 P! }2 F( 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.); d* m6 h! c: k: g
" Z7 k6 o5 y  A) 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:
/ K7 B: C! ~% j+ E2 \) K' Z+ \, X. J  Z, g( P8 w7 v) M9 F
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

1 P3 R$ ?- F% ]: X0 O/ k
( F; Y0 C; J. u) j$ g" \; ?1 E
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. % v/ }( \9 _4 U
It's the best because you don't need to add any oil, and keep the raw favor of the steak.' E$ i8 s; U6 M3 R- }4 z
8 e  z+ o/ P* P% r! a2 m2 A/ L4 p
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".: W( I9 B* b3 k7 |. q6 H
: `2 G$ \% U& |+ X
Sing can explain the science behind this.
4 F' g; F  N' C
/ I% A& F% J' W" A9 c/ Y, eAging 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 ; @2 w- J, j% U& i

: @$ E0 g# B0 g( ^* a" g/ DSo 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:
" B# d5 ~' }# G: Y4 f. `You guys have to try grilling steak...

3 @4 Y4 S: t# S2 @. U3 r0 F1 si love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:6 v% m, @! B8 z0 V% T
問題:
4 Q, J7 A6 F9 N$ x' F+ g' }如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
% {4 l/ m2 g/ ]" R8 O. L作往後一星期主菜之用* G9 z9 E- @  b/ ?% Y( l( L. E1 y
有何烹調方法介紹? (可以擺得耐又好食)

/ q4 F$ z. I" ?  h( g
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
+ o' N" J. X1 @: Y% x# C8 N$ y- T% A! _8 I& l3 v4 k
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& Q- f  l1 _3 D! z  H( f% b+ S$ T4 D, Q+ Y4 N4 t9 {- G3 E
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>>! c  C" |4 S( @( ?0 {

% L; C4 r5 i2 Z1 m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。/ x5 S( ?# M) h

$ u6 J. F2 Z/ Q- [' L1 ]3 {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。
  ]+ b9 d4 n. j/ S$ z7 X  F  T  A) U8 u/ c# x
羊脾- grill 距﹐夠野味!!!
9 }0 v" k6 f7 H& J# D* m1 o* j) ^  b' |7 ^
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。
* c6 P2 K/ v+ k
+ ^) J% h3 H* p! 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。。
3 W: D' z0 e; d
; D0 a6 @( a. o( P+ D  ?: T% [1 K1 P0 n[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]