vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:7 c; [& p# R8 e1 O/ _$ k( V
成太, 我想問如何挑選一塊靚既牛扒?, H" i' E$ A; c( N' J' U0 v) r1 K! x
有何秘訣?
4 e7 a% m/ w+ Y$ M
3 n5 K/ a1 `( W* C4 F% U" T% Pthanks in advance

) e; m$ ]; o8 T3 `3 U/ C) s& c

# \9 m4 f: d: g- Z* s0 ~% 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。
/ h' C' I, Q, o& l) S) [0 [6 a& \! w% c
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
0 f' d( T* S5 l+ [
; e1 Q  b8 t7 |3 y& ~" aMake 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)., x  O% i8 w8 y2 y
. w9 j! m* Q' Q. C; Y3 J
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!. v1 F  W/ O! m6 z8 ]2 T; M

, W" h, E/ ?. _" s3 KI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:/ F! Y5 `3 p( l% T
) ~4 Z; @" G) c( X1 N
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).$ \; V# N1 o5 P

' Q8 O/ t5 i/ w+ r3 {One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
+ c8 V( Q; W  Z4 g4 D) c* }+ B3 j& E# s% Z  f7 p" U: B
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" `- I! d1 ~$ r" R+ y2 k
+ U$ N/ q* ^5 V2 q0 U
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"
# w4 }" C" Q- D' S5 F) ~" ^
6 R2 z' @% J2 S; u( E+ ^. Y9 c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% N/ Q5 R9 K8 W* g' L  `
1 L$ u4 }1 A3 E% t- Q
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: i  T) j7 q9 b4 Q. f8 L  c* {6 Y& c
8 r4 ^9 ~/ b. L% D
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).( e, a$ j# z2 E2 r* i

4 }! X" x- g7 `% f7 y/ C2 i' E+ Y而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast' e1 z) D) y1 q; O/ F

4 e$ x$ d8 o4 c0 {, Y( L' k3 |8 U食邊 part? 首先就睇你荷包有幾錢喇
- C4 A$ k. Y6 w9 i# @. l: E3 Y9 M+ m. F# `) V. Q% J, n
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
* ~" z& q* Q: y; \( e# J  f3 t/ i- k5 G- d2 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
: t# C9 m) c$ @9 e4 _3 X. S1 K# K) {: ^& @  m
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)% Y/ H) H, S0 _: u- K; F3 S( h- J

& W* m$ Z; }0 j1 G5 N另一樣當然就係睇睇 packing 上面嘅 best before date 啦5 L& h* Y6 u6 P
# R% _/ O4 b& p' k& F
肉色方面, 當然越紅越好啦 ' Z, L2 R4 v# V6 W  \  B: |

8 q9 g' O3 v  e$ n+ v3 ?! ?(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.)
0 Q! B7 X# Z, R  y$ Y* v% u
5 [' g4 e9 F2 @. t: \/ r[ 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:  S+ j0 F, x  Y5 D  B6 o! A
4 [  m+ N3 n: ?% i( I  g
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

% }$ L/ n' |# b) h5 U% S1 t1 P; g# V) S
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. 6 ?# L; a1 J( J, y% p7 V$ d
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
4 g4 Q+ C; q1 m' c6 b& f! z: h* n
0 K% ]* b; S, d( R! O0 _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"." f9 h8 ]! E2 i9 I9 O
& h3 M& R7 w$ j- r! a# Q" e8 A
Sing can explain the science behind this.! {  P7 v$ n) W+ U8 U4 R
% ?3 h2 z- f) H/ |; y$ q) @
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
* I2 C6 Y4 X. ?$ Q7 k0 b- a& Z% \: Z) q4 M  `. u6 i/ k/ Z$ L9 y
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 }  ?4 `1 X/ a8 n% t' M* UYou guys have to try grilling steak...

1 e+ Y8 |) [" ~% K" D: xi love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
* P# v( b, L% f$ q問題:
: q. [$ n! i0 ~! C# I% `: L如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
2 _! y" [4 m/ M+ `3 H作往後一星期主菜之用1 S& j% g5 ?* J4 f9 d, |" c
有何烹調方法介紹? (可以擺得耐又好食)

0 s  l+ R  t% `1 N! \3 R( y樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
5 K  u" G# {3 Q
/ b, W' A( _: j/ g% X8 d$ E! {4 g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。3 q* y' P+ P3 j9 ?
9 _) ?! b9 }  g* l3 C( 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>>6 X  k1 `4 k- F7 E

$ V& t" D' F) R" c; [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。5 }. K9 U6 m$ i3 U# V' i4 c
: Q6 u" ?& h9 T! B( {
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。
7 c, r. B. ~' S# [# M4 a
* o9 i# {& f* D羊脾- grill 距﹐夠野味!!!
! b$ G. Q# L8 X. Z2 w3 j. I" U/ O5 Y! J: u9 T) J" k' H- Q1 ?
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。
  P& K: Q1 E; \1 W' Z4 M: q
, b, N; e5 L, Z1 [# t4 W" P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 o# d% u% h2 m! V  |0 ?. U9 [3 t8 i1 l) P6 N& Z( W
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]