vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
2 ?7 o) C0 |$ S成太, 我想問如何挑選一塊靚既牛扒?' C( l5 x+ A4 m! G/ h
有何秘訣?  i9 `: s2 R/ @! v  |: r
9 v- m! F+ j, i) b
thanks in advance

$ s8 f1 Q0 d* B9 N; {7 _

9 l$ h) l, d0 N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。. V% ?$ A! {0 o) o/ A0 l

- F/ ^% j9 x. I) L& f8 k以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:& a9 z8 M9 |1 M: e6 w: k7 h
0 T' D9 g" E" o7 P  P1 [
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).7 m& K8 l% \/ x2 m
% m6 o7 k2 o5 p
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
  w/ Q. z$ u7 ^$ K% V# T* O; v0 @# T* P/ n8 W
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:* E+ X9 A  S7 o5 r& p: x- D
1 r$ q8 N5 i$ V2 N3 J, B# x* \% u
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).2 M* D/ G% g7 f- l; {5 x
4 S4 l7 ?" ]5 W; j
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!# h- [5 A# |! g, P2 l

# A% {# W" D% P2 R% w# g$ HI 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
* l  v' x% d* B: E( ]: w" O% u$ `& H7 B% d/ R6 @) n' D
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"+ M* b9 L4 F# i$ Q/ ]

4 T8 O9 x2 k% A1 b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 |5 i, o0 x' E
2 A9 {( {. {2 X# E0 s
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# N! M$ }! U% T5 |. ~

7 W: [0 ?# v; `& A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)." H% a% i' W% R# `8 c" c
* ]& A. k/ S3 X
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast* U& t: g" C: d5 u

& W) V0 P! A5 E  Z8 C! G. Q* h& w# m食邊 part? 首先就睇你荷包有幾錢喇
/ W% E/ z' b' m/ \: a& U! n( H) T
1 \$ i/ K& g; v' N! P2 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
9 Q$ a1 Z/ K/ `: x% c
% `  \: b; |9 T3 h' o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, G: q/ n& a# z& Q% }
! Y& n5 O0 P  ^# x3 ~  _! A
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)
8 G/ B: ~" v2 e3 G$ x. E( h. B& N/ n+ H  R3 H- E& x; I5 d8 ~' B
另一樣當然就係睇睇 packing 上面嘅 best before date 啦& @* n8 E" p( z

' T/ R1 b3 p" o0 N5 y: m: w1 N肉色方面, 當然越紅越好啦
8 Y3 y& b  L' R% |+ L0 \
: n* m( x7 G7 q, Y# \7 P9 u; [. B(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 }0 F6 \: u. w- v) V
5 Y1 u% V  x5 i, z  @( w[ 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:" a' f. _' N& |4 {7 t: I! {  \

% |& u# H- o+ U$ {有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

# n/ i/ @* R5 K9 s( R
, f+ i0 z6 s+ `( T
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. ) z5 _8 K, h3 L6 ?
It's the best because you don't need to add any oil, and keep the raw favor of the steak.( ]- U. S* j% W) y
$ l6 G+ z# g7 f8 E" L
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".
2 l) L# R! J5 S( [/ P
( m/ T- s/ ~; ESing can explain the science behind this.2 x: ^! b1 w2 D: p
% d% C# i' m: }  f6 p
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
2 E" ?4 _7 d% {, _/ U
# C8 `# x8 _( OSo 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:
; X: J2 k" U3 A$ v5 r! oYou guys have to try grilling steak...

* \- X9 H+ u' G+ v+ v" X5 mi love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
; K7 K! b/ I8 h  q+ z* E) R問題:
: {4 Q+ a3 h, Y) ~如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) 6 {! }5 R6 _- C
作往後一星期主菜之用+ W9 [2 _( C' z2 A. r
有何烹調方法介紹? (可以擺得耐又好食)

2 |- ?& e! u8 k+ ?樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
5 t+ D# A# z: j( ?6 V5 f( K; `6 u6 {
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。
, P, d" f3 ~0 U' B0 W: J
" d) E$ M, o, b* c7 g. 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>>
  j% O. z6 ^) U: S. ?. R2 E- f' ?' ^' P$ [, X1 [( H& R9 O
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。
) N9 @& s7 H+ v7 s5 {6 w
" ~0 n% X/ i: x7 F) F; C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。
0 c& N# s; Z1 ^
) p% h5 I% j- U- V0 _羊脾- grill 距﹐夠野味!!!
% S; T6 V' O& `. \3 ?6 e
5 u8 d  K' n! c* @  o9 `/ \. d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。
6 K7 m8 j$ h3 |  T  a  A6 r: ~9 `: p- ?3 Q! O5 Q5 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。。
+ k" E& L0 d! g% S  R7 T( B
$ M  ~$ v2 o, o; k0 I[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]