vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
6 `$ i8 p6 X, L* K1 K  \成太, 我想問如何挑選一塊靚既牛扒?
# O; C) F& j8 c) _' W有何秘訣?* O' l7 n, R; y1 Z; P; X  o2 u7 w
. M: M% y2 d" @) C
thanks in advance

8 J3 t! \% N3 D) {
: x; Z4 P# K/ _8 z& y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。
% [4 D" Z$ _) c( Q8 l
/ I# o. E7 N9 \! ?' ~以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:+ W# s- X7 w( V
8 g5 N, y" l) p! B" e
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).
0 F: w7 h  X1 A' `! a9 a
! v/ ?) y" Y/ S% h. `( _7 YOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!  g0 m6 ?4 @* ]2 c1 H

0 U! j! F5 Q  l! s2 B- F9 pI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
. q& M3 @! r% G
* d$ b! F1 e6 Q2 GMake 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% n5 N  G$ O
7 n7 K6 x! E' B; U0 W; O9 n+ h
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
9 [9 ?& e+ }  a. d2 v+ T5 H" Z+ h2 q1 `( t& ^+ }
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* C3 F2 r4 y4 E1 Y; r3 x) l5 S
4 @* x" V+ J3 O$ C( 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"5 c# D0 S. u! L% l% v  ?; V0 M

9 M: g8 t& `. I" V3 C3 q; d' X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 `1 q% R2 w* I4 S

- Z+ Q7 V. ^$ f+ U: i0 K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
( U8 h4 Y5 K1 d% o' p( q# ?0 O! o% {6 H
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).
6 I, R' R" B4 @/ u! I3 F4 N% F
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
$ ]% l7 R9 l6 c/ o  }0 ]* |4 ]7 @1 v# E* V( w$ v2 @
食邊 part? 首先就睇你荷包有幾錢喇* g# {' i) r) f) q  ^8 i
7 ?7 c7 ^. W! x: b
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
# v* s( Y* t* H8 v, ^' m, j( g0 u
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- I$ N( t" T3 U) h# V( h% l

/ l* I! d. i' d/ \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), {1 @& p( r2 q: ^. c' \* f" |

+ K5 A6 t: i. x. V, x9 g7 g2 H另一樣當然就係睇睇 packing 上面嘅 best before date 啦" o6 L: N/ a/ b% J9 H3 Q! W
4 |& t$ n9 ]6 G
肉色方面, 當然越紅越好啦
( Z5 \9 [/ b3 ^3 G  s  r6 ~$ `% r5 s2 Q- m4 T4 m
(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.)
: c1 n1 f4 A3 }8 e9 s" }) ~- W1 U- c% s5 x* ^: u( ?4 E
[ 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 e% a  x7 d7 ]& [
& k$ w* j# _% r9 @
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

& Y5 \. p& _; K1 H8 Q" Q5 w0 u( l9 \
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. * N# j; I5 P0 D6 {& X
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
7 _' b7 t6 _6 w: ^* P+ s/ Z4 t& L2 O# b6 [; z' l0 N
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".
4 m( j, i- y8 @; X
2 s9 B- N& x- F  DSing can explain the science behind this.6 u  v& u* C! M+ {1 @* J

4 t/ M, _+ N! M. aAging 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
* D9 |8 x/ W- `! X. i3 u
+ @) i4 \1 [9 s$ D6 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:
, ~' {: H' N: D( s. ^' ?( DYou guys have to try grilling steak...

: ?+ ]: U; w9 `/ B1 t  K9 w" p; k
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
7 F9 ^( u. `& i4 w, H9 Y問題:
5 z. e9 e) U  \% |  f9 M如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) % }' w: w& A6 |: N3 k
作往後一星期主菜之用/ I1 C$ H* Y- d* K& I
有何烹調方法介紹? (可以擺得耐又好食)

5 A+ A9 M: a4 f* ], D9 u; ~樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
! D0 ^! n' {0 {* _! B6 x  \* x' r7 i9 g" `" M) r1 [1 J. i
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。
" @# L* d3 [  ?: m6 x
3 N& _$ W" B- R+ A2 B3 S0 @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>>" ^; [3 P; j2 {: D4 x" _$ j
& e# V# f4 n* h1 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。
% X5 ?" a2 y2 w: E8 g# ]
) V% X; n3 Z( G. U9 [. @# W) P8 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。4 @: W; ^+ Q  I7 Z9 o

5 |' N# l* D( X9 X羊脾- grill 距﹐夠野味!!!/ g% Z, V% }0 v# [* U5 [0 L
6 b3 m3 E* K7 `. I
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 A; J7 D% _& m9 y
5 m8 R6 G" f/ p0 ]% V
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。。% \) L* \6 M& c1 h' r
) [* ]& F3 e4 L  e* ^
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]