vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:" L# |+ A3 G9 n( \3 D! q' }# T
成太, 我想問如何挑選一塊靚既牛扒?
# ]: S2 \& R) X  o2 F有何秘訣?5 o' X" h7 f5 C2 \$ _8 K" \/ P
; z; z$ f7 a9 ]$ M) R3 L
thanks in advance

9 d* E0 I: w/ L& r
2 ]  y4 K. y! y9 J* u) H( _! @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。9 N1 k( [0 ^( H

  h0 ?$ D9 W' D$ b以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:9 B, N* @* r4 M4 b
  C9 N9 r; l! y0 \6 B( Q4 {
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)." ~- r$ B* B& o( ?- @6 b$ q- v

' O# N$ T& ?1 o2 f* ]+ h( _/ HOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!0 G: O5 |( @( v5 a" I, V$ l

. i$ G3 [2 Q' T. e6 H) J" wI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:' v& Q% D5 i. F% o) R

: v2 X: g; u  E) L& Y7 z! DMake 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  \% I& T" @- I# M2 u, D; w" R) x5 a0 z2 f( [1 t
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
5 J) Q) j, ]$ f) e4 S! I# |1 Z2 v2 q% D5 w3 G  H, \
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( d! V! s9 I9 \( Z$ K6 {
. D1 t5 k: x$ B& E& V/ J
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"
, g+ \  U) r: I0 @, e2 E0 d' x: ]$ W' f. S$ D4 D+ n4 b8 @" G
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
/ v8 C2 Q7 W* Q/ O- k7 u, c8 D+ M# U+ \. q+ t. l/ Z
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1 x5 t* U. F0 f( s5 t# _( \
. V. Y8 B; e) e" 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).8 ?  a$ x$ z: T* j0 a0 j

) H- @# X6 `8 {而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast# c- v5 S- n  ]# Z

# U  P/ R  L- `! N9 u' E. E食邊 part? 首先就睇你荷包有幾錢喇# Y! V- m+ N- m: s1 j3 a
" O+ G; z, P8 E' u* C, M
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
4 f) a" H4 Y. W; s0 o7 y* O" \" G4 ^1 A3 q+ g3 [$ s
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9 b: L- X+ P/ H4 X0 X/ ?/ z2 I; ]
( o' a" j+ [; F  I
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)% L* i! N! V+ Q& J) p5 y" W
5 c% i9 l+ C/ B. L+ r, d7 H. p
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
* U  \! s" ?1 _5 `% `( l. I- f* A% Y# a# Z* D0 f% N
肉色方面, 當然越紅越好啦 ( y2 \7 @) H& T
+ t% x" c# y- u. h: K; {
(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.)1 @3 f" p1 w$ r% M

( P0 Z( g( D% d( \% {7 x) W3 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:
- e, p$ i* E2 A: P8 s: G" x, b
& k7 Y2 P' q; I: _9 k/ }' ]有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

9 i/ E4 ]- Y* c( l3 b( g( N3 y$ g/ v2 y$ G3 I$ o4 o" v
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. 9 {4 U$ |- G1 T2 i1 x# _1 H+ B' x% K6 \
It's the best because you don't need to add any oil, and keep the raw favor of the steak.9 l0 E8 A# y) k2 `: `
6 V, f) V! i7 p7 k( o1 o
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. [( h5 \0 ]) j6 o
5 S. c7 D0 _2 fSing can explain the science behind this.
2 h4 M# \5 _' _: \- U% O! J
' U0 O2 U) u& e' g; }. q. o& xAging 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
# C5 ?8 _; o# `# h1 A" b0 p( Y- X3 _+ B" Y# `* F* 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:0 e. }' B7 i5 A8 M, U( r$ N5 s
You guys have to try grilling steak...

( E5 m3 i/ @' l1 W. _
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:& ^0 R' H4 a" ]* i( ^/ w, t( C
問題:/ D- [  t! A3 g& z$ O
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)   d2 q4 Y. n; ?1 ^
作往後一星期主菜之用
% g+ M, g! [2 F& j: U有何烹調方法介紹? (可以擺得耐又好食)

/ s5 p! H4 }9 J& ?1 e" I0 O6 k
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。' V$ G) p8 W5 j$ `# n3 _; S* d

  d* W, Z5 W* G1 b0 A, y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。- j% K+ C) C0 P9 \
) }  k% w  y6 b; u% R
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>>: {7 X) y# ]; o4 `- M' h% h" m0 Z% |

5 I% C: V& T3 z2 ~1 X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。
( l: j- g8 U9 h/ _) g! a! C1 W2 V) V/ q
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。/ y7 p+ o8 P/ I4 j8 m( V
, J% H3 q2 k* n
羊脾- grill 距﹐夠野味!!!
* \& f4 D6 H; B2 ^$ y  `. a( `
* e- t& w* X# c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。7 z. @) u2 ~) @0 ]8 x

" p- \  @7 [5 b% _5 O; d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。。. M# b0 Q& _6 I! z
% [+ m# ]  @3 i* e
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]