vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
8 \; {2 M! b' h/ r8 o成太, 我想問如何挑選一塊靚既牛扒?9 L+ b( ?- B6 R& R# ?. o& ~' s, A& ?
有何秘訣?
6 N( g( j: C6 i% N9 p* |. D0 I' l* ~) _7 {
thanks in advance

# M* A" g7 _6 H6 l7 m! ~8 k

7 x5 @, Z5 b0 C, |- @9 J& s+ 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。# J8 e( b$ d+ S" X. c! k
: K  T. D* G6 x$ A0 a: Y
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
! I; h  F6 R) z2 N
0 E7 B0 w1 E& EMake 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 H: p0 a" B: \1 T2 B6 @

7 n& \. `4 o1 [" ZOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
( j6 y( ?: s0 ^& w& c- |( {( Q7 B: j% {* j* t0 d
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
. O% G6 Z9 _, F- S- T7 p
4 T; L2 b1 G, V6 n- h1 t2 tMake 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).
: y) r+ F5 q+ l# _3 R# [2 C! A" l( t) X2 b
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
3 O0 O, B4 R$ a& c. O+ W1 E& O0 L0 I& M; E
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( g1 I6 I/ U6 K" }6 s  b! }
. H/ N4 u3 [% \/ A7 A! ?/ M
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". o  a. R: b8 @7 z
0 s4 h8 W# }) p! |
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
. p- q: L+ o, V* `2 ]2 x; V# o
/ O9 x. V& ^" R+ \5 x1 j7 u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
  @9 G3 A- T4 q  N& i
/ C  M( [! O( f- W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).
9 J- F5 r/ d$ Q' b
8 ~8 v6 x% z0 W9 }0 J8 _7 y% f9 Y2 o而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast: P+ p# U" |8 q
+ U; `+ Q( G' h/ _! h2 b8 H
食邊 part? 首先就睇你荷包有幾錢喇
: a, T* {! f5 A- K4 O; j$ }( G4 T3 |% s+ x+ L+ H
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
; t: E! h. d6 n' z! A. n1 u5 x5 `
4 \% v1 s- t: k3 H+ 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
/ z" U/ b( O( k- X" u0 O% k! L7 j( ]( Z& B* z6 n
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)# c; |6 h: l% d+ f, i1 O, ~
$ v( w# c' e2 ~* v3 u9 v
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
+ B3 ^& i3 \" O# S. |; _
! y7 G; u5 o2 e  }) h# x肉色方面, 當然越紅越好啦
8 n3 y$ b$ O; b" e- I
3 _6 y7 e4 J( P& [, t! R(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.)
; u; F/ ~, k/ S& g- M
, r$ A- \% }* ]& @% m7 D0 G& T[ 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:
- X9 m# W% Z4 Q7 f7 R9 K; j8 [4 c" l  Q5 G
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

3 P% `( L7 M: B9 s# t# V0 w. W3 Y; q/ e" S( r7 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. 5 I, X: [( j6 z+ M" p; R$ a+ m
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
$ s. H/ w8 y& `* ^2 i' e1 g6 H
9 ^& f: H+ h1 R" i6 H% |# W8 q9 w% `' VBut 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".; ^7 t1 w9 O7 {3 w; `0 G5 G

% Z+ P& i" M* J+ ]( nSing can explain the science behind this.
$ h% ~6 w! q: a% T1 E8 ?1 E5 S! |3 w( n+ z: _1 Q' ^4 c
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
. K: S" F' N7 o  }  J# l& _
; O: ]! B& Z( ?+ G1 vSo 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- m9 c$ r; c6 U  F8 e- \
You guys have to try grilling steak...

$ V8 c2 I) G" z5 r
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
$ T; Z1 A+ q9 c; P( l, @問題:# _. Y( ~6 j+ V. K
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
7 w1 U5 ?& a6 B作往後一星期主菜之用( G: l! Z/ A3 h. b) h8 \2 R6 B  L4 l
有何烹調方法介紹? (可以擺得耐又好食)

* V6 r; p6 i/ |" z: U
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
! P2 L/ H& k! [  `- f$ y8 u* d5 l
. |' g  m- o! s7 z" {7 }3 H  {. q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。) r4 j  v( a6 f9 }$ q- P; a4 Q* C
9 z7 `- Y; Q7 O7 D- p; 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>>8 i( J- s% i# Q
$ i& c  w) v8 c* H. A* n
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 Y3 @6 t/ }5 v+ A3 u
5 g5 [' M3 T% j+ [0 [  t2 u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。
+ h! V' |' p' E1 t$ ]
  M3 C  z5 n, H& i$ \( F羊脾- grill 距﹐夠野味!!!
2 \. J# H, ^1 [+ c8 K5 N
* l, x3 H" \3 ]3 e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 p" N& d7 z+ x( Y1 u2 v5 L
5 h$ |" H; }5 r* Q( Y4 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。。$ i) H" X% t( Z& b' v
% M1 m, x7 N1 K
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]