vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
  n. `7 j$ Y- [' v1 e9 v. e成太, 我想問如何挑選一塊靚既牛扒?% Y  h; w  d. i, ~# W- l
有何秘訣?. N4 o( y3 U% @' x- B8 b$ e4 X( a  A

. P; e5 d6 d# p/ T2 K5 h% `thanks in advance

6 M" p  U) @* [8 H& K- b/ S$ m, B9 b
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 a9 _" M& s7 {! n
0 h0 o# g8 x4 h9 o) E4 Z  i' o$ g
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:: B& F' z4 f  l& t% b. r$ X1 L
/ [" i6 f8 U# j4 v8 D
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).: a1 H+ R3 i. T

5 m/ ^7 ^$ U7 {& ]One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
% G/ Y) o" ]4 Y) a
0 x! n; x) e& }& R  N; j) xI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:3 Q+ t5 n( E6 |/ A. G- Q+ B- T
! U0 d! t# l1 \
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).1 _  d8 B6 `' M5 o8 J

! m% F4 U" P! ]9 u, nOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!: F4 }. S0 q$ [$ ]8 R
- C) u/ L! D+ T. c
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
& j% U& Y2 R$ ~0 E% y7 h5 C% {0 G# Y% M9 l+ n- k
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"$ r8 P" f# ^: ^/ \
- r6 s1 f8 g- @" Y
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7 r  k7 x$ ~0 R/ h# d$ h, b1 F

1 k0 J- t' P% S; L4 a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
( N8 r5 |+ X" B, t% I$ t; u
, |; R, |6 w8 M4 P' T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).5 s' F/ E4 @* S$ T

& U) q4 p% U/ S2 ^; [) x4 d# y! l而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast  \/ u8 i( e7 k% ]" E$ O- }
6 b$ y' X  }+ }; r" a0 r, K
食邊 part? 首先就睇你荷包有幾錢喇, I( v, G' Y1 v! l2 ~

( d9 Y9 ~0 p# n/ i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
8 x" o9 @' W9 t: }+ O# t+ |# r2 M# P% c' E' v. H
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
4 Y8 y8 v5 F; W8 _: o3 W, s& r$ j+ e  H
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)' z9 A  u9 u# x# `
; z+ }( ^9 f* }
另一樣當然就係睇睇 packing 上面嘅 best before date 啦; C/ G5 W' t0 H8 O: y1 I& X

& e" r& A4 l- V( e* M  g9 h  z* a肉色方面, 當然越紅越好啦   U1 f( ?  d: a) T: @& B' n
/ a% ^1 A5 Q7 |& T0 v$ S( R6 {
(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.)
. R$ V5 z' Q" [0 P# N$ a# g1 A( v7 [$ l- j8 t) H. W1 N
[ 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:
0 u! }, R3 J+ R" M/ [! Y3 w0 `( L3 G1 `
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

4 e. z& A5 X1 T1 z3 x# z8 o0 d5 C1 K/ i
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 n2 Q8 \7 M6 m/ G1 W# ?It's the best because you don't need to add any oil, and keep the raw favor of the steak.+ q. E+ ?4 C4 z" P3 u! s0 h

4 W* H  _9 ]' M/ e- b, j; JBut 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".
6 W7 T0 p0 c% M' F5 R, S, Z
6 L. f. f9 }' YSing can explain the science behind this.7 I! Q" G; s% B  m& X% D: L
3 _4 Q+ A1 n8 L2 N# a/ z( ^2 z. r, f
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
- m8 B1 o: |! c1 J/ m% b  {& A% x  y) w& z9 `  Q- G
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:
& H8 J% l, {  q# XYou guys have to try grilling steak...

! S* r: {" V% B. h# u
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
( X' q( o6 h* h' q  e  o問題:
+ m* H% j) K4 Z6 e& h8 C: N如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
$ C! }- m# i9 ]# V7 F作往後一星期主菜之用
  q0 l9 N/ n8 r有何烹調方法介紹? (可以擺得耐又好食)

3 r4 b/ f" H; k; _
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。7 h0 B1 R! y4 J0 p$ k

- K( b# i/ m, n- 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。, q' _) ^. ]' ]& Y

/ O) B* C$ }# i; p. L- V9 M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>>
! S0 v/ O8 T3 J4 d+ M* [
* ?  x3 r) m( b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。
& l9 `/ f2 ^& l" n* W5 Y1 x1 W: Z" Z8 `/ }1 n) a  s
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 G5 ?! Z3 g' L# S3 g2 h# P

9 j3 L1 N8 u  |- B" `羊脾- grill 距﹐夠野味!!!/ q' Z4 r& M, z, @) g

3 c- J# P+ R3 s( z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。
" P7 u! Q! N( t" s" D' T8 _" r/ W4 X* \+ s
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。。6 O6 ^- K8 ~  R( ^% O7 d, H9 ]# T# i
  }( j/ t. g" D, N5 ?9 t
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]