vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
8 I) r6 H, R% C4 L) G9 q! M+ [7 c7 I成太, 我想問如何挑選一塊靚既牛扒?
9 R# h% Z+ l2 Y有何秘訣?
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4 O9 n0 d' K, U% Y: A5 zthanks in advance

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4 O. W; m: t1 P3 I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。: j) x; n0 F3 u0 F- _

' n/ h5 l: T% G  _, [6 a. y0 I以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:. o* w+ q$ e* L7 m- }7 T) T
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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 n  ]& d9 S: k  t  S$ ~

2 n  H9 w! e* J5 ?One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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0 o- q/ b& i8 O+ f! r) B. |I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
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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).6 y; B& K0 z" T7 E
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One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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+ A: `. l! \* LI 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
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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"$ }! D% b8 ~: P' P; G

, k. L% t) m8 Q2 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3 w: l3 |) m0 O2 D1 J6 B+ |

9 `  ~7 F8 g- z# {7 Y! \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
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2 v: G& x/ f  f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)." A$ [4 U2 y# X" o' V% O% L4 ]

4 T* \0 d! Q8 x5 d$ \- G而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast( d2 l) N4 H7 l" C: X. r
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食邊 part? 首先就睇你荷包有幾錢喇
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6 R9 t$ ?, m$ A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6 z1 b( l. C3 @3 C5 \: [' i
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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
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: G; v( O( r- J9 ]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)6 b1 Z+ q' ]  s; W$ O. {
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另一樣當然就係睇睇 packing 上面嘅 best before date 啦; n( ]$ M  Y2 k

5 N( }, l0 p  M- k6 i% T肉色方面, 當然越紅越好啦 & a6 J0 L! N' ~2 q' Z$ {5 o( g

# `' ^+ h5 |2 I* @6 ?; d8 h5 Y(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 P- T( T* Z; N2 y% q* V
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[ 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:/ V& ~. O% n' r+ p1 ?. M
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有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

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& X" F& w) J/ a4 \) 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. + n! X) T# ^7 q* F9 l" V
It's the best because you don't need to add any oil, and keep the raw favor of the steak.' x4 S/ ?: S  a/ M, \, b

+ I4 L* C8 S1 n* {2 hBut 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".1 S1 X2 o, T* ~4 W4 _; |9 U

4 v4 d4 F% e  y! \& R- vSing can explain the science behind this.0 a% T, z' g% }& ?
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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 ! Q, Z" y6 z+ r5 b( d4 Q/ N
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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:
! B$ ?+ g- X- M: n4 iYou guys have to try grilling steak...

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i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
9 A5 D) ~& T0 ?7 @2 \: g5 a/ o$ ~問題:
  I3 |* w- U) _" W5 |, D如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) ; q  m2 }& k1 V: x% Z% i( S
作往後一星期主菜之用4 ~& R5 X5 h- {6 t/ S
有何烹調方法介紹? (可以擺得耐又好食)

: B7 B7 v: s$ @. E- Y樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。* H; h: P( u( v
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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。
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$ c6 [1 @1 {/ m4 O+ C$ }( C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>>
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; r' z  @+ o9 Z, c) S7 q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。& _! y% {9 ~& b  ?7 t- \, |

2 Q. w; T3 ^% U$ x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。7 Z6 d8 \8 G- o( x; W0 o

8 F# v3 c: v" H* y& F$ F# q: {羊脾- grill 距﹐夠野味!!!0 l8 Y& i6 \2 U( ?# I

: W/ W0 V* V8 ~* o, X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。
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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。。. U! s/ o) \  n
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[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]