vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:8 _3 v3 S# |& a( M
成太, 我想問如何挑選一塊靚既牛扒?4 P1 Q4 D# O. ^" \& c5 y( h# H' U
有何秘訣?
2 W( C0 P9 ?) O6 c) H5 x. |) A. c& t
thanks in advance

: D  R/ E1 Z) Y
# ?- Y: J- t" \0 e5 }' |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。
2 I+ [/ \) I' H. q9 z2 T, b, w. G; F6 H7 R- k; W6 L; r
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
8 L0 ^1 a, [. s8 a' W- V8 d( O$ j% B& U2 l2 O6 V% N- ]6 {
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).& d' Q, v! Y8 D

0 c! N. H3 H2 I( K" iOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!0 q  V! K6 J0 a# U1 h. ]4 D
( G* g$ }. I1 L/ b. ^2 z6 ], O
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
8 E: T; ?4 F6 K7 q
+ q5 f9 s, A; IMake 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).$ s/ x: n7 r, w6 F0 C0 Q6 J

) J1 x- s& X( H* q5 pOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!" |3 X6 b7 B1 P) S' z6 ]

$ q5 {$ J, r% G" ~% S% P+ ZI 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
) J0 @0 \% ~7 s& d( }1 a& r$ e9 [9 C- p- X& c/ K9 o
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"
- z3 B& ]  K3 `1 h' h. m2 m, d  e+ D! P- C- O
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, v, v0 E" V( g
9 s4 s/ [- Q* s* 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8 c& G1 K& A3 t# Z$ \$ G9 j8 V) i
; Y. c" ~9 C4 Z! S. K  N% Z' X
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).
# i( V. S% X9 M& V
/ |0 Y' [+ q3 y0 G! ]- @而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast, x- S$ k0 b8 s+ b0 D" `8 I

& v4 V# ^& Z6 P$ b# |; d食邊 part? 首先就睇你荷包有幾錢喇9 C3 ~: n4 A5 ^  d, R8 r1 ^% \, c
- f: j& _0 _$ v) z
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
; I0 T$ W' H  O+ N: ^7 v( z( g' K: t% n+ a4 ^2 s. N
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
' g: p" y+ N4 J
! O# G5 ^$ Z. P1 o4 I' j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)% P, D3 _$ y8 t6 X7 k

1 p, v+ }6 r9 u+ V. b2 \: b7 x6 h另一樣當然就係睇睇 packing 上面嘅 best before date 啦
4 u. p, Q! @' _) z8 d/ ~7 G" [1 A' r& p4 ~; p; I
肉色方面, 當然越紅越好啦 " M) a+ V* |- y0 k
6 m( h* F( k% B
(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.)
7 Q" `' ?# M7 m+ K- @. c
. t) S- S$ j" N' [4 {( ?[ 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:& m# y+ v: Q* y, b# i; }

! J! x* A, A- D# B- S2 r/ P有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

) b& p: t$ ?- ~8 i6 B: E0 i: l5 y! `8 J( N
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.
3 r  E! o( i) y) {0 vIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
6 j# `/ Z4 L8 O8 b7 {
: Y  |& {1 n# \5 dBut 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 n; g( F/ B/ m0 w% ]' V$ ?( Y" e& O* z" l
Sing can explain the science behind this.
! g2 s9 ~2 r8 c3 ~. p- W' {
4 f  v9 j5 z' _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 1 s' v5 h; ]' C8 |5 o3 Y5 y
% g& F5 M& b- A* s
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:
1 ]% F1 ^1 S7 K: \; N+ aYou guys have to try grilling steak...

: Z- M& C( ~; {) ~9 L; Ti love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
, |# O! ?- O: H! W& p問題:5 l5 \: [' x' q0 J( {6 n( S$ d
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
7 I: M, o: F5 M$ ]: [作往後一星期主菜之用
6 m* z# e( N; D. J& u. j有何烹調方法介紹? (可以擺得耐又好食)

1 \+ o6 q( _) _. Z8 @% X
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
1 l+ I* |  q$ L- a2 S- _* M, U! L
$ h5 M1 g, ^( K6 ?5 ]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。6 l3 E7 {6 F+ g
$ M* V( E+ p( o6 s& b) N
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>>
! O; B. h+ F. q+ P7 {" R, t4 }: i) f9 t* 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。3 j: |: T9 l) R( ?$ F* _- ?+ s

' n; N. I0 t6 Y1 ]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。' c: c% l" Q% r1 x! `& m

" s( X: o- y. U# m羊脾- grill 距﹐夠野味!!!
! W7 P* e3 F) J0 z* c5 t
6 d2 x% Z( R: p" s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。, D: w& j" l4 P1 m
& Q1 c& i8 {" b& f# n! _/ E$ m
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。。8 T- t8 z6 _" H8 `  l: h

8 l4 G; x2 s9 b4 l) ]$ `  L+ S[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]