vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:4 U+ f! _7 D+ i6 I0 a% q$ I
成太, 我想問如何挑選一塊靚既牛扒?
5 U$ o6 L6 x6 Q3 i) x有何秘訣?
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0 D9 B, i* n+ s; @( |: U9 Mthanks in advance

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. `( W4 o7 u4 z, @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。+ b! \1 K8 u  W4 |. g
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以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:- R! t8 U- M  h2 A, s0 L, e4 M

8 e! v; z7 `! w! V0 Q! ZMake 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).
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One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!' O: c" `- c* N- }7 [5 k- f# F
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I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:4 c- o* S& t# `5 d
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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).% N! S, z  H# u% @! i5 f7 d
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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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2 [' g9 f" F$ s2 gI 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  v1 G$ R2 C9 H

; q! k2 t5 b( m7 X! {3 C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"% _# @" n& q, c! t  Z

  m: u7 Q0 }1 V. B- s/ J+ t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# v: {8 Q& j/ g1 p2 z) p' Q* J7 w

5 n2 _( Q* |' u% r! M) q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% S! U* A  s4 G4 q# K/ _
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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).
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- b1 e5 a3 ?6 w, q" V* o0 @7 y4 }5 |而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
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食邊 part? 首先就睇你荷包有幾錢喇
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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1 _: S) H. s! J# M" V
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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: T, W6 H1 E# P

9 _9 q% l5 Y6 T; u4 i+ [+ X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)" @& k  Y+ v! a1 |0 c4 G* e

+ ]3 n& l8 q& s5 Q2 p另一樣當然就係睇睇 packing 上面嘅 best before date 啦
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) k2 m% A! |& j  e; d5 {$ E" s肉色方面, 當然越紅越好啦   S# p5 V3 E) p% k

4 W6 B4 _* r" W& e4 }9 S(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.)) F- h& g( W# z8 V- }" }' M& C

! }4 Z  S+ @' S! U  q" W[ 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:  _9 y( s' D4 e0 Y4 a# f5 V7 k
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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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1 ~; H& B- ~& Z8 V4 Y0 Y3 z- a5 ]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.
$ Q3 D) s% r4 `! vIt's the best because you don't need to add any oil, and keep the raw favor of the steak.' b0 M& V9 @' V  R; y

- m$ U, z1 M% C3 i3 YBut 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".
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( c5 X+ |: ]: {( B7 H* r" ]. N7 l: eSing can explain the science behind this.( c( F, u+ O$ O, O2 G# O8 r

* v9 M& c: o5 `4 j( r* q; N4 ?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
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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:
" t9 V) W0 D# V0 l4 q. YYou guys have to try grilling steak...

5 \" d) c! Z8 K: b4 Ci love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
1 p, ~; m! G; O" i: A+ h- k問題:1 u/ E' G. V3 g. I9 J0 i
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
+ \8 K9 [. C0 @* w9 |4 Q, X8 R作往後一星期主菜之用9 K6 ^& v4 c! j8 r# v  Q+ o
有何烹調方法介紹? (可以擺得耐又好食)

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樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
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1 i8 O$ Y/ I) |! @$ O+ h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。4 e' l$ J, _4 ~: i& X6 M
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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>>$ @9 T5 @; R$ G8 r% V8 C
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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。
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; M+ v7 O3 F, [4 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。
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+ }% R0 D# g( l' G羊脾- grill 距﹐夠野味!!!
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# A* s! Z1 S" m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。" I' y- s7 W* L* \: d# N. x  q

$ C* |( F1 v6 J5 K2 i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。。
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[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]