vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
3 ?& b6 ?; j% t成太, 我想問如何挑選一塊靚既牛扒?/ K# t9 V3 q2 J( _3 N, l8 s% T4 E
有何秘訣?* v( s2 Z- k. ^
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thanks in advance

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" _) U% T7 |3 P, y4 h/ v  W9 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。
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) b9 Q5 m: J1 c9 U$ k以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:8 |; p# M5 ~* m% h1 g: U

' l1 D6 A/ _( \& {/ w, Q  U0 p* t, P3 L) SMake 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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0 [' D6 B1 O( Z0 Q; LOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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7 A% a; |4 M% II don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:: _& _! r) U) ^. e. J9 S/ v

6 }; J( V/ ~( f6 p9 n& ?% a5 ^0 V/ u7 lMake 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).( `) h4 |/ b: b% {

% D) c* M) g8 G% A% h9 Q1 jOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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! J( _8 [" u+ M) \1 P7 c  N7 k2 sI 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- ?$ g: @5 U4 G* t

9 H4 P4 ]6 P8 q* y6 a, f1 Z9 V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"- u, m* ?  `) ?; w0 @% V2 |7 f

5 X1 |. B8 e; b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
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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 p# y& h$ _4 [% O' c: I
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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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而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast" w3 t3 S, v* V/ X+ c

. p7 c" O8 i$ ^$ H" \食邊 part? 首先就睇你荷包有幾錢喇$ ]- R& G* c9 N% Z) l

; X/ p" `- V; ~, `  R7 Q. d! 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! P' Z; v5 z0 C, G9 k$ X

  y$ Z* P0 g: ]6 c! L  t' z9 J0 a, r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& O  U" W# I! w9 C  `

9 m8 l1 y& m  t; B' m  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)6 y; |% ?- J' m& @# d9 v
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另一樣當然就係睇睇 packing 上面嘅 best before date 啦
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) n% L: `2 K" s5 ]肉色方面, 當然越紅越好啦
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(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.)
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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:. ?: J& x1 Z' z, W' }- _
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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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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.
! a4 k; I# t8 G( ~7 I$ }% U4 bIt's the best because you don't need to add any oil, and keep the raw favor of the steak.. K  I, G( {! F- F* [
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But 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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Sing can explain the science behind this.- y; d: d+ }5 [1 j' m6 F: `+ ~

# w5 X: L# i' A/ W: ]- ^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 % d! `* Q$ r- Z! o

) l' t! q$ y2 d# A% N; rSo 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:
6 E$ \9 v/ }8 {8 @# VYou 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:% a1 g5 E0 B/ w& U, N3 n* z/ W# t
問題:
9 Y. m- [4 u3 [, m4 {. a9 L! N如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) ; s7 w$ c1 q0 T" N
作往後一星期主菜之用5 `+ |. S+ {$ l  Q& c4 i
有何烹調方法介紹? (可以擺得耐又好食)

3 |0 }6 x; _' J3 i/ C( c$ x7 L, O樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。* z: m; Y: k2 d  T3 |4 V$ v5 d

' O/ V4 H/ D9 p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。+ u0 O$ ^4 g7 g8 e0 y
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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>>
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7 E9 I1 e/ |" L) S6 }, ]' r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。7 _* Y( j3 q0 R% D1 J8 |& [: h
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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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羊脾- grill 距﹐夠野味!!!
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' f' W" [, z/ b4 [. o( I  n: k) U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。。
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[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]