vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:, e) S, D) O( O8 K4 A$ s- w: s
成太, 我想問如何挑選一塊靚既牛扒?
! N5 }8 W5 _; s! r4 q% x, x+ ]有何秘訣?
1 c: J1 n3 S7 Q  P) V- [( F! N
+ R( M* Z8 G! h% v1 E' K5 [thanks in advance

5 @9 E5 k3 X. b) p- @* l8 V& f/ j

% X6 k  N& ]8 X2 P9 F" e3 P' }5 X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。
5 _% V! N- M; N0 I/ b5 k1 `' E& G2 b0 n8 q
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:: y; J4 Q  b* n$ r/ M; D% l0 u
6 i; t8 a# n0 ^. I
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).
4 z: m9 f: m# q: R  v, ~! L- a7 V( p: ]: f5 [
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
! {8 w9 R7 k+ @! L' T4 T. ~. [3 ^) q, q
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:1 A0 X2 @% Y# _3 n0 B) U

) f2 D& y' s9 c, @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).
' K/ Y! Q4 }) s) m9 I
) i, ~( }$ T% p( ?+ ~4 h) POne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!8 L2 F* J( T  H& e# k

& n" g( [6 }2 S4 a6 NI 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( N4 u1 j1 u) c

  Q3 u( `: |& a5 ~( O0 w. \$ i% g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"
. B- a: }, z3 O6 O; X' E
" S- M+ L4 G; ^$ _; y; X4 W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
$ K- n" P( ~0 L/ w0 C9 c
5 g1 a* W( `0 V/ y: z" o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; x$ @% ?7 H' @6 T' ^! ]
/ V) N- q6 z3 r& o0 v) i( \4 U
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).
, v; D# T) T- \/ m6 k& p4 W. ~6 i: Z; w3 }6 x; v
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast  H8 y1 y5 R3 O. a. f1 @- ^

# u5 b* B3 {) W& O食邊 part? 首先就睇你荷包有幾錢喇- C0 B9 j- y( M' r
/ p* x/ x3 N' E% x
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
3 @7 k) G2 Q: \) Z7 A
9 f0 K( F4 }) @1 k0 J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
- t4 G' W, R" V2 r& K5 K; V# Q0 X, R
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)
. d/ \8 e; @% |2 O% e7 k! @4 _, r, J! M4 C6 r% q" B# ^
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
5 ?# j/ d" I$ e5 ]; Y, B
$ ]  v/ j7 a, z3 j' R1 u肉色方面, 當然越紅越好啦
( ?4 d# L2 D% q2 R. S8 z+ ?5 E3 O- a1 f9 k
(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.)
3 _* ?) p1 ]! M& b
- l; ?5 v5 W) k[ 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:5 q5 |8 ]; p) y& {% p3 m' Z

+ l' Q: D; N. e3 g  J有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

' ]' P0 r; F. `) h5 p$ J

: ]" }& ?8 C' L) P* s9 D7 k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. 0 \! |' s. h: }! t) g. z& M
It's the best because you don't need to add any oil, and keep the raw favor of the steak.5 r0 r1 ?# W( A0 C
+ y0 s3 D" G8 q8 C% }' I" e# p* W
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".4 E* m0 W. ~: Q2 p

0 R6 ^, `6 d7 a- `# iSing can explain the science behind this.5 g& Y  N- T. ?, N1 G
8 S4 o+ |6 s/ n+ g+ R" `. P8 m& 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
1 Y: q- F9 S& w' j( q
! @* v" T$ N- d, A- uSo 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 Q2 j9 M7 s7 n. Q7 W, oYou guys have to try grilling steak...

: B) M6 v7 @, m& d* }( d' Bi love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:8 Z0 o' f6 d  l! i3 h( Z8 Z% X
問題:
7 C1 f5 _$ T: w& u$ L如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) . E# d' r. J3 b1 i
作往後一星期主菜之用
& i0 t9 S  }& z' t5 W  g有何烹調方法介紹? (可以擺得耐又好食)

* x4 g' l; j2 x3 G" X1 I3 ^* S樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。7 f: N8 E& y# h( \% L

6 q' ~8 y6 T+ _+ F1 X) I& |: |9 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。
8 M" Y/ ]) u! ]/ ?9 k4 X+ X/ j2 S1 X: C1 c0 ]
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>>
" k* X- R; _: e- [3 S8 n3 g
' Z  X# f/ B" A( n! P. 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。
( n5 |8 {0 e: V1 F/ I
! v/ _9 o) V  D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 I* m- Z9 |* C+ ^& ]0 d$ t  w; y7 I
- O( I2 Q1 t9 ^6 f5 V; Q羊脾- grill 距﹐夠野味!!!
* V, e" S8 m) Z- A7 v
# E) b! A' u8 w$ g, Z; B# D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。
; J9 ~5 _0 ?; a, [: o& _- [  H% s- 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。。( v0 d6 C5 \" a# A) [3 a# x, W9 d- R' A

0 }7 p5 G1 w+ |) n2 H7 s2 p' a! N[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]