~煎牛排問題~
大家有冇o係屋企煎過牛排啊（＄１００樓下的牛排）？煎完牛排冇汁好似冇咁好食，大家有冇經驗煎完牛排應該落咩野汁啊！唔該食神教教路:help: :help: [quote]原帖由 [i]勇勇[/i] 於 2009-1-6 11:36 PM 發表 [url=http://www.26fun.com/bbs/redirect.php?goto=findpost&pid=2998868&ptid=196521][img]http://www.26fun.com/bbs/images/common/back.gif[/img][/url]
大家有冇o係屋企煎過牛排啊（＄１００樓下的牛排）？煎完牛排冇汁好似冇咁好食，大家有冇經驗煎完牛排應該落咩野汁啊！
唔該食神教教路:help: :help: ... [/quote]
墨汁 :yy22: in fact u dont need any extra sauce for a steak.
but if u do think it's a bit too dry, you could go buy some sauce for a steak,
like pepper or mushroom sauce which are very polular that could be found in big supermarkets. 煎肉類常用方法:kiss:
先用猛火煮熟表面鎖實肉汁:drool:
再用慢火煮至心目中想要的生熟程度:P
反而想知邊到可以買到100蚊樓下又好食的牛排:redface:
如果料靚煮得差也可以很好食:dev: 煎牛扒唔駛落乜野
落少少海鹽同胡椒就夠
同埋唔好反黎反去
好似admin講猛火煎完一面
反去煎第二面同埋控制幾多成熟就得 成日煎極都好生咁..唔係太識控制 [quote]原帖由 [i]admin[/i] 於 2009-1-7 12:04 AM 發表 [url=http://www.26fun.com/bbs/redirect.php?goto=findpost&pid=2998940&ptid=196521][img]http://www.26fun.com/bbs/images/common/back.gif[/img][/url]
煎肉類常用方法:kiss:
先用猛火煮熟表面鎖實肉汁:drool:
再用慢火煮至心目中想要的生熟程度:P
反而想知邊到可以買到100蚊樓下又好食的牛排:redface:
如果料靚煮得差也可以很好食:dev: ... [/quote]
煎牛排嘅方法我知道，但係完成後冇汁唔係太好味，出街食牛排都會有汁伴一伴，我就係想知道這汁點做:)
我都係去超市買，不同部位的澳洲牛排＄６０一細件:haha: [quote]原帖由 [i]kaikai886[/i] 於 2009-1-7 12:36 AM 發表 [url=http://www.26fun.com/bbs/redirect.php?goto=findpost&pid=2998984&ptid=196521][img]http://www.26fun.com/bbs/images/common/back.gif[/img][/url]
成日煎極都好生咁..唔係太識控制 [/quote]
我同你相反:)
我就想７成熟，但２次都變９成９熟:haha: :haha: [quote]原帖由 [i]勇勇[/i] 於 2009-1-7 12:42 AM 發表 [url=http://www.26fun.com/bbs/redirect.php?goto=findpost&pid=2998990&ptid=196521][img]http://www.26fun.com/bbs/images/common/back.gif[/img][/url]
煎牛排嘅方法我知道，但係完成後冇汁唔係太好味，出街食牛排都會有汁伴一伴，我就係想知道這汁點做:)
我都係去超市買，不同部位的澳洲牛排＄６０一細件:haha: ... [/quote]
if u wan it to be more tasty,
use "是油" yip 1 yip that steak before u fry it..
then it will taste much better. [quote]原帖由 [i]勇勇[/i] 於 2009-1-7 12:45 AM 發表 [url=http://www.26fun.com/bbs/redirect.php?goto=findpost&pid=2998995&ptid=196521][img]http://www.26fun.com/bbs/images/common/back.gif[/img][/url]
我同你相反:)
我就想７成熟，但２次都變９成９熟:haha: :haha: [/quote]
fry each side for 1:50 sec for a "normal" thick steak.. then you would get a medium well one.. 唔該晒kev:cheers: :cheers:
我為了保存原味,洗一洗就去煎,所以冇yip過d牛排:)
我就係覺得好似好dry,所以要汁伴一伴:) you can buy a cheaper piece of meat, and then "salt" it.
What you do is cut the meat down to your preferred size,
coat the entire steak with coarse salt until you cant see the meat, let sit for
30mins to an hour
wash off
and then fry 我都係鍾意茄汁........ [quote]原帖由 [i]玉皇大帝[/i] 於 2009-1-7 09:01 PM 發表 [url=http://www.26fun.com/bbs/redirect.php?goto=findpost&pid=2999790&ptid=196521][img]http://www.26fun.com/bbs/images/common/back.gif[/img][/url]
我都係鍾意茄汁........ [/quote]
我覺得茄汁會搶左d牛排嘅鮮肉味:o 我都系去相熟肉檔或百佳(大型), 有d六十幾有兩件
每邊猛火90秒, 食個時點, 喼汁溝茄汁 其實上述有人講左,用海鹽同黑胡椒醃一醃,咁樣已經好夠味,俾d橄欖油醃可以鎖住d味。
嫌味道寡,可以加罐頭切片蘑菇伴吓碟,百佳有得賣,唔會俾汁搶左牛扒原味,同塊扒都幾配合 今天發現了新方法，如果你的那一塊肉很厚，你可以輕輕地煎，把兩邊brown, 然後放入oven侷熟 我鍾意用紅酒醃牛扒, 有剩既紅酒做汁, 好好味 [quote]原帖由 [i]ngkhsammy[/i] 於 2009-5-15 12:58 AM 發表 [url=http://www.26fun.com/bbs/redirect.php?goto=findpost&pid=3144971&ptid=196521][img]http://www.26fun.com/bbs/images/common/back.gif[/img][/url]
我鍾意用紅酒醃牛扒, 有剩既紅酒做汁, 好好味 [/quote]
[font=新細明體]
[font=新細明體]非常好的提議。:yy02: [/font]
[/font][font=新細明體]如果喜歡果味的話，[/font]
[font=新細明體]可以加點蘋果，洋蔥 一起 醃 隔晚夜。[/font]
[font=新細明體]用大大大火煎！ 鎖住 肉內肉汁。[/font]
[font=新細明體]有意想不到的效果。[/font]
[font=新細明體][/font]
[font=新細明體][/font]
[font=新細明體]不妨試試。:yy08: [/font]
[[i] 本帖最後由 vv1668vv 於 2009-5-15 02:45 AM 編輯 [/i]]
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