vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
' v5 x/ a; ?' y8 \. j7 u" q) f成太, 我想問如何挑選一塊靚既牛扒?
/ l6 ?2 ~/ E$ I  I有何秘訣?) Y4 l$ e; d8 q. d- L

; K+ Z# u2 z- R) E0 X) M+ S7 pthanks in advance

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0 w  n5 c& k/ _: |! ~; ^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 M' H, R2 I) i# G

" y$ s* Q; g3 g以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
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0 v/ H' M1 L/ V2 RMake 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).) C& {6 b1 m! W" ]$ u; w6 A2 l0 t

) [# p) A7 X) g* ?One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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) _, G# L+ {' P% w* @5 II don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
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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).
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+ ?, Z6 Q8 Y8 ~9 m! POne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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I 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1 m" Y6 n. v! [, d' i" O

) J5 z- h! `1 X3 d3 h9 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"
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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
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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).8 x+ O2 V/ G0 C+ m9 I0 f* ^

3 q) R7 D" D8 O8 v" F, w0 |而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast6 r5 x3 d9 M' e* ~1 I( d

0 G, q5 o9 P; m) u: K食邊 part? 首先就睇你荷包有幾錢喇0 N  l) n! p4 h# E/ S1 @
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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) k( K2 k, j% M, K6 D

) o+ P: P& N- e1 n& ]2 @. c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" h* P$ G+ I9 R& R" N+ u/ z
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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)2 ?+ T/ V+ z! b1 d
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另一樣當然就係睇睇 packing 上面嘅 best before date 啦- v3 e+ o* n. D- [# d0 V$ @, I

1 n8 G- p0 G3 D! U' W肉色方面, 當然越紅越好啦
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9 F: z) H& _# w( ^- b, j(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:
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) v4 q/ M; A1 F有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

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- B. F4 y2 r  n( [9 E* P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.
1 M/ g) z5 R. p( B9 i% YIt's the best because you don't need to add any oil, and keep the raw favor of the steak.1 R# x; n% I+ V0 l  s

1 c8 Q4 o/ ?: B3 S- o3 qBut 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".5 q9 \1 n8 C* S7 Y

0 n' g/ J( ]+ z7 S6 [3 v' xSing can explain the science behind this.( O( l$ z/ ^2 p3 S! f

5 _5 s: e1 g  OAging 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 / F$ }7 G! j. ?/ U- m! j

$ t+ z; X  \! Y( v' D8 N9 \# KSo 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:
0 a. e: y# N6 O: QYou 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:; x6 ~  V( ~  n3 Y
問題:
3 C& ^6 J" ]) T" h% Y7 D: i, c如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
4 G" o5 H2 d9 t; R作往後一星期主菜之用  a$ v" [9 A8 V* u( ^4 a- ^
有何烹調方法介紹? (可以擺得耐又好食)

. `5 n- N4 _* I0 D1 Z0 L9 h5 a# _
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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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。: @9 ^! D0 {7 h# r, u

" |3 m0 d: Y- Q% C+ c; x$ C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>># B# `$ P) `* t+ o4 p, ?. s7 i/ A

/ X# H6 M. O4 Y, F% i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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$ H, s' j4 Q5 T$ E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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: V$ o( [/ K  o4 K& d羊脾- grill 距﹐夠野味!!!: j; d7 L3 [4 ~- f( M6 Z

+ u& b( F9 y! m/ m! c; w- s; B+ C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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7 E7 r7 H  P+ b# ?! v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 ]