vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
) n) Y7 U* O* s2 v4 _" s; o成太, 我想問如何挑選一塊靚既牛扒?
& N& G$ F" z7 Y( N' a/ d有何秘訣?
4 u/ a# v4 \& M0 V! s7 f# i# n& ~! U7 {
thanks in advance

9 ^; A" ~2 D' X, C( e- D
- {* b; c$ ]$ r, K, Y0 T0 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。2 d* j$ _; ~) z! f9 W
1 F- i2 u% l# A$ C% y
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:  h0 f4 `: [& X

9 }4 G( B$ s& 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).5 v$ r9 n3 g: g1 O% [6 {# I

- `1 O, E- Q/ Y' [9 Y9 S% V; XOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!: H8 C" v1 `. l; x2 F2 [
8 n+ h2 \4 `2 x. q
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
& X" L- _- p8 t: n# `
2 F, r. Y1 h8 X! s3 r/ Y. k, ~" e/ jMake 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).
! F8 r( t, K4 i
6 H6 c0 V5 b& [2 y- }* ]( _One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
' k3 {( R1 z1 Q- \
5 l% y1 M' h3 Q  M' W  H' JI 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" d2 p+ ]  y' y* G7 {
- U6 C$ R7 U/ \
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"
- O3 P( p6 @$ d: s" ^8 |( h! E7 W$ M* ^  {4 C
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7 Y$ [, s) E6 N- T8 f
& l6 U  Q. s# E* L0 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
, K: i/ ?; t' U8 r- y( n
$ C; f$ q( Y1 v6 I* p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)./ N- x6 ]  S4 P: F) c( V  Z! j" J

: N) C0 m% V& ~7 R! p% T. }8 N; y而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
% j0 ~2 D; n2 r1 a; D
/ C7 n9 u, B* U8 r! l. y; H# ?食邊 part? 首先就睇你荷包有幾錢喇' R: _! c' B- Y5 T7 z' x4 Y

) d& e+ c5 n4 g: q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
6 ?9 _$ ^+ ]5 V6 O: J  Q6 b4 U! P
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
3 C4 m2 O. P+ {# e
- t( n+ S/ S! |- @1 t4 I! |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)! q1 Z" h7 C% H. ~% h2 j
& F- {9 V+ {% k% u/ {0 A
另一樣當然就係睇睇 packing 上面嘅 best before date 啦. J: V' k* c% u) m% N5 m) I# y

6 b- P) S: X9 h8 {肉色方面, 當然越紅越好啦 ( v. Y0 P' k0 H% Z

; a, u9 J' _' U0 g# m1 P& M(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.)1 n% |+ o9 k/ i6 U  h
8 @' s: @. {9 F. B" r
[ 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:
1 s5 i4 w/ s0 h* N+ X8 [) A- ~* Z# d* `8 F) }$ c  ^
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

/ }% q5 a0 ]9 G: A

9 I% w9 C0 U2 {5 u6 i" q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. # p% x2 O$ t$ L
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
/ P: F& `$ ?" z  l# O
& D" W% a, I* d! L  }. b6 P8 vBut 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".2 F8 ^4 O6 c/ M- \) |( X2 V0 M

% n! q+ M7 o  r4 p' G, wSing can explain the science behind this.8 V* [9 I, j: S" J0 }# N

" t! ~( u6 `$ h# C# i5 m  ?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 b  F* K# o. l5 e" F: w/ b
" V; k) `3 @# O+ i$ mSo 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:! O. u2 A) b: [& n0 w
You guys have to try grilling steak...

# G, V9 w, e# _4 f7 f( ]2 j7 o/ {i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:( D' E+ b3 s: I$ o; V
問題:- i5 _0 u( L  k
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) ; C4 ~& a% Y: R: z; r
作往後一星期主菜之用
4 W+ @9 o  n  y9 b  W4 m) n/ R" m有何烹調方法介紹? (可以擺得耐又好食)

) b' @6 ?5 w- e2 K6 [4 H3 u# f
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。& o6 a7 W, @( ~: {: b% s  l
- u8 c9 b5 c! }( S
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。  U% `. P- ^, f. I; ?+ ^
) ]" J- H! g4 N+ w
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>>
. L$ U  l& q3 k+ q: ?. j' Y
; s# V3 v" x: }' y: {( o( n6 t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。
- R- z0 u3 P+ g" a" n
  l# t' z, N4 d+ b! z7 \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。' t3 n- a4 v4 O, V5 G5 h& k3 R
3 f. D3 `- B5 M& @6 k% U2 _; ^
羊脾- grill 距﹐夠野味!!!
0 q  l# I# K* o* U; x, `7 l9 d& z" z$ q. Z. {
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。! j8 [, ?0 g0 H1 }3 L
' ^2 s  q/ Z0 L4 b
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。。9 }+ [3 G7 J0 a% a* Q3 l

5 C/ _3 d( R- @$ O/ R[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]