vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
' S4 K$ r0 h& h- m+ g8 V* X+ d- G成太, 我想問如何挑選一塊靚既牛扒?
" w& d5 L3 {5 g% C& v, ~有何秘訣?/ x6 D/ h2 U8 W) \

1 j9 Z8 a" R+ i  l. \' i# G: Nthanks in advance

# |4 E/ M. c1 S3 c2 P3 H+ f" w+ Z/ E+ z1 p, ^# Y
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。
/ }4 e. @: Q8 b$ A- U$ V  H% f- c5 h; g9 T% l: q4 R9 x* N. `! C
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
, o/ H1 ~4 F7 W
" h4 g, P8 I3 h, U% pMake 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).
1 q) i) m+ W/ f$ R5 o# w
- r% i7 p% e. R% t+ c, I; TOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!3 X, B9 r9 u7 z8 R3 E

0 x0 r8 ], Y3 Z- n- m. o8 D  C; {) {I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
4 a1 _9 D9 Y2 T% D1 H6 N+ L3 }9 O: h( _- E0 p1 O! r
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).
9 n( ?. T) j5 p; y0 b- L7 K' f$ ?6 I5 t8 E" r
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
, w1 x4 Q4 N; w# |
9 J4 q- g3 O2 S* G/ R2 rI 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- j! _! P5 J6 m" Z

9 q1 ]" Y7 n- j) X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"
; D$ Z) @3 I5 D6 o* ?# w: O5 n
$ Z& V' k0 s% x( S) i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* X( ]: a0 |% a; @5 y, O
( }9 Z2 N1 V# V! |
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
: ]  L. j7 k: R/ {/ j, @2 e8 e
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).
% g! D) W; W& m& H/ h6 {: G# E) U8 ]  J
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
2 H9 m, ?. S. e# J; N' X$ ?
4 `9 v% s( B! Z1 r: Y食邊 part? 首先就睇你荷包有幾錢喇
4 z* Z9 x$ B0 [5 g# j+ b- c0 A2 B! ^2 k
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; F( z' H) [

5 V+ ~' r- \% m- k% Y# 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
- j4 Y2 i. [5 T0 S
4 |( s: j6 w( \) k1 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); \/ e4 J9 P# T
$ c! q! u3 j2 M/ z6 u
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
. O% T. G, a( m& Z7 D  z- [- f; B$ i- g; A
肉色方面, 當然越紅越好啦 0 y9 }) C2 F+ I

6 k0 u# x% b5 T; Y(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.)* A7 O6 f5 ^8 t9 x
/ M' [! V: X3 _+ j7 @* Y% P
[ 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:
& s6 H4 G6 x% @6 L1 ?. D" V1 l+ A! b: C" B6 `# g
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

3 [, d. ?" x3 t6 B+ F  R
1 B9 p9 J, J& Z+ J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.
( X& V; A$ y+ R! F5 d6 DIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
/ o9 i$ c- M  e5 P. @' f9 B% U, p) P4 e4 K$ m, ^, x
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"." A1 c* N- K+ h7 G# o/ r5 @
) Q2 Q+ p& \! K8 H
Sing can explain the science behind this.1 M6 w* D- C# L* F/ t) y
. v7 b- |( S1 _0 S% X: P; h
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
3 f/ B: |, @7 `+ f: u
6 K. {! L/ H" Y8 L( cSo 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 O! s4 U9 K+ h& \# IYou guys have to try grilling steak...

$ H6 r/ \% w( S) Z: Ii love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
) f2 O: i; S# J# ]6 n7 U6 L% A" ?問題:1 {4 A/ A/ n# E) R& n  Y
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
6 M! A0 A. Y9 T- x1 T( Z* _作往後一星期主菜之用$ O" f, |) G/ H8 r& ~6 l
有何烹調方法介紹? (可以擺得耐又好食)

- |% o7 w7 t/ R, S) r, P  ?3 E樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。! Z( S, u' E' V. f5 b0 r

2 R% T+ x( K. _! T, @3 @" ?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。
$ ?( Z) I1 @: C
& d& G6 M! M, }7 x) x% M9 x2 W. z0 @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>>( l0 U8 z+ i" l" f" h* W; W
, D8 F2 Z3 `; F; k/ K
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。
3 ?0 X  R; d- @4 [: f* t) ]/ I5 n- ^
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。
( U/ Y6 n/ i! \) Q: J& `6 x& |% q* a1 m
羊脾- grill 距﹐夠野味!!!
5 ?, N. p. @8 y5 _% A9 i+ x% o& H$ m3 S/ i# B
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。6 [3 Z: D0 V4 {7 F- g
* t- g6 p! F( h! n  O
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 Y8 C" e8 G1 k) P- f( r9 b+ H: ^" f% n. m2 q! q
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]