vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
+ K' D9 J( n' `" @1 x1 J& Z成太, 我想問如何挑選一塊靚既牛扒?
3 A# T6 O" V& Q! @$ w) c有何秘訣?, g! ?7 w' o! j4 A  R  P9 j' Q
2 i2 ~4 O. \; ?% \
thanks in advance

3 f- u2 R2 Z  H- ~: N" D( X" I' b0 A3 Z" B1 G9 D
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 \! Q0 K1 a; f
3 V0 T, c( {+ i0 Y+ h" a以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:% c: A: Q; ?" X0 `" q+ X+ T7 I7 @

1 t* }" J* V0 X2 eMake 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 g1 K& g8 q* _4 N8 W7 E0 e0 o. e
. n1 e  o4 I9 f+ t. V# _One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!# [$ z- x) F' r% U6 O

1 ^1 O* V1 [% J7 Y9 Q7 qI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
, t  O: b2 u+ C7 X: ?& l# p. P9 L2 v% ~
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).
2 Q- u! k+ F# N, f: t; e8 |
7 R1 G$ p7 |& l8 h% H+ r. b9 _( TOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
. o+ k& V4 h: r& i8 C
( I# I  I( K5 @( [. l5 gI 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 }# M9 ^* R- ]; {0 A2 N) w& m3 W! ?& J$ G% j! G3 ~
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"- p, ], F' X+ I9 D, o! P* a9 M  R
/ A1 x9 M: d& h: ~9 k7 l/ g
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
( R+ _- f1 _% j7 \! s9 z& |$ B4 l: g8 e
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* F( ~8 }1 E" n% ?3 L# H

: J( y$ Q( N& k/ O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).* I# Q7 A# D" l. X* u0 D

& J% W2 |; |; z0 I0 _$ E而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
7 N$ ?! c/ I. S8 m- v6 _0 P
! K* Q6 S, t; V5 ?! C# q食邊 part? 首先就睇你荷包有幾錢喇9 i' q& f6 \9 i3 y( A

/ s2 t2 l; z, y; g4 ~! {8 n7 w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: X4 \" m* [  U
7 w4 E1 i7 C1 i
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! s! Z- \1 h0 s* q- U
6 `) b+ Z' O' Z
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)" C5 K1 f" \1 p
* P3 z" R3 r. ^; _
另一樣當然就係睇睇 packing 上面嘅 best before date 啦' H" E2 e8 ]6 Y) w7 u7 p

( W7 L, s2 s. \肉色方面, 當然越紅越好啦 9 p, H* K. n! r- [" W& H

$ p' F# t2 X( ?- 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.)/ p/ ]1 |( o+ i9 b8 B" U& V6 P

0 u# J  w) f* I- f: Q  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:
+ Q: @2 j, i+ z' R7 W! f& i
1 Y. t7 j4 H: O+ b/ H5 w; s6 Z5 K9 L有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

' |! P4 L: n' |
3 R' A) I- h, h6 o9 c  D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 p( k) I( M" h; I7 s( o. h3 t. JIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
' z- r8 Y9 s( ~6 i, @& T
7 O& a  e( r: M( Z; JBut 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".
: F5 X% g* w/ B+ q2 e: V. V) r1 I' d1 `
Sing can explain the science behind this.
$ e3 j( Z. C0 Z0 V& @9 p; C: X9 `! ~
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 j4 E1 q% d, X+ R3 ?/ k' V
- t, f- j2 ~8 l1 h
So 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 g; q7 P: x5 W: rYou guys have to try grilling steak...

4 Q) ?$ o" I& P3 P: m& Y
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
# k8 o" b) p+ g4 \, R問題:
5 u) K! b, n) k; m9 d, Y如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) ) n. l9 X0 M+ ?3 s. ?- r4 F
作往後一星期主菜之用( M2 M# Q. i9 t2 f4 }/ y0 }( I! Q2 h7 z
有何烹調方法介紹? (可以擺得耐又好食)

' K9 g% u+ Q, K+ O1 y# z. ^樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。9 X8 l8 h: |. c# h; W/ }/ n
3 G3 C: s, r- A
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。% h* Z  U8 N- @4 G6 l
2 a& v/ ^* }9 y# ~  N/ Q& j# r
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>>3 [, r2 n) N1 u7 @' d4 P  \
8 M6 b# j: b' r  R+ `# w
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。/ Y$ \5 E  Y2 W8 d: d

2 s5 k2 \) \( Q! ^+ w& [4 }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。
+ l, A6 [3 T, ]" g' _) G
5 i* X) n3 K, B6 u" y羊脾- grill 距﹐夠野味!!!
3 C  @3 P8 Q" e- ~/ V- Z6 i# u$ d  y
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。( p/ c+ M# z2 t3 h

4 |3 b$ b0 h/ P! X3 A4 P% c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。。0 d3 a0 f7 v$ a& ?- y
5 T4 U8 v* b6 D# r( p
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]