vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:8 X! P+ s2 x8 K, V/ {+ ]) _- c
成太, 我想問如何挑選一塊靚既牛扒?
- L" F& l  c, W) W有何秘訣?; j) ?- S- q  L0 V% o! S# b

2 p" l+ \8 n! e1 d8 e9 Y4 d2 F0 athanks in advance

% [- D: i. ~; }, t
; ~  H) Z6 b0 I
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。
  u, `% I. \" d! ?8 A
; W9 M/ \. a2 W  h1 J以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:7 v; B  }) K" }; N

, X$ o9 y% g6 n6 TMake 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).  k6 l+ V5 p  T

$ v: s2 b+ U# R  h# KOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
6 f* O( |7 [* E+ O" F. l
# C4 `: J+ U  H$ J8 i: dI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:& p3 S7 P# _) J7 R" A+ p
# u- h) Y- R5 F/ L" ~
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).
6 d5 `0 A3 w. j. W5 ]
- D4 C. g# O8 A, ^1 jOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
/ Z: {. K- ^# p" @# V2 V- `) U3 d3 `( t1 B4 `8 S. v0 _
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8 v6 _/ F* u9 C. m  s: j
( P* [5 e4 d7 x: s! q1 D
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", @5 S( c, M' a6 q2 o" |

* L$ c7 z7 \4 M+ G1 H# D% d+ w& Z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 l# j' {. I5 f5 s, K9 ?
- r+ W1 G# X2 i7 l( [: T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
- z6 [7 A. {8 I# D& y$ P1 }2 d; j6 ]8 P2 w; C
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).
/ P! v6 b9 _- e% d- f! X. p/ b7 i
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
* v3 `4 T- I9 z8 J2 F
2 t) v! {. ^: V+ S食邊 part? 首先就睇你荷包有幾錢喇
1 v3 a: m4 _& h( G
2 P+ Y0 v8 S2 P- y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
, l; {" i( r6 ~8 B4 c) u5 ]6 w2 C. f6 f# {4 y9 N  r
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. U6 y  M% ^1 u* l
, y% K( ^& e6 a8 l- O, A
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)
" Y6 @1 N% x1 }( E& \! @% k4 ]- h" S% z. B( B% a+ z3 a2 r; o
另一樣當然就係睇睇 packing 上面嘅 best before date 啦+ j, W( u6 Z' [2 ?

* n# a* H: A  |4 e肉色方面, 當然越紅越好啦
1 p$ j( m3 ~  j
0 y" q% \, r  y4 }$ y! R7 y7 `& w/ {7 v(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.)
* v/ ?* @# q4 R' O5 I5 E4 u' ^3 F& }! d6 H' G
[ 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:
" A# |+ h) \/ S. j$ ?* a# @$ _3 K' n* P7 c4 E
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

6 |) A5 `% z0 n) N" l: N. D0 c
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. 5 k4 r9 v' q2 y( Y
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
0 S! G' c) f' p" e  Q- A; s4 `& p# B. r, A$ \
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".
" Z; o) a/ T1 A0 q- [
9 j- N- U6 i! A/ |9 q4 Z. S! iSing can explain the science behind this.
5 o- D( _% ^0 X7 T, u. D7 @- E/ T9 o0 y
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
  P* N7 H5 r2 P9 r+ i  U6 @) _
8 ~9 `6 G* c/ `' I; A( ^1 uSo 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:
8 Y. Z) k) f( n  `) ~# m  o, CYou guys have to try grilling steak...

" ~/ V, S5 r; k; [5 L" ~! G2 r- c7 ]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 L- W* \3 r
問題:, d* D/ n+ l# H/ o
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) ( L) o" F3 s& r# ]8 U
作往後一星期主菜之用
8 I4 \  h" b' s有何烹調方法介紹? (可以擺得耐又好食)

: @: S! ^" i  P. P5 i
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。7 W& s. C$ d9 f
6 n0 }: M6 {! V0 P9 B) r' a& u
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。
2 y) o$ k( T; j$ z- Q9 `3 v/ v& ]0 @! M
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>>
4 ?: q# A% S& z1 }5 y- e, a& H+ x' p* k0 K  j$ q9 l, n
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。
, j; Z/ p# E9 y0 }6 x5 k, ~
5 t0 Z/ o' s1 J) i+ R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。
+ G. d  q* Z6 w2 k/ M+ R/ H
" c& _" D. g& p" o: _羊脾- grill 距﹐夠野味!!!
* A5 [9 i8 K6 ^5 I* h/ t% I6 t/ b- M% Z8 A% {' F0 ?# K
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。/ C: R+ n1 Y# k1 k5 u( n
2 g* @$ y* d; I5 @2 A; r
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。。
6 t# P" ?6 a$ b! d- X% \
/ x2 L: ^, `4 B. u[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]