vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
0 e- ~' o) }( s4 [成太, 我想問如何挑選一塊靚既牛扒?
1 @  D6 v& [1 M% b有何秘訣?5 u. B2 H$ S) L. X* \
& S2 C7 _  |. x
thanks in advance

$ c. z" Y: s7 A3 j. V* r

  W+ v' \) ^! T; H% T( c- j! [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。
% f$ ^0 W! H3 }$ [4 }/ K8 L9 D6 B* |% X) U1 \
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
) E3 X1 ~' Q: r- P/ f& U3 o+ O/ V0 d3 `$ W
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).
: u  [* K( Z( c1 ^+ i4 Y: D  u9 A  v
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!: r7 _! x  T$ ]" V0 f; n# V0 P; v. C
6 G. {! ^+ G# H+ a) ?& E/ X
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:. p! H2 Q) F& g) p* O$ o, s4 B
+ h2 X( |0 ^  G% D, D
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).
0 Q: X' C. r) I) I) T) G' Z: c6 k: z$ H2 P9 [5 G% K7 M, N
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
; ?7 H2 Q: H2 ]# F8 D2 l% k
7 X( g, o& W" E$ Y% W# II 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
. p0 q& o, f7 e% B; }: I# I4 Z7 m" G7 q! f6 E! q( w
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"
* I7 J* E$ K8 b4 s4 C# W/ O8 P5 U% r8 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
, d4 Q, w/ G) w& F) u6 K) A9 G8 c; J" K7 S7 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
. u/ I* r1 K$ v
# F$ ]& G7 @2 V* |" L5 d$ K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 b5 e2 S. P9 M6 r
9 a8 B; T! K- P而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
- M$ Y' H' W% r" Z2 z, c
/ {/ p; \8 Y$ A, l/ ~/ B# y( E食邊 part? 首先就睇你荷包有幾錢喇; q8 Q, q; X4 U9 e+ Q& K+ r  W8 t

$ I2 i, x/ f8 c5 i2 _$ p; d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
* f/ u4 e' M: Q) R2 u! j" h# i$ }) ~: U4 t
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& Z* m. g2 L) J, \1 E* }5 [. C+ I
4 J: i+ @- G9 N# |. q
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)1 h% F3 r( j. Z. x) F2 _4 ^' a
9 @8 y4 k! e9 H& j
另一樣當然就係睇睇 packing 上面嘅 best before date 啦( d0 H0 O: j# |2 }" A( i$ O2 o

' C& N9 I& w* [2 E% \2 ]肉色方面, 當然越紅越好啦 3 b2 L  N  W( m) n: O- m  o/ d
# n8 u$ W+ L/ j% o+ h! e. |
(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.)0 V/ C2 r! ?+ O$ j5 ^
8 [2 }5 ~" Q2 u9 c
[ 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:; C7 e6 R# K# i0 d

8 O9 I$ E) c1 O' u) a有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

2 R, e/ \! h5 o# o  m3 h
  M) W. G$ C" Z% u: Q& J! q7 t
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. : J. [: n, ^+ G+ h# M
It's the best because you don't need to add any oil, and keep the raw favor of the steak.' P0 T8 o% M6 Z5 p- M
& v4 Z2 q3 M) x  x# G3 S3 |
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".5 {) D! W  B8 i+ D3 D2 u
0 R' S7 N. P2 Z6 s3 |- s) a
Sing can explain the science behind this.
- H1 O* |. }, n' ^! L, Z! i8 j) @0 K: t
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 5 j* b! B4 D/ |- W% o
+ K  o4 U, G! l4 W. j. E) `
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:
0 x3 A5 H: J/ V' M: G- aYou guys have to try grilling steak...

* P5 s) N, {) R( v9 O7 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:
% h; y, M1 X2 \4 R$ W% b( _問題:
0 D& o" l5 K# A* q+ O如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) 7 Y3 v" C7 V& c! J. ]6 w) u$ R# W
作往後一星期主菜之用* M6 A! f2 u' T8 n* J
有何烹調方法介紹? (可以擺得耐又好食)

  d( n$ h) C8 D8 k- i, v+ z# i樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。% p) ]. i6 m' W; F
( }  K$ X3 Q* k  `
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。, w* s2 q; F0 E) S  ]
9 @) j* q1 Z1 f
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>>
( {& q: `7 s# q  M, A
9 O2 C4 Y& N& g+ f; 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。
! d7 F' O- }* i7 _! P8 a0 s
+ M" l9 c$ Y' `' y) h7 h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。. A2 Z* ^' D8 s& A
, C' p. F" s. [5 `
羊脾- grill 距﹐夠野味!!!
6 S) z, _: Y( N) l' m$ Y, w* D( I  e: \5 `( V9 W# U
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。
4 k2 g# v  `8 B: \+ x" s$ N( r) P# R/ }6 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。。
' A7 _$ F( V$ ~; P& N8 S
; B3 u9 R) [3 _% v8 F[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]