vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:' E# O8 X- W8 ]! r
成太, 我想問如何挑選一塊靚既牛扒?7 C5 R) k5 y' d: R, n; _& u
有何秘訣?
8 ^; }! n" b& T- t% w' X* U$ q# M  p; }
thanks in advance

) ^# X4 C. r6 S4 B' _
) p& m9 ~2 X, R4 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。$ |, V1 Z0 D. L) \2 w0 I

, A2 F0 p' Z5 G! m; |0 t9 |以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
8 D$ L4 f  }$ l1 L; J) j! Q: X
2 ~, N  L8 |. v( H  mMake 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).% t7 Q9 G3 e5 t7 S$ f  @

+ d5 J& E: K; JOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
1 ?. U+ r% y/ a5 n0 ]  u, n/ L6 [. V. Z; i5 b& e2 E
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
# s& |3 M: s3 [% W* o# l& @" ?6 }7 y* 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).4 x/ T, U! g- E% s

9 k! J9 S) D; ]: TOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
* t: A0 h9 k9 b1 \1 m$ T4 b1 d2 {: `
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+ M) g8 n' q( T1 }* O+ E: j

' E5 `& M) q7 i, k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"
! c5 K8 u5 _% O- S
. B0 y9 j0 Z0 [- l; {7 E* t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+ `) g8 L' K5 l4 n3 W

+ o, J3 l7 X4 v8 o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7 l2 m5 D5 }: G# {
4 m" o% S8 i7 m$ I1 k0 G: M1 S/ G
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).
$ I3 f8 s! r/ K* B% W
. q- d$ h+ V2 C; {4 J3 k而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
3 ]: M/ r# Q; n8 V; r7 e4 e, ]
5 f6 L  M/ e! b$ P  ?  C7 Q# q食邊 part? 首先就睇你荷包有幾錢喇
7 R. ^2 Y, U8 f! d% x. G
' e# m2 @+ E7 o1 R/ ^: 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
+ [) L& z% ]/ B+ ?' _
- a" K+ T: S3 l# u. O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1 f$ {+ a' D, g" V$ J8 J

+ n" A, d1 d- q& k+ F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)
) ?/ U  q$ t& }! I8 b
2 G( a, m) m. N. a- j; w另一樣當然就係睇睇 packing 上面嘅 best before date 啦( t% L0 P7 e, K1 A" i4 r3 \) u
& K( j- y5 }( R) x
肉色方面, 當然越紅越好啦 $ N2 O/ N) B# {5 V
# `* U! h7 f% i4 v; E& w/ 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.): e0 p0 A$ P. v4 h2 L7 i

5 G7 t4 r* \2 }; G3 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:
. M. N; b7 Y/ H% D
- s1 G/ C5 G7 D1 Q$ N, s有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

2 U& e# {+ p5 T+ z

% k: K1 g% t8 ^/ E& z  g& s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.
4 r, X2 L. O. H0 V9 aIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
6 l1 o0 g  X+ F/ m
! v( s4 A! ?1 g8 w2 uBut 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".( Q" ]! T, J7 n0 T
7 C2 Z* N- P, t3 y5 j% E% ^! F
Sing can explain the science behind this.. f  @/ n# e5 f+ _0 z& f
, T6 ^" q$ u. J' U# L
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
$ ?8 V2 u0 b3 @
; m; F* G. F9 d2 P# O. T" P% ~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:6 y! S7 p* c! ]6 j7 J: ]
You guys have to try grilling steak...

/ Q1 g" y  b0 G5 z; K* S
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:2 G# i$ p$ R5 {) [3 T
問題:+ o( _2 s& M. }- o; }
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
. w! \$ ^5 c% q( i作往後一星期主菜之用$ v: x, r! |# E* P; H6 G0 _; y3 z! u
有何烹調方法介紹? (可以擺得耐又好食)

0 k2 T: g5 C' Q0 p: l/ S樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。0 t+ Y. e: R* ~0 Y! E% R% N

/ W4 q8 z* i+ F4 ^6 i7 K3 N, T: P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。
9 W1 r5 _4 i' {, ]1 J
4 V! ?% v, L3 `3 J0 F# J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>>
# O' @) Y8 }% x- N$ j( N3 X) }0 Z/ T$ Q' M- n. A
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。" e+ h5 J9 n- q; P

# e* @. D/ Y6 b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。
; z) n5 J7 M  J
7 A) e  L# r1 b6 |羊脾- grill 距﹐夠野味!!!
& \& L9 F- U3 N3 x, A. K% u& p. y0 D1 v+ E$ U+ ^6 u, N0 M
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。
# X% ~5 i- c% g( a
6 l3 c2 [+ e; 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。。
6 i4 \, a/ U1 F1 I" \6 B( a* Z; G1 ?# t8 c
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]