vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:8 U6 N3 v' [4 A" u5 o5 f2 X
成太, 我想問如何挑選一塊靚既牛扒?
' f6 w6 `- |9 E8 j: f有何秘訣?3 O( W8 a; s; T, l! {) M

+ E( _/ p) Q- E" U' S( z3 ^thanks in advance

' T: M; `/ o& }+ q3 D! n
2 M1 g4 |- r) m1 X( x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。
* }3 C$ X' F% w0 Q+ g+ R& ^6 \! _  B  |9 B& u/ w6 c
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
4 r% p4 S  Q7 I5 B* R2 Q9 E$ u6 G7 z) x6 ~3 A* k
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).
7 Z- b7 K7 b; k
3 L) |& Q! G9 y- [1 m3 v7 F$ LOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
/ G: }/ k; h6 _" P* K" g: L  L$ @1 T( Q7 B& ?
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
1 i- k. e9 o6 q% e9 P# B! u2 P7 }+ N1 Y! X3 r. [7 b0 D0 Y
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).
  b6 |, A% }9 }% ~5 }0 l4 i5 [6 ^1 K
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
0 X: J  _* ]! z/ H
3 g1 n" g2 m) l/ ~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% {1 a* S1 A8 e/ `

6 A7 x: d; Y0 ~# H, ~. _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"
$ c) t, V- A0 n; J, @4 {
4 N4 R2 E# i6 h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( w+ E6 |1 W9 s7 {3 a8 b

( a$ F' N4 P9 o8 X2 f6 R, z, h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1 d5 b/ J, a, ^7 u
% n& _% G+ g0 D4 ?$ 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).
6 k) P9 p* H" D% B; P2 y- p( w7 p3 D+ |, y8 k; `
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
* j; r! c& J) t4 |0 b" ^+ n% U% S! g
食邊 part? 首先就睇你荷包有幾錢喇
! i' ~& H/ H& ?+ H
8 {" U% M1 N5 v: G6 S% O7 u( X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
' C/ S  ^6 T& b8 E3 f. O+ `/ \! K7 G5 B, t* ^/ e$ S' l4 E. q, h
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& p2 m/ J, p3 P  A  @& X5 c- T

5 J' a3 O" D) m: |! Y6 V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)
9 E( b8 `% K9 I0 E3 b- S: F! S8 V; D
另一樣當然就係睇睇 packing 上面嘅 best before date 啦5 |6 K0 @9 V& Z+ X

+ b4 W- O1 Q9 n3 f肉色方面, 當然越紅越好啦 / I/ B  ?3 D1 ~4 |3 r
9 p! c: P" \1 t4 O4 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.)
8 K; ~4 f% O. G$ _
' F# g( ^( C$ x( 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:& \. D' M# e0 W: C$ Q5 F) x; e% S

) r* u$ u! n# t1 ]) t6 x0 s: h, g" ^4 j有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

3 L" e6 Y( R5 R, q0 d5 n5 z6 A5 O. x/ U5 t7 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. / h; a6 _6 a2 d/ @1 C$ v) E" A
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
) x: z% b3 ^2 R. _# s' f
4 D  U' D  k0 \. ^4 V& S6 D- Y! BBut 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".
  k  V( c9 u: B7 e3 Z/ [0 U( `( S. Q4 l& j/ \- C" o
Sing can explain the science behind this.
- G5 S' j& ^+ P! r# {% r" W" ?( M: V* n! 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 6 z1 R4 a9 x3 z: W! A
# V2 P0 f- k6 C: r7 c
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- r' p0 a1 K% [+ ?You guys have to try grilling steak...

& D  W$ _) X9 `; s7 r& c0 j
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
, L: [. P2 e. n問題:
/ P" ^# U* {# g如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) ) F% D* w% x, e; {/ K  u4 r# T
作往後一星期主菜之用  O  y7 ?0 W) t. ^8 S" Y  [# Z! o
有何烹調方法介紹? (可以擺得耐又好食)

- Q) @2 h* m% ?樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
( ~4 {# [7 f2 y3 G9 \. X
' m3 u7 n/ y- Z7 u& [- q0 ]* {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 }0 x8 P0 B0 I9 N3 c, X

+ d  @( E9 ~5 B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>>
9 ]: U4 ?- n1 Y) `0 N4 M: n3 `' y) U: {4 z5 ~+ m
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。$ Z2 M6 L1 G! K  y8 U/ c. Y9 _
! c, L# h& S* A# M; U7 K  J0 D
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。
" t) y/ S7 }7 L  l! z; _) P% Z4 z3 d' }! _
羊脾- grill 距﹐夠野味!!!
+ O  e3 S6 S) z) t  {1 U& V1 W0 `1 C; M" L7 B5 \' i
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。
: ^1 j: B; S3 A: ~# P3 P1 {2 }/ w/ V; h  e3 @0 @
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。。
8 L$ p# V  N: _
' r; n: B* L, I+ E, A0 k[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]