vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:" e) h/ f5 S) M  E1 w1 Z+ |; \
成太, 我想問如何挑選一塊靚既牛扒?* ^" G# D' k' z
有何秘訣?& n( _" E3 @! R% z' ^

. p/ E9 p4 o  [7 R6 I8 M4 l1 `thanks in advance

1 N9 Z1 Z7 l5 c/ B
. l6 X$ W/ t( ]1 j5 H/ l
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。) e& H0 W3 }" N1 |' \) N
0 b; m1 J: D, y1 _( \7 @
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:. {, z: B6 s  M( p& A& t  \3 s4 u+ I
/ f6 V2 \. n3 e  H! o1 _- H4 b; {5 u
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).
& g0 y2 z+ j" E9 M1 d
% Z, i+ |$ D5 }4 e0 GOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!: z* S* C) {" r2 y
& ^  N6 W; d3 C9 k6 T
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
( j( S# f. I2 x: t/ b* M* Y
+ `) E% A' k3 H& A  E& _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).
, l# W& \2 y7 g
2 L; N4 I1 }2 w; b8 COne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
* w9 a& s1 p5 B% j
+ T% R! e2 i5 z. ^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
$ W8 a  X' O. q4 U% x4 ]
# w, A- h6 r5 ]% `! w$ V* U; l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 H1 g4 x5 b1 u. M4 L! m/ T# _6 v- J$ E/ R2 }4 d* J
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
. D' P" N1 V# z- [/ X6 T
* e$ A; R7 L; s, Z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
% h4 a, Q( E* B5 d) |3 Q% d6 s5 O$ T! g" l/ }
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. d5 N% Y0 V! }, D' r& ^5 p! e; _# C1 ^
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
: i5 X; ]- q: L9 F- X6 O
2 K  E+ Z0 i; P& J9 j食邊 part? 首先就睇你荷包有幾錢喇9 ~8 X' f9 z( p  ?1 @% A  p
/ @7 E1 I9 X. P6 w% g4 e. H
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
' E$ |6 ^- |0 k% s5 n! w4 a
: o  G, l, s- s3 f' ^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 J0 j7 u; }+ [3 ]$ `% t# q0 U' O7 F0 ]* g
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)
! }, t& k: x8 v' _+ g& S6 h3 e9 o) w3 _0 O: F7 G+ v
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
+ f, C) L" C  o7 \$ P. {4 H6 W) Y, f  z! l) `3 V
肉色方面, 當然越紅越好啦 % _+ r9 N: e% M6 m* T
2 J( D4 y9 _" w; s( [
(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.)
  R# p) k+ M- I/ T& I  Z9 Q% L) d! H& T+ d( \, O
[ 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! z1 {8 h$ t0 g, \* U

4 R4 G( j" G  B4 `' |6 Z有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

8 P% x4 ^: d% S' r& \1 @( ?
9 w2 ^& e0 \0 Q' e8 ]( P
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.
/ q& j) G: s2 eIt's the best because you don't need to add any oil, and keep the raw favor of the steak.8 H% L, D" i) s

, W! T# F) c; 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".' V* t- z9 w. V5 y$ d& j
$ ~4 {& a7 a  M- f2 D6 ~4 r5 l! E
Sing can explain the science behind this.0 j5 W( C' k# W" q8 L# Q0 D& W( y
" ~, x5 r( n3 j: X7 |
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
$ @0 w1 w  I6 X5 |" H9 E1 f9 w  n  R$ \& R4 `% r
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:
8 X# _& j2 \" O9 Y# H  t/ \8 ^You guys have to try grilling steak...

; T( E! [6 ]$ g
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
+ H1 k  p; |" S0 }1 i, U! p" C) e問題:
7 J! X$ P! o! [+ F: c如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
* {1 r; s- N# \! d8 `2 G作往後一星期主菜之用
' z1 {2 c  {0 H' J! h有何烹調方法介紹? (可以擺得耐又好食)

3 _& B9 X5 f# y" r1 J# ^) r# c
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。# o. n5 T% \  s& [: D- y6 f7 p/ E
/ n9 M8 d- @, y* c) I) P9 \; \
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。, R$ t/ C3 n3 A  l+ f, C

: L* H3 ^. H- z: J1 D4 N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>>- t+ b. j: W5 n1 p9 |% A

1 F% U/ h4 G) a3 g- Y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。
$ z: v/ P& s! V( H- x" r
$ y" X" p7 L% ?5 G: j9 P+ E: 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。
% q, q2 y9 ~6 _+ ]( ]% X: j$ O1 o! C
* u4 T% n5 M  ?  J" l羊脾- grill 距﹐夠野味!!!! K5 w+ n/ H8 n  I' `+ m# {
# s3 u2 k$ A8 Z6 ?
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。3 T, G9 }: i2 s+ g

7 O# ]! L5 l, }2 a0 q0 U3 X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。。
1 e+ K( ^# w% m% f5 o
, b7 i" P8 a: w& k9 D0 e8 a5 T[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]