vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:& I, L( A, G% c1 s7 ^" J. {" i0 v; [$ V
成太, 我想問如何挑選一塊靚既牛扒?
8 h6 g/ U$ t! N. F) X5 }- f) _有何秘訣?# l7 g8 ?5 m. U( r( a8 H4 S

8 `9 m/ O: H* o  P8 g! W0 M4 X* }thanks in advance

" K: ?+ L! ?0 {* Z. Y8 c0 o
. q$ s9 C$ R& s2 w  h, Q1 m9 B8 T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。# ~8 X, V5 C7 t  o/ K

; ?7 V* y6 D& ?8 T8 W. Y以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:1 H0 k; e  K  ]4 q

# c* ~( |- e8 N; H$ q. t. IMake 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 D* G' L& C5 `( u# A
4 E8 w7 O6 ^, B6 ROne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
) o3 ~! r9 J. u7 {8 A) g- _8 h7 O2 L$ z% b& @; A5 {
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
9 |9 @& Z( u% Z6 f9 I/ C: p  R8 @$ \; a1 t) a. 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).
. t1 k% j- E1 t) [# V- ?5 r1 c# Q0 P- V, \
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
" R8 o1 k$ a9 v8 B- f) r# M. l: 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
: ]% u8 f* Q0 R# C( q! ]2 G$ a- z4 J4 }- o$ N4 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"
2 m1 ]2 [4 Y" v% q8 r6 I1 g& A6 ]8 I) \% m. M9 _( u
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
9 N  p! A# n7 Y. x9 S* g+ v$ N7 R* }2 h# X: ?5 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& P5 X4 k! g9 [$ |# D5 g* R7 I
" |. {% C  O. S, ]# A* J" r
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 m2 T4 f3 i3 j" m. @! N" t4 u4 D, G- K$ Y. b: b, L* ]
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast& F, r9 R6 k* s+ d
; b8 M5 R, c' R  x- B
食邊 part? 首先就睇你荷包有幾錢喇  F- T' l6 o! M2 h9 G
, E9 ~4 H8 j8 i) j- ?; d' 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
& P% R3 f' R$ }, W9 `1 @" X$ ?
8 b$ _! a, e- G: Q9 V  g/ M3 L. a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7 R; _5 K- u3 i% q& i' ?

/ V6 a' F. P7 F& L6 O9 P9 c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)0 o; e$ f; ^: h+ D+ P2 T/ Z
. C" Z" g5 L% F1 F
另一樣當然就係睇睇 packing 上面嘅 best before date 啦+ m( e5 M1 C) w3 O3 y/ M! O& x

- v. G! I9 u7 y' F肉色方面, 當然越紅越好啦 0 d+ x+ F" L8 ]* Y' [

0 K3 V0 p* C* v% W1 b: 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.)
" P2 B, A( X! m* s0 G
* }7 a+ x; i! k1 N( b" z+ s  c7 [7 E) 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:& v# d+ B/ ^0 M

- [6 ?, y, [% L( K有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

0 \( _4 S$ ^/ b' u/ h

8 \: _& h3 q  Y, o3 h% h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 S( w5 K. S- Y! }5 ?- a9 k' J, OIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
2 N# d2 K& n0 ?- j2 B
) V& G- V$ t& W; B9 k; ^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".
% }3 k1 _6 d. c1 g4 z; i5 l$ m/ C5 D) G2 [
Sing can explain the science behind this.
0 [/ e- x7 j' T$ ]3 M6 X0 c$ x! n, Q. K/ ?- F2 m
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 ) {) V0 }, u1 W2 W1 x3 b9 T
  W# A- E1 g' o$ z" X4 A
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:
, j" j" O& l. `& QYou guys have to try grilling steak...

7 ?, Q2 C: Z% R. ~
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
% u+ n: h) b  m2 w/ \# K# m$ C問題:
! K# u' U, S2 v" I% ?8 n如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
( x( W  Z9 k7 ?/ r- _" Y" |% H作往後一星期主菜之用$ r8 Y5 V5 H7 `, K" O+ P$ V
有何烹調方法介紹? (可以擺得耐又好食)

( _2 ^* C2 M7 j9 _- F# W- f( f樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
2 z. _( D% J0 K3 I% e* z
( z: _& _; r1 d$ f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。5 M8 \: l7 y% M( X
) e- B& E/ `9 a3 d7 \% `: p" _; y
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>>
' C5 Y- J6 F- S/ e3 a& v
4 H: S" w; R! F  s: T2 a3 j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。9 C4 _" f: J, A

4 A. b/ g5 x0 X, W) J4 W' ?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。
3 m% K8 p0 U/ F9 w2 `8 S
, R6 `6 W6 R6 v3 K羊脾- grill 距﹐夠野味!!!: d" b; r' b! X3 i7 }; Y. d

, M' T( L+ c; k: V9 R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. a0 n+ `& U

" i7 {/ \6 }6 N2 Q! N' e5 q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。。
/ f+ z3 U( d, K! ?+ e
) B: S+ L) L1 O7 z[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]