vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:1 F2 T) q. m+ c; B' G
成太, 我想問如何挑選一塊靚既牛扒?& k- L, M, ?9 D# O) X2 X, |
有何秘訣?& P9 G$ ~% `0 C- t
! B& j7 R! b" ~
thanks in advance

% g  P# R' p) l. v3 O) C- s
/ h) G# i) S6 _
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。
& G1 K! R% z( h
! v6 b, o* X$ Y4 S, v6 Q以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:8 B0 I% b. _2 y  D
% o+ a1 C0 \8 _( y3 _# q
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).$ e+ y4 p" L. x1 T  A3 H8 L

  u6 V3 N+ g) w) ]( V1 p- N% yOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!4 G+ R! u. R0 W

7 ]7 ^2 v, K! G9 B( {) eI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:8 J0 v) |) i  d0 E0 h
) ]- Z/ A5 S3 ^2 {7 }9 l5 t2 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)." L1 r  y. C: s- k1 d: e

7 M' P: ?. x7 {/ WOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!. L) a/ j: w! Y; |, U! L. O! O
8 |4 y+ Z# Q# S5 ^% u; Y$ M! g
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
- a0 D1 P  M/ Q
3 d8 ]8 {& y4 T: x" v) m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"/ _6 K! S5 B3 l$ `& ^

1 Y! r+ K% ?; q0 Z! \9 C0 B* Z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' L* D* W& @; P& [4 I) i- i- R
9 D% A9 q  M) r
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
# \+ h3 u+ l: J0 C  m3 m
" V; E6 q( ?. P* [6 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)., P. _* I8 G( \) Q
2 p5 I& x- O+ s+ w( Z' n2 e! A
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast8 P" m6 |, R6 v$ c& B8 [

+ y9 M! R, Z/ z9 M食邊 part? 首先就睇你荷包有幾錢喇$ h* A2 Q; C1 L6 `

$ ^+ w1 F4 `" u7 I* c- Q$ W% v( B- _! F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, i1 Z$ a% x3 s0 ?! J
( }3 b+ D( B/ p1 y8 m: b/ N% ^
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: b6 @- i1 y0 G5 F

( ]& ^3 j1 u' X3 j7 F: J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)
/ G/ D9 f0 W* ~  G/ N& p* X5 T) F. V2 M- L: M# G
另一樣當然就係睇睇 packing 上面嘅 best before date 啦/ y2 G% |: f# [( x# o0 `% n
: ^. L7 c6 `% d: O  R+ D
肉色方面, 當然越紅越好啦
8 t4 I; h* y! B# x
$ P$ A8 i3 W1 T9 O- H1 V1 V(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 Z8 H2 s$ P  S, O
) J* a1 A5 v* O) U/ O) e7 b
[ 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:7 b8 i1 Q/ R: z2 p2 ^3 i7 K0 x

* a. l4 U2 ~: k; ~% d有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

; y/ U6 L+ x3 T" K  f! m7 X

' s( F' u: {7 x' I8 c" n* ~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.
0 G: `  r! L) ^4 Q" O, u  b: yIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
$ [$ e+ `+ L1 R) I8 ]3 p- }: }& z% i" D0 l7 d
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".
! M( a  r  \$ Q( F0 ?; n) b5 \" W, u/ z+ g7 h; E
Sing can explain the science behind this.
* A9 ?- R/ f5 d  O  c
7 {5 S( N, Z( ^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
% S% }5 N4 G8 U5 i  y7 P2 t; {$ X. |
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:- q& l/ W+ _# V4 x; M- x- T* _
You guys have to try grilling steak...

% l8 K6 [" g- hi love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
7 Q) x; f2 G# ?2 v$ _問題:
% b: ?/ e8 t$ a5 j7 ?) N; e0 i3 ~如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
, v5 z/ P4 M0 \4 u( a! B作往後一星期主菜之用
4 t* q( H5 [# V( U: t; L/ i1 F) K有何烹調方法介紹? (可以擺得耐又好食)

2 @& [# [& h, U5 u. z6 S樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
; l. }* d6 m0 |$ K* y
0 z" [/ f! P. W. w3 l  V4 h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。
7 N; c. X# K6 |4 t! J5 h  c) a: Y) J$ ~7 I  M. @/ s
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>>
5 Y" Y6 f$ Z: A) f
! l+ @/ c4 g5 d* O$ Z3 U  u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, n; k( N- ^# `
, m& V" j6 p; q* v: g, G9 \# j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。
8 x* @  G8 j# Z* Z# ^$ a8 d4 @- y1 u& Q. K2 ~$ G
羊脾- grill 距﹐夠野味!!!7 V% y1 N' O! x' O3 }

% [; U* x4 Y" }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 V) C! e8 P2 O- |0 o
" f1 A* O% R9 J+ o0 y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。。. u, W2 u2 e, k& O4 }

) M8 w8 K4 m- \' c. D! s* x/ T[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]