vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
; Y" o' `% u+ A& S成太, 我想問如何挑選一塊靚既牛扒?
  |# A; }' a2 v% v, k: t' s; g$ {有何秘訣?
* d  H1 W$ r- M+ ^6 A- w0 h5 V( x& Z( t+ Y
thanks in advance

# K. |0 E/ ~3 A6 B" A8 }3 l% Y1 Y" e/ G- }
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。. T5 X4 b% D: M6 x' d
7 C2 _% q: _9 z3 }# x' P
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:+ L; L8 p! d; i& {; r

/ E* s& k! w( j" lMake 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).
+ n# [" F8 m% f  s, Q, w
; b" b% G0 Y% u7 a5 r8 qOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!  x4 b1 y4 Z: Z! O1 }1 Q) r+ w
2 n& l+ @8 L  L
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
+ P/ s! o: w4 k* l3 T: m  p1 ?- ?( K, k- s! v9 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).
) \2 Z7 [8 B9 y5 f
& \2 u  O5 q7 N" C( Q% yOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
* ?( D( M9 E+ v/ H- h! x+ M0 Q" k
# M1 H8 V3 V3 R3 c" MI 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
( C! O5 t. p* J& h
) R: U/ ~% y1 ~  Y4 J$ s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"' t5 e4 Y9 k0 C5 f, [

8 A* _% h5 I& T' W% V/ ]0 _$ ~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+ i# ^" s( X3 B9 e2 M

' e7 O: P8 y: R* J5 @0 a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
8 Z/ E0 h# W5 S
! i$ _# s3 N) d; Q) e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).+ Q* v+ S# f3 Y

- i# p  p; K+ {5 n+ o' ^而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
4 i3 h  b) y& F6 ^! ^* y% s0 o7 m" G. Y# l+ H; L% I. \
食邊 part? 首先就睇你荷包有幾錢喇
, i8 Z6 J2 ?+ y! j( l% \$ L
3 l9 Z# ~; T" Y' M( B+ ]' O0 V: X! t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* l4 g# j; _+ ^0 S

2 ~& L  i/ v7 E) f/ o5 {) q8 x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' M6 [+ r2 `4 [4 }/ C+ u
! e+ x+ v* i9 t$ h
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)! _4 f0 @! K" x

  d7 n, f& p3 Q% X! Q& a- i+ r另一樣當然就係睇睇 packing 上面嘅 best before date 啦7 j! y& y- Y2 d3 E4 [3 h+ o* D

  S/ p1 L  _" \. e; l7 W肉色方面, 當然越紅越好啦
* ^8 P6 F% j8 ^# ~, [1 N2 `" e& Y1 y. ~
(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.)
% L6 }1 X' \9 J$ [- x7 u* b/ ^% p, p. L9 ?! ?; N) 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:' y2 y: O  l8 ^$ H* g+ [

6 i) W3 I: h: X. R9 D. M- h3 s有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

! p, _& Q, }5 H7 @; n+ F
' H5 q0 I+ D7 B/ n7 R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. 2 c& ^9 ?; s4 a& ]" L
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
5 m8 b1 q# c/ v  Z  D* f: o& e
: G3 i$ |( U# a9 K! ?' T! CBut 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".
4 U3 }/ k. }( C3 |$ X+ t0 g) T& q! K% j5 b+ X! e3 D* M
Sing can explain the science behind this.5 n( c$ }: E9 }$ ?. q0 G
; l/ u8 G2 r9 u; w. @  v, E3 ]  b
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 , q2 H) e' V' h7 R3 Q, P! M
8 C; m0 x+ z: O+ ~
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:7 M* B* V8 B6 C
You guys have to try grilling steak...

) W# n- }0 j- N( ?( F. h
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:7 _4 _& Y: l" L
問題:3 c" l! ~' M9 i0 ~, a% U
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
* x; z/ ], k: T$ y5 ]9 ]作往後一星期主菜之用/ x& R4 B9 j, ?/ P
有何烹調方法介紹? (可以擺得耐又好食)

0 n% M+ C- L  w
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
% P  n# K+ p4 ~' H) H3 x1 d4 u* `# `, f* i7 H8 U
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。1 J* s) d; k3 r; Y2 y0 [
4 T5 \+ R. a9 t0 m' P9 z
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>>
+ Z) w3 g* l$ P0 M! J& j1 Q0 d1 Q
7 W( f4 f8 a% N& \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。+ e5 a5 ]8 ?3 o! f# W. l9 g

6 F2 \5 }2 B: M' C) Q9 h2 A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。
1 F+ Z2 |  {9 {3 _5 O. ~/ p! @# b" O8 Y& x# N3 k- Y
羊脾- grill 距﹐夠野味!!!3 m, j: n( K7 ~; `  U0 K- r7 e
% j4 a. D" \- a$ r# F
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。
" S' |5 R9 x- f2 k' Y4 Y: B+ T# }) m  g
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。。4 Y- Q7 k: C* d, k! k& j4 B5 K

! T4 @/ ?4 i, T7 k* O) p[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]