vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
0 k+ H( ~4 }# L% Y; q- j成太, 我想問如何挑選一塊靚既牛扒?
5 Z  J+ _) o6 {2 u) N- J8 A有何秘訣?( ^9 L3 }1 K. U. i
( H3 ^. D: z  W2 x
thanks in advance

3 @! }+ ^9 |& B" g' j
' h" P9 E' G/ 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。' J; s  F; F6 w' `. d% s4 b
3 ?" U) R0 k7 ~2 U& l0 l) n! N
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
* d* @% @$ L; |9 l  Q2 p* D( A# ^- }' }* ?' U& B; 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).
8 _) |) D! P& I& R
9 h* W- I8 W3 m! FOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
% h1 o+ r2 l7 n, r$ B% J
/ S9 p4 E/ X8 I7 A$ r+ GI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:6 a9 K0 @  _* n& a1 u! p
1 H- ~, m1 D# @) l1 z. r; 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).0 g+ H7 ^! l* X# J' s, ^$ v1 H
% Y5 e2 Q3 r+ F) x# G" l) L
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
) A5 W" z) D/ k) K: g, d- I# x9 p
7 H0 _4 z" [: m3 Q3 m. ~2 y7 y/ cI 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! M7 d; K" _/ n3 v8 u7 T
6 F: j- V9 c" j
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"3 ^& {' j5 I0 G- a% A: C" X8 `
* U0 J( k; v3 ?" C
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( g8 P7 @' R8 E

+ O- s5 U$ F$ C3 c9 z2 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
' k6 w" ?; O- O: k$ Q/ \$ @" N! z  f4 x4 |
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).
/ T) O6 o$ |. {6 X
: ?% n9 M. Z# j8 S  e# w+ x  X! p而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
: M. D8 w" f8 j; _2 ^2 q9 l. R! b& I( x5 ^8 M
食邊 part? 首先就睇你荷包有幾錢喇
2 A. q  P3 s9 \% f5 Z  v0 I
9 E: S6 I- l" x+ A  e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! V& }. v+ g1 ^( r

5 n2 z$ V# D0 m; K' g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% F' t3 ?* D; ~/ z. R, _7 f0 r
! e& N' C- R) D6 ^# z' n, D( X! 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)
' A; Y5 i1 i& K( g  y+ }( Z, m' l# y+ t4 R+ O9 I7 c) {
另一樣當然就係睇睇 packing 上面嘅 best before date 啦) W3 b$ U/ Q; U' k
# k) e8 q: [1 }" O2 g( @. e
肉色方面, 當然越紅越好啦
0 v5 C7 p' \- ~! ]+ f, f4 F. E  Q8 w) p$ H" 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.)
: c* l) S1 f( J, {1 G2 t2 F7 \
1 T# p% ]2 E- A1 ][ 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:9 Y" B; j7 \  W7 e3 X4 U1 m5 R

/ F; y5 \5 b5 m* l% V, j: E9 G有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

$ M( T- J! L4 `" F  ?6 d0 D
6 }5 b/ G1 i. l' }4 T# v, ^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.
3 ^7 V& q/ d3 ~0 QIt's the best because you don't need to add any oil, and keep the raw favor of the steak.- B. b  A) C: \- W

$ l+ L* u% o3 B. @" iBut 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".9 V' g. v9 R3 I4 m1 o

( U1 R' q2 Y8 y3 h2 P. x, ]2 dSing can explain the science behind this.
6 k) m/ u1 K& Y, Y
3 y7 r* X) ?7 s5 r$ Z+ NAging 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 & F1 D8 ~# V! C* g$ i2 f! B

% w) B$ W5 p8 z6 D8 m/ ySo 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:2 n; f" N# R+ q+ ^+ `& o9 B% v
You guys have to try grilling steak...

  @+ B/ j0 }5 X* S* U2 Ti love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:6 y" P- F  n2 O; {" p) ?
問題:- H) E, Y/ d+ q/ z/ a
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) ' x! T5 p+ ^3 r
作往後一星期主菜之用
% X/ c3 G% P8 O5 e有何烹調方法介紹? (可以擺得耐又好食)

! v- A/ G, n/ y, ^1 f9 q) a樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
1 R; n6 r% z1 a+ w1 n5 A
; t8 G# d# ]  u1 ^9 k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。
2 V/ z2 z7 M* P; J/ ?' F8 o; O: J6 B: @( k; x) m
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>>: u8 K4 D- g9 `& ~

- A, X$ t0 V: V( Y1 z# B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。
. F+ ]6 _- F5 [3 y1 N$ F: s$ a' S5 @/ K' j1 }
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。- ]7 B' `/ Q; o: P
8 }8 Q' o0 b: N
羊脾- grill 距﹐夠野味!!!0 h% Y/ h7 c/ |. |. J+ h& `4 [5 ]
  R" m+ ^, m, b: Y. v6 @
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。
! f1 F7 J/ t8 u6 O$ V. t. q: i7 l5 d% k3 ^. v+ l0 m
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 X3 U2 H+ w, l1 i
5 j9 p, Q- |+ B  _5 x, i[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]