vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:: _7 m3 K5 l; i; d2 R; x0 y
成太, 我想問如何挑選一塊靚既牛扒?: q) e0 q  x. d4 p- y8 J
有何秘訣?
! y/ x3 ^8 h8 C; V7 \7 [+ Q
& W7 M5 Y! J. {& k" h. I' jthanks in advance

* m3 q0 @& y7 I, k* t
3 i2 t" @* i/ c; E: d" T' m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。
  W: |5 l( M6 D3 d* w: G
8 l  U0 V* B( {& n* |' s以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:, N" J; \! ^4 z* B5 Q' x, f: g( ^
# }& g  U' C) f, `2 I
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).
# f8 D9 ]; \% U8 v8 Y4 ^5 Q" w2 }' ~2 e) ~
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
0 p, z" O& [; m# @& o+ g9 l' d0 X3 W# L+ q2 E( {( O5 p7 ~5 P* J4 L/ s
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:7 O* `. [/ Y! m  k, |# I+ }6 \0 n

: R5 c" \+ A# _+ c, K8 eMake 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).
! _! u$ X, J2 d4 `3 p
: i  @/ B3 H- i1 v9 B! ROne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
$ |/ F1 P$ v3 t$ L. q% k: H
% s6 N' c; D* S2 Q$ u  m  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) O" @" {0 p/ @# j- a7 M
5 g6 W5 Y9 j$ X# p# @
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"0 ]0 K: X4 Z8 c" o7 R% T) o

; u- G6 N% q$ B0 h5 T/ V* w* }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. u: _, t/ w, G6 k& `0 b3 d

, G, Z- B& e$ ~; o/ o8 _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. z: C3 T, r# L

' s% ?6 H$ a6 X: f  p5 Q9 h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).
% ^( ^& B! W% V3 {3 g/ y
: t- G3 \4 j9 A9 t! P: D9 K而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast% b. M, ^& x- Q1 n% U8 a* P. V

1 V; Z0 l. \5 U. W2 o& g食邊 part? 首先就睇你荷包有幾錢喇* [  x5 u3 s# @, M6 I( t

/ f' A- l+ n+ i# M, Y. d1 r; |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4 L" Z, y: W( `, T& M

- X( a8 q& a1 u( W  J. z) J8 |$ Z# M- 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8 Y: U2 k" b6 S  w+ z1 f" a' h

3 \# N. u: j' e( P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)
/ `: P" r2 N2 v( \5 U0 M& X8 \2 W
" T: |/ _9 |$ H+ a另一樣當然就係睇睇 packing 上面嘅 best before date 啦
( e( G$ @+ o" b/ o4 ?
8 ]. X% h" Q9 c; ]肉色方面, 當然越紅越好啦   y1 q- [' y! g+ F  ~
: @- p0 |. |4 M
(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.)1 [; ^' w, q1 B% S/ y9 c
1 V/ m& r5 D3 y: Z# x
[ 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:
4 ]8 a( W/ h3 M1 F8 G/ w) S$ b6 l, _7 E, j
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

; f6 |' {4 W6 q5 D( R8 j# p; \/ s( X) q& a) |$ F9 U
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. ! [# w1 f: U2 s1 N
It's the best because you don't need to add any oil, and keep the raw favor of the steak.$ W# \2 L, B6 {0 z, f% y9 T- Z
9 r" G3 Z. A/ {
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".
' g+ Q# o4 z4 S8 S% @; ^+ I( J+ e) y" a
' e' q( f. q7 dSing can explain the science behind this.
/ f+ p5 R% ^  ~. g7 Q) Q
/ D# h+ k& _- hAging 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
8 X4 e! w" r$ B# T
: E: u6 y- ^1 PSo 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:
+ I9 U& h5 u7 [1 m3 N/ E* rYou guys have to try grilling steak...

7 F9 f- V# ]1 u/ n$ o* U% j  Ni love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
7 E( a: s' h! m( z! O問題:* b* }: ?/ V) G. B$ l
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) + L, ^. M2 o8 f1 Z  E1 a- f
作往後一星期主菜之用
$ e* \$ K0 o& }3 `有何烹調方法介紹? (可以擺得耐又好食)

! C) l0 I1 f+ J" B; t樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。  {1 `+ D$ h& f( C

( b3 |' R. _8 Y* ?3 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。
, S' z: ~' ?( E* Z% D9 ?5 ?
; K( I8 q7 C+ e( W, G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>>) l% ]& X% n4 B. v
, ?" x( M2 z  `3 T0 [4 v/ M- E
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。1 y. J( x4 p1 E! N2 e0 @" l9 X6 h6 g
% S- x' k7 h/ Q- s5 Y
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。& l: c3 K7 r* `/ C; d

% A* _2 ?- _5 t( z7 c羊脾- grill 距﹐夠野味!!!
5 {0 i: M  k7 j. W- [2 H- z8 `6 P7 t- V" q; j5 N  Y1 _3 x% B
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 Q4 B7 ]. h2 T  k! K% J
$ F$ e/ W, t% w! o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。。; r, R4 Z7 N2 g! P; V/ b0 _( n

9 u7 @% D& N/ ]7 G: `% A8 I. X  E[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]