vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:9 ~! x" M1 w- u% N) v9 G; e8 }
成太, 我想問如何挑選一塊靚既牛扒?
. a0 s1 O* w, S& {/ ]. N有何秘訣?
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$ Q9 E( r3 _) K9 E2 B# n  sthanks in advance

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! j& c; N* }' G7 w3 y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。6 W: @/ w1 x; l. @- o* p$ y

# }1 U3 z5 l1 }; N- R/ W! Y% Q. M5 R以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:
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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).
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One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!* o4 l/ H! V, l. [/ G3 P
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I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
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2 v4 k( F# @' qMake 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).& V5 u. s* {6 Q1 s3 u1 I0 V+ w

7 Z' G( b( S- k2 ~0 }One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!: v" _& x& S! G* q, K2 r# `5 I7 \  f9 G1 d

  B7 q6 M" l6 V0 E# LI 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0 Q$ W  T$ ~8 T+ G" `
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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"
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# o, a) K* y; R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% j- E/ p+ Q/ Y. k

. }  p4 Q4 Q5 E' @. X$ i3 F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/ ~: ?. M1 c- `6 g4 f0 G9 ], l

1 l& x: G0 b/ n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).8 p6 U' a4 q$ W  ]; K3 Y. a9 |0 W( J

  v( m. T, S4 M7 l5 [而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast4 |# ^0 E- {% k! l/ G

. T/ u1 A, [2 X6 Z, _食邊 part? 首先就睇你荷包有幾錢喇" f5 s) P) ~! L" K: \- Q5 @" I4 p) ?2 m

1 h( Z0 m  r+ @0 }  ?: D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) J! ?: ~- V; K
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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
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. R5 W# _% X# ^, @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); s' p7 q8 x+ p: q7 f. J4 a- I+ M

0 Y5 r" x8 B5 V# f. T另一樣當然就係睇睇 packing 上面嘅 best before date 啦
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  G' Q$ y+ m, n* @) A肉色方面, 當然越紅越好啦 6 S/ `' S2 G% J7 a0 w
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(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.)
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( _8 O' g( \* M2 |* V3 G5 @) d[ 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:- N9 z( [4 V8 A* M5 `: L: c' l8 ]

+ z) u! `; X- q, Y' F有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

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( b" O5 T9 ?* f9 b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. 4 ?* {$ M' L, P- S' B* w
It's the best because you don't need to add any oil, and keep the raw favor of the steak.( b2 }3 s! p3 ^5 Y7 t6 C5 A

6 p* E, X% S: |" x% Y6 ]7 RBut 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".5 [& D! A; h& I7 I8 d/ y+ v, H
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Sing can explain the science behind this.
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& n1 \/ d* u  F) k4 E$ f) I' ^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
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3 o) w, J& |" b( J- f& A- XSo 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 _+ Y3 x- o2 q- K5 U1 o" ?; S
You guys have to try grilling steak...

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i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:2 x, `- F2 ~/ t' h1 O! j8 D
問題:0 a9 @  b" s& O& C+ @* [1 I
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
& s# ~, ~% h: ?4 P3 s作往後一星期主菜之用/ L9 f( x5 S3 |) |4 j$ o
有何烹調方法介紹? (可以擺得耐又好食)

: Y9 ^% z4 E0 U6 H; k9 l樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
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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。0 l  u8 r9 @+ q5 C+ P" F3 k
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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>>
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7 t$ l& z: u% U! h4 S- x( w' n# y& 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。; N, B9 Y. u! T  R, c  y  B) K
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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。
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, {! B- ?0 _+ f# w1 ?羊脾- grill 距﹐夠野味!!!
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+ U1 t3 E% w) v! z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。( V# G# D- r: ^! u6 t5 G2 V

  J4 x' l% m8 f# 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。。
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" m0 w; \8 ]) S[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]