vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:4 |9 v' d2 s+ H/ d
成太, 我想問如何挑選一塊靚既牛扒?
1 q4 K' E1 l' {- ]. G, N0 M4 O1 i6 Z( |有何秘訣?6 {% Q; \5 d; K" d

3 e4 `' ^/ I) ?3 L  Othanks in advance

7 E5 o* S: {! h0 \6 V/ T6 T8 q5 i) ^) b; Z" C
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。( g  Y+ Q7 k/ y" r4 o8 n
/ |, E% K' V4 [) _0 h7 L
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:9 @9 I. a; z. l8 x4 G  Y/ j
5 l. L# i+ ~% O. Q4 o( Z
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).. K) d5 d! _8 r, z" g
6 a5 i3 k2 b0 b9 {% d
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!/ {. r# O" H: K

" @! Q4 ~! {+ T* O  `4 LI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
$ D- Y& Q$ r6 G, O7 c) y( G) l6 Y+ _( M, Z4 u1 s
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; v1 {$ x! }: X% c
- f' k, F! H; tOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!- _" r: A- j% ~3 g# B3 ^+ l
. ~4 y2 Y4 V, ^, K$ G8 K
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- ^) C- ^$ b. z) `' }

( p# c, Y  z* g- O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"
7 h' Q& U$ _1 ]# R& R1 g( J2 M/ j/ s- m1 f3 H! }4 o4 h/ H
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9 k# y! U7 c9 O7 E+ W$ }

+ p6 {9 e; w3 M7 i: P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
/ {5 w4 M$ l7 t2 v. b7 \# O6 w5 N: c
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).
1 f' Q) T9 J( `
! Y" ]1 e7 K6 }; G: a而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
2 v0 E( t, E4 f# r) J4 t; v& j
% G$ i# R- o. b3 s/ d- c! W7 K食邊 part? 首先就睇你荷包有幾錢喇; x' _0 @3 X. B/ p. [$ v) f. v# A
9 O6 }, f( A/ P. e, Y( }
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
  C: A- }( E. y0 s! L
& u  p: V9 h* p- u$ E- }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2 L1 B, W/ l; K- w) r- m

5 P! I! l8 H, k7 X% k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)! }& X+ ]+ {8 C' h

8 _% J+ F+ \( X0 q) ^另一樣當然就係睇睇 packing 上面嘅 best before date 啦
6 {5 R6 [7 L4 c1 ?
$ v4 I% r( B6 i. B- S1 z4 k肉色方面, 當然越紅越好啦 2 n. y% |" C$ A
0 [7 F& ?: }0 H4 [* u# W1 w. s
(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.)0 Z0 Q2 U0 o5 g, j) o# B
, E% u% @. j8 B, c
[ 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:& S; @8 D% ]& x, C, c$ v
4 K8 x# p# l' ^# k" T8 P
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

* V4 |& D( x5 ]+ G& s" q; g& m( X' \6 F

- F, N. r4 ?$ u: U8 Q6 o  {( e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.
, a( Q! ?( t% oIt's the best because you don't need to add any oil, and keep the raw favor of the steak.3 B5 }0 k% M7 w. ^

$ ~5 o* E1 H5 A- }% c8 WBut 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"., P8 D7 E7 ]1 @) r; T2 j

& R" H# n! a7 J! r' p- ?4 }) \1 `+ [Sing can explain the science behind this.
& Z' E- @' Y# m- q; k. T; @) z6 C9 V( x2 y8 V0 x" Y
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 4 A: R( W7 s& d, |; P; G! {

, r% g4 @4 {3 N. SSo 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:
, v; K1 ^% K, u" BYou guys have to try grilling steak...

& M  O/ G3 b: O# w9 Bi love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
8 o8 r: q1 V7 y% \- R問題:
9 z" Q% h( B* G/ Z5 j如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) + O9 r1 j4 n6 y" @- \. [; g
作往後一星期主菜之用
( m5 E- E9 a' x3 q$ Z, k有何烹調方法介紹? (可以擺得耐又好食)

0 y2 }& b8 R1 }  W4 _樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
- q; S& L/ T( v* I1 ^8 }
1 B8 Q, ]! }. M: f# m# A+ P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。
* C, q. U& O: Z( ^
! N! [! `, S5 O8 p& Y% Y8 f7 r: y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>>
3 ^8 |6 d6 G" p6 y- u: C8 {, Z) C7 m5 {% P& Y
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* `+ ~1 t3 D

. R6 N& Y2 U9 k2 A, j. N1 n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。3 d4 |0 D+ J" V/ x4 W5 J7 d

) [) A. @# i6 I9 f9 D羊脾- grill 距﹐夠野味!!!
/ B+ E3 F6 b8 l8 e8 u, C/ z+ G, G2 k) i
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。$ |. ]& G; a* z1 a& T' t0 \' v7 N
4 o: E# S% u# U, C# t$ c
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( F( j, W( G2 N
1 d! ?9 G4 Y/ V. d% ?9 @
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]