vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
8 d$ _, ~4 d, L. E$ r成太, 我想問如何挑選一塊靚既牛扒?
# S$ l. U8 i4 @2 F. s5 J有何秘訣?
: G2 a- C; m7 a* X- B
6 E5 H  [# z) q; f. W. h1 a' c* v# |thanks in advance

8 h9 s2 m6 D9 v4 @4 w6 l$ l6 D2 U4 g! i7 j
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。
* [  ~4 K$ A7 S0 b- r6 s' {# J3 ~4 i: R2 H3 d# l! D- }( F" m) c
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:4 T# ]* H( U9 G+ _

" Y3 S/ }: a1 s2 }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 C: K+ f' i; J- q0 `& e6 M
# ^8 u8 Y  W- T2 u* w, H
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!$ N( ^1 d9 O3 ~4 l( v) F
1 S9 v( L# N! [
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:( y% W. H1 g8 {( o( |; D  O. @: A4 |
4 x9 n# a9 c4 W* v& d1 A* }; |8 e
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)., N: O7 `! C$ _% V+ {9 t& ]  M$ A
& x* ~( A/ H% P: b1 P; \
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!) C7 @9 ~3 _/ |4 G0 q& b2 f

8 {6 i; R7 N/ uI 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
$ y, r- u$ d- S. ], B* n8 Y& {( n3 |4 r& m' U0 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"
% O! h3 y4 f" ?1 ]* V5 }' ^
3 |1 k$ x% p& G; t# y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2 r6 a2 A/ A+ d2 D' O3 F7 Y4 f3 h

3 d3 z7 A8 ~  P: 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* I4 f1 u8 Q3 R

" P: Z- a9 R) g" 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).
, ?2 C$ n* u5 f0 O6 x" D
& W+ b7 H% k" V) ~8 N$ {7 @; F而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
' B5 u+ _0 s/ A3 V
* Q' t8 Y4 L3 e  k食邊 part? 首先就睇你荷包有幾錢喇0 _" v4 k& D' R& [% O" M; T
) {: O8 D7 {6 y- B* \/ q( ]
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8 b( x; B. n# H2 X2 u
* R2 _" b# `2 X0 a* 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
8 P5 W* k# [3 A: e/ T) m7 h" S' C/ e5 N- q7 o4 Y
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)
( D6 ?$ e/ I- J, p
6 Q6 [2 u  z  v( L/ z4 ^另一樣當然就係睇睇 packing 上面嘅 best before date 啦
5 b" o$ R: X$ N. E" {( l! G3 M2 K% c/ d# I1 p/ `; o5 J
肉色方面, 當然越紅越好啦 * i) @" B( _7 W5 M* N( m
/ s: ?5 \% R7 }6 \* ]% A
(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.)' g1 l2 [9 o9 p9 q6 t' c* g" {
: Y# C( r% S- |
[ 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:
5 `% W0 V" N2 k+ j2 c
0 ~) v8 j% D" `1 @5 T有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

$ \& O8 m" ?5 O# h+ z

7 ^* O& X; r6 G2 O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 r+ ]! J0 V3 \+ U! w: U% H0 jIt's the best because you don't need to add any oil, and keep the raw favor of the steak.1 ^3 T8 ^+ u% o) `: }

  z/ _! J$ i, p: U6 jBut 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".- D& o6 O  i6 x
1 a0 k, g1 n. f  U$ g
Sing can explain the science behind this.
8 h" X4 J0 ]( t0 x# x  W
6 z6 ?8 G$ {( ^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
/ ~- H$ }6 w8 E  ]% y& Y- S
8 P7 y3 I0 @+ S* `$ V' eSo 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:
3 Q$ y# C& Y0 e# ^( DYou guys have to try grilling steak...

; J3 R, u4 c+ }6 \( ~i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
8 Y- L6 V2 ]" B( w+ P3 G  K) D問題:% w0 k, T# A1 s, i9 Y
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) : G% q( M0 B" K* k9 a
作往後一星期主菜之用
8 U" O" ]; y4 V8 Y有何烹調方法介紹? (可以擺得耐又好食)

, m! ^; ?+ T9 J# U1 q  L
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。, L: o9 P& Y2 I- F5 b# r, P

) A7 k/ O- g2 t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。7 e+ Z* y4 [  `) D/ @8 _
4 A  }7 l7 d' y, r& g2 W
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>>& U7 e1 }" ~2 N$ L

1 B, B: D  h8 S8 L: `4 w/ d0 l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。
) h% Z6 g* z2 N& r
1 q% V- h; G4 ^; V3 X3 u  h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。
" Z: h7 n9 C( K( N. a& `: q2 ^" z
羊脾- grill 距﹐夠野味!!!7 C5 F3 k  e1 ?0 c
6 n3 }3 X/ J" H0 l: X/ v: }
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。
0 ?4 Q' q1 j2 _8 s6 C+ [+ p- j7 o4 s4 D1 `* U5 Y( E. i
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 Z; [8 i  @3 Z" f
5 w# E2 t5 b6 `" P
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]