vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
8 k) k9 H$ ~3 i9 O7 k4 {成太, 我想問如何挑選一塊靚既牛扒?
. u# n; ~5 y& q' j- W有何秘訣?6 P7 [5 T) i0 X

& e+ B) T; u: [9 b/ Tthanks in advance

' W. V) D" b  I

2 w  [7 k! K1 B0 }1 N6 l- N( }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。
& c# v. x# C% ~5 w8 p- \5 f
3 v+ ?% ]0 [6 j- t' H+ g* |以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:1 c* C* A% V) p, \* l
. c" M( v- B0 G7 w( a9 _
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).6 H2 F1 \% A2 r  G; t1 e' E: z3 S6 t$ o

% g6 A& F; X: _  `: eOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!: r" I; h* n4 [9 M/ ]' m6 q8 Q

8 L/ A# }3 F* dI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:) b% ^& b  W9 I* r# P/ Q$ b6 A
9 \) A/ I) D- i: u( n' G- Z1 K; {
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).
' X0 o+ K0 p$ _; `( @
8 w0 z) t1 q/ g8 u1 GOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
, H: S4 k5 T/ D6 P" Y" z0 O/ }5 H1 p5 n( _; c. h2 Y
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
3 Z, ]8 [( X  Q* U- L. Q  S- A4 G- R/ g" W- ]+ k: J" k
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"
4 }  G: z  ]8 `/ p6 B+ D
* J4 x7 c, S% O  l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
1 g$ }5 D5 K; I9 d' M) }( T/ i; |$ c  i# `) ?! w% m& o4 \& g4 l  A
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3 H  \2 Y7 e, W) ?8 \
/ L- q/ ?- M0 d
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).
7 a8 ?7 j1 s7 y5 ~. w4 z
/ X# [2 E5 i8 _, o' h7 c  a而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast+ d2 J2 v; `5 W3 _0 U" s) I& @2 g

# z' V# c% t4 }% ~& n5 Z; ^9 V食邊 part? 首先就睇你荷包有幾錢喇
. L, @9 [8 o( P! ?2 @9 b
3 ]# w/ J& o0 Y7 {  i2 i5 {! e' g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
0 h+ A3 F/ r% U; n' C2 ^0 g% [( a2 e" e7 }) |
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
% h+ P+ {- F6 l$ k( O7 K0 s
4 J: F& \: j2 Y2 J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); D5 a0 R% h( F( |5 i% f
! [' J" h; p, Y6 v8 V7 ?& v( m# {
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
; R/ E3 z+ X1 y+ o8 z4 n1 z( }
2 L, d4 O% Q. l: F7 W肉色方面, 當然越紅越好啦 , b9 [6 B- \, d( P1 r0 u
" w) o5 F' t2 W# ?# @
(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.)
3 p, b( z$ G8 q; M6 v
# V4 F  R( R& f+ }[ 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 s0 i# Q+ j; _3 l
+ \. [' _, q* M; v有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

3 _9 p! Z) m4 e4 W* b# C' D  o1 }0 N
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.
& l7 X. e3 Y: j# v7 j  NIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
& M9 M/ I8 G, Y0 ~* D' M( p7 d4 d8 W; L, }9 u
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".! m# h" K, F1 n! m- k
% D8 W* D0 c/ z* R  s$ Y; t# c; C
Sing can explain the science behind this.6 v( W9 _$ l* ?/ r% k
* y( T3 \  j" k# |+ y! @# D$ e- p
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 + M3 b  E; m# }" E

; \4 a4 M" M( [: t6 Y3 A! Y! {So 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:
$ m# ?& E4 O: t; [/ |8 kYou guys have to try grilling steak...

5 c* k$ p0 b  @; i& B& u4 T% K6 Y
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
3 ?5 G  J/ ~  w# P+ l" L$ v問題:2 ~. D- K$ }0 j7 t' ^, b
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等) ' g1 S, A5 y; a7 V( [
作往後一星期主菜之用
6 `- W$ k0 \% S有何烹調方法介紹? (可以擺得耐又好食)

* R4 `8 Q; a- C, j
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。
+ ]! y+ f5 i0 `9 y- U4 D
1 I$ t5 G% F" K, ~5 s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 T( e/ _+ u' f9 t
, j$ X6 k, ~4 ?5 @; V
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 A# Y$ B2 X/ Z% O) o+ Y. g+ |6 p& L! _1 f
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。
2 k% s* `+ d% \; d' @: \0 }) v" O0 O* b4 F
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。5 L7 k  a1 P# L+ a. S& D! E
% y1 C4 P2 d* b) @) ]1 q8 \
羊脾- grill 距﹐夠野味!!!1 D0 n4 y! J" x. {; h! c( A# Z
* R7 i& j; h5 \6 p5 N
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。
' _2 \2 @6 t0 r: p9 e. p# C0 V. J8 Z
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。。
/ [7 Q& h8 g1 @, T0 N7 U
4 b& l) j, [" s( k[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]