vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:8 R" D% V& p5 x) j# H0 s; X# a
成太, 我想問如何挑選一塊靚既牛扒?& ^6 J0 f0 Y9 I& ~% G
有何秘訣?
  v' b: f, T  C: |/ Z* X6 M' j$ T5 {
thanks in advance

% q- h( J" v8 n5 b& a* |* ~! |
" s( ]/ n' R. ~0 I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。
" l( j# T) y# q% M/ [
, u+ ]. X8 O. G$ t/ q以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:' E$ a% H! x! k: U% l# ^, o

, h+ Z% z* p1 ?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).! i9 j! Y2 v% l( @' N

: g& g9 D7 U2 v3 l5 ?One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!  `, o( m# Z+ _, I3 X" N* E
/ p  i; S9 C) ~" `" E7 p0 b' x
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
- q) U6 ~: ?3 a) q) u/ N+ l! d# g! {' w( d: l' [9 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).
/ `7 _5 {; g  R/ ^7 A2 i7 E' X/ v4 m/ w* G' M. b
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!" J( @- ^6 Z. D3 w* x& X
$ g& v: V: h; p- Q
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) [) H; ]! A" x- ^4 h# }7 h
, x2 M1 n+ g$ f' H' t
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"
* A  L1 h5 Z; m/ `
1 i  k2 Z- t+ Y8 J* ]# N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& w& J: x: x4 i; X
2 |8 x9 a1 U, O# e3 N
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/ r( [* R3 B8 s/ @. @/ A
+ u8 c2 M6 i# F4 \" ]
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 R9 d. h- f8 w7 |
9 y9 H1 v' a# F: v# \2 P
而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast
4 ^0 B* r7 v$ }7 v  N! J+ _7 E1 ^5 k0 ]4 h* {0 i* m
食邊 part? 首先就睇你荷包有幾錢喇! ]4 c% _. C, q; @, d
: g. P3 k, A; z6 f
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" h3 R6 q) Q1 X6 e4 Q( P) V* X
* b- i2 s6 E+ o9 n" @  M  D- Y8 O
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
7 M7 Q. b& _- t# T  N4 Y5 j6 h% H5 {0 |7 L& K3 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)% v' S) U& y& ?# h! z
) B: r5 h/ O, m" i- W* m2 t: j
另一樣當然就係睇睇 packing 上面嘅 best before date 啦9 B% s+ p- o3 S4 `. {) y

% ^9 K2 ?5 L6 G- y3 T4 s7 Q肉色方面, 當然越紅越好啦
# h0 W: g- y" i3 e& R. H7 A! W! e- |
, C: U. t( Y9 }! ?! Y9 n(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.)6 e) I* Z! E; D* d" G, L4 }0 R

4 N/ u1 U# l: q( K  c$ m[ 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:0 v% i1 [1 n) m: `
; n% s6 ^- E7 c' G" l" ]
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

$ M) ?& P$ j: v
  Q/ {3 Q: D' P6 t
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.
9 C- N0 A9 m3 t; E& ?$ ~It's the best because you don't need to add any oil, and keep the raw favor of the steak.6 F' ^  ]+ _1 }# B2 z5 T) O

; k. V  w+ \" l7 v: [* \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"./ U" f& Y. X% q* M  M
% k* y$ Z- a; D& k" V1 M) Y$ ^+ R
Sing can explain the science behind this.
7 h$ j* v2 H8 F) Z* K: V. m
# s5 v& Z. ?0 ~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 - C1 Z4 u: @# [# G
1 k  W7 l  ~% M" S1 m( C
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:
) h" ?7 A$ I( S8 q# rYou guys have to try grilling steak...

) d9 z, Y! F4 c3 Q' q9 s* `" ei love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:9 X# t3 P7 e, `. X
問題:, ^- h8 P6 G$ M5 S
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
( |/ u. H# l* v+ f# D, x2 p% O作往後一星期主菜之用
6 d' @& p/ _3 B# s, q9 y有何烹調方法介紹? (可以擺得耐又好食)

2 P$ o: Z( h% ?
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。" `; R. D) J) @
' X/ G# i8 h; s5 V, R, m
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。6 {4 g  T3 {1 z; U4 Z- b! s
" Y" q. g: R0 x9 k. P( 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>>
' n6 x+ O2 P- T( g5 E
/ q) ~, |4 Q7 z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。
  y: j3 R5 r4 n
, v7 y6 d! H8 V% _& j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。
# q4 H8 q! z) i- W1 x0 |0 V8 _8 e3 h
羊脾- grill 距﹐夠野味!!!
, l! c2 g% T% J& A& W. Y* c
, V% Y. M) W* t: S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。  r* a0 C7 u( Y
, X! ~1 f7 ^1 N3 X: y3 |
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。。
1 Z" i5 R9 r8 s9 X3 J5 J' o$ e$ a: z  t0 ^4 i$ _& C  Y
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]