vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
/ Y, J) P1 d) v+ _) X2 U) l& v成太, 我想問如何挑選一塊靚既牛扒?
6 B9 g; j3 W4 \2 _5 r# q5 _9 j- g% o有何秘訣?& i% N+ p; x3 ~9 r2 g

. y: D- \- S# ?. P9 ~- k2 N0 Jthanks in advance

; D( Y6 O6 M1 U
$ V  H" P2 ?3 A- q1 ~" e
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。
! v9 I% e' A* g2 n
! X5 e+ s) E  G* U" |, s以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:7 s. i1 k0 e& l0 ~

- Q; \& z4 ?, ]+ zMake 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).+ f6 ]1 o; t- p4 J

6 [" s6 ?! R+ L; }+ s0 W* ]0 R; qOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!6 ?; P0 n. t5 P4 J' a  T
8 D3 s0 _& H7 G" c. Y) A
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:1 E6 C, E6 f9 h$ n) v5 B: s: K
* ?* f5 j' _4 T" G0 t8 V+ D
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).- y* j% a5 h' r1 y6 K# i- _# N  A+ V
2 L, B$ ], z" N% P
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
& [. e  u+ r$ F  n0 T; m* D
' ]# V! m% h( h! W) L( B2 Q# n; l7 CI 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2 C4 H# ^+ X/ k; ]' R! _( p
3 ^: ?1 T- Z2 d
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"
; T; z1 ], z" R; Z& c, _; `+ K: f0 t6 |: L0 W; n# k5 q" W
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$ w4 H1 a, Y( X# J5 d/ H+ o+ ]9 U
, r0 Y1 C1 s* y4 b5 U
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, U# z' V( L& D& T& L# o( Z

3 o' v9 f; P6 I* W2 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).
/ t3 U" l+ d$ y7 g$ j  R
5 @  n* K" q5 c* Z: b而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast- l) ~& G4 y9 l

& E/ u+ B- I% D5 k) V" k" j食邊 part? 首先就睇你荷包有幾錢喇! a- {" c  ~4 g
7 u; C' r3 A: Y. |; X
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
( ]4 m  i8 A% f* K5 {7 {4 a  W" d/ e$ e9 i  l6 D9 t" i
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
& S, Y1 @) Q# t. x3 O1 V6 R) T' Y2 O! M
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)
% }+ T' W0 E% }! j) X1 \( a& N9 F( F. ?9 S
另一樣當然就係睇睇 packing 上面嘅 best before date 啦% o- A" n$ V1 k5 t' i2 H: @! s
6 A5 m, \% @' R1 f
肉色方面, 當然越紅越好啦
2 c0 ]) D, W" b2 p9 }5 p& {& O2 e7 A: y) U! E0 t. j; u- o
(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.)( F* y4 c1 S- j" W
% j+ j- k2 d; O. p4 Z! L
[ 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:
7 X% E3 L- t1 ]. r+ w% J* ?9 R( t# q  y2 |& U/ ~- x
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

5 T/ e7 G" J0 R2 Z* I' A  c
. A1 }- T& S! T; q5 L# Z
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.
- x  U. |2 `' H1 X8 |% aIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
4 n) a" {2 L- e$ o- v# p
: \# J1 z, d3 Y2 w0 YBut 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".; g" z1 Y& d+ V
1 W8 K* K  w0 Q/ j1 P
Sing can explain the science behind this.' n9 Z7 |6 t3 z! e9 {
( R8 B4 X# x: ]) R7 m! m/ c/ K
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 V9 A1 i; S3 b( I- q' P2 `+ k5 @
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:1 @2 E7 v, H) }- q& H1 p
You guys have to try grilling steak...

8 F/ P7 }) }7 ~5 X: c9 \4 ]# W9 G4 ni love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:4 B+ g" N, g8 Y
問題:
5 O& D) X* S  h如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
0 s3 Q0 i2 C/ k: d作往後一星期主菜之用
1 l+ P" F/ p  m3 U" x# P有何烹調方法介紹? (可以擺得耐又好食)

9 I: `# k$ E% E7 ?8 }! I, t( D
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。' i6 q5 o/ ]7 a  a! h

/ C( L* [7 {  B6 d  n. ^4 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。
2 t: X; a! N7 M- |
) H' S( p3 d* a- m1 h9 J: m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>>
8 c& m) t0 t4 A$ z2 \6 f' P/ _
! F" r- D  P' a; X+ w0 M. }% c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。
4 l6 M) R& `8 B  l& T" V
" x; q8 Z- E  \: Z0 S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。# F$ [$ v, v3 z3 X! w

4 n" s5 M, v* S& q# b, ?羊脾- grill 距﹐夠野味!!!
! K3 }8 g6 f0 r" _( D. Q: V& T9 y$ R5 b, B
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。! d/ ?) V- G7 e% {$ ^) _# B! W7 y
/ L5 S+ l1 n, M1 g8 ?/ Z- 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。。
. u8 n& U& [2 L3 b' Z% j& }
7 s2 |/ n6 _* e: W4 O! r* v[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]