vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:9 P3 `9 I" P  f2 o, d) Z
成太, 我想問如何挑選一塊靚既牛扒?
3 e9 Z0 T) B6 a3 \& M有何秘訣?4 D- Y9 J: E4 r

1 a/ h& E! d! t# xthanks in advance

1 H. G) K; A8 a" j  A# M/ s9 J: q

/ ^. K6 M+ b- a4 r8 w5 o4 e: S5 ~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。
  {3 V2 p) g& m) a( o( J2 C8 e8 U7 k9 {* N; T$ i2 g2 f: p
以上純粹個人喜好。

Gretzky

Secret of cooking thick steak:% _/ c6 Z5 f1 o$ C( l
, K% d& T$ e0 V$ G0 \* {) q# {
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).
  X; h. I" p  ~* H/ ?' W
0 {2 w5 p: k8 G2 S% EOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
# d! Z9 \! ^  @4 b5 _& `" g  R. i- a. _6 a: c- G1 H
I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
% G6 ?0 k6 R& D
) @7 u9 J$ Q* U8 {- 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).
! l5 R! w! Q) J
% `; a7 p5 t8 S3 U) |' D9 ZOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
3 e3 ^! V& S& c1 g2 i& C! z! ]9 j
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
( o; S7 f% s! }  q4 M& O* }, A& w% B7 a* E3 D6 F4 x: \
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"
6 v7 i% b$ F& k. m( x. R/ w, e
& {' ~3 D1 S* x0 b# V0 ~8 H$ q6 w4 g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
' |5 o, v) a6 F: f$ r
3 _" o! H  O, ]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 j9 W1 z/ t/ g0 r0 ^! h9 X8 e3 W! f2 L$ B/ B7 F+ ]# 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).
( h% F$ @$ r9 i+ D) Q& p  H
9 e* u0 f4 E' c1 \而 John Wu 兄提及嘅 New York strip or strip loin, 一般都係用嚟 roast' Z( [9 ~* H" k# i+ P* }
; g" _; Z9 v' n9 ]: p# i; s; \
食邊 part? 首先就睇你荷包有幾錢喇
) I' \0 ?; w# p% Z9 U% p) x  _' j: Q$ j) c4 F( p/ y2 J# P
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9 _+ |) s. a' d4 T! ~$ l
9 ?* n( J/ I( T/ Z
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
! T' Y  i& z; n2 F3 s
6 F; c; M- Y& L2 r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)
- b% u+ h& d+ J8 w, [* g. {: G/ B3 c; @) V1 d# u$ X* y
另一樣當然就係睇睇 packing 上面嘅 best before date 啦
* W7 F( ^1 l) U" J5 N$ R/ B9 t  m# e
肉色方面, 當然越紅越好啦
/ Q; Y- p7 d! ]+ n3 \9 W
9 K# ~' U4 y% M8 R& A, M2 g1 f% \$ b(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.)
/ s6 B2 @! _1 ]; z/ {# N: ]" |! @
8 Q% m. i$ z9 ^[ 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:3 u0 f" d* Z  N* ~
* [) u) L. x8 M: V" A) C) [
有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"

0 R2 h0 d/ f& j& D7 S! Q7 q, w
& ?9 U! D" v$ @; x
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( j7 U7 ~, r1 zIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
/ F# @/ [3 j) ~- D: n. h3 d; L
& |0 Y  X' _- n# d' bBut 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".
" y2 f. z0 j# Q& @2 g/ |6 g5 N4 i6 g( N5 t$ R2 S8 |/ S
Sing can explain the science behind this.
- `# K3 W0 j/ Y& d: l
5 G" p2 q- d" u- M0 WAging 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 2 h2 o& _) O+ T
" q7 E0 |3 r& G: a6 x1 k7 k
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:
% J+ l9 {$ o& q# g0 O+ t! V7 F$ t$ LYou guys have to try grilling steak...

. }" r5 c3 B1 }, z5 q+ C( `3 O
i love grilled food, anything grilled is good

vivienna

Originally posted by 樂壇渣Fit人 at 2005-6-8 11:43 PM:
' B4 j$ W9 B) W  y) l6 T; ]問題:0 a( }. N8 Q& N) }
如果要處理大量凍肉 (例如: 雞翼, 冰鮮雞, 急凍豬牛肉等等)
( |1 ]# y( \/ F  o作往後一星期主菜之用
; O# Q5 g+ [% l: s3 [  X有何烹調方法介紹? (可以擺得耐又好食)

1 R0 ^1 [1 k; y5 o+ h. v# p  K! |
樂樂﹐你尼個問題好GENERAL禍﹐烹調方法真係可以寫成本書。) u- d1 W  K- N/ N  w5 _
2 Y3 J0 n8 G0 v' n; q4 v
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。% f5 t- B! e( b& V) O

! i  o& c$ z  j; y( \7 o: G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>>7 J: ?' ?- |% W' C* P

' R; ]/ U* b$ H( O, J5 r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。
# n8 f* b' @/ X8 e8 X$ C" h. D% R$ s+ L
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。
  @$ u5 H" t' M* x: g$ u. o% a% ]$ b
羊脾- grill 距﹐夠野味!!!
: ^7 r) a4 \( d/ m7 O& a- I& U7 p& Y! f
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。8 P3 @- N! k9 Y; u5 c: L2 ]0 f
4 b- A7 a! m7 I0 c6 s
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。。
9 M+ a/ @7 W; ?" v& e$ j- T3 l+ V; z% e
[ Last edited by vivienna on 2005-6-9 at 12:58 AM ]