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標題: [其他飲食] How to cook meat? [打印本頁]

作者: Purpleheart 時間: 2009-12-14 01:17 標題: How to cook meat?

講起煮飯本人入廚經驗尚淺, 想向各位請教!

我想知點解我煮親肉, 唔知係咪 overcook 呢, 煮出黎都好"孩", 究竟怎樣才像外面餐廳的肉般滑和彈牙呢? 在marinate 的時候要加些什麼? 謝謝!!

作者: Surreal 時間: 2009-12-14 01:54

肉片嗎?

我醃肉個陣

先落醬油
後落鷹粟粉

最後落麻油或者辣油
雪一晚

第二日炒都....算幾滑喇! =]

作者: puZZle 時間: 2009-12-14 03:24

do you mean beef slices?

most cantonese restaurants use things like 法粉 to soften it

作者: somewhereintime 時間: 2009-12-14 06:20

講起煮飯本人入廚經驗尚淺, 想向各位請教!

我想知點解我煮親肉, 唔知係咪 overcook 呢, 煮出黎都好"孩", 究竟怎樣才像外面餐廳的肉般滑和彈牙呢? 在marinate 的時候要加些什麼? 謝謝!! ...
Purpleheart 發表於 2009-12-14 01:17

I mentioned many time in other thread that you can achieve the same result but you would hesitate once you know
what would involve. Just read below to satisify your curiousity:
1. Cut beef very thin, i.e. 12-15 slices per oz.
2. Rinse beef slices until water become clear
3. Marinate beef with 60% weight  of water, baking soda, MSG, tapioca starch, sugar, salt, cooking wine, white pepper and oil
4. Allow to stand for 1 hour before cooking.
I much recommend the alternative way, easy and fairy good result with decent ingredient.
1. Cut  6 oz. ( beef Sirloin, Round or flank steak) in thin slices, 5-8 slices per oz
2. Marinate with 1 Tablespoon Low Sodium soy sauce, 2 teaspoons sugar, 1 teaspoon grated ginger, 1 Tablespoon water, 1 teaspoon tapioca
for 30 minutes, and 2 Tablespoons grapeseed oil and toss well
For less decent quality meat, add 1 tsp  crushed fresh kiwi fruit before adding oil, marinate not more than 10 minutes or the beef will be too soft to eat

作者: B仔 時間: 2009-12-14 09:04

牛肉：豉油，糖，生粉，油
其他肉：豉油，鹽，糖，生粉，油，可加麻油

我唔落MSG，如果唔係，洗乜係屋企煮飯喎～
沖水我都冇。。。

作者: Purpleheart 時間: 2009-12-14 09:12

多謝各位的意見!!

我都係用 B 仔的方法 marinate 的, 就係唔知點解整出黎既雞肉/豬肉好孩同"un"~ 好~等我今晚試下你地提議的方法~~

作者: B仔 時間: 2009-12-14 09:31

係呀？
我用呢個WAY冇咩問題。。。唔UN唔孩喎～
唔知問題出咗係邊呢。。。？

作者: fibbi 時間: 2009-12-14 09:37

But the meat with a bit fat. Then it'd be better....

作者: sheep 時間: 2009-12-14 09:42

多謝各位的意見!!

我都係用 B 仔的方法 marinate 的, 就係唔知點解整出黎既雞肉/豬肉好孩同"un"~ 好~等我今晚試下你地提議的方法~~
Purpleheart 發表於 2009-12-14 10:12

用個心去煮
唔使成日掛住我既

作者: somewhereintime 時間: 2009-12-14 09:43

The easiest way I do at home is
Toss hot pot beef with a little oil, cook vegetables/tofu etc
until almost done, stir in beef, turn off heat and that's it.
I always have hot pot beef in the freezer, handcut of course,
since I'm a frugal guy

作者: habitrailspace 時間: 2009-12-14 09:44

講起煮飯本人入廚經驗尚淺, 想向各位請教!

我想知點解我煮親肉, 唔知係咪 overcook 呢, 煮出黎都好"孩", 究竟怎樣才像外面餐廳的肉般滑和彈牙呢? 在marinate 的時候要加些什麼? 謝謝!! ...
Purpleheart 發表於 2009-12-14 02:17

IS THE MEAT!

pork: buy pork tenderloin

chicken: try chicken leg meat

beef: pre-sliced 炒牛肉

no more "SHOES"

作者: sheep 時間: 2009-12-14 09:45

The easiest way I do at home is
Toss hot pot beef with a little oil, cook vegetables/tofu etc
until almost done, stir in beef, turn off heat and that's it.
I always have hot pot beef in the freezer, ...
somewhereintime 發表於 2009-12-14 10:43

You mean
肥牛?

作者: habitrailspace 時間: 2009-12-14 10:15

牛肉：豉油，糖，生粉，油
其他肉：豉油，鹽，糖，生粉，油，可加麻油

我唔落MSG，如果唔係，洗乜係屋企煮飯喎～
沖水我都冇。。。
B仔發表於 2009-12-14 10:04

"沖水我都冇。。。"

"uncle smelly finger" 調味

作者: Purpleheart 時間: 2009-12-14 10:31

我都冇沖水架, 朝早返工前將舊肉又冰格拿出來然後放落"樓下"一邊雪一邊解凍~ 到放工返到屋企就即刻 marinate 然後煮, 可能marinate 得唔夠耐啦~~

作者: zuesel 時間: 2009-12-14 10:34

I assume that purpleheart is talking about home cooking here. She probably wants the easiest way possible. So I am not going to comment on restaurant cooking method.

for beef, I just use oil or sesame oil to marinate over night. that's it!!!

pork is a bit different. it's almost a bit tougher unless there's a bit of fat in it. i just marinate which ever way i want it to taste and avoid cutting large pieces unless it's a chop.

Purpleheart, please let us know the result after you tried.

作者: B仔 時間: 2009-12-14 10:34

"沖水我都冇。。。"

"uncle smelly finger" 調味
habitrailspace 發表於 2009-12-14 11:15

SOME叔係話搵水"啤"D肉呀。。。我冇囉IS WHAT I MEAN～

作者: B仔 時間: 2009-12-14 10:39

D牛肉好睇舊肉靚唔靚，LUM唔LUM，多唔多根架～
同埋係咪炒得太耐／太早落。。。OR如果可以，炒吓，半熟上碟，然後再落鑊炒。。。睇吓你煮乜囉～

雞肉。。。學HABIT哥話齋，買雞脾肉
豬肉嘅話。。。睇吓你煮咩囉

作者: somewhereintime 時間: 2009-12-14 12:04

You mean
肥牛?
sheep 發表於 2009-12-14 09:45

手切肥牛
the T & T retails$7.99/200 gm = $17.60 per LB too expensive for Plate cut so I buy it by the piece and cut it myself.
Layer packed in the freezer.
Good for hot pot or soup anytime without defrosting and marinating.

作者: sheep 時間: 2009-12-14 12:09

手切肥牛
the T & T retails$7.99/200 gm = $17.60 per LB too expensive for Plate cut so I buy it by the piece and cut it myself.
Layer packed in the freezer.
Good for hot pot or soup anytime without d ...
somewhereintime 發表於 2009-12-14 13:04

I like it also

作者: somewhereintime 時間: 2009-12-14 12:11

19# sheep

call it lazy man's trick

作者: sheep 時間: 2009-12-14 13:06

我都冇沖水架, 朝早返工前將舊肉又冰格拿出來然後放落"樓下"一邊雪一邊解凍~ 到放工返到屋企就即刻 marinate 然後煮, 可能marinate 得唔夠耐啦~~
Purpleheart 發表於 2009-12-14 11:31

I do it in this way.
deforst the meat and prepare it.
Always one day ahead.
Back home, cook dinner, wash dishes, prepare next day food.
Of course, before you left home in the morning, deforst the meat you need to prepare.

作者: somewhereintime 時間: 2009-12-14 15:08

21# sheep

And make sure you defrost the meat in the cooker, not on the counter; especially
in Summer

作者: sheep 時間: 2009-12-14 15:10

21# sheep

And make sure you defrost the meat in the cooker, not on the counter; especially
in Summer
somewhereintime 發表於 2009-12-14 16:08

still in the frig, out of the freezer

作者: habitrailspace 時間: 2009-12-14 15:48

SOME叔係話搵水"啤"D肉呀。。。我冇囉IS WHAT I MEAN～
B仔發表於 2009-12-14 11:34

我以為原汁原味

作者: somewhereintime 時間: 2009-12-14 16:04

16# B仔

Miss Purple Heart want to duplicate the way they serve in restaurants,
I just described how it is done.
I have shared 2 different ways for home cooks, I just rinse the meat
for seconds and pat dry.

作者: chickenwingprin 時間: 2009-12-14 16:22

First of all, it depends on the cut and the quality of meat. If the quality is poor, the best u can do is to marinate it to tenderize it. But you lose the texture and taste.

Assuming we're talking about beef. Make sure you cut against the grains (see http://www.youtube.com/watch?v=0kB_Gl_8v-4. Yes, Yan is annoying. Just fast forward to 3:20). When marinating, mix in all the ingredients. At the end, add some corn starch. It acts as coating sealing in the meat natural juice. Also, if you're stir frying, cook in high heat. Just sear the meat, again to lock in the natural juice.

Similar idea applies if you're cooking steak. Sear both sides at high heat. I once saw in great horror that my friend pressed hard on the steak, squeezing all the juices out. She kept saying, "there's still blood coming out". OMG. Do NOT do that.

For chicken, yeah, I agree. Try chicken thigh. They're cheap. Chicken breast by default is more "hy" due to lack of fat.

Hope that helps!

作者: somewhereintime 時間: 2009-12-14 16:48

No all the advices on the Youtube are helpful, there was a clip on how to make a steak tender,
the guy took a good steak, and stabbed it with knife, then pressed all the meat juice out
during cooking.
If anyone start with good meat or fish, little handing is better, marinating is totally optional

作者: sheep 時間: 2009-12-14 17:09

I used to check whether the steak was pressed while cooking, I cut it and check the cooked part is gradually into the raw part, if it was pressed, the cooked sides and the raw part are so obvious seperated

作者: tofu 時間: 2009-12-14 21:03

if you don't cut the meat thin enough, it takes longer to cook and it will be "孩" as well. especially when you fry it. you can add a little bit(really just little) water when it is almost done.

作者: somewhereintime 時間: 2009-12-14 21:36

I used to check whether the steak was pressed while cooking, I cut it and check the cooked part is gradually into the raw part, if it was pressed, the cooked sides and the raw part are so obvious sepe ...
sheep 發表於 2009-12-14 17:09

You are not talking good steak I hope.
It is not easy to panfry  multiple standard size steak (8-10 oz) on home style stove top;  and  the kitchen would smells like smoke house
before the steaks are properly cook. Usually the electric coil element would not heat the pan hot enough. Below is a modified way to do:
1. Heat the oven to 425F
2. Season steak with fresh ground pepper, drizzle a little oil over
3. Heat a cast iron skillet for 10-15 minutes over high heat, put in steaks without crowding, not more than 3 steaks, cook 2 minutes,
4. Turn steaks over, cook 3 minutes
5. Place skillet into oven, bake 6-8 minutes for Med-Rare, 8-10 minutes for Medium,  depend on the thickness of steak
6. Remove the steaks  from skillet immediately to avoid over-cooking,
7. Serve on hot plates, drizzle 1/2 tsp butter on steak, or serve with Garlic Jus/Gravy/ Pepper Sauce

PS: Never try to cook good steak on Foreman's grill, unless you want your steak steamed dry
Steak House cook Dry Aged steak over/under 1600-2000F equipments, something we cannot achieve at home

作者: sheep 時間: 2009-12-14 21:56

That's why I prefer prime rib broil, do you have any recommendation other than the rib eye steak?

作者: somewhereintime 時間: 2009-12-14 22:16

That's why I prefer prime rib broil, do you have any recommendation other than the rib eye steak?
sheep 發表於 2009-12-14 21:56

You mean Roast Prime Rib with Yorkshire Pudding and the works?
I order the  boneless  ribeye steaks for a  Team Cooking Live event,
but personally I like the bone-in rib steak for the flavour and  appeals.
潮州慣用語枕邊魚  骨邊肉
then I recommend good Fresh Lamb Rack, Ooh, do you eat lamb, your cousins?

作者: sheep 時間: 2009-12-14 22:20

I like to eat myself too
Prime rib, bone part is also my cup of tea

作者: sheep 時間: 2009-12-14 22:26

真係有冇靚Prime Rib 唧
三至四條骨
加2X fresh lamb rack
夠食

作者: somewhereintime 時間: 2009-12-14 22:27

I like to eat myself too
Prime rib, bone part is also my cup of tea
sheep 發表於 2009-12-14 22:20

Dinasaur Bones or Damn Bones!!!!
I also ordered some fresh free-run turkey Leg for 去骨火雞釀生炒糯米飯

作者: sheep 時間: 2009-12-14 22:29

Dinasaur Bones or Damn Bones!!!!
I also ordered some fresh free-run turkey Leg for 去骨火雞釀生炒糯米飯
somewhereintime 發表於 2009-12-14 23:27

Can I join your class, I'm free next wk

作者: somewhereintime 時間: 2009-12-14 22:31

真係有冇靚Prime Rib 唧
三至四條骨
加2X fresh lamb rack
夠食
sheep 發表於 2009-12-14 22:26

Just for you and Purple Heart?
I can ask for a 4-ribs roast, under 4 ribs would not roast well.
4 ribs standing roast = 8-9 Lb
2 fresh rack of lamb
you can feed a party for 6, unless you want to make lunch for an entire week

作者: sheep 時間: 2009-12-14 22:38

Just for you and Purple Heart?
I can ask for a 4-ribs roast, under 4 ribs would not roast well.
4 ribs standing roast = 8-9 Lb
2 fresh rack of lamb
you can feed a party for 6, unless you want to mak ...
somewhereintime 發表於 2009-12-14 23:31

seven,If purple Heart joins, 4 pairs

作者: somewhereintime 時間: 2009-12-14 22:46

38# sheep

Plzz check PM

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