somewhereintime

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

somewhereintime

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

somewhereintime

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.

somewhereintime

19# sheep


call it lazy man's trick

somewhereintime

21# sheep

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

somewhereintime

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.

somewhereintime

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

somewhereintime

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

somewhereintime

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?

somewhereintime

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