sheep

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.

somewhereintime

21# sheep

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

sheep

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

habitrailspace

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

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.

chickenwingprin

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!

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

sheep

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

tofu

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.

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