Yuav ua li cas ua kom zoo steak

2024 Tus sau: Malcolm Clapton | [email protected]. Kawg hloov kho: 2024-01-15 16:44

Cov lus qhia ntxaws tshaj plaws: los ntawm kev xaiv nqaij mus rau kev pab.

Yuav ua li cas xaiv nqaij rau ib tug steak

1. Noj nqaij nyuj xwb

Tsuas yog nyob rau hauv rooj plaub, peb nco ntsoov koj: tsuas yog nqaij nyug muaj cai hu ua steak. Tsis muaj nqaij npuas, yaj, los yog ntau tshaj li nqaij qaib! Qhov no yog lub ntsiab lus tseem ceeb.

2. Txiav txim siab ua ntej seb hom steak koj xav tau

Yog tias koj xav tias "steak yog steak," koj hais tsis yog lawm. Muaj txog kaum ob hom ntawm cov nqaij grilled no. Yeej, lawv tuaj yeem muab faib ua peb pawg:

Marble steaks … Lawv tau npaj los ntawm qhov hu ua marbled nqaij: kev sib tw, mos, rog-streaked qhov chaw ntawm sab nraub qaum thiab sirloin (nyias thiab tuab npoo). Hom steak no suav nrog cov ribeye nrov thiab striploin.

• Lean steaks … Npaj los ntawm tenderloin. Lawv kuj txawv nyob rau hauv rhiab heev, tab sis tib lub sij hawm, vim cov roj me me, lawv muaj calories tsawg dua. Cov no suav nrog, piv txwv li, filet mignon thiab chateaubriand.
• Lwm yam steaks … Npaj los ntawm lwm qhov chaw ntawm nqaij nyuj carcass: lub xub pwg hniav, flanks, thiab hais txog. Cov steaks no tsis muaj rog thiab mos, tsis tshua muaj qhov tseeb, thiab tej zaum yuav muaj cov leeg. Lawv tsim nyog rau cov neeg nyiam ntawm "tiag tiag" nqaij uas tuaj yeem torn nrog cov hniav … Hom steak no suav nrog flank, skert, sab saum toj hniav thiab lwm yam.

Thaum koj tau txiav txim siab seb hom flavoring thiab khoom noj khoom haus zoo li cas koj xav tau, mus rau nqaij.

Yuav ua li cas xaiv cov nqaij zoo rau koj steak →

3. Tsis txhob yuav nqaij nyuj xwb

Peb yuav rov ua ib feem ntawm cov ntsiab lus dhau los. Cov kev cai yog tawv: kom tau raws nraim cov steak koj xav tau, koj yuav tsum xaiv cov nqaij los ntawm cov khoom tshwj xeeb ntawm lub cev. Skirt steak yog ib txwm flank. Cov hniav saum toj kawg nkaus yog scapula. Rib qhov muag thiab striploin - rov qab thiab sirloin. Filet mignon tsuas yog npaj los ntawm kev sib tw tenderloin - thiab tsis muaj dab tsi ntxiv!

4. Tsis txhob ntse

Yog tias koj tsis yog tus kws tshaj lij hauv kev xaiv thiab npaj cov nqaij, nws yog qhov zoo dua los txwv koj tus kheej rau cov classic, nrov tshaj plaws thiab yooj yim-rau-npaj hom steaks - marbled (ribeye) thiab lean (filet mignon). Tus hwm carcass qhov chaw uas lawv tau npaj yuav noj tau zoo, nrog rau cov nqaij pheej yig.

Tab sis lwm cov steaks yuav qab tsuas yog tias lawv tau npaj los ntawm cov nqaij zoo, matured nqaij ntawm nqaij nyuj, pub nrog nplej.

5. Tshawb xyuas cov nqaij zoo ua ntej yuav

Rib-qhov muag steak nqaij yuav tsum yog mos thiab marbled, uas yog, nrog cov streaks ntawm rog.

Qhov zoo ntawm cov nqaij rau filet mignon tuaj yeem kuaj tau raws li hauv qab no. Nias rau ntawm qhov chaw ruaj khov nrog koj tus ntiv tes: nws yuav tsum muab yooj yim, tab sis sai li sai tau thaum koj tshem koj tus ntiv tes, sai sai rov qab mus rau nws qhov qub.

Peb yuav tsis tham txog qhov zoo ntawm cov nqaij rau lwm hom steaks tam sim no: nws yog ib qho nyuaj rau cov uas tsis yog kws tshaj lij los txiav txim siab cov yam ntxwv uas yuav tsum tau ua, yog li nws yog qhov zoo dua los tsom rau cov classics.

6. Cov nqaij khov yog tso cai

Tab sis nws yog ib qho tseem ceeb kom coj nws tsuas yog los ntawm cov neeg muag khoom ntseeg siab, kom tsis txhob khiav mus rau "cov khoom tshiab thib ob" lossis qhov tsis ncaj ncees lawm ntawm lub cev.

Thov nco ntsoov tias qhov kev xaiv no yuav tsum muaj peev xwm defrosting. Tsis txhob defrost nqaij nyob rau hauv lub microwave los yog nyob rau hauv lub hnub: ib tug kub dhia yuav ua rau poob ntawm cov kua txiv hmab txiv ntoo, thiab qhov no yuav ua rau cov tsos ntawm steak yav tom ntej.

Muab cov nqaij nyug los ntawm lub freezer rau hauv lub ntsiab compartment ntawm lub tub yees li 24 teev ua ntej koj npaj yuav kib. Qhov no yuav soften cov nqaij tsis poob nws juiciness.

Feem ntau, koj tsis tas yuav defrost cov nqaij txhua.

Yuav ua li cas npaj nqaij rau kib

1. Txiav cov nqaij perpendicular mus rau fibers

Kev sim ua zaub mov ua pov thawj tias steak hlais cov nqaij fibers yog softer. Qhov zoo tshaj plaws thickness rau txhua daim yog 2.5-4 cm.

2. Cia cov nqaij rov qab mus rau chav sov

Qhov no yog ib qho tseem ceeb rau yav tom ntej roasting tusyees. Yog tias koj muaj sijhawm, tsuas yog tshem cov nqaij los ntawm lub tub yees 2-3 teev ua ntej ua noj thiab nws yuav sov li ntawm nws tus kheej.

Yog tias tsis muaj sijhawm, qhwv cov steak yav tom ntej hauv hnab yas thiab muab tso rau hauv dej sov (30-35 ° C) rau 20-30 feeb.

3. Los yog ua raws nraim qhov sib txawv: khov ua ntej kib

Nws suab zoo li qub, tab sis, raws li qhov kev sim qhia, qhov tshwm sim tsis txaus ntseeg tau tshwm sim: muaj kua txiv hmab txiv ntoo nrog lub plawv liab.

Cov kab hauv qab yog tias thaum defrosting, cov nqaij poob qee cov kua txiv hmab txiv ntoo. Thiab yog hais tias nws tau khov rau ntawm lub lauj kaub kub, nws tam sim ntawd yuav npog nrog lub crust uas kho cov kua txiv hmab txiv ntoo hauv.

4. Marinate tsuas yog thaum tsim nyog

Tsis txhob marinate yog tias koj npaj yuav ua ib qho classic steak los ntawm tenderloin los yog marbled nqaij - tib ribeye los yog filet mignon. Vim lawv softness thiab juiciness, lawv zoo nyob rau hauv lawv lub ntuj - tsuas yog nrog ntsev thiab kua txob - daim ntawv. Marinade, ntawm qhov tod tes, tuaj yeem cuam tshuam qhov saj thiab ntxiv ib qho viscosity rau steak.

Nws yog lwm qhov teeb meem yog tias koj tseem txiav txim siab los pheej hmoo thiab ua noj lwm yam steak. Nyob rau hauv cov ntaub ntawv no, marinating yog ntshaw, txwv tsis pub cov nqaij ntawm qhov tawm yuav nyuaj heev. Muaj ntau ntau marinades, xaiv raws li koj saj.

Yuav ua li cas marinate lub zoo meej steak →

5. Ua tib zoo qhuav cov nqaij

Blot cov nqaij nrog ib daim ntawv phuam ua ntej kib kom tshem tawm cov dej noo ntau dhau ntawm qhov chaw. Yog tias koj tsis tshem tawm cov kua, lub steak hauv lub lauj kaub yuav boil es tsis yog nqaij npuas.

Sprinkle cornstarch ntawm cov nqaij nyoos kom tshem tawm cov dej kom paub meej.

Thiab ib txoj kev rau perfectionists. Siv cov ntawv ci pov tseg, tho rau hauv ntau qhov chaw nrog ntoo skewers (kom hauv pwm koj tau txais ib hom kab sib chaws) thiab muab cov nqaij qhwv rau hauv daim ntawv lo rau ntawm daim phiaj no. Cia nws zaum hauv lub tub yees li 24 teev. Zoo meej nto dryness yog guaranteed.

Txawm li cas los xij, yog tias koj muaj grate, koj tuaj yeem ua yam tsis muaj skewers.

6. Cia cov nqaij qhuav me ntsis

Cia nws zaum hauv huab cua tsawg kawg 20-30 feeb. Lub sijhawm no, cov nqaij yuav raug huab cua nyob ib ncig ntawm cov npoo thiab npog nrog lub teeb ci, uas, thaum kib, yuav khaws cov kua txiv rau hauv daim.

7. Tsis txhob ntsev los yog kua txob

Ntawm chav kawm, qhov kev pom zoo no rov siv rau classic premium steaks uas siav tsis muaj marinade. Nws yog qhov zoo dua rau ntsev thiab kua txob xws li nqaij tom qab ua noj.

Yog tias koj ntxiv ntsev rau lub steak thaum lub sijhawm kib, cov kua txiv hmab txiv ntoo yuav tawm. Yog li ntawd, koj yuav xaus nrog ib daim uas tawv dua li qhov koj tuaj yeem ua tau.

Ntawm no peb yuav hais lus: ntau tus tsis saib xyuas qhov kev pom zoo no, vim tias lawv nyiam cov nqaij me me li no. Kev sim. Hauv qhov no, koj tuaj yeem tso siab rau koj tus kheej saj.

Yog tias peb tab tom tham txog lwm cov steaks, ces lawv yuav tsum tau marinated, los yog ntsev thiab kua txob thiab roj nrog txiv roj roj ua ntej kib.

Dab tsi ntxiv yuav tsum tau ua ua ntej kib lub steak

1. Xaiv lub lauj kaub zoo

Ib qho kev xaiv zoo tshaj plaws yog lub lauj kaub ci los yog lub lauj kaub tsis tu ncua nrog lub hauv qab tuab (cam khwb cia hlau yuav zoo). Cov tuab hauv qab ntawm lub lauj kaub ua kom ntseeg tau tias tom qab cua sov nws yuav ua kom qhov kub thiab txias ntawm ib theem mus ntev.

Yog tias lub lauj kaub muaj nyias hauv qab, nws txias sai sai. Qhov no txhais tau hais tias cov nqaij tsis yog kib, tab sis theej boiled nyob rau hauv nws tus kheej kua txiv.

2. Xav txog kev xaiv roj

Butter ntxiv fatness (softness) thiab tsw rau cov nqaij. Koj xav li cas? Qee tus pom zoo kom kib hauv cov roj txiv roj, ntxiv me ntsis butter rau qhov kawg.

Lwm tus qhia txog kab txawv - kua txiv laum huab xeeb: nws muaj ib qho aroma me ntsis uas yuav ntxiv rhiab thiab originality rau steak.

Txawm li cas los xij, yog tias koj tab tom npaj ribeye lossis lwm yam steak los ntawm cov nqaij marbled, tsis tas yuav muaj cov ntsiab lus roj ntxiv. Nws yog nyob ntawm koj txiav txim siab, tab sis los txog qhov no kom paub meej.

Lwm lub ntsiab lus tseem ceeb yog qhov kub kub (qhov hluav taws xob hluav taws xob) ntawm cov roj. Yog tias cov rog haus luam yeeb, nws yuav ua rau lub steak tsis kaj siab. Yog li ntawd, nws ua rau kev txiav txim siab xaiv cov roj zaub uas boil ntawm qhov kub siab rau kib.

Piv txwv li, unrefined sunflower thiab linseed roj tsis haum rau steaks. Lawv pib haus luam yeeb twb nyob rau ntawm 107 ° C, thaum qhov kub ntawm lub lauj kaub frying zoo yog 150 ° C thiab siab dua. Ntxiv virgin txiv roj roj thiab unrefined txiv laum huab xeeb roj tiv taus mus txog 160 ° C. Creamy, txiv maj phaub, unrefined sesame tsis haus luam yeeb mus txog 170 ° C.

Cov kev xaiv zoo tshaj plaws yog ua kom zoo nkauj paj paj thiab avocado roj: lawv pib haus luam yeeb tom qab 200 ° C.

3. Tau ib rab koob los yog kawm ua yam tsis muaj nws

Qhov degree ntawm kev ua tiav ntawm steak yog txiav txim siab los ntawm qhov ntsuas kub hauv cov nqaij. Nws yog qhov yooj yim tshaj los ntsuas nrog rab koob ntsuas kub.

Feem ntau lees txais qib ntawm roasting yog raws li nram no:

• 38 ° C thiab siab dua - nyoos / xiav (steak nrog ntshav);
• 48 ° C thiab siab dua - tsis tshua muaj (nyias maj mam kib);
• 52 ° C thiab siab dua - nruab nrab tsis tshua muaj (mob kib);
• 58 ° C thiab siab dua - nruab nrab (feem ntau kib);
• 63 ° C thiab siab dua - nruab nrab zoo (ua tau zoo);
• los ntawm 74 ° C - ua tau zoo (ua tau zoo heev).

Yog tias koj tsis muaj rab koob ntawm tes, koj tuaj yeem txiav txim siab txog qib ua noj los ntawm nias rau ntawm cov nqaij nrog koj tus ntiv tes.

Blue thiab tsawg steaks xav zoo ib yam li cov leeg nqaij ntawm lub hauv paus ntawm tus ntiv tes xoo: nias nws nrog tus ntiv tes taw ntawm koj txhais tes thiab hnov qhov muag.

Yog tias koj nyem lub tswv yim ntawm koj tus ntiv tes xoo thiab ntiv tes xoo, cov leeg yuav nruj thiab lub hauv paus ntawm koj tus ntiv tes xoo yuav zoo li qhov nruab nrab tsis tshua muaj steak. Loj thiab nruab nrab - nruab nrab. Loj thiab tsis muaj npe - nruab nrab zoo.

Zoo, los ntawm kev sib txuas koj tus ntiv tes xoo thiab pinky, koj yuav hnov txog tib lub siab zoo li thaum koj nias lub steak ua tau zoo.

Yuav ua li cas ua noj steak

1. Pre-fry lub steak nyob rau hauv qhov cub

Qhov no Yuav Ua Li Cas Rov Qab Sear A Steak yuav tso cai rau koj kom tau txais ntau tshaj plaws txawm tias kib yam tsis muaj grey, cov nqaij siav nyob ib ncig ntawm cov npoo.

Muab cov steak tso rau ntawm daim ntawv ci thiab ci ntawm 90-95 ° C rau 30-60 feeb, nyob ntawm seb koj xav kom lub steak tob npaum li cas.

Yog tias koj xav tau steak nrog ntshav, koj tuaj yeem hla qhov pre-kib ntu.

Los ntawm txoj kev, nyob rau hauv ib tug zoo xws li txoj kev, koj muaj peev xwm restore lub saj ntawm ib tug twb siav, tab sis txias thiab nteg down steak. Muab tso rau hauv qhov cub 120 ° C rau li 30 feeb, ces lauj kaub kib rau ob sab kom rov qab nkig.

2. Kub lub lauj kaub

Cia nws sawv ntawm qhov kub kub tsawg kawg 8-10 feeb. Ntau qhov zoo dua. Tus kws ua zaub mov ntawm Alinea hauv Chicago, piv txwv li, pom zoo 12 Kev Npaj Ua Ntej (Tab sis Tag Nrho Cov Cai) Tricks Rau Ua Qhov Zoo Tshaj Plaws Steak kom rov ua kom cov hlau cam khwb cia rau ib nrab ib teev!

Tom qab ntawd ntxiv butter, tos ob peb feeb ntxiv rau nws kom sov, thiab tsuas yog tom qab ntawd nteg tawm lub steak.

3. Fry lub steak ntawm kub kub

Rau 1, 5-2 feeb, nyob ntawm seb qhov xav tau crust xim, ntawm txhua sab. Thaum lub sij hawm kib, cov protein - feem ntau nyob rau saum npoo ntawm ib daim nqaij - curls thiab hloov mus rau hauv ib hom yeeb yaj kiab uas thaiv cov dej tawm. Qhov no txhais tau hais tias steak kib tshaj kub kub yuav nyob twj ywm muaj kua nyob rau hauv.

Tsuas yog tom qab ntawd txo cov cua sov kom tsawg, npog cov nqaij thiab cia nws sawv ntsug rau lwm 1-5 feeb, nyob ntawm seb qhov kev xav tau ntawm kev ua tiav. Qhov kev pom zoo no siv rau cov steaks ua los ntawm cov nqaij rog thiab muaj kua txiv hmab txiv ntoo.

Tshawb xyuas kev npaj nrog lub thermo-needle lossis ntiv tes. Koj yuav tsum tsis txhob txiav los yog tho lub steak nrog ib rab riam: kua txiv yuav tawm ntawm cov nqaij.

Yog hais tias peb tham txog leaner steaks los ntawm tenderloin, thev naus laus zis yuav muaj nuances. Tom qab kib lub steak rau ob sab kom txog thaum Golden xim av, ntxiv me ntsis butter (piv txwv li, butter) rau lub lauj kaub, thiab yog tias xav tau, koj nyiam txuj lom (tib qej) thiab tshuaj ntsuab (rosemary, lavender, thyme, lus…)… Txo qhov kub thiab txias mus rau nruab nrab thiab txuas ntxiv toasting cov nqaij ntawm ob sab, ncuav cov kua txiv rau nws. Qhov no yuav muab cov steak ua tiav.

4. Nqa mus rau qhov xav tau ua tiav hauv qhov cub

Nyob rau hauv ib lub skillet npog nrog lub hau, steaks nrog ib tug degree ntawm rareness mus txog rau nruab nrab tsawg yog zoo kawg nkaus siav. Yog tias koj xav tau cov steak tiag tiag, muab tso rau hauv qhov cub preheated rau 180 ° C tam sim ntawd tom qab kib rau txhua sab hauv cov roj.

Lub sijhawm nyob ntawm cov nqaij hauv qhov cub nyob ntawm qhov xav tau qib ntawm roasting:

• nruab nrab tsawg - 4 feeb yog txaus;
• nruab nrab - 7 feeb;
• nruab nrab zoo - 10 feeb;
• ua tau zoo - 14 feeb.

Yuav ua li cas thiab nrog dab tsi los ua noj steak

1. Cia lub steak zaum 3-5 feeb

Ntawm qhov kub thiab txias, cov khaubncaws sab nraud povtseg ntawm cov nqaij yuav txo qis, kho cov kua txiv hmab txiv ntoo sab hauv. Txiav lub steak tam sim ntawd yuav tsuas ntws cov kua txiv rau ntawm lub phaj. Tos txog 5 feeb: qhov no txaus rau cov khaubncaws sab nraud povtseg ntawm cov nqaij kom nthuav dav thiab tseem yuav saturated nrog kua txiv.

2. Pab kub

Qhov no yog ib qho ntawm cov kev cai yooj yim rau kev ua noj steak. Nyob rau hauv cov ntaub ntawv no, nqaij yog ib tug ywj siab tais, yooj yim thiab ncaj. Lub steak yuav tsum tau kub rau nws qhov tsw los txhim kho kom nws tag nrho.

3. Rau cov kua txiv hmab txiv ntoo, xaiv yam tsawg kawg ntawm cov txuj lom

Nyob rau tib lub ribeye, nws yog txaus kom muab ib tug sprig ntawm rosemary los yog ib tug clove ntawm qej: kub nqaij yuav sai sai absorbed aroma. Tsis tas li ntawd, cov yam ntxwv saj ntawm steak yog pom zoo los ntawm parsley, thyme, cilantro.

4. Lean steaks xav tau cov ntses

Lub fillet mignon tenderloin yog ib qho nqaij sib tw heev uas cia melts hauv koj lub qhov ncauj. Tab sis nyob rau tib lub sijhawm, nws yog qhov tsis muaj qab hau, thiab yog li ntawd xws li steak yog ib txwm ua nrog cov ntses.

10 cov kua ntses kub rau txhua qhov saj →

5. Cov zaub mov zoo tshaj plaws yog zaub

Fresh los yog grilled. Qhov no yog ib qho zaub mov zoo tagnrho rau steak raws li kev noj zaub mov kom raug.

15 nyias zaub nyias →