Hello, hello everyone, I am The old driver of Chen Shao.
Today we don't say more, less nagging, talk about steak.
Today, when you have time, let's talk about steak.
I have always had X friends ask me how I make steak at home, today to share a little dry goods, the premise of making your own steak is to buy a reliable steak. Today I come to popularize the knowledge of steak
Japanese Wagyu beef, now the mainstream breed is Wagyu beef and Angus, Charlotte Lai and other breeds are not available in the country
Beef grading in Japan
The egg hurts
Then there is the source of beef, and now the domestic steak importers are Australia, New Zealand, Canada, Brazil, Uruguay, the United States, Argentina and other countries, without Japan, the domestic import of Japanese beef is prohibited
Beef grading in Canada
Australian beef grading, now most of the domestic Wagyu beef are Australian, there are also domestic, but the quality is not stable, now there are other countries in the market, more cost-effective
The last time I went back to my hometown, I bought an Australian M9 and bull's eye meat from the supplier, 200g, 243 factory, the price is too touching
Next, we have to talk about the breeding method, which is divided into grain forage and grass-fed
Grass-fed meat is not very popular in the market now, after all, many people do not like it very much,
The longer the grain feeding time, the higher the oil content, the stronger the flavor of the oil
Next, I will talk about the way the steak is matured, the knowledge point, and then go out to eat steak, and pack b must
Steak cooking ingredients are dry and wet, and cattle need to be aged after slaughter.
Most of the steaks on the market are wet-cooked, dry-aged because of the long time, high loss, and the taste is not very acceptable, so it is very small, but I like it
In the Internet celebrity shop in Shanghai, a friend of mine works as a sous chef in it, and there is a mature room on the second floor of their house, the owner is a local tycoon, and I like the concept of their home very much
The last time I went home, I also bought a few pieces of Australian Angus Valley for 120 days, 21 days of dry maturity, 300g of eye meat, made at home, the difficulty is a bit high
Good cooking, no way
When you buy meat, you can buy slitted vacuum packaging, and later I will teach you some methods, without using the oven, you can also make steaks with a thickness of more than 3cm
Next, it is time to talk about the part of the steak, there are many varieties
The general classification of steak types can also be subdivided
Eye flesh. I love eye meat and sirloin the most, as well as the upper brain heart, beef steak
Oyster meat
Philip, we generally call beef fillet (if it is called Philip, it will be felt silly by others b, the rules of the chef industry) it is recommended that you do not buy Philip, the difficulty is high, up to five points cooked, many people can not accept
Photo Reviews(0)
Bone-eyed meat is the so-called tomahawk steak
Selang
There are many kinds of steak methods, which can generally only be fried at home, and the equipment has a great impact on steak
The price of some equipment is no problem to buy a BMW 5 Series
The ripeness of steaks is divided into near-raw, one-point, three-point, five-point, seven-point, and fully cooked
Here, the basic knowledge of steak is basically finished, but also a general explanation, just need to roughly understand it, the current steak market is also very mature, find a reliable business, the problem is not big, steak must buy thick, generally at least 200 g or more
, mainly to find some reliable shops, there is the price, a penny for a penny, cheap are spliced meat, seasoned steak (garbage in the garbage), it is possible to buy zombie meat
I recommend two online stores to everyone, the company is relatively large, I can not afford to advertise to others, mainly channel rest assured, some things in the steak I will not say, too much cat grease, I am afraid to scare everyone
Meat housekeeper, their meat is relatively cost-effective, mainly Argentina, Uruguay, Brazil's meat, meat quality is not bad, cost-effective
Tianpu Le, a very good supplier, I heard that it is not very friendly, but I have not met a very dick salesman
Next up is what you need to make a steak, a pan, sea salt, olive oil, vanilla, butter, pepper and more
Steak pan, it is best to buy flat bottom, striped I personally do not like, personal hobby. Be sure to buy a good pot! Thermal conductivity, good thermal insulation performance, believe me is not wrong
Sea salt, generally this kind of can be, the cost performance is relatively high, the types of sea salt are also very much, the price range is relatively large, depending on personal financial resources
You can also buy steak seasoning, but it is not recommended to buy, there are too many fakes on the Internet,
Vanilla I suggest that you can buy seeds online to grow a little, thyme, basil, rosemary, parsley.
Then there's the dry goods, how to make thick steaks without an oven? After all, the equipment at home is relatively simple, I teach you a simple method: buy a good vacuum steak, put into about 60 degrees of hot water, the amount of water should be a little more, so that the central temperature of the steak rises (in fact, cooking is a complex science, biology, chemistry, physics, art, etc., it is really not easy to be a good cook, it takes a lot of learning and repeated practice), the general frozen steak is bought back into the refrigerated thaw, and it takes about 6 minutes to take out the meat from the refrigerated and put 300g of meat in hot water. The specific time is related to the size of the meat and the amount of water, and the physically good friends will be easier to get started
Then unassemble the vacuum bag, dry the water and season. You can fry it with butter, you can search for videos on the Internet, after all, it is not something I can learn by saying it all, otherwise everyone is a professional chef. It's not that I don't teach everyone, but there are a lot of such videos online, I don't need to say so much more, you can watch Gordon online. Ramsey's video
Remember, to wake up the meat, the specific time to explore by yourself, the general 300g of meat 5 minutes to 15 minutes is almost the same, but you need to pay attention to the degree of cookedness, waking the meat will have an impact on the degree of cookedness, you need to master the time
There is too much theoretical knowledge in it, so I won't talk about it here
Having said so much, in fact, making steak at home is just a process of enjoyment, the price of steak is determined according to their own consumption level, if you really want to eat delicious steak, you still have to go to a reliable restaurant, you don't have to take it too seriously, enjoy the fun, fry steak more practice, will do better and better
Finally, give everyone a wave of exquisite plating, looking for it online
Wonderful is always in the back, throw bricks to attract jade almost, it is time to come to some hard goods, strive to update as soon as possible, thank you for your attention and support! To be continued...