阿Dee教室 | 牛扒熟度與做法 | 牛扒生與熟的迷思 | 分享廚師小秘訣
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- Опубликовано: 19 окт 2024
- 阿Dee教室 | 牛扒熟度與做法 | 牛扒生與熟的迷思 | 分享廚師小秘訣
G'Day Cafe and Restaurant
Facebook
/ gday-cafe-and-restaura...
Instagram @gdaycafeandrestaurant
/ gdaycafeandrestaurant
地址:
石塘咀山道48-52號南昌大廈地下A舖
Shop A, G/F, 52 Nam Cheong Building, Hill Road, Sai Wan. (MTRB2)
電話號碼: +852 5436 5358
Chef Yen
Facebook
/ chef-yen-chan-10312020...
Instagram @chefyenchan
/ chefyenchan
我係 #MeatDee #凍肉Dee
記得 #唔食牛同條鹹魚冇分別
如有任何肉肉分享或意見, 記得話我知👇🏻
RUclips @Meat Dee
/ meatdee
MEWE @Meatdee
mewe.com/p/mea...
Instagram @meat_dee
/ meat_dee
Facebook @meatdee
/ meatdee
#meatdee #凍肉Dee #beef #nobeefnolife #grill #hongkongfood #hkfood #chefyenchan #Gday #homemade #homecooking #recipe #ribeye #食譜 #牛肉 #在家吃 #完美煎牛扒 #油花 #手切牛 #食譜 #自煮 #肉眼 #牛扒食譜 #煎牛扒方法 #牛扒最佳溫度 #牛扒最佳生熟度
I watch your vids and get so hungry 😂🤣
無一塊煎得靚，主要係pan 唔夠熱，塊塊扒個面唔夠色
More focus at the doneness. Thank you.
黑椒汁 點整？
sauce is brillant 爽
係咩部位嘅牛扒啊？
想問買原條ribeye 有冇咩舖頭推介
想問下片入面嘅係咩pan黎？想知牌子名同類型
重點係扒，有坑鑊意大利牌子好D，4舊几五百，返公司比個牌子你
請問個煎pan邊度買？
煮好左要攤凍幾耐先切呢？
休息5分鐘左右。
不要攤凍，要用滾水浸熱隻碟之後先擺肉上去，然後蓋上煲蓋或錫紙保溫。
真係行家一出手便知有沒有
測驗 Dee 忍耐力
睇得出啊dee真係呆鳩咗
中火煎牛扒，咩玩法
點解CHANNEL咁高質我依家先發現=[
學野
發現野生既零製作
因為你顧住打機😂😂😂
@@RAY-tv8mk 你好呀~~~
@@MeatDee 係我唔岩！搬左出黎開始多左自己煮野食先發現到大佬條CHANNEL~我會睇番曬學野架喇T___T
有機會既一齊玩教我分牛!!!!
好BUY你果句唔食牛同咸魚無分別!!!
睇你分牛真係好賞心悅目，
搞到今日都即刻去買番條初試下。
我見大佬你好似有間凍肉鋪?
（睇ＳＨＯＲＴ見到）
但揾唔到相關資訊，
請問有無名之類我上網再自己做功課！
揾日黎入一入貨先！
@@zerolee2004hk 有機會一齊玩😚 Instagram DM 我吖😚
8:44 見個medium 同medium well 分別咁大，其實會唔會係medium 仲差DD熟度？
冇一塊有焦糖面喎大佬🤦🏻♀️
煎牛排應該先抹乾牛扒表面既水分，免得煎既時候彈油，同埋影響到個pan既溫度。用咩煎pan同用咩油都係重點，唔同油既煙點唔同，唔係隻隻油都適合煎牛扒。煎pan應該同油一齊熱，並非先熱pan後下油。煎前應該避免落黑椒因為黑椒會燶。如果牛扒已經落左鹽，其實應該儘快煎，唔適宜再擺，因為鹽會令牛扒出水。聽女士你教既野有頗多都唔正確，希望你可以學好先再出黎教人。
同埋個sauce 有冇recipe
Remesco sauce. Can google it.
請教，為何煎完rest嘅時候出血水？如何做到收晒汁？多謝!!
May I ask whats the temperature of the heat and thickness of the steak?
@@chefyenchan1327 Hi Chef Yen, I use pan fry, gas stove medium high, 1 inch around, almost 2 mins each side, thank you
What doneness you looking for?
Would suggest how long you cook for, how long you have to rest the steak. Especially if the doneness more to medium well. Temperature higher means need more time to rest to allow Temperature drops and juice go inside back of the steak
Very informative, we like medium doneness, will keep trying and follow your videos, thank you very much chef!
rest时间不够.
請問開幾大火？
When the pan get smoke at the first 5 sec should put oil and steal right away
👍💪
我想問問～ 如我煎完， ＲＥＳＴ 時出晒血水， 系咩即系過熟
I cannot tell if i dont see it. What doneness you looking for?
Rest 時不停bill出血水, 係因為隻鑊未夠熱就落扒。
正如yen 所講牛扒一受熱就會出水，
而當你隻鑊唔夠熱就落扒嘅話，一煎佢佢就會不停出水，而引致鑊底不停俾釋出嘅血水降溫，最後就永世都好似煎唔燶個面咁。
依個時候，塊扒其實已經失敗左，唔好天真得以為可以開返大火啲可以救得返，你只會將佢越煎越水汪汪。
鎖住肉汁主要就係靠個燶面，所以人地話煎扒係要大火煎。
下次記得落多啲油，燒得隻鑊夠熱先落好扒。未煎得夠香脆前千祈唔好反轉佢煎第2面。
@@sng0174基本知識黎😅
想知個sauce詳細有咩材料同埋點整？
Remesco sauce. Can google it too. 🤗
✌✌😎😎🖐🖐
肥媽要睇返依一集🤣
呢個厚度唔用焗爐，點可以七成到咁平均
Rest
支持肉肉~ BLUE 我都搞唔掂~
一直睇開你支持開，始終都係唔鍾意你用口吹口罩呢個動作，硬係好唔衛生，又唔覺得特別有型😂
Dee哥仔切肉沒有多餘動作好堅
頭排留名
原來我一直食緊blue 仲以為係3成係咁樣 , 1吋半我用1分鐘15秒,一反加到30秒 睇樣接近係blue
一寸屋企處理比較難，要焦，中間心夠熱油花先juicy，blue rare 個人覺得太生。生的不如食牛肉他他，另一種風味
@@sklai1907 1吋半整法 可特別啲, 4邊都煎就可以令個心熱啲, 同吸多啲油上牛扒 重點一定唔會令到牛太熟, 但一直係道諗熟成牛扒個邊位小小食唔食得既呢? 都煎左好長時間
個汁點整
點解個Medium well 要講得咁克人憎
好銀耳
陳柏宇嚟嘅🤣
用咩火煎？
High heat to start the pan and might to to middle. Cant tell details when I cant see your pan and stove.
應該調返轉煮嘅sequence: 同一時間處理well done, medium，medium rare, blue rare
Blue係一成，rare3, medium rare4, medium5
漏咗well done
They were all failed and far below average …….especially haven’t seen a nice crust at all 😞
Would like to show your demonstration to share ideas! Thank you.
Hi can you DM us
Me or yen also ok , we wanna have a lesson fm you ! Pls many thanks !
I not good in English..
學海無涯！我哋都需要多啲學習
Thank you very much
個面好似都唔係好夠焦
佢唔敢開大個火，專注熟度。
有無得整件完美全熟出黎，既係啱啱好熟又唔係過熟
同求
For sure. High heat to start. Low heat to the end until all the blood ALMOST leak out (keep a bit of the juice inside) And how long you cook, how long you rest for the steak.
太熟喇。
七成果塊？
@@poempoem864 呢句係牛排關注組常用字句😂😂
totally wrong
只有七成熟是對的熟度 其他都比目標熟度生太多
Would like to see your demonstration to share ideas. Thank you.
鏡頭 係比較鮮明， 你應該係 多煮小拍🙂真 拍出來比對下
肾炎 慎盐😂
？？？？？？？？？