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这篇文章的共同创作者是 Marrow Private Chefs. Marrow Private Chefs总部位于美国佛罗里达州圣罗萨海滩。这是一个厨师协作项目,越来越多厨师和烹饪专家加入其中。Marrow的厨师们加起来拥有超过75年烹饪经验,虽然由于区域关系,主要受沿海、传统南方、卡津和克里奥尔烹饪风格与风味的影响,但也十分熟悉其它菜系的料理。
本文引用了8条参考,详情参见页面底部。
这篇文章已经被读过31,203次。
烹饪一块外脆里嫩的牛排的关键是选择合适的调味料。牛排调味要把握两方面的技巧:算准时间和均匀调味。要给牛排穿上一件美味的外衣,香料和油需要混合使用。
步骤
- 自制蒙特利尔牛排调味料。[6] 蒙特利尔牛排调味料也许是最经典的牛排调味料,它能增强肉的香味但不会喧宾夺主。用储藏室中的原料就可以做,为什么不尝试自制呢?混合:
- 2汤匙碎黑胡椒粉
- 2汤匙粗盐
- 1汤匙辣椒粉
- 1汤匙大蒜粒
- 1汤匙洋葱粒
- 1汤匙香菜
- 1汤匙茴香
- 1汤匙磨碎的红辣椒
- 尝试用姜黄香料混合。[7] 姜黄是一种黄色的香料,广泛用于南亚美食,实际上是姜科的一部分。如果你想使你的牛排不同寻常,可以试试这种可口的香料:
- 4茶匙盐
- 2茶匙辣椒粉
- 1 1/2茶匙黑胡椒粉
- 3/4茶匙洋葱粉
- 3/4茶匙大蒜粉
- 3/4茶匙辣椒
- 3/4茶匙香菜
- 3/4茶匙姜黄
- 尝试加一点点的研磨咖啡的调料。 [8] 咖啡不仅芳香可口,还是一种梦幻般的调味料。这种调料会包括辣、香、甜等多种味道:
- 1汤匙粗盐
- 1汤匙黑胡椒粉
- 1汤匙香菜
- 2茶匙芥末粉
- 2茶匙磨碎的咖啡豆
- 1茶匙加糖的可可粉
- 半茶匙辣椒粉
- 半茶匙肉桂粉
- 半茶匙丁香
- 半茶匙辣椒
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小提示
- 在胡椒研磨机或者盛过胡椒的锅中磨胡椒。
- 用油的类型会影响牛排的调味。橄榄油有一种令人愉快的柔和味道。芥花油是中性的味道。花生油味道可能太重,超过了肉的自然味道。
- 让牛排达到室温后再烹饪,以免外面烧焦了里面还没熟。
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警告
- 湿肉在烹饪时不会结成硬壳。如果牛排很湿,把它弄干后上油并重新调味。
- 生牛肉可促进细菌的生长。给生牛排调味后要洗手,以防止细菌进入人体或污染其他食物和器皿。
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你需要准备
- 盐
- 胡椒
- 油
- 大盘子
- 支架
参考
- ↑ http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
- ↑ http://www.rarecuts.com/index.php?xlspg=beef101
- ↑ http://www.amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html
- ↑ http://www.thekitchn.com/how-and-why-to-preseason-your-78902
- ↑ http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
- ↑ http://www.chow.com/recipes/10590-montreal-steak-seasoning
- ↑ http://allrecipes.com/recipe/rocks-t-bone-steaks/
- ↑ http://www.everydaymaven.com/2013/cowboy-seasoning-rub-for-beef/
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