Special curry beef 谷饲安格斯菲力


European middle ages, pork and mutton is civilians edible meat, beef is nobility of the senior meat, honor of beef is they collocation is also enjoy honorable status at that time the pepper and spices together cooking, and supplies in special occasions, in order to reveal master rispectable status.




Steak is different from most other cooked food, usually do not bring to a well-done steak, but cooked degree to individual be fond of adjustment. Born cooked degree for different odd, mainly divides into:




Raw steak (Raw) : completely without cooking Raw beef, it will only be used in some dishes such as beef tartare, jeter f (Kitfo, Ethiopian dishes) or Raw beef salad.




Nearly raw steak (Blue) : on the hot iron plate on both sides of each heating 30 ~ 60 seconds, the purpose is to lock the moisture inside the steak, make external and internal succulent meat mouth taste bad, outer easy to hang juice, inner raw meat to keep raw meat, and visual effects wouldn't like to eat raw meat so hard to accept





A medium rare steak (rare) : steak internal everywhere for the inside of a blood red and keep a certain temperature, at the same time practice part in my life.




Medium-rare steak, medium rare) : most of the meat to accept heat penetration to the center, but has yet to produce big change, when cut Cooked meat brown on both sides from top to bottom, to pink and then the center to center for fresh meat color, has a bloody with his knife. (fresh beef and thick steak this level will be obvious, the frozen beef and thin steak is very difficult to achieve this effect)




The steak medium steak (medium) : internal pink visible for area and mixed with the powder of cooked meat and heald brown, the steak taste equilibrium temperature.




Seven medium steak medium well) : steak internal main harness brown, shallow ash mixed with a few pink, thick texture, has the feeling of chewing.




Steak well-done steak (well done) : perfect for cooked meat brown, beef is cooked whole, heavy taste.




欧洲中世纪,猪肉和羊肉是平民百姓的食用肉,牛肉是高级肉牛肉的贵族,荣誉是他们的搭配也享受尊贵地位当时的胡椒和香料一起烹调,并提供在特殊的场合,为了彰显主人的rispectable状态。





牛排不同于大多数其他熟食,通常不带到熟透的牛排,但煮熟的程度给个人喜欢调整。生熟度为异奇,主要分为:




生牛排(原料):完全没有烹饪的生牛肉,它只会用在一些食物如牛肉,杰特F(Kitfo,埃塞俄比亚菜)或生牛肉沙拉。





近生牛排(蓝色):在热铁板上各加热30 ~双方60秒,目的是锁住水分里面的牛排,使外部和内部的肉质鲜美口感好,外易挂汁,内生肉保持原料肉、和视觉效果不一样吃生肉很难接受




中熟牛排(罕见):牛排内部处处为血红色,保持一定的温度,同时在我的生活中练习部分。




中少见牛排,中罕见):大部分肉接受热渗透到中心,但尚未产生大的变化,当切熟肉从上到下两侧褐色,然后粉红色的中心,以新鲜的肉类颜色中心,有一个血淋淋的他的刀。(新鲜牛肉和厚牛排这一水平将是显而易见的,冷冻牛肉和薄牛排是很难达到这种效果)




牛排牛排(中):内部粉红色的可见区和混合煮熟的肉和综褐色粉末,牛排的味道平衡温度。




七中牛排中熟):牛排内部主营褐色,浅灰色夹杂着几层粉红色,质地厚实,有咀嚼的感觉。





牛排熟透了的牛排(熟透了):熟肉呈褐色,牛肉整熟,味道重。




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