Beef (the flesh of each place is OK, dish Zhu most after has popular science Zha ) fast and abluent, drop does moisture, Ji of the room that use absorbs hematic water clean. If the market is bought the ox gathers up very thick, can beat with the back of a knife blade, make beef more loose.

Beef glacial should carry safe of Zuo of room of cold of of forenoon Zuo to solve , freezer of of small of before doing steak half is taken out, rise to arrive room . Extremely fast defrost can cause the moisture prediction of a person's luck in a given year in beef, slow defrost ability makes sure beef is fresh and tender and juicily.

A lot of classmates ask, should the has bloated beef that the supermarket buys want to wash? You believe supplier and bazaar to each link manages and operate the duty personal integrity of personnel, wholesome level, believe superintendency branch fulfil one's duty responsible, believe oneself intestines and stomach, the hutch that does not believe oneself art, that need not be washed.

I won't buy the beef with good souse: 1. Such gift are nice judgement beef is fresh, 2. Do not know to bloat the recipe of makings, the knowledge that middle school chemistry teachs does not have a law to let you know to use what compound to be able to get beef into so tender, 3. A good beef, resemble needing to apply the pure and fresh girl of powdery black slightly only, the prostitution that wear heavy make-up is dressed up can destroy her, use black any of several hot spice plants and salt only, what just can reflect a good beefsteak is delicate.

Scatter in beefsteak two sides on black peppery (had better grind with black peppery broken, sweeter than Zuo . is in it is OK also to do not have useful black pepper. ) , a few salt (because from the back should make sauce, can put salt less so) daub is even, drench next on olive oil (peanut oil, corn oil is OK also) wipe .

I do steak, basic be to wipe oily direct decoct, not Zuo Xuan , the Xuan of Zha makings Zuo that because of my Yin must use the share that contain Zuo , affirmative sends beef more or less evaporate, the after beefsteak of shadow Zuo " Zuo is tender juicily " the effect.

Why to use olive oil? 1. Olive oil burning point is high, not easy anxious, such more healthy. 2. Olive oil flavour is weak, won't affect beef taste.

Do not stick boiler to burn heat (not be special of fluorine dragon coating do not stick boiler to be able to burn fume. Special fluorine dragon coating exceeds 260 Celsius to be able to release virulent material... still do not use so special of fluorine dragon coating do not stick boiler decoct beefsteak) , in discharging the ox into boiler, with clincher pressing, ensure beef is even be heated. Every decoct 1-2 minute (the flesh is thick can decoct is a bit longer, dan Zaihou's flesh also cannot exceed 4 minutes, otherwise beef is too old bite do not move) , such 5 maturity, outside anxious, still be pink inside, not " hematic water " , eat to little tub friend be at ease.

Special clew: The of decoct beefsteak is awaited, your home lights gas cooking stove (I had not tried electromagnetism furnace,

Zuo is 3 to 5 minutes of ripe child

Good decoct beef is static to dish in 5 minutes, partial bovril can be poured out of (if wanting to make sauce, did not fall) , ministry branch is absorbed by beef.

It is tone sauce next (if be afraid of a trouble, and beef is an entrance, if flavour is very good, do do not do sauce to be indifferent to) .

The more than oil that uses decoct ox to gather up (if before decoct is burnt, with respect to the Zuo of male , add oil of Zuo of one small ) , put onion powder simmer in water sweet, add tomato end (beefsteak should take the advantage of to have taste gift is nice, cut tomato more brokenly so, the Zuo of the that boil is shorter. Mix with it is better that is broken into pieces) , boil sodden. Drench red wine, add black peppery broken, a few salt. Static the bovril interfuse that pours out of to beefsteak, sauce has been done.

Like emotional appeal, can iron some on the west orchid, red turnip, cut a few tomato, or scamper some potato, place dish.

Deserve to go up sauce, beefsteak of simple black any of several hot spice plants has been done!

Be enjoyed to the top of one's bent!

It is popular science Zha below 1: Common two big oxen are planted reach grade

1.[with the ox]
Raw be used in a general sense originates in Japanese beef, the course counts acting cross after, decide gradually only [black hair and kind] [brown wool and kind] [Japanese short horn is planted] [mix without horn kind] these 4 kinds can be called in Japan " with the ox " .

Japan has two parallel beef assess systems:

One is a basis adipose hand in miscellaneous degree (namely " oily flower " ) , fleshy colour and lustre, adipose colour and lustre, flesh is qualitative send the flesh that spends these 4 index to analyse closely qualitative grade (Quality Grade) , come down integratedly to divide for 5 class.

One is the pace that is class of A, B, C3 according to producing flesh of essence of life to lead branch leave social estate (Yield Grade) , class A is highest.

In fokelore " A5 and ox " , those who point to is the day that reachs the superlative degree to fasten in two grade system produces beef, fat profit is well-developed, soft tender to extremely, the body that become thorn or beefsteak are top class choose -- of course, the price also is the world top class...

2.[Australia and ox]
By Japan and ox and Angus the ox is planted cross and into.

Be produced than day and ox, australia and arrogant fat content are less, fibre more, niu Xianwei is more outstanding.

Australian beef grade has M1-M12 class, mix with incarnadine depth adipose distributing will differentiate, m12 is highest. Australia and arrogant level are normally between M4-M9, the day that M9 is equivalent to A3 level is produced and ox.

Country does not take basically to be produced to day now with the ox, the much of Zuo is Australia and ox, australia and arrogant sexual price are compared taller.

3.[Angus is arrogant]
The high-grade beefsteak that producing area is in the United States indicates on market, it is to install case Si Niu to plant mostly, originate in Scotland north formerly.

The grading system that makes by American Ministry of Agriculture is spent, basically be a standard with oily beautiful distributinging circumstance and butcher age, cent is: Admirable, special anthology, optional, eligible, business is used, usable, stripping and slicing, make jar 8 class.

Achieve only admirable (Prime) or choose especially (the beef of Choice) level just suits to do steak.

Contrast and ox, angus skins texture arrogantly to be sent more closely, adipose content is low also, because this chews feeling obdurability sufficient, niu Weier is more full-bodied also.

4.[French Xia Luoli is arrogant&Italian quinine is arrogant]
With hematic fat exquisite, the flesh is qualitative delicate and famed, it is to mix beyond the ox, Si Niu that bring case, suffer the whole world to eat goods to chase after the ox that hold in both hands to plant fully. But the mad ox because of Europe is ill, compare in our country scarce.

With the ox

Angus is arrogant

Popular science Zha 2: "Cereal raise " with " careless raise "

[cereal raise ox] with cereal commissariat feed
[careless raise ox] use grazing feed only

Because the food of feed is more, absorbed nutrient composition is more miscellaneous, time and feed cost are lower, faster than careless raise ox Yo becomes cereal raise ox, adipose and more, mouthfeel is softer tender juicily, beef fragrance is richer, the price is lower also.

Careless raise ox is more arrogant than cereal raise also more choice is poor, protein content is higher, taste is purer, the price is higher also -- accordingly, careless raise ox more the praise highly that gets healthy public figure, it is a few more difficult to and arrange rises also compare cereal raise ox (lean lean is much very the look is done " bavin " ) .

Both itself does not have the cent of relative superiority or inferiority, you look when select material more love which kinds of taste, and discretion of hutch art level.

Popular science Zha 3: [beef sees compose sketch map]

From Niu Shenzhong intercrop an around is segmented

Before half include: Shoulder blade ministry (ministry of Chuck) , prothorax (ministry of backbone of Brisket) , costal region (Rib)

Second half ministry includes: Before lumbar backbone ministry (Loin) , hind lumbar backbone ministry (ministry of Sirloin) , hind leg (Round)

The position that suits to do steak is met normally from ministry of costal region backbone (ministry of backbone of the waist after Rib) arrives (choose between Sirloin) , fleshy muscle is little, the flesh is qualitative tender.

Press below [the flesh is qualitative from tender to pliable but strong] and [bovine flavour from weak to thick] will do detailed to explain position of common 4 big beef orderly.

[phenanthrene force (Filet) ] Tenderloin Filet/Filet Mignon

Before lumbar backbone ministry (a small in flesh inside Loin) , cry again " tenderloin flesh " or " the flesh inside the waist " (Tenderloin) , go up because of every ox body so together, so the price does not poor.

Passing to want only is true, new phenanthrene power, a bit more expensive also very value, after all it is a place with least momentum of Niu Shenzhong carry, the flesh is qualitative delicate really to extremely.

In the meantime, phenanthrene force special also choice is poor, it is more healthy choice actually, but had to notice on cook: Oily flower means bovril less little also, duration too boil too easily old, general 3 minutes ripe enough.

... ... ... ... ... ... ... ... ... ... ... ...

[T bone (T-bone) ] Porterhouse Steak

Take from before lumbar backbone ministry (ministry of backbone of the waist after Loin) is mixed (between Sirloin) , it is partial humble force at the same time (Tenderloin) , it is coping at the same time on the west cold (Top Sirloin) , because break up when can preserve character of ox of glyph of a T and get a name.

Platoon of this bull kept for covering is a gender valence comparing is highest, phenanthrene force is weak tender meticulous and Leng Lue belt is chewed on the west feeling, nod one guest beefsteak to be able to have two kinds of arrangement!

Among them coping Leng Zaimei country is called again on the west beefsteak of new York guest (New York Strip) , v of OK and alone boil makes work.

Because relatively phenanthrene force more pliable but strong, t bone beefsteak is general 5 minutes ripe can.

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[on the west cold / Sha Lang (Sirloin) ] New York Strip

Hind lumbar backbone ministry (Sirloin) rachis the flesh of two side, among them coping on the west the mouthfeel of "(Top Sirloin) of guest of cold " new York is some more fresh and tender, flesh of the backbone outside passing is not poor also, oily beautiful tender muscle holds concurrently, meticulous well-developed, sweet and juicily, chew feeling satisfy a craving.

Because the flesh of this place contains a lot ofbovril, maturation is spent more agile, normally 4 arrive 6 minutes ripe it is OK Da.

... ... ... ... ... ... ... ... ... ... ... ...

[costal region eye (Rib-eye) ]

Take from ministry of costal region backbone (Rib) arrives the 6th times between the 12nd rib, it is sweet thick juicily " bone edge flesh " .

Although feel not as exquisite as lumbar backbone flesh character, but bite feeling very assist, because have,basically be beautiful " marble grain " oily flower, juice heavy full figure takes fleshy veins that stand out under the skin, compare already on the west cold be able to bear or endure chew, compare phenanthrene force enough flavour again.

Costal region eye is quite well-developed, also be so 4 arrive 6 minutes ripe can

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Popular science Zha 4: Beefsteak maturation is spent

A lot of people think is not completely ripe beefsteak namely " unripe " , " bloody " , the Chinese presses a root to eat not be used to. But the young associate that has ordered completely ripe steak knows certainly, in our idea " completely ripe " , go up to beefsteak body basic namely " completely old " . Want popular science here so a little knowledge --

Of beefsteak [redness of skin] , do not be equal to [hematic water]

Unripe beefsteak is in before be being broken up, pass bloodlettinged course, because can appear unlikely in this beef,include serous, corpuscular, lymphocyte inside " blood " kind mixture.

3, the sort of pink in 5 minutes of ripe beefsteak is tender " redness of skin " , it is a kind of protein in musculature actually -- muscle red protein, because contain blood red element, it is red it seems that so.

The likelihood has young associate to wanted to say again: Calculating is not blood, it is very difficult also like blood to look at next pharynx ah QAQ!

Haw, if that says, muscle red protein is dissolve at bovril, reach beefsteak simmer in water the result that cannot see a bit color, it is the bovril with all and delicious bleed white...

Have as those who taste take money, you are choice tolerance the bogus · concussion on the vision, is the true · that still sacrifices to be tasted inaccessibly delicate? Decoct crosses the head is meeting generation carcinogenic substance! ( Zuo eats and drink oneself labour )

Expostulatory finally: Do dish to have a risk, choose cookbook to ask discretion! This cookbook is absolutely unwarrantable do not cook steak in person burnt...