比耶煎牛排,顺便再啰嗦一下玩转比耶的小撇步

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麻辣煮妇说比耶煎牛排有点小粘,虽然口感很好。再用比耶的农夫锅(country fry pan)煎一次牛排,火速煎出餐厅的口感。诀窍没有,就一步步看图说话吧。

 大火热锅2分钟,煎牛排温度要够, 牛排才能迅速sear。手在锅上方感到热气上升,滴水会像珍珠滚动,硅胶刷子刷薄薄一层油,马上转中火下牛排,不应该有烟。如果有烟,是油热了,马上盖盖子半分钟,油烟大都在盖子上。

一面熟了就翻面,我会用夹子按住牛排,把四壁煎煎锁汁水。

翻过来煎到牛排发白,到你满意的程度。 出锅前撒盐,不要马上切。静置5分钟让汁水稳定。这时候顺便准备配菜。

就这样的牛排,过程也不过十分钟的,绝对的快手菜。

锅没有啥东西粘的,如果有也没啥,铁铲子铲下来就是。

热锅顺手用铁刷子刷,就冷水冲洗了,烧干,整个过程不到15分钟,洗完锅,牛排也刚刚好可以吃。

放两个Oigen的宣传片,第一个看日本厨师测试温度,同样方法适用碳钢。

第二个如何煎肉排, 煎羊肉的动作看见没,四边要煎一下,煎的时候要淋油到肉上。煎牛排封煎四壁。

 

再花时间说一次以比耶为代表的碳钢锅。 锅碗瓢盆组的人知道,我以前被私房各种失败吓到,再说又有满意的铸铁炒锅,没有动力玩比耶的。直到遇见了比耶的铁塔柄煎锅, 惊为神锅,迅速沉沦了。

为了新手同学, 再系统整理一下碳钢锅的帖子。让更多的人可以和我一样玩转这个神锅,生铸铁锅因为简单很多,清洗干净烤箱450°F烤半个小时就好,如果有怕烤的部位卸下,就不再赘述。 再啰嗦一下玩转比耶的小撇步,所有红色部分有超链接,直接点击。如果下面这些小撇步都做到,还是觉得搞不定,天不会塌下来,就买几只上游兄介绍的demeyere 多层不锈钢,啥炉子都能搞定,也不用养。虽然小贵,因为不需要很多,也可以接受的。

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