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终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】

西餐专题 21st 1月 2019 佛系大厨 45

终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】

本公众号推出最新的美式大厨菜品教学文章

中英对照教学图文,以英文为准


Ultimate Grilled Chuck Steak

参加晚宴。我们都去过那儿。这是一种活动,您想要给您的客人留下无可挑剔的烹饪,完美无瑕的盛宴。(我们谈论的是你未来几年梦寐以求的食物。)菜单已经在你脑海中流淌了数周 – 玫瑰色,中等稀有的牛排,顶部是丝滑的菜泥,带有活力的蔬菜和完美配对的Yakima Valley赤霞珠瓶。但是,当你到达商店时,你会意识到你将把一半的薪水花在几块肉上,这让你感到震惊。

朋友们,永远不要害怕,因为有更好的途径可以买到精美的牛肉。遇见你最喜欢的肉食 – 不起眼的牛排。这块肉有耐嚼和坚韧的风险,但是Joule将它变成了一种味道爆炸的嫩牛排。所有你需要的只是24小时免费的sous vide这个勤奋的切割,你可以把最便宜的肉类变成五星级的惊喜适合任何晚餐客人。 说真的,除了你之外,没有人会知道珍贵的切割与这种真实的喜悦之间的区别。在烤架上完成这种人造的ribeye,以获得完美的脆皮,你要记住一顿饭。

The dinner party du jour. We’ve all been there. It’s the kind of event where you want to impress your guests with an impeccably cooked, flawless feast. (We’re talking about the kind of food you dream about for years to come.) The menu has been working its way through your mind for weeks—rosy, medium-rare steak topping a silky-smooth purée, with vibrant veggies and the perfectly paired bottle of Yakima Valley cabernet sauvignon. But alas, when you get to the store, you’re rocked by the realization that you’re about to spend half your paycheck on a few pieces of meat.

Never fear, friends, for there is a better route to brilliant beef. Meet your new favorite meaty meal—the humble chuck steak. This piece of meat runs the risk of being chewy and tough, but Joule transforms it into a tender steak that explodes with flavor. All you need is 24 hands-free hours to sous vide this hardworking cut, and you can turn the cheapest of meats into a five-star surprise fit for any dinner guest. Seriously, no one but you will know the difference between a prized cut and this sous vide delight. Finish this faux ribeye on the grill for a perfectly crispy char, and you’ve got yourself a meal to remember.



配料



1

查克牛排

-盐和胡椒,根据需要

-大蒜,几个丁香, 如所须


-橄榄油,根据需要

-根据需要,新鲜的海湾叶子




定时

总共24小时; 1小时有效


产量

1个完美的牛排



Ingredients



1

Chuck steak

Salt and pepper, as needed

Garlic

, several cloves

, as needed


Olive oil, as needed

Fresh bay leaves, as needed



Timing

24 hr total; 1 hr active

Yield

1 perfect chuck steak


什么是牛排?
夹头牛排来自动物的原始切口。它包括来自该区域的肩部和勤劳的肌肉,并且可以令人难以置信的美味而且非常坚韧。


那么夹头和我经常买的牛排之间有什么区别 – 比如里眼?
查克牛排来自动物的一个区域,那里的肌肉很努力,并且含有大量的胶原蛋白,可以将肌肉保持在一起并将它们附着在骨头上。快速煮熟,胶原蛋白使这些切割变得坚韧,但如果有足够的时间,热量和水分,这种胶原蛋白将转化为明胶。而明胶和融化的脂肪会使熏制的牛腩等经过慢煮的坚韧切口变得非常美味。

肋骨牛排来自动物更柔软的区域,沿着脊柱和肋骨。一般来说,这些多汁的切口都是很好的大理石纹,并且带有温柔的腰部,散发出完整的夹头味道。它们很好吃,准备很少,而且价格昂贵。


是什么让某些削减“严厉削减”?
正如我们所提到的,努力工作的肌肉含有大量胶原蛋白。以牛为例。奶牛大部分时间都在咀嚼,所以他们的脸颊会产生很多坚韧的胶原蛋白。为了使这些脸颊嫩滑,你需要在低温下长时间烹饪,如140°F / 60°C,72小时,或在250°F / 121°C的高压锅中烹饪一小时。同样,牛腿,夹头和臀部做了很多工作,需要大量的时间或热量来获得温柔。但是牛背部中间的肌肉根本没有做太多,所以你可以在那里找到像菲力牛排和纽约条状牛排一样柔嫩多汁的切口。

记住哪些肌肉坚韧而且柔软哪种肌肉的好方法是记住,从牛背的中心开始,沿着身体向下和向外移动,肌肉从最柔软到最坚韧。

What exactly is a chuck steak?

A chuck steak comes from the primal cut of chuck on an animal. It includes the shoulder and hardworking muscles from that area, and can be incredibly flavorful yet incredibly tough.

So what’s the difference between chuck and the steak I usually buy—like a ribeye?
Chuck steaks come from an area of the animal where the muscles are hardworking and have a lot of collagen, which keeps the muscles together and attaches them to the bone. Cooked quickly, collagen makes these cuts tough, but given enough time, heat, and moisture, this collagen will transform into gelatin. And gelatin and melted fat give slow-cooked tough cuts like smoked brisket their wonderful succulence.

A ribeye steak comes from a more tender area of the animal, along the backbone and ribs. Generally, these juicy cuts are well marbled and give off the full flavor of chuck with the tender mildness of the loin. They are delicious with little preparation and are typically costly.

What makes certain cuts “tough cuts”?
As we mentioned, muscles that work hard have a lot of collagen. Take cows, for example. Cows spend much of their time chewing, so their cheeks develop a lot of tough collagen. To make those cheeks tender, you need to cook them for a long time at a low temperature, like 140 °F / 60 °C for 72 hours, or for an hour in a pressure cooker at 250 °F / 121 °C. Likewise, beef shanks, chucks, and rumps do a lot of work and need a lot of time or heat to get tender. But the muscles in the middle of the cow’s back don’t do much at all, so that’s where you find tender, juicy cuts like filet mignons and New York strip steaks.

A great way to memorize which muscles are tough and which are tender is to remember that beginning with the center of the cow’s back and moving down and outward along its body, the muscles go from most tender to most tough.


1

在131°F / 55°C下烹饪这种牛肉可以为您提供中等稀有的艺术品。这正是我们喜欢它的方式,但如果您更喜欢其他程度的完成,请查看Joule应用程序以获取其他选项。

注意:请记住,锅中的水会变得足够热以烹饪食物 – 相应地处理您的工作表面!在锅底下放一个三脚架,以帮助保护您的台面,或使用您将柜台暴露在刚从烤箱或炉子中取出的盘子,锅或锅时通常会采取的任何预防措施。

Cooking this beef at 131 °F / 55 °C gives you a medium-rare work of art. That’s exactly how we like it, but if you prefer some other degree of doneness, check out the Joule app for other options.

NOTE: Remember, the water in your pot will get hot enough to cook your food—treat your work surface accordingly! Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan that you just removed from the oven or stove.

终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】



2

1查克牛排

-盐和胡椒,根据需要


用盐和胡椒慷慨地撒上肉。

1Chuck steak

-Salt and pepper, as needed


Sprinkle the meat generously with salt and pepper.



终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】



3

-大蒜,几个丁香, 如所须


-橄榄油,根据需要

-根据需要,新鲜的海湾叶子



将肉放入袋中,加入油,大蒜和月桂叶。

-Garlic, several cloves, as needed


-Olive oil, as needed-

Fresh bay leaves, as needed


Place the meat in the bag with oil, garlic, and bay leaves.


4

让你的牛排牛排在131°F / 55°C下煮24小时。走出去享受这个世界 – 即使你不在家,焦耳也在工作。

Let your chuck steak cook for 24 hours at 131 °F / 55 °C. Go out and enjoy the world—Joule is working even if you’re not home.


5

在一个尖叫的热的,调味良好的烤架上完成牛排。每边烤1-2分钟,直到酥脆和黑暗。

如果您没有烧烤,您可以随时使用炉灶或肉鸡来完成肉类。

Finish the steak on a screamin’ hot, well-seasoned grill. Grill each side for 1–2 minutes until crispy and dark.

If you’re grill-less, you can always use your stovetop or broiler to finish the meat.




终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】



6

在通常供应炸弹肋眼的任何地方供应这种多汁的肉,并且知道你支付了三分之一的价格。


Serve this juicy piece o’ meat anywhere you would normally serve a bomb ribeye—and bask in the knowledge that you paid a third of the price.



终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】





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终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】

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终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】

原文始发于微信公众号(西餐教学):终极烤Chuck牛排丨为您带来最新的美式大厨菜品教学【中英对照】