Steak the cookbook

Ch 1牛排美味的終極關鍵 Kitchen Essentials
1-1 選一把好刀讓牛排更美味 Knife To Choose

1-1-1 刀具保養 Honing or Sharping

1-2 選只好鍋來烹調 Cook Tops To Choose

1-3不沾鍋，鐵鍋還是不鏽鋼鍋 Non-Stick, Cast Iron, or Stainless Steel

． 不沾鍋 Non Stick

． 鐵鍋 Cast Iron

．不鏽鋼鍋 Stainless Steel

1-4終極鍋具-銅鍋 Cookware The Paramount - Copper Pans

1-5調味料之王-鹽 King of All Spices, Salt


Ch 2 牛一下吧 Let’s Beef

2-1為什麼要牛肉 To Beef or Not To Beef

2-2牛肉有甚麼營養 Nutrition
2-3牛肉分級制度 Beef Grading System

2-3-1美國 U.S.A.

2-3-2日本 Japan

2-3-3加拿大 Canada

2-3-4澳洲 Australia

2-3-5紐西蘭 New Zealand


Ch 3 牛肉產區，品種與部位 Beef Origins, Beef Breeds, and Beef Cuts

3-1牛肉產區，品種 Origins and Breeds

3-1-1和牛，日本 Wagyu, Japan

3-1-2美國 U.S.A.

3-1-3澳洲，紐西蘭 Australia and New Zealand

3-1-4台灣 Taiwan

3-2牛肉部位選擇 Choose Your Favorite Cuts

3-2-1肋眼 Ribeye

3-2-2菲力 Tenderloin

3-2-3紐約克 Striploin

3-2-4丁骨 T-Bone

3-2-5牛小排 Boneless Short Rib

3-2-6上後腰脊肉 Top Sirloin


Ch 4 基本功總結-醬汁 Confluence of Basic Skills
4-1麵糊 Roux

4-2高湯 Stock

4-2-1牛清高湯 Basic Beef Stock

4-2-2棕色牛高湯 Brown Beef Stock

4-2-3濃縮牛清湯 Beef Consomme
4-3烹調酒 Cooking Wine

4-3-1用酒烹煮 Cook With Wine

4-4調味蔬菜香料 Vegetables

4-5基本醬汁製作方式 Common Sauces

4-5-1萃取 Deglaze, Pan Sauce

4-5-2馬德拉醬 Madeira Sauce

4-5-3瑪莎拉醬 Marsala Sauce

4-5-4蘑菇醬 Mushroom Sauce

4-5-5 蕃茄醬 Tomato Sauce

4-6 烹調油脂 Cooking Fat


Ch 5牛肉選擇，保存與準備 Choosing, Handling, and Preparing

5-1牛肉選擇 What To Look For

5-1-1顏色 Color

5-1-2價格 Price

5-1-3品種 Breed

5-1-4部位 Cut

5-1-5等級 Grade

5-1-6嫩度與特性 Tenderness and Flavor

5-1-7哪裡買 Where To Buy

5-2牛肉保存 Handling

5-2-1生菌控制 Food-Borne Illness

5-2-2家中保存方式 Storing at Home

5-2-3牛肉熟成 Aged Beef

5-3牛肉準備 Preparing

5-3-1解凍 Thawing
5-3-2回溫 Room Temperature

5-3-3調味 Seasoning

5-3-4洗淨 Washing

5-3-5適合搭配的食材 Food Paring

5-3-6餐酒 Wine Paring


Ch 6烹調方式 Cooking Methods

6-1甚麼是烹調 What is Cooking

6-2煎 Saute

6-3碳烤 Grill

6-3-1生火 Building a Fire

6-3-2大型炭烤爐 Larger Size Grill

6-3-3小型炭烤爐 Smaller Size Grill

6-3-4烙印鍋 Grill Pan

6-4上火烤 Broil

6-5爐烤 Roasting

6-5-1烤箱溫度 Oven Temperature
6-5-2上火下火的差異 Roasting or Broiling

6-5-3如何處理焦褐表面 How to Brown Meat

6-6波煮 Poach

6-7奶油煮 Beurre Monte

6-8熟度 Doneness

6-8-1熟度定義 Definition

6-8-2計時法 Timing

6-8-3按壓+觀察肉色法 Feel and Look

6-9完成後，休息5~10分鐘 Rest Meat

6-10先用大火鎖住肉汁，誰說的？Searing Meat, Sealing Juices. Who Said That?

6-10-1高溫焦褐 Searing

6-10-2封住肉汁 Sealing Juices

6-10-3熱封焦褐不能封住肉汁，為什麼還要這樣處理 Why Searing Meat


Ch 7食譜 Recipe

7-1原味牛排 Basic Steak

7-2羅西尼牛排 Rossini Style

7-3牛仔牛排，Cowboy Steak

7-4貴妃牛排 Poached Beef

7-5奶油醬牛排 Beurre Monte

7-5-1調味奶油 Flavored Butter

7-5-2羅勒奶油 Basil Butter

7-5-3紅酒奶油 Shallot Butter With Red Wine

7-6黑白牛排 Steak Au Poivre

7-7大塊烤牛排 Roast Beef
7-8威靈頓牛排 Beef Wellington

7-9辣味牛排 Chili Paste Steak
7-10生牛肉片沙拉 Carpaccio

7-11鞳鞳生牛肉 Steak Tartare

7-12紅酒燉牛肉，茱莉亞．查爾德 Boeuf Bourguignonne- Julia Child