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【繁體】專業肉舖的牛肉料理教本

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KingStone

【繁體】專業肉舖的牛肉料理教本

Name: 【繁體】專業肉舖的牛肉料理教本
Brand: KingStone
SKU: 3136158971
Price: 30.54 USD
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跟著肉舖達人&料理職人，精確掌握牛肉美味！
來自肉舖的選肉知識，帶你了解各部位與品嚐要訣
職人私授原味&經典&日常牛肉料理的絕品烹調法

牛肉，其風味總讓人銷魂、難以忘懷！因為烹調後的焦香氣息特別勾起食慾，而且每個部位皆有其迷人滋味，無論你喜歡豐厚油脂、帶筋嚼感、低脂軟嫩、濃郁肉香，只要選對部位配搭合適烹調，牛肉的百變姿態皆能滿足愛好者們的味蕾。

【超愛吃牛肉的你，是否知道…？】
Q吃肉就愛油花，但你知道如何分辨油花與細筋嗎？
Q煮火鍋肉片時，為何還帶霜的肉片不能立即下鍋？
Q非常火紅的和牛，它的夢幻滋味你了解多少？
Q吃肋眼牛排時，怎麼切才能一次品嚐到不同口感？

【經營45年的專業肉舖！分享詳盡的牛肉知識】
購買牛肉時，怎麼挑、如何選才會選到最好吃的那一塊呢？已有45年的湯瑪仕肉鋪告訴你最實用的肉知識，按圖索驥帶你認識不同部位肉質特色，進而了解牛肉美味之處！書中分享8大主要部位的牛肉基礎介紹，包含聰明選購與料理使用…等，因為會挑食材、料理就先成功一半！還有17件讓你更懂牛肉的事一定要知道，下回買牛肉或品嚐時，就更得心應手。

★肩胛肉捲─「比臉大的牛排」就是它，有嚼勁又柔軟好吃
★肋眼─油花分布均勻，肋眼蓋肉和肋眼心有著截然不同美味
★牛小排─烹調不易失敗的推薦部位，七分熟軟嫩、全熟則焦香Q脆
★牛肋條─與肋眼、牛小排緊緊相連，口感軟嫩、適合長時間燉煮
★帶骨前腰脊肉─菲力和紐約客皆出自這裡，菲力軟嫩、紐約客有嚼感

【料理職人來教你！端出完美牛肉料理非難事】
想讓厲害的牛肉料理上桌，要先懂得肉部位屬性，選用肋眼、菲力、牛小排、牛腱、牛尾、戰斧牛排、牛肋條…等，掌握主廚級訣竅就能做出原味＆日常＆經典的跨國籍菜色，除了大眾食譜，更收錄了「生酮適用」的牛肉料理、在家安心自製牛肉乾的做法。

◎具有迷人肉香與口感─蜂蜜啤酒燉牛肋、可樂滷牛筋、鹽烤牛舌蓋飯
◎滿滿蛋白質的夏日輕食─普羅旺斯牛肉溫沙拉、和風胡麻牛肉水菜沙拉
◎生酮愛好的牛肉料理─雲朵蛋酪梨漢堡排、義式烙烤肋眼薄片、西班牙甜椒燉牛腱
◎一定被稱讚的宴客菜─迷你威靈頓牛排、川味水煮牛、韓式蘋果醬烤戰斧牛排

【掌握料理細節！讓牛肉加倍好吃的美味祕密】
想把牛肉料理做得更到位，一定要偷學料理職人-張詣的烹調要訣，本書從作法步驟中細緻教你讓牛肉更好吃的小技巧，主廚私授30個烹調要訣，讓你的料理美味立刻升級。

◎Tips1_「跑活水」比氽燙更能讓牛肉湯清澈甘美
◎Tips2_牛奶與麵包粉可以讓漢堡排更加有肉汁
◎Tips3_燉牛肉時，注意水量與沸滾度才能有最佳風味
◎Tips4_掌握牛排下鍋時機，才能煎得漂亮且飽含水分
◎Tips5_除了舒肥機，用大同電鍋也能讓肉質軟嫩

跟著本書，了解好吃部位、聰明採買、準確烹調，即便在家也能完成、大啖牛肉滋味！

PART1行家帶你認識牛肉部位

1-1各部位肉質與風味特色
A肩胛：肩胛肉捲、翼板肉、肩胛里肌、上肩胛肉、肩胛板腱、上肩胛里肌、胸肌、肩胛小排
B肋脊：肋眼肉、牛小排、牛肋條肉
C腰脊：丁骨牛排、紐約客、菲力、上後腰脊肉、下後腰脊肉
D臀部：腿肉、和尚頭、鵝頸肉、鯉魚管、牛腱心
E腹脇：腹脇牛排、玫瑰肉
F胸腹：胸腹肉、韓式修清胸腹肉、胸腹眼肉、前胸肉
G前胸：前胸肉
H腿腱：前腿腱、後腿腱
I其他：牛舌、牛尾、牛筋

1-2讓你更懂牛肉的小知識
Q1草飼牛和穀飼牛的不同之處？
Q2什麼是自然牛？
Q3不同國家的牛隻品種是否也適合他國養殖？
Q4如何分辨原塊肉和重組肉？
Q5不同國家的牛肉分級制度怎麼看？
Q6只要是「安格斯牛」就一定好吃嗎？
Q7什麼是和牛？為什麼其他國家也有和牛？
Q8許多人熱愛和牛，它的夢幻之味如何而來？
Q9什麼是油花？油花多就好吃？
Q10買回來的牛肉需要清洗嗎？
Q11冷凍肉品與冷藏肉品的不同？
Q12為什麼真空包裝的冷凍肉顏色外觀比較黑？
Q13如何解凍才會讓肉最好吃？
Q14為什麼牛肉切片後，有時出現綠光？
Q15煮泡菜牛肉鍋時，肉片為何一直是粉色？
Q16什麼是牛肉熟成？
Q17如何選擇肉品部位對應料理需求？
[ Column ] 關於牛肉的飲食文化
．生酮飲食與牛肉
．伊斯蘭教的HALAL肉品

PART2 原味牛肉料理與烹調法

羅勒青醬肋眼牛排
烙烤牛肉佐白酒蘑菇醬
鼠尾草奶油培根菲力
德州牧場牛小排
摩洛哥風味丁骨牛排
韓式蘋果醬烤迷你戰斧
清燉牛尾菠菜蒟蒻絲
雲朵蛋酪梨漢堡排
義式炙煎肋眼薄片
西班牙甜椒燉牛腱

[ Cooking Column ] 主廚的牛肉烹調秘訣
Q冷凍肉如何前處理再下鍋？
Q在家煎牛排時，如何煎得漂亮和掌握熟度？
Q搭配牛排料理的鹽品與香料使用？
Q燉牛腱的小秘訣是什麼？
Q如何製作多汁的漢堡排？
Q如何處理牛尾？

PART3 日常的牛肉料理與烹調法

蔥爆牛肉炒飯
沙茶彩椒牛肉絲
辣炒牛肉麵疙瘩
波隆納肉丸義大利麵
泰式打拋牛肉三明治
蠔油芥藍炒牛肉
彩虹鮮蔬牛肉串
川味水煮牛
泡菜牛肉炒年糕
泰式椰汁牛肉紅咖哩
紅燒牛肋牛肉麵
墨西哥烤牛肋捲餅
蜂蜜啤酒燉牛肋
老掉牙羅宋湯
番茄清燉腱子心
牛肉咖哩蛋包飯
秘製牛肉乾
可樂滷牛筋
鹽烤牛舌蓋飯
牛肉壽喜燒
普羅旺斯牛肉溫沙拉
泰式醋辣牛肉拌麵
越南牛肉炸春捲
和風胡麻牛肉水菜沙拉
酪梨牛肉海苔捲

[ Cooking Column ] 主廚的牛肉烹調秘訣
Q滷牛筋時，要注意什麼？
Q讓牛肉片／肉排更加滑嫩軟嫩的方法？
Q切牛肉時，順紋與逆紋的口感差別是？
Q在家怎麼簡單做牛肉的舒肥料理？
Q鎖住肉汁的煎烤訣竅是？
Q如何燉一鍋美味牛肉湯？
Q讓牛肉不會老的快炒技巧？

PART4 派對宴客的牛肉料理與烹調法

威靈頓牛排
韃靼菲力布切塔
勃艮地牛肉燉飯
松露牛肉大魔杖
炙烤牛排佐涼拌生洋蔥
牧羊人派
辣花生醬牛肉漢堡
費城牛排古巴三明治
俄羅斯燉牛肉
米蘭燉牛尾

[ Cooking Column ] 主廚的牛肉烹調秘訣
Q燉煮牛肉時要注意的地方？
Q用烤箱料理牛肉時，怎麼做才好吃？
Q如何製作美味的肉汁？

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