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KingStone

【繁體】熟成牛排聖經:頂級牛排名店A CUT風味與烹調大全、26道經典套餐食譜全公開

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KingStone

【繁體】熟成牛排聖經:頂級牛排名店A CUT風味與烹調大全、26道經典套餐食譜全公開

Name: 【繁體】熟成牛排聖經:頂級牛排名店A CUT風味與烹調大全、26道經典套餐食譜全公開
Brand: KingStone
SKU: 3136078851
Price: 32.45 USD
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内容簡介

為什麼牛肉經過熟成更軟嫩更多汁？
好吃到令人想落淚的「乾式熟成牛排」怎麼做？

本書為您深度解析
老饕心中的牛排王道、台灣乾式熟成的先行者──國賓大飯店A CUT牛排館
從產地到餐桌，如何一步步打造出極致美味的牛排奧秘！
誓為所有美食家們，獻上味蕾世界的更多可能性！

乾式熟成後的牛排，帶有一種獨特的迷人香氣
經過時間的醞釀，不論是油脂的香氣，肉質的柔嫩度，都比未經熟成的牛排更加上乘。

為了將牛肉的美味推向極致，單單只有「熟成」是不夠的
從牛隻育成、肉品熟成製作、前置精修準備、煎烤烹調，
到最後上桌時與佳釀的搭配……，
每個環節都需要時間與經驗的累積，每一項都是專業學問，缺一不可。

全台營收達一億二千六百萬元，來客數破四萬六千人次！
牛排界典範、一生必吃，主廚與饕客一致好評，
國賓大飯店A CUT牛排館乾式熟成的美味秘密，首次大公開！

由國賓大飯店A CUT牛排館行政主廚凌維廉親自示範，
從各國肉品特色、口感風味的識肉絕學，
七大牛排部位全步驟圖解精修手法、頂級牛排處理技巧，
自家熟成牛肉建置的關鍵，與26道人氣套餐食譜，
通通一刀不留，首度公開獻給世上所有牛排愛好者！

＝＝＝＝本書特色＝＝＝＝

深度解析國賓大飯店A CUT牛排館
熟成牛排風靡老饕界的秘密！

＊怎麼看牛肉等級、哪個部位做牛排最好吃？
解說美國牛與澳洲牛肉、不同品種的育成環境、特性、專業牛肉等級分法，
不同部位的口感與建議烹煮方式，帶你買好肉，享品味。

＊牛排A級大廚基礎先修班：
A CUT行政主廚親自示範，七大牛排部位全步驟圖解精修手法、牛排煎烤絕學、
如何掌握牛排的理想熟度，完美傳授A級主廚的牛肉料理功力。

＊老饕心中的牛排王道──乾式熟成牛排
介紹牛肉熟成的原理、乾式熟成與濕式熟成作法的優缺點。
A CUT熟成建置經驗分享，破解在台灣製作乾式熟成牛排的關鍵因素
＋Plus鴨胸熟成製作、90天T-bones牛排熟成全紀錄

＊A CUT獨家26道食譜配方全公開
從最受歡迎牛排料理、高人氣主菜、季節前菜、經典湯品到甜點
回應國內饕客需求，A CUT套餐規劃設計，紙上重現十年老店經典風味。

推薦序

Chapter 1 用十年打造一家億萬級牛排館
》1-1 只有A CUT能超越A CUT
》1-2 A CUT大紀事

Chapter 2 品好肉從這裡開始：肉品知識
》2-1 牛肉產區、品種、肉質等級
‧美國牛概述／美國牛的評等分級
‧澳洲牛概述／澳洲牛的肉品分級
》2-2 牛肉部位與口感比較
‧饕客最愛：肋眼、肋眼蓋、紐約客、菲力、丁骨
‧其他隱藏版美味部位推薦：板腱、橫隔膜、外腹橫肌、下肩胛眼肉、上後腰脊肉

Chapter 3 乾式熟成──打造美味牛排的終極奧秘
》3-1時間的魔法──熟成
‧什麼是「熟成」／「乾式熟成」與「濕式熟成」的優缺點
》3-2台灣自製熟成的關鍵
‧乾式熟成的成功關鍵──溫度、時間、氣流、濕度
‧Plus +其他肉品的熟成操作──鴨胸
》3-3丁骨牛排乾式熟成90天追蹤紀錄

Chapter 4 牛排烹調準備、煎烤方式與調味
》4-1前置準備──牛肉各部位精修
‧刀具挑選與準備：西式主廚刀、去骨刀、精修刀、磨刀棒
‧基本的基本──肉品精修前的準備工作
‧各部位精修示範：肋眼／肋眼蓋／紐約客／板腱／去骨牛小排／橫隔膜／菲力
》4-2 令人回味再三的牛肉烹調方式
‧牛排烹調基本概念：用具挑選與準備、如何做出美味牛排、因應不同部位煎烤出美味牛排
‧美味的肋眼牛排這樣做
‧牛排熟度解析：何謂熟度（Definition）、熟度對於風味的影響為何、牛排熟度介紹
‧精準控制「溫度」──低溫烹調
》4-3 關於「調味」這件事

Chapter 5 A CUT經典風味全公開
》5-1「四季五感」的料理設計概念
》5-2 牛排及其他主菜
匹茲堡式丁骨紐約客牛排／肋眼牛排／羅西尼牛排／馬列紅條／葛瑪蘭豬排佐糖醋泡沫與蘋果醬／慢煮大西洋鮭魚佐蕃茄油醋／熟成鴨胸佐羅望子與爆米花／清蒸活龍蝦與柑橘沙巴雍／香脆春雞佐堅果紅椒醬
》5-3 前菜
香煎鴨肝／醃製柑橘鮭魚／塔斯馬尼亞干貝／香煎虎蝦／柑桔生鮪魚塔／甜菜鮭魚／伊比利火腿與溫泉蛋
》5-4沙拉湯品
恰恰沙拉／凱薩沙拉／蕃茄與布拉塔起司／蘑菇湯／法式洋蔥湯／甜蒜奶油冷湯
》5-5甜點
A CUT之夜／巧克力麵包布丁／番茄白酒幕斯／玫瑰荔枝覆盆子／巧克力舒芙蕾

Chapter 6 所謂A CUT等級的餐酒服務是……
Chapter 7 Steakhouse的服務Know how

內容試閱

A CUT的乾式熟成牛排，濃郁而具有深度，令人回味無窮
各界資深老饕深情推薦　 (依姓氏筆畫排列)

「A CUT十年走來，如同歷經一場漫長的淬煉，現在他們將頂級牛排之精隨美味，盡獻於此書！」
──美福國際總經理李冠霆

「一本講述熟成牛排大全的書，由A CUT來出版再適合不過。」
──知名美食評論家、「美食家的自學之路」部落格版主高琹雯

「A CUT的牛排所以能呈現頂級風味與口感，除了嚴選優越的食材，以及廚藝團隊炙烤牛排時掌握溫度火候的廚技，熟成，更是極致盛宴展開前的重要關鍵！」
──知名美食記者、評論家姚舜　

「獨家──是A CUT最大的魅力，正因它從不追隨別人，所以成為市場追隨的目標。」
──仰德集團董事長許育瑞

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