Cooking Class: Steak Night 美國烹飪課

First cooking class in North America. This can be counted as one of my hobbies now.

I decided to take the steak class as I can probably do the rest by simply reading through the recipe and what else can represent US better!

閑來無事去上了一堂烹飪課。

看了一下課程內容,估計大部分東西我有食譜就會做,唯有烤牛排這種事情有點難度。首先,才剛被某人嘲笑我不會煎牛排(我不喜歡碰生肉,所以原本做法是隔著塑膠袋整塊丟進鍋裡煎到外面熟了後,再用筷子夾出切成大塊,再回鍋繼續煎和調味);其次,這種事情要現場看示範比較容易學會。於是報名了牛排課。

http://www.surlatable.com/sku/1358233/Steak-Night

The menu also includes appetizer and dessert, with my beloved cointreau!

這是課程內容,從前菜到甜點都有:

IMG_2396

The facility is great. They even serve cappuccino while you are cooking. That is sort of interesting. I never thought of sipping coffee while cooking. Wine, maybe, but cappuccino? That is such a morning thing for me.

很高級的場地。四個富貴的白人老太太,加一個來自伊索比亞、被收養的少女,加我,共五人。

廚子老師之外,還有這位小姐,會隨時給你弄檸檬水、卡布奇諾咖啡,東西一切完她就會拿去洗掉、清掉…….像是煮飯時有個傭人在旁邊一樣。不太像是烹飪課,有點像是貴婦聚餐。IMG_2410IMG_2385 And in addition to the chef-instructor, there was this very nice young lady. She would clean everything right after you use it and bring all the ingredients to you at the right time with the right portion! We never needed to measure anything. And can you imagine your knife and chopping board is always clean and fresh for the next task?! The only thing better than this is probably simply asking your maid to cook 🙂

因此,料理臺上隨時都很整潔。有食譜、名牌……連調料都是預先量好備好,“助手”會在合適時機拿出,基本上只要偶爾切個洋蔥、磨點橘皮做做樣子,其他時候就只是把杯裡的作料往碗裡倒,然後跟我同組的小女孩說“你來攪拌吧~”

We do have recipe handouts. Though I was probably the only one among the small group of five who actually flipped through it and took notes.

Some tips picked up during the class are indeed quite practical though.

For example, you can send the bacon to oven while doing other cooking instead of spending time frying it. And the result is as crispy as the traditional way.

竅門還是有學到一點的。比如說:

煎培根就不用費神煎了,早上可以把煎鍋拿來煎蛋,培根只要放在紙上拿去烤箱烤一下,一樣金黃香脆。(不過煎培根感覺像是上輩子的事情,這個訣竅不知何時用到?)

IMG_2390

The steak can be marinated in a ziplock bag in room temperature for an hour. For me who really hates touching raw meat, this is great.

腌牛排可以放在塑膠封口袋裡腌,重點是要在室溫下,至少一小時,隔夜也行(那就得放冰箱了吧)。這很適合我。我應該可以做到手不用碰到生肉。

IMG_2400

重點是很高興的發現可以直接在瓦斯爐上煎烤。烤到合適程度時可以拿出,拿錫箔紙蓋個10分鐘,溫度還可以高10度(華氏),這樣裡面繼續煮熟,外面又不至於太焦。

By covering the grilled steak with alu foil for ten minutes, you can still push the temp for another 10 degree off skillet.

IMG_2425IMG_2427

Extra herbs like rosemary or thyme can be tied into a bundle to serve as sauce brush. Indeed very Martha Stewart.

And voila, the tender and juicy steak!

調味的迷迭香等香草可以綁起來當燒烤時的調料刷子,是個賞心悅目的做法。

IMG_2429IMG_2432

看,烤的牛排鮮嫩多汁吧?專業的還是不一樣~

IMG_2413IMG_2433

Some finishing oil and salts are quite interesting.

One good tip is that when you sprinkle salt/pepper, raise your hand really high and do it really artistically, so that it would get sprinkled more evenly.

Of course, a maid to help clean up after the artistic way of cooking can be invaluable.

綠花菜就是翻炒後,進烤箱裡烤烤。拿出來後,撒上檸檬汁和碎起司。加檸檬汁這個做法我還挺喜歡的。

其他的竅門就是最後可以加上一些加味的橄欖油、鹽在沙拉和牛排上提味,像是加了檸檬的橄欖油、煙熏味的鹽,比較大粒的鹽花灑在烤好的牛排上也會比細鹽有口感。

還有個竅門蠻實用的,就是撒這些鹽、胡椒的時候,要把手舉得高高的、很有藝術家感覺的灑下,這樣就會灑得很均勻,不會一坨坨的。

當然,很帥的灑完後,最好有個傭人幫你收拾灑在外面的殘局……

IMG_2414IMG_2415IMG_2435
最後,一定要提一下我心愛的甜點。就衝著這個cointreau巧克力蛋糕,也是吸引我報名這堂課的原因之一。我自己做巧克力慕司、巧克力蛋糕、巧克力餅乾都很愛放cointreau橘子酒的。美國老大媽們竟然不知道cointreau是什麽,證明我還有點水平,歐洲沒有白混。

新鮮櫻桃拿來煮紅酒,這個在家實用性比較低。平常亞洲去哪裡找新鮮櫻桃呀,還要開瓶紅酒……

巧克力熔漿蛋糕單吃就很棒了。老師説,要烤到這樣中間有點凹陷才是剛好;剛出爐時中間鼓起來的,像是最下面一排右邊數來第二個,就表示烤過頭了。

The molten cake should have a den in the center when being out of oven. Like the second one from the right in the bottom row, with a bulging center, meaning it was over baked.

So here is our spinach salad with tomato, bacon and blue cheese sauce (love the blue cheese and apple cider vinegar combination!), New York steak, roasted broccoli and cake.

這是成品:菠菜蕃茄培根藍起司醤沙拉、烤花菜、牛排、巧克力蛋糕。

IMG_2398IMG_2434IMG_2436IMG_2441

正好店裡Le Creuset在特價,於是敗了這個烤盤,才55元,不買對不起自己的感覺。就算我不烤牛排,拿來烤鮭魚應該也不錯。真的很無聊的話,還可以來烤茄子。

IMG_2452

I also ended up with two Le Creuset pieces as they were on heavy discount. I think both colors got discontinued so  on clearance now.

The skinny grill was only $55 which I can use for salmon instead of steak. And a blue pot of $120 for Shanghai – just need to figure out how to carry it back.

The medium one like this is really the best size. The bigger one is too heavy while the smaller one can only do small portion cooking. The medium is versatile – you can still cook small amount of food with a medium cookware, plus it can also be used as a pan. Simply love the Staub I have been using recently.

雖然對我的Staub一點怨言也沒有,但是這個LC鑄鐵鍋才120元,不買好像又很對不起自己。好的鍋子真的很重要,而且這個東西應該可以用很久很久吧,性價比還是很好的。

而且我的心得是,買這種中型的最好。大的拿不動,中的煮什麽都很方便,一樣可以煮小鍋的份量——東西放少點就好;蓋子不蓋還可以當平底鍋、煎鍋用。

現在唯一在琢磨的是怎麽把這個鍋子扛回上海~ 這次回去預備只帶一個軟包,行李箱在溫哥華’機場被砸壞了,打包有難度。

IMG_2453

Actually I much prefer this grill from Staub. Their coating is definitely better than the LC one. Plus it has wall to prevent fire from catching on the steak directly as it can happen with the skinny grill. (We used both during the class.) I decided go for LC because the price is only half of this one and that I hardly grill anything!

其實煎盤我是很想買Staub的這個。老師也說這個比較好(我們上課時是各用了一個),因為比較深,Le Creuset那種平面的有時火會燒上來,直接燒到牛排,那樣不行,而且油容易濺得到處都是。Staub的表面塗層也比LC紮實,但是打完折還要100元,貴了快一倍,我又很少煮肉,於是忍痛割捨。但是現在看著圖片還是覺得很愛~

PRO-918417_Default_1_150x150

關於 bella.chao
a simple wandering being on less beaten tracks in samsara

2 Responses to Cooking Class: Steak Night 美國烹飪課

  1. Cyndy Wang says:

    ٨SΧrHǪܞ׹AȡI

    ph

    Sent from my iPad

  2. IC Chao says:

    Bella,

    I am still in Shanghai. Your Mom was back to Taipei.

    Do you take the Steak? ???

    Take care about yourself!!!

    IC

發表迴響

在下方填入你的資料或按右方圖示以社群網站登入:

WordPress.com 標誌

您的留言將使用 WordPress.com 帳號。 登出 /  變更 )

Google+ photo

您的留言將使用 Google+ 帳號。 登出 /  變更 )

Twitter picture

您的留言將使用 Twitter 帳號。 登出 /  變更 )

Facebook照片

您的留言將使用 Facebook 帳號。 登出 /  變更 )

連結到 %s

%d 位部落客按了讚: