Toronto Fishing Forum

破吃为何清真不好吃？用站长的方法，炸一炮，就好吃？关键是鱼肉里的水，水从鱼肉里出来，鱼就会老，不会嫩！有没有办法，清真破吃鱼或其他鱼时，能不掉水哪？

生鱼片?

破吃肉比较硬，清蒸是要吃嫩的，破吃肉再怎么搞也嫩不了。

个人感觉，破斥的肉比较硬，需要高温，水温也就是100度，而油炸要高很多，烤着吃，也好吃，所以，可能温度比较重要，要不，您高压锅试一下？？？

大洲 写道:个人感觉，破斥的肉比较硬，需要高温，水温也就是100度，而油炸要高很多，烤着吃，也好吃，所以，可能温度比较重要，要不，您高压锅试一下？？？

而且perch本身肉质不是那种鲜嫩的。

Never eat freshwater fish raw. Only eat saltwater fish raw after proper treatment which you can't do at home.

john8848 写道:破吃为何清真不好吃？用站长的方法，炸一炮，就好吃？关键是鱼肉里的水，水从鱼肉里出来，鱼就会老，不会嫩！有没有办法，清真破吃鱼或其他鱼时，能不掉水哪？

哈哈. 所以我JB(基本)上, 婆吃就是先飞一炮, 然后油炸一炮, 或飞出来的鱼片做鱼片粥, 或把飞出来的鱼片剁碎后搞鱼丸子然后做鱼丸子汤 (尽量避免清蒸或红烧婆吃)

xiaolu 写道:

john8848 写道:破吃为何清真不好吃？用站长的方法，炸一炮，就好吃？关键是鱼肉里的水，水从鱼肉里出来，鱼就会老，不会嫩！有没有办法，清真破吃鱼或其他鱼时，能不掉水哪？

哈哈. 所以我JB(基本)上, 婆吃就是先飞一炮, 然后油炸一炮, 或飞出来的鱼片做鱼片粥, 或把飞出来的鱼片剁碎后搞鱼丸子然后做鱼丸子汤 (尽量避免清蒸或红烧婆吃)

上次破吃切块，腌后和海鲜一起炖，味道也很不错。破吃最后放，烫熟了就吃，不老。

古狗了一片有关肉老的问题:

We like our meat tender and juicy at the same time...

We therefore want our meat to be cooked tender where tough collagen is converted to gelatin but with a minimum loss of moisture. The reality is that these methods are contracdictory and hence the challenge or dilemma to cooking meats. To minimize moisture loss requires temperatures less than 130F, however .turning collagen into gelatin requires temperatures above 160F and for extended time periods. As moisture evaporates, the meat begins to shrink. A slab can lose 20% or more of its weight in cooking due to shrinkage. Even meat cooked in liquid will dry out although not as quickly. So we are faced with a dilemma. To liquefy the collagen we need to cook the meat to 180F and hold it there for for long periods of time. But by then it is well past well-done and the muscle fibers can be dryed out. As a result, we need to add moisture.

How to slow loss of moisture

Brining. Brining adds a significant amount of moisture, it helps retain moisture during cooking, contributes noticeable flavor enhancements.

Steaming. Another method of adding moisture is to cook the meat in very high humidity by wrapping it in foil with a little water or juice. This keeps moisture from escaping and some vapors penetrate the meat.

Braising or poaching (--low temperatures--). Braising is a method of cooking by submerging the meat in hot liquid, but not hot enough to boil. Braising can give you juicy, tender, and flavorful meat, especially if you use a flavorful braising liquid. But it tends to pull all the collagen out and rob the meat of its natural flavor. Flavor the liquid (water with pickling spices is a nice simple start), completely submerge the slab, keep the lid off, keep the temp down to about 160-180F for about 30 minutes, and let the meat cool in the liquid for 20-30 minutes so it will absorb some of the water before putting it on the grill.

Breakage of collagen covalent links using Acids -- (Tenderizing meats with acid) -- It is well known that adding a little vinegar to a stock will help tenderize meat while cooking. It is also useful to marinate meat for a few hours using vinegar to tenderize meat. Offer and Knight (1988) suggested that one of the mechanisms of pH induced tenderisation of meat could be a breakage of covalent collagen cross-links and of some specific peptide bonds.

Here are tips to keep in mind when slow-low roasting:

- Develop a caramelized crust before slow cooking -- by searing the meat either in a dry pan or with a small amount of oil or fat.

- Place the meat or roast fat side up in the pan so it self-bastes.

- Tenderize your cuts of meat --e..g, pounding meat, buying aged meats (Note: meats cooked longer a 120F will age and be more tender), marinading meats with acids with tenderize the meat.

- Tent the resting meat with foil and allow 10 to 15 minutes before cutting it so the meat's juices will return to the center; slice the meat against the grain.

不知道破吃鱼片在蛋清里洗完澡，放入开水或７０度水里，而不是热油里，经过保湿润处理后，再抄鱼片会如何，会不会嫩些？要不试试。

john8848 写道:古狗了一片有关肉老的问题:

We like our meat tender and juicy at the same time...

We therefore want our meat to be cooked tender where tough collagen is converted to gelatin but with a minimum loss of moisture. The reality is that these methods are contracdictory and hence the challenge or dilemma to cooking meats. To minimize moisture loss requires temperatures less than 130F, however .turning collagen into gelatin requires temperatures above 160F and for extended time periods. As moisture evaporates, the meat begins to shrink. A slab can lose 20% or more of its weight in cooking due to shrinkage. Even meat cooked in liquid will dry out although not as quickly. So we are faced with a dilemma. To liquefy the collagen we need to cook the meat to 180F and hold it there for for long periods of time. But by then it is well past well-done and the muscle fibers can be dryed out. As a result, we need to add moisture.

How to slow loss of moisture

Brining. Brining adds a significant amount of moisture, it helps retain moisture during cooking, contributes noticeable flavor enhancements.

Steaming. Another method of adding moisture is to cook the meat in very high humidity by wrapping it in foil with a little water or juice. This keeps moisture from escaping and some vapors penetrate the meat.

Braising or poaching (--low temperatures--). Braising is a method of cooking by submerging the meat in hot liquid, but not hot enough to boil. Braising can give you juicy, tender, and flavorful meat, especially if you use a flavorful braising liquid. But it tends to pull all the collagen out and rob the meat of its natural flavor. Flavor the liquid (water with pickling spices is a nice simple start), completely submerge the slab, keep the lid off, keep the temp down to about 160-180F for about 30 minutes, and let the meat cool in the liquid for 20-30 minutes so it will absorb some of the water before putting it on the grill.

Breakage of collagen covalent links using Acids -- (Tenderizing meats with acid) -- It is well known that adding a little vinegar to a stock will help tenderize meat while cooking. It is also useful to marinate meat for a few hours using vinegar to tenderize meat. Offer and Knight (1988) suggested that one of the mechanisms of pH induced tenderisation of meat could be a breakage of covalent collagen cross-links and of some specific peptide bonds.

Here are tips to keep in mind when slow-low roasting:

- Develop a caramelized crust before slow cooking -- by searing the meat either in a dry pan or with a small amount of oil or fat.

- Place the meat or roast fat side up in the pan so it self-bastes.

- Tenderize your cuts of meat --e..g, pounding meat, buying aged meats (Note: meats cooked longer a 120F will age and be more tender), marinading meats with acids with tenderize the meat.

- Tent the resting meat with foil and allow 10 to 15 minutes before cutting it so the meat's juices will return to the center; slice the meat against the grain.

不知道破吃鱼片在蛋清里洗完澡，放入开水或７０度水里，而不是热油里，经过保湿润处理后，再抄鱼片会如何，会不会嫩些？要不试试。

家里没婆吃啦，你试试呗...求update