my italian friends always pour beer when they cook pork chops, somehow it makes the pork softer and it doesnt taste of beer afterwards. It smells nice too :)
I know Kiwi, pineapple and papaya all have the special enzyme that makes meat tender. Besides pork, it can be applied to different meat.
From a food show on TV, they mentioned another way for tenderizing thick (1-1.5") pork chop: marinate the pork chop with salt and pepper, then put it into the low heat oven (around 80-100F) for 1/2 hour, so that the special enzyme that is already on the meat would be activated and tenderizes the meat. After that we can take the pork chop out and finish the cooking on the stove: sear it with a hot pan, or whatever way we want to cook it.
Also your advice on adding water (or brine would be better) to the meat would help to make the meat juicier. But I'm not sure if it would make the meat tender.
怎樣煮豬扒夠鬆軟？How about brining pork chops? It works for me on chops, chicken breast or any tough cuts of meat. Here's more on how to brine foods at www.foodnetwork.com/good-eats/index.html. Look for video "Brine Me a Dinner". Enjoy!
可以買梅頭當豬扒，肉質相對亦比較鬆軟。如果一定有買正宗的豬扒肉，一整條豬扒肉有一小段特別深色的，本身就十分腍軟，只要稍稍拍鬆一點，煎出來就保証不硬。但要向相熟的檔主預留，否則，能否買得到看妳的彩數了！
回覆刪除你好，我的經驗是在醃肉時(不需拍打)，先把味放進去(如生抽、糖、雞粉、紅葱碎...等)，醃30分鐘或以上，再逐少逐少放水入去，一看見水被豬肉吸收即加些少水(不清楚可以用1湯匙為一次)，再醃15分鐘，最後才加上生粉。在煎豬扒時要特別注意，火及油一定要熱，把豬扒放入去時要快手，而要每件都接觸到鑊，5-10秒內(肉一變色)即翻轉，再煎10秒後，把火轉為中火慢慢煎至全熟為至，因為昨晚剛試了此方法,效果不錯，很成功!
回覆刪除try using a little bit of baking soda, it kinda helps to break down the tissue
回覆刪除您好, 我也很怕處理豬扒, 於"開心大發現"節目介紹用日本綠芥未醃肉類會很鬆軟, 我試過醃羊肉, 牛肉都成功, 但未試過醃豬肉, 大家不妨一試.
回覆刪除http://hk.myblog.yahoo.com/tony-karen/article?mid=27568
回覆刪除I made good pork by following these steps.
我聽講用少少蛋白醃,會比較滑,我之前試過,係滑d架,但如果無煮開其他菜要用蛋,唔會無端端打1隻用啦!
回覆刪除Iris shasha
我是在豬扒切好之後慢慢加水，一邊用手捏肉，讓肉把水吸收，最後才加調味料，如果要加油，要在其他調味料都拌勻之後才加。炒肉片的豬肉我也是這樣處理，以前我會加一點點baking soda,肉真的也會變軟，但是後來看到有人說baking soda對身體不好，後來就部加了，加水的效果也是不錯。
回覆刪除我的朋友會放kiwifruit切片一起醃肉，他說kiwifruit裡面有一種東西會讓肉變得比較鬆軟
回應Meaow Meaow：
回覆刪除我也很喜歡用梅頭當豬扒，肉質軟稔而且價錢便宜！
回應Florence：
嘩，你是煎豬扒專家啊！
的確，加水和生粉可使豬扒肉質滑滑，超好吃！
To Emma,
I haven't tried this method before. Surely, will experiment it.
回應vai ha ung：
你的提議看來很好，尤其煮日本料理。
To Joanne:
It's a very good blog to teach cooking. Thanks for your pointing us.
回應Iris shasha：
是呀，打開一隻雞蛋，用少少蛋白，確是頭痛的問題。
回應Angel：
我也覺得加水份是很重要，因為豬扒本身太乾的話，返魂無術囉！
有kiwifruit在旁就無妨，但有時kiwifruit都很貴。
不用kiweifruit用pineapple好像也行。。。
回覆刪除可以加洋蔥絲一起醃, 效果很鬆軟的, 如果不吃洋蔥, 煎之前除去洋蔥就可以了.
回覆刪除Lilian
回應Lilian：
回覆刪除謝謝你的分享啊！
我也曾聽過這方法，不過還未嘗試～
my italian friends always pour beer when they cook pork chops, somehow it makes the pork softer and it doesnt taste of beer afterwards. It smells nice too :)
回覆刪除I know Kiwi, pineapple and papaya all have the special enzyme that makes meat tender. Besides pork, it can be applied to different meat.
回覆刪除From a food show on TV, they mentioned another way for tenderizing thick (1-1.5") pork chop: marinate the pork chop with salt and pepper, then put it into the low heat oven (around 80-100F) for 1/2 hour, so that the special enzyme that is already on the meat would be activated and tenderizes the meat. After that we can take the pork chop out and finish the cooking on the stove: sear it with a hot pan, or whatever way we want to cook it.
Also your advice on adding water (or brine would be better) to the meat would help to make the meat juicier. But I'm not sure if it would make the meat tender.
怎樣煮豬扒夠鬆軟？How about brining pork chops?
回覆刪除It works for me on chops, chicken breast or any tough cuts of meat. Here's more on how to brine foods at www.foodnetwork.com/good-eats/index.html. Look for video "Brine Me a Dinner". Enjoy!
切幾片蘋果一起醃肉也可以, 因為水菓中帶有菓酸, 可以令肉質軟化啊, 蘋果很易買, 價錢亦便宜, 是一位很懂得烹調的男性朋友告訴我的, 以前試過這個方法來醃豬扒, 煎出來的豬排很鬆軟亦帶點淡淡的蘋果香味, 效果很不錯呢~ 姖絲汀不妨一試啊 :)
回覆刪除balsamic vinegar to tenderize meat
回覆刪除@Christine
回覆刪除What is the English of 梅頭? Thx
@Kelvin Chan：
回覆刪除澳洲這裏叫梅頭 “collar butt”，有些地方叫”shoulder butt“
聽說有人用牛奶浸，不過我沒試過。
回覆刪除西人廚師做的豬排, 一般都是放在烤爐上燒烤的. 根本就不會有什麼鬆軟的感覺. 還是東方人會放時間去鑽研
回覆刪除