How to cut steak
The correct way to cut steak when eating western food.

Western food is not too difficult.

First of all, the tableware has been cleared for you. You just need to use it from the outside until you use it inside. Second, when eating bread, you must tear it off by hand. Third, when eating steak, you must cut it into pieces. Fourth, you must never make a sound when drinking soup. You must put all the spoons in your mouth to drink soup. So don't open your mouth too much, and don't put too much soup in the spoon.

When using a spoon, you must remember to fill the soup from the inside out, not from the outside in. Fifth, the placement of knives and forks during meals is also particular. Basically, these rules are: hold a knife in your right hand, hold a fork in your left hand, hold down the beef and take a bite, and cut the meat from the left instead of eating it all.

Because gourmets who are good at eating know that the fresh and hot taste of beef is the best when it is freshly baked, so cutting a bite will not lose the heat of steak too quickly. When it comes to eating steak, it is very particular in western food.

How to learn to cut steak quickly

Knife and fork grip. When using a knife, put the end of the handle in the palm of your hand, press your thumb on one side of the handle, press your forefinger on the handle, but be careful that your forefinger never touches the back of the knife, and the other three fingers bend to hold the handle. If the fork doesn't use a knife, the fork teeth should face up. Hold the fork as far as possible at the end of the fork handle, with the fork handle resting on the middle finger and supported by the ring finger and the little finger in the middle. Forks can be used to fork or eat alone, or to eat some starters and pies, or to eat main courses that don't need to be cut.

The use of knives and forks. Knife in right hand, fork in left hand. First hold the food with a fork, then cut it into small pieces with a knife, and then send it into your mouth with a fork. Europeans don't change hands when they use it, that is, they hold a fork in their left hand from cutting vegetables to delivering food. After cutting, the Americans put down the knife and changed their right hand to hold the fork to send the food into their mouth.

When the knife and fork are used together, the fork posture is similar to holding a knife, but the fork teeth should face down. Usually, the knife and fork are used together when eating the main course, but if it is not necessary to cut with a knife, you can cut with a fork. Both methods are correct.

How would you like your steak cut?

The steak is cut as follows:

1. Cut from left to right first. After cutting, the knife held in the right hand will be put down, and then the fork in the left hand will be replaced by the right hand, and the fork will be held in the right hand to eat. The main thing is that I don't take a knife when I eat, but only hold a fork in my right hand.

2. Hold a knife in your right hand and a fork in your left. For example, this is a steak, which needs to be cut from the left. Cut a piece and eat it right away.

3. When cutting meat, you must be elegant and elegant, and your elbows will naturally droop.

Don't put your hands on the table, let alone make a noise on the plate.

For China people, steak is no longer a new word. It has gradually penetrated into China's food culture and is loved by eat drink man woman people. There are many kinds of steaks, such as fried steak, grilled steak, black pepper steak, red wine black pepper steak and so on. Share with you three classic steaks, which are easy to learn.

The practice of grilling steak

Raw materials:

One rib eye steak (about 400g), half a spoonful of black pepper, 20g of butter and 2g of salt;

Exercise:

1. Put the cow in a fresh-keeping bag and let it out, so that the meat will be tender and will not shrink when roasting;

2. Grind some black pepper and spread it evenly on both sides, then coat it with butter and salt and relax for 30 minutes; 3. Preheat the oven for 220 degrees, discharge the cattle into a thick baking tray, and bake in the middle layer for 10 minute;

4, turn over and bake for another 8 minutes, and it will be eight mature. If you like to eat tender, the time can be shortened to (8 minutes on one side and 5 minutes on the other);

5, steak plate, use the remaining temperature of the baking plate and butter, cook 2 tablespoons of red wine, and finally pour it evenly on the grilled steak.

Method for making black pepper red wine steak

Raw materials:

Steak, red wine, black pepper, salt, butter, sweet potato, lemon juice, cucumber.

Exercise:

1, bought steak, washed it, put it in a fresh-keeping bag and smashed it with a meat hammer;

2. Sprinkle crushed black pepper and salt on both sides, pour in red wine (cheap, don't use ice wine, otherwise it will make people feel too distressed) and marinate for more than half an hour;

3. Put olive oil in the pot, pour in the cut sweet potato pieces, fry slowly on low heat, take out the pot, cut cucumber and lemon, and put them on the plate;

4, put a piece of butter, put the steak after melting, fry for 2 minutes, then turn over, fry for 2 minutes, then turn over for 2 minutes, and serve;

5. Pour the steak juice into the pot and thicken it with a little corn flour. The person who bakes it is not the one who cooks corn flour. When the soup thickens, pour it on the steak.

The method of black pepper steak

Raw materials:

250 grams to the naked eye

Composition:

Black pepper 10g, black pepper 10g, appropriate amount of garlic, 20g of soy sauce, 5g of salt and a small glass of red wine.

Exercise:

1, add ingredients visible to the naked eye, mix well, and marinate in the refrigerator for one night;

2. Take out the pickled naked eyes and put them on a baking tray covered with tin foil;

3. Wrap the naked eye with tin foil;

4. Preheat the oven for 5 minutes at 220 degrees, ventilate up and down, circulate with hot air, bake for 5 minutes (medium-ripe), bake for 7 minutes (medium-ripe) and bake for 10 minutes (medium-ripe).

How to cut steak when eating western food?

Western food is not too difficult.

First of all, the tableware has been arranged for you. You just need to use it from the outside to the inside.

Second, when eating bread, you must tear it off by hand and never bite it.

Third, when eating steak, you must cut it into pieces. You must never cut it all into small pieces before eating it.

Fourth, you must never make a sound when drinking soup. Put all the spoons in your mouth and finish the soup. So don't open your mouth too much, and don't put too much soup in the spoon. When using a spoon, you must remember to fill the soup from the inside out, not from the outside in.

Fifth, the placement of knives and forks during meals is also particular.

These are basically rules.

Hold a knife in your right hand, a fork in your left hand, hold down the beef and take a bite. When cutting meat, cut it from the left, not all of it. Because gourmets who are good at eating know that the fresh and hot taste of beef is the best when it is freshly baked, so cutting a bite will not lose the heat of steak too quickly. When it comes to eating steak, it is very particular in western food.

Where do I start cutting the steak?

I. History of Steak According to records, the habit of eating beef originated in medieval Europe. Pork and mutton are common people's edible meat, while beef is the high-grade meat of princes and nobles. Noble beef was cooked with pepper and spices, which was also noble at that time. It was eaten on special occasions to show the distinguished status of the owner.

By the18th century, Britain had become a famous beef consumer. Today, the United States is the largest consumer of beef, and steak became the favorite way for Americans to eat as early as the middle of the19th century.

But in Asia, people have two levels of reaction to beef, such as Japan, which can be said to have brought beef to the extreme. Different countries have different attitudes and habits towards beef, so beef is eaten in different ways: the way of eating steak in the United States is rough and unrestrained, and the whole filet mignon is sliced after barbecue; The most talked about is the Roman Buddha jumping wall. After cooking, fry in oil until the surface is golden, and pour in white wine. It is said that such cooking can prevent allergies in summer. For the British, it is still customary to fork a large steak and roast it; French steak pays special attention to the deployment of sauces, and highlights the noble status of steak with various sauces; As for Germans, the way to eat steak is very strange. "Sour beef" is incredible enough to listen to its name, while fresh beef needs courage to try. In Japan, barbecue sauce, a Japanese-style photo commonly used in general barbecue shops, is used on western-style steaks, which makes the breezy sirloin steak have a different flavor ... At present, most steaks popular in ordinary western restaurants in China belong to American flavor II. Classification of steaks: filet mignon, tenderloin, New Yorker steak, T-bone steak, red house steak, rib steak ... These common words on the menu of western restaurants all refer to the location of steak meat and the classification of steak.

The following is a detailed introduction of several common steak varieties: 1, filet mignon: filet mignon is taken from the inner muscle of cattle (that is, tenderloin), with less exercise, the most tender meat and less oily flowers, so it seems that "rare things are more expensive" because each cow has only one piece. Special flavor: Philip steak is tender and lean, but it also lacks gravy and bite, which means it tastes good even if it is not chewed. It looks old and astringent if it is cooked too much. It is recommended for the elderly or children with poor oral cavity and weak digestive ability.

Recommended temperature: medium rare to medium rare. 2. Selection of sirloin steak: sirloin steak generally refers to beef with tender meat and tender oil, which is basically taken from the tender beef on the back of cattle, with different settings and different flavors. The more authentic beef tenderloin is taken from the "tenderloin", but special varieties, such as the New Yorker, are taken from the filet mignon-like tenderloin.

Characteristic flavor: Sirloin steak is tender, sweet and juicy, and full of taste, which is favored by entry-level steak experts. For example, the authentic sirloin is the part where cows seldom exercise. The meat is tender and oily, as beautiful as marble. Compared with Philip's lean meat, a good beef brisket is super tender and fresh, so that diners will marvel at the extreme sweetness of beef at first sight.

The New Yorker, on the other hand, has thick meat fiber, slightly tender and smooth, and the distribution of oil flowers is not so uniform and beautiful, but it is a standard "tender with fragrance" and "sweet with juice", which is quite enjoyable to chew, and its heroic and unique flavor is memorable. Suggested temperature: medium to well done. 3. Rib-eye steak: As the name implies, it is taken from the rib ridge of the cow, that is, the meat on the side of the cow bone.

Special flavor: Rib-eye steak may not be as tender as tenderloin, but "bone-side meat" has always been delicious, and rib-eye steak has this taste. Tender and oily shredded pork is more chewy than brisket, more delicious than filet mignon and rich in oil, which is highly praised by young male diners and affirmed by experts. Suggested temperature: medium to well done. 4.T-bone steak: Special flavor: T-bone or Porthouse steak, with a T-bone in the middle of a big steak, filet mignon on one side and New Yorker steak on the other. The meat is tender, smooth and rough, or oily and refreshing, and you can eat it all by ordering.

Recommended calories: medium to medium. 5. Beef chops are taken from the left and right sides of the cow's chest, including ribs. Characteristic flavor: The steak with bones and tendons is delicious and juicy, chewy and marbles, especially the "Formosa Plastic Steak" cooked with the sixth and seventh ribs of cattle, which is tender but not astringent, cooked but not greasy, and full of meat, which can be enjoyed by even shy diners, creating a unique charm of steak.

Recommended temperature: Fully cooked In addition to the above varieties, there are some common dishes on the table, such as beef tendon at the shoulder blade, rib eye center at the upper shoulder blade, belly meat at the beef abdomen, and upper hind leg meat. Although these parts are coarse in fiber and can't compare with the above varieties, they are cheap, so they are often used as raw materials for entry-level steaks, such as black pepper steaks, which are common in China. Third, the steak is raw, and it is associated with the bloody steak, which shows that there is still misunderstanding about the steak.

Authentic medium-rare steak, no blood juice, only beautiful brown, covered with sweet gravy, absolutely attractive. After the knife is cut, you won't see the trembling bright red, but the dark red like ham sausage. When tasting, just chew it gently, and it will be moist and melt, leaving a sweet aftertaste. In this way, it is "half-cooked"! Note: Identification of beef maturity: medium-rare: it means deep red blood, medium-rare, light red blood, medium-rare, pink blood, well-done and transparent juice. The Chinese term for ordering steak is how less, but the following terms are used in English: Raw is almost raw (but never raw, but it is the internal temperature. ) Rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare. Rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, rare, well-done, well-done, however, if you really eat.

If.

How to eat western food with a knife and fork and how to eat and cut western steak correctly?

How to eat steak:

1. The waiter brings the steak to the table and waits for two or three minutes, then starts to pour the sauce and cut the steak. The temperature of the freshly roasted steak is relatively high. Let the steak stand for a while, let the temperature in the steak spread evenly, make the meat soft, and the steak looks fresh and tender.

2. Tableware holding method is left fork and right knife, left hand holding fork and right hand holding knife. When cutting or forking meat, hold the handle of the knife and fork with the index finger of the left and right hands respectively, which is convenient for exerting force.

3. When cutting the steak, it is usually from the left side of the steak, from the outside to the inside. Put the fork on the left side of the steak and fix it. Then, on the right side of the fork, with appropriate wrist strength, use a knife and fork to cut off beef about the size of a bite and send the steak to the mouth.

4. When cutting meat, you should see the texture of beef and cut it against the texture. The tangent direction is 90 degrees perpendicular to the grain, and the cut beef is easy to chew, cut along the grain and not easy to bite.

If you cut the steak into several large pieces, or cut it in half. For the convenience of subsequent eating, it is not good to cut the steak into small pieces and eat it slowly. This will make the steak cool quickly, the gravy will be lost, the steak will get cold and the taste will drop.

Etiquette for eating steak:

1, when preparing to cut steak, sit up straight with your head slightly lower, which is the correct sitting posture in western etiquette. When cutting steak, the left arm and the right arm are close to the body, and the body is slightly clamped. Don't leave your elbow too far away from your body. When eating steak, you should still sit up straight, with your waist straight and your head properly straight. Stick the fork into the beef mouth, don't bend down to eat.

2. Put the fork knives on the plate respectively, with the left fork and the right knife in a figure of eight. In this way, the waiter knows that the guests are still eating and will not take away the tableware and food. This is also the standard western food knife and fork etiquette.

3. After eating the steak, put the knife and fork on the plate at 4 o'clock and 10 o'clock, or put the knife and fork on the plate vertically. This means that after dinner, the waiter can come and take away the tableware.

When cutting the steak for the first time, don't pull it back and forth like a saw when cutting it for the second and third time. That's not very polite.

Please click to enter a picture description.