ستيك
| جزء من سلسلة عن |
| ستيك |
|---|
الستيك هو قطعة كبيرة من اللحم ، غالباً ما تكون لحم بقر. العديد من اللحوم الحمراء والأسماك تقطع إلى ستيك. غالب قطع الستيك تقطع بشكل عامودي على أنسجة العضلات، لكي تحسن من طراء اللحم. في الولايات المتحدة الأمريكية، يتم شوي الستيك عادة، بالرغم من أن قليه هو شيء متنشر أيضاً. بسبب أن الستيك، تطبخ بسرعة، بإستخدام حرارة جافة، وتقدم كاملة، يتم إستخدام أطرى قطع الحيوان لصناعة الستيك. ولذلك في إن للستيك سعر عالي ومركز، حيث ان الفكرة الشائعة هي أن أكل الستيك هو علامة الأغنياء.
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الوجبة الرئيسية
Steak clubs
Beefsteak Clubs were once part of London's club life. They were described as "a club of ancient institution in every theatre; when the principal performers dined one day in the week together (generally Saturday), and authors and other geniuses were admitted members."[1] Dr Johnson's club in Ivy lane was originally a Beef-Steak Club and the "Rump-Steak or Liberty Club" was in existence from 1733–34.[1] The present-day Beefsteak Club, established in 1876, is at 9 Irving Street, London. Among its members are many notable people.
Steakhouses
A steakhouse is a restaurant that specializes in beefsteaks and other individual portions of meat. Chophouses started in London in the 1690s, and served individual portions of meat, known as chops.[2] The houses were normally only open for men; for example, women were only admitted to Stone's Chop House in 1921.[3][4] Accounts of travellers in 19th-century London refer to their "dining off mutton chop, rump steak and a 'weal' cutlet", as well as hams and sirloins.[5]
Delmonico's restaurant in New York City, which opened in 1827 and stayed open for almost 100 years, has been described as "the most famous steak restaurant in American history".[6] Delmonico steak refers to a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style, originally from the mid-19th century.[7]
Hundreds of restaurants continue to specialize in serving steak, describing themselves as "steakhouses".
الصوص والتوابل
Classic sauces and seasonings to accompany steak include:
- Béarnaise sauce
- Café de Paris sauce
- Compound butters such as parsley butter (to create Entrecôte à la Bretonne), garlic butter or snail butter
- Demi-glace, a rich brown sauce in French cuisine used in the preparation of Tournedos Rossini
- Mustard
- Horseradish cream
- Fresh Rosemary
- Pepper
- Peppercorn sauce
- Sauce Nivernaise
- Sautéed mushrooms[8]
- White wine, to create Tournedos au vin blanc
- Worcestershire sauce, a traditional commercial condiment
Commercially produced bottled sauces for steak and pre-mixed spices are also popular. In 2012 in the U.S., A1 Steak Sauce had slightly over 50% of the market share for all meat sauce products, and was the category leader.[9] Montreal steak seasoning is a spice mix used to flavor steak and grilled meats that was based on the pickling dry-rub mix used in preparing Montreal smoked meat.[10]
الأنواع
Beefsteak
Many types of beefsteak exist. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well, or well done. Pittsburgh rare is charred on the outside. Beef, unlike some other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, thus very rare steak (seared on the outside and raw within) is generally accepted as safe.
Inspected beef carcasses tagged by the USDA
High grade sliced Matsusaka wagyu beef (rib section meat)
Matsusaka sirloin steak
Fish steak
Fish steaks are cut perpendicular to the spine and may include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon, and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or sauce or cooked en papillote.[11]
Swordfish steaks for sale at a market
Salmon steaks on display
Tuna steak served in a French bistro
Lamb steak
Lamb steaks come from a range of cuts and are a versatile ingredient that can be used in a range of dishes. It is commonly found sliced into salads.[12]
Chicken steak
Thick sliced or chopped and formed chicken is used to create mainly traditional southern dishes such as chicken fried chicken.[13] This may also refer to beef cuts such as a hip steak or a shoulder blade steak,[14] or a small portion of chuck steak with a visible line of white connective tissue.[15]
Vegetarian alternatives
Sliced vegetables can be used as vegetarian nonmeat "steak" alternatives, such as cauliflower, portobello mushrooms, and eggplant.[16] Beans and legumes (such as soybeans) have also been used to form steak-like foods.[17][18][19] Watermelon steaks are sliced and cooked pieces of watermelon.
In 2019, the European Union included steak as one of the protected designations under a revised regulation that passed with 80% approval. The decision will be put to member states and the European commission. The change was “designed to protect meat-related terms and names exclusively for edible parts of the animals”. It was felt that “steak should be kept for real steak with meat” and that a new name was needed for new non-meat products so that people know what they are eating.[20]
Bean patties, served with a sauce
Watermelon slices on a grill
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See also
References
- ^ أ ب Timbs, John (1866). Club Life of London with Anecdotes of the Clubs, Coffee-Houses and Taverns of the Metropolis During the 17th, 18th, and 19th Centuries. London: Richard Bentley, New Burlington Street. p. 159.
- ^ Alan Davidson, Oxford Companion to Food, s.v. 'chop'
- ^ Burnett, John (2004). England Eats Out: A Social History of Eating Out in England from 1830 to the Present. Pearson/Longman. p. 101. ISBN 0-582-47266-0.
- ^ Curle, Virginia (1963). A History of Stone's Chop House. London, England.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ Ackroyd, Peter (2003). London: The Biography (1st ed.). New York: Anchor Books. p. 310. ISBN 0-385-49771-7.
- ^ Schatzker, Mark (2010). Steak: One Man's Search for the World's Tastiest Piece of Beef. New York: Penguin Group. ISBN 978-1101190104.
- ^ O' Connell, Joe (30 November 2003). "Delmonico steak: a mystery solved". Steak Perfection. Retrieved 10 June 2021.
- ^ Tramonto, R.; Goodbody, M.; Fink, B. (2010). Steak with Friends: At Home, with Rick Tramonto. Andrews McMeel Publishing. p. 244. ISBN 978-0-7407-9257-1.
- ^ Pettit, Raymond (2012). Learning From Winners. Psychology Press. p. 74. ISBN 978-1136676765.
- ^ Browstein, Bill (2006), Schwartz's Hebrew Delicatessen: The Story, Véhicule Press, ISBN 978-1-55065-212-3
- ^ Peterson, James (2003). Essentials of Cooking. Artisan Books. pp. 112–113. ISBN 1579652360.
- ^ Psilakis, Michael; Binns, Brigit; Shapiro, Ellen (2009). How to Roast a Lamb. New Greek Classic Cooking (1st eBook ed.). New York, NY: Little, Brown and Co./Hachette Book Group. ISBN 9780316071734. Retrieved 12 October 2014.
- ^ "Bobby's Chicken-Fried Chicken". foodnetwork.com. Retrieved 18 October 2018.
- ^ Pépin, Jacques (2012). Jacques Pépin New Complete Techniques. Black Dog & Leventhal Publishers. p. 23. ISBN 978-1-4532-9508-3.
- ^ Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 118. ISBN 978-1-57958-057-5.
- ^ Yonan, Joe. "Weeknight Vegetarian: Craving a vegetable 'steak'". Washington Post. Retrieved 9 October 2014.
- ^ "Bean "steak" manufactured for factory menus". New Scientist. Reed Business Information. 56 (814): 21. 5 October 1972. ISSN 0262-4079. Retrieved 15 October 2014.
- ^ Institute of Food Science and Technology (U.K.), Ireland. Irish Livestock and Meat Commission (1971). Beef processing and marketing: proceedings of an International Symposium held in Dublin, April 28–29, 1971. An Foras Talúntais. p. 22. Retrieved 8 October 2014.
- ^ Minutes of the Wartime Conference of General Managers. W.E. Long Company. 1943. p. 19. Retrieved 8 October 2014.
- ^ Boffey, Daniel (4 April 2019). "'Veggie discs' to replace veggie burgers in EU crackdown on food labels". The Guardian. Retrieved 2 May 2019.
Further reading
- Fussell, Betty Harper (2008). Raising Steaks: The Life and Times of American Beef. Houghton Mifflin Harcourt. ISBN 978-0151012022.
