[Cook Steem / cooking15] Oyster Blade(Top Blade)

in food •  7 years ago  (edited)

Today, I would like to write about Oyster Blade in the beef area. Oyster Blade is a good beef area to eat often. The meat is soft, easy to cook, and the price is cheaper than other parts. And the reason I like the Oyster Blade is that it has a soft flesh and a very good flavor. So, to enjoy the Oyster Blade's aesthetics, I recommend that you do not use the sauce personally but sprinkle more salt.

Oyster Blade is the flesh near the scapula. The Oyster Blade has tendons in the middle. Because of this, it looks like a fan or a fallen leaves, which is why it is called a 부채살 or 낙엽살 in Korea. Today's meat is an Australian Oyster blade. The marbling is not so much, but the unique flavor to the Oyster blade was good. To be used for steak, it is recommended to have a somewhat thick feeling.

You can just eat it, but if you remove the middle tendon, you can enjoy more soft meat. I personally think that the texture of the Oyster Blade is similar to that of the tenderloin, so I try to give the impression of the tenderloin as much as possible when cooking the Oyster Blade.



After cutting in half, remove the tendons with a knife. And please do not throw away the flesh attached to the tendons and tendons and freeze them. You can get a good flavor and taste when you use a tendon to cook a deep flavor such as soup.


You can easily remove tendons by pulling slightly while cutting. Remove the tendons and the meat will be bisected. I think that it is the best form to bake a frying pan in which a cross section becomes a square shape. Personally, I like to eat rarely. Depending on your taste, cook 4 sides evenly and prevent the juice from escaping. If you cooked right, you will have a soft and moist feel.


If you turn around on the four sides when you are cooking, you should finish cooking earlier than usual. Because the temperature is transmitted on four sides, it will bake more than you expected. I tried to finish with oyster sauce 30 seconds before the end today.

The best thing to add proper salinity - Sprinkle salt and wait 1 hour// Sprinkle oyster sauce 20 to 30 seconds before the end.



When the dish is finished, place the meat on the net as shown in the picture and put a pause for 1-2 minutes. If you put it on a plate, the surface of the meat becomes damp and it interferes with the texture.
You can vacuum-pack the meat that has been trimmed and store it in a refrigerator / kimchi refrigerator.


Thank you for reading the long article !! ~

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확실히 손질하면 부드러워지더라구요 엄청 엄청 맛잇어 보여요 꿀꺽 ~~

좋게 봐주셔서 감사해요 ^-^

로스팅관련 포스팅보고 전문성이 느껴졌는데
요리까지 프로시네요👍👍👍
울랄라님 재능과 열정에 감탄하구 갑니다~
맛이 너무 궁금해요ㅜㅜ

좋게 봐주셔서 감사해요^-^ 맛은 잘 모르겠는데 열심히는 해요 ㅋㅋㅋ

영어까지 잘하시다니!!!
한글버전을 먼저봐서 다행이네요 :)
무슨이야기 하시는지 덜 궁금해서~

구글의 힘입니다 ㅋㅋㅋ 영어 너무 못하겠어요 ㅠ.ㅠ

우와..울랄라님은 못하는게 없어요ㅠ 커피,요리 그리고 영어. 저 순간 포스팅 눌러보고 뜨끔..어..번역기를 급하게 찾다가 어제 본 포스팅에 다행이다라고 안도의 한숨을..^^ 올해 목표가 영어인데 이리 겁을 먹어서야~ㅋㅋ
다시보는 부채살 고기는 너무도 맛있어보이네요~^0^

항상. 좋게 얘기해주셔서 부끄럽네요 ^^ 늘 감사해요

ㅋ 부채살 스테이크 방금 양고기 먹고 왔는데 또 먹고 싶습니다.
고기는 왜 맛있을까요?
궁금하네요.

아마도 고기섭취가 생존에 유리한 점이 많아서 그런거 아닐까 추측합니다. 우리 몸이 쉽게 에너지를 낼 수 있는 육류, 단맛나는 음식 등을 좋아하는 이유가 생존과 연관지어지네요 ^-^ 뇌피셜입니다

뇌피셜이라 하시시만 상당히 설득력이 있습니다 ^^

ㅎㅎ 한글판은 이전에 보았지만 영어는 역시나 어렵습니다.
안볼랍니다 ^^

ㅋㅋㅋㅋㅋ 그래도 댓글까지 달아주시고....정말 감사합니다 ^-^