[問題] 牛排前置灑鹽vs高血壓
因為本身對牛排不熟
目前使用過
嫩肩牛排,梅花牛肉片,背肩牛排
家人在牛排買回來不拆封退冰後
會先擦乾水分
灑鹽灑胡椒分裝
剪斷締結組織
再分裝冷凍
分次退冰
在3天內吃完1台斤(600g)
一共6片
也就是一餐吃100g,分6次吃完
問題1
鹽分的拿捏,實在很困難
因為沒有一個量化的標準
目前是把一匙鹽巴灑在砧板上
用手沾鹽巴去抹牛排
因為手上有牛排汁液
再去摸鹽罐
擔心細菌會傳染,或是殘留到鹽罐上
最大的問題
還是家中有高血壓患者
因此在鹽分比較重視
如何不要吃到過度的鹽巴
我必須說
家人都嗜鹹
越鹹越愛吃,越鹹胃口越好
因此控制鹽分
對一般人來講可能沒什麼
對我們來講很重要
問題2
可否用其他調理品替代鹽巴?
比如醬油?
因為醬油的濃度,是固定的
這樣是否可以降低,過度攝取鹽分的風險?
有人說鹽巴是為了調味
有人說鹽巴是為了鎖水
有人說鹽巴是為了梅納反應
這方面我還是新手
當然,也有看過其他說法
用胡椒取代鹽巴調味
但是這方面各說各話
我也不懂
還請板上前輩指導
可否不要鹽巴
單純只用胡椒粒,搭配研磨罐現磨呢?
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因此,版友的意思是
其實可以原肉退冰擦乾
就直接分裝冷凍囉
調理好再灑鹽
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