johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:9 A! l7 F) J9 x# @$ V6 z
成太, 我想問如何挑選一塊靚既牛扒?
' k! c0 T  U) E6 |9 x# i有何秘訣?
# g$ V2 v5 U+ R
/ W, a0 l. t! N* m% Xthanks in advance

; I0 G' k+ t) u% z1 \' V

0 a( w, m- w! CI can help in this :
4 ]: ]% E5 c( k8 g9 O& _1 f3 r% g* ?- G. Q, f/ i% N; U
Steak come in many different cuts.  The price and texture and favor is different...
7 f- V& h& Y9 Q9 P) j8 t* n$ D
7 E& |* r0 p- M, W! j# @1) Filet Mignons (tendorlion)
/ J& f5 B+ M" a. }1 v6 M5 {- lMost expensive, most tender,boneless,  medium fat, medium favor.! \  c2 c, b8 L7 F  w1 P3 w. b
% O) H' j, q4 @: q. b
2) rib steak (with bone) and rib eye (boneless)
% k% z8 _" t1 G$ \High fat, soft, highest favor (because of the fat)6 L' y) M. Q  S; y+ J4 _

2 f+ r+ k- [$ K' z- `/ _3 y% B3)Strip\New York Steak0 w( T& }# J! ^1 p% C; ]7 |
Strong favor, boneless, medium fat, less tendor than the two above
: c/ C$ Z0 X7 y9 n; v5 \; d! c) l# U# w% d# O/ Z/ K7 W/ j, c7 `  a
4)sirloin$ e- [3 O5 H! x/ d* l  ^9 Q
Lean, tougher, cheaper0 {  O6 ]) M# v, p( v  v. e' P1 i
0 A& w' ^! J) e
5) T-bone/ U% I; F" X0 q5 q) n6 i" U, i
T-bone is a special cut that has the T shape bone& B: @& Y: ]& |# A# F- k6 M
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons+ I+ \) Z. T7 R  j7 O
8 \( {; Y) S6 ~5 m  z8 ]4 X4 q; E
I personally like Filet Mognon or Rib eye the best because they are the most tender.  And I perfer Rib eye over filet because of the better favor.
6 p5 J. U3 ~/ a( A0 T3 L/ ]
! V6 }. s0 A) K, u. e1 B2 DSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. ' N; i- R7 q' ]
It's the best because you don't need to add any oil, and keep the raw favor of the steak.. d4 |7 f% Z, U
7 f0 a, }4 P1 R' d9 ?0 D8 k3 N1 j6 g
But I guess it would be hard to do if you don't have a outdoor grill.

johnwu

Another thing to know when buying steak is "aging".! c0 ]: n7 S6 T7 k
4 S$ U. s+ ^* z) j: A
Sing can explain the science behind this.8 r; N, |/ u1 i8 {$ l9 h! l
/ F' q; F( s" C3 [# ]# {
Aging is a process that store the steak in a low temputare enviroment for usually 28 days or more.  This process make the steak taste better.  There are 2 kind of agina method, "dry age" and "wet age".  "dry aged" steak is more expensive and is perfered
0 R- e; d# D  Z  p. B  }0 U6 N, L( ^. X5 J8 C: `' C- N
So aged steak cost more than fresh steak.  The price difference can be more than double for a aged steak in north america.  The best steak house always served dry aged steak.  So next time the you go to a resturant, you know what kind of stuff they are serving you.

johnwu

This is a vacuum coffee machine, you can find most of the Japanese Cafe in HK use this kind of machine to brew coffee.9 v( B$ O0 z" U% Q% S1 Y

$ W0 j2 J$ p% }- \! ^) ]' ~I love this because this is very interesting to watch. ; L* J& l6 B0 S; [6 M8 [
2 e0 c4 B+ M$ T* ?: W3 C
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,7 l# {, t4 }9 r0 c2 I7 U! Z0 ^- b

& `8 U9 S: Q" `4 ?I suggest our next topic to be :# ^. w; g6 H! T8 _
1) Beer' j, Y0 T/ b+ V: h& N$ v
2) Wine+ Y; P' S! {3 a' u
5 N3 U4 u5 F* N, b7 S. Q4 r
What do you think?