johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:2 I. E" N9 ^7 T9 p, A
成太, 我想問如何挑選一塊靚既牛扒?
# N9 C' j# @' @/ _" W4 F5 p! [3 @$ k$ ]有何秘訣?
, q$ V! S& V/ T& F4 y( }+ W  W4 v( k
thanks in advance

( S) t$ D3 y8 F) N! I
/ A" z  Z' |" A9 TI can help in this :, f! w/ Q7 M! z3 C! T5 `

: h: C7 U$ m& G6 nSteak come in many different cuts.  The price and texture and favor is different...  a& z( m+ z# [! Z
9 m5 Y, A- v4 |- I: e; i
1) Filet Mignons (tendorlion)
7 G( ~! C, Q, p4 {, tMost expensive, most tender,boneless,  medium fat, medium favor.
& P+ c" s# ], x: J, E3 b
! D) Y% P/ B# K; N/ d2) rib steak (with bone) and rib eye (boneless)
; t5 ?' G  a# n  c0 sHigh fat, soft, highest favor (because of the fat)$ p5 y" A! p* Z
* ?. O/ J) h$ K$ d. h
3)Strip\New York Steak
6 m# g, R2 t- y+ ?3 ]" f  mStrong favor, boneless, medium fat, less tendor than the two above: A* Z+ a+ D! }- X4 l$ ~" D

" Y% @6 Z% B+ c# ~( u4)sirloin
7 N3 H, C, K1 i0 Y7 C4 WLean, tougher, cheaper
0 D/ A1 J* x0 ~4 B
5 ]0 \0 ~) P) |' B" D! E' A5) T-bone
! b3 Z" @; _9 |3 IT-bone is a special cut that has the T shape bone
0 j. H$ h6 I8 m, ~2 q$ V' U; n: WUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons' u# j) F$ t/ K% J2 h# s: z/ a0 _

& S3 A3 N  |7 W. U! }0 S8 RI 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.; s- {# g0 i4 J$ M

6 P0 _$ x# e8 R* dSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. % `9 J& M  R5 V0 h
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
0 J7 W1 O) c7 ?) n6 J9 M' t' a' l- q& g5 l
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".
7 p8 N( ]4 n$ I: g2 z$ P8 O- z- e' i
8 _' G  }) r, P& X% h/ cSing can explain the science behind this.8 G( J6 B+ O6 r. E* q! ^6 a# A
8 ?7 e/ E  z8 ~$ J; D' v4 m  a
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 + H/ k$ M; U; h: _
2 ^& Z) `) v  C% I
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.
! [' A6 k/ Q1 I9 y' ]
( h6 B' H2 C, Q* q. ~# qI love this because this is very interesting to watch. + g5 l6 g. s5 E' q0 ^  n) X+ d
! F' S, M! d2 R* L  A
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
/ o% S! \* I( P( z5 b! ~% p- q% V) P9 z$ r
I suggest our next topic to be :& u: M: k& R% a1 D
1) Beer3 s. _( d+ L) A
2) Wine
5 ^( L0 x+ Z# B+ R, Q+ P; Y  Q# l3 n% e; `1 l2 e0 |
What do you think?