johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
4 r/ f: O* V, ^- N& ~0 ?  M成太, 我想問如何挑選一塊靚既牛扒?8 q. l1 f% M; P2 O- `* |
有何秘訣?
5 l5 G: q4 z% Y. K$ [- R
6 [' v, D3 |9 L5 \4 K$ ]thanks in advance

) c: H  X" j# V& d# P5 m, T
* x+ N  }7 g2 E0 x
I can help in this :- G; V. j8 z" M/ B8 h; [. q5 R  a/ d

- X7 l* a4 t/ Q7 [! P+ m! J7 A" C! |Steak come in many different cuts.  The price and texture and favor is different...
  p: p% C* @; l5 {  N- a% i( x' U3 A% ~$ p
1) Filet Mignons (tendorlion)5 s/ M3 P/ F6 j! n" h9 k) p, `* d
Most expensive, most tender,boneless,  medium fat, medium favor.
) {# C0 L* c0 c  \( s5 r# ^1 n" Z$ k9 H
2) rib steak (with bone) and rib eye (boneless)
* p; ?' q5 ?7 _6 @0 C; yHigh fat, soft, highest favor (because of the fat)' T0 Q; k2 l) }. Z6 _. [

2 P6 I3 F  C5 \7 R4 }3)Strip\New York Steak- m/ H3 E, E/ [& |) z' l/ |% n0 f
Strong favor, boneless, medium fat, less tendor than the two above
5 @1 V! H( k$ B5 V, F
9 L) B1 @" [. T, u7 _9 S, i4)sirloin
, z$ r2 w9 u6 y( c  ]7 GLean, tougher, cheaper
$ F, L! D9 ^' x: N9 l" i4 K
  G% l& f0 N# m2 u5) T-bone
: v+ o* c+ ]4 V0 G" ^' ~T-bone is a special cut that has the T shape bone! L, |: ]- k! W& }
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
! Q% @& J1 ]1 o) e0 g0 X$ h4 ^8 h8 C8 |- c  V
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.
# A7 r3 ]6 @2 R$ S4 I4 x+ ?' s" L2 X
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. * E9 I% R- Q# A, ~" z$ g
It's the best because you don't need to add any oil, and keep the raw favor of the steak.$ x( f, e/ `2 J

, R' E  X/ x8 t! y6 hBut 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".2 z) w4 y/ ^5 f. D: k% Q8 A, j* V8 S

' _1 T# ]6 R; lSing can explain the science behind this.
; i; x: h9 W$ ~
9 E+ k) z9 ?6 G. o1 l) GAging 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
6 O7 N; _5 S6 Q$ h: a! p2 _9 F: r4 \' 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.
, R6 ~( p/ G: H7 V' @! u
" F) @5 d# t1 _" x$ zI love this because this is very interesting to watch. 3 ^3 m/ u1 K" r5 f$ D# A
9 \! K% j+ g2 ?0 m, `
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
, h6 Z6 |( \: E+ a
0 f& V1 `" t6 [  P; W! fI suggest our next topic to be :
, ]" q" S% K, ^1) Beer* y2 M) {0 @' _6 W
2) Wine# @# q$ ?) f, {; f$ ?3 F

# C* E+ ~; L9 j$ z: dWhat do you think?