johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
( g6 d+ ~3 P( A  f+ ~# z  P1 {成太, 我想問如何挑選一塊靚既牛扒?; H) w& }6 `( j6 n
有何秘訣?8 X+ L& k4 f+ y- Y  }& e% C$ D

, G* G, I2 s+ J$ Ithanks in advance

, ?  C8 o3 N! P) H% o5 v, e: j6 R0 `* C7 c
I can help in this :
0 S2 z8 l: j1 Y7 b
6 p: l0 Q0 q( W5 R% CSteak come in many different cuts.  The price and texture and favor is different...) V8 C4 ~' {* l. B# J0 v

4 v3 G, p1 n5 N+ S1) Filet Mignons (tendorlion)6 `6 X, B! A. N" N) g$ J, S, ?- a
Most expensive, most tender,boneless,  medium fat, medium favor.
1 A% J1 Y' [- k. t& {
: P. X$ {1 K) K; ]8 g' L2) rib steak (with bone) and rib eye (boneless)$ c3 d8 x/ B& r$ v  w+ o
High fat, soft, highest favor (because of the fat)) r+ {: \: i3 x+ |4 b8 r9 H  X8 O

; G! f5 X- Y  b% V% u* k3)Strip\New York Steak0 X) M2 k/ ~" @# f8 |- l. g
Strong favor, boneless, medium fat, less tendor than the two above) |* y: t  r) g: ]
- p6 L7 P3 i9 W4 J, a5 C: r
4)sirloin
* p/ P  _1 V( I+ z6 i' I' e. yLean, tougher, cheaper2 Q+ ^2 `& c  z9 s: h, w

' D) \% W+ g8 D& G9 V5) T-bone
" Q6 Q% i4 o7 S/ t$ e! ]" f/ [T-bone is a special cut that has the T shape bone8 ^" ?) ~7 t* F# q& e5 V5 b
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons' t& [: d' y$ r; N1 ~& y0 |
3 B6 E- k1 g7 H+ ^1 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.
3 {0 c0 a" i2 v% K: M
' r& h/ M9 [. u. Y1 o7 N6 M7 SSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
4 V$ A' y  |9 L/ MIt's the best because you don't need to add any oil, and keep the raw favor of the steak.8 ?7 E' o8 h* Z! w  i1 E
3 S# t& \9 ~7 T" Y- B! S9 O
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".) ~. [0 O5 `0 _! J3 |
6 X1 p7 F$ g, Z8 x- N
Sing can explain the science behind this.# f! Y/ W4 z7 j/ B; ^2 _
# ]! r3 @1 k9 S
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
8 f& o2 V* t4 f; V( v( C( N* X: Q) D9 Z) j3 c+ Q" Y) p
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.2 j" b8 y" }8 l$ w3 U  @
% }) G7 a5 Y9 b
I love this because this is very interesting to watch. 8 s# p. o( k( H7 W- `7 D

  [% ]8 g( A6 {& x! v6 ihttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
6 v; g- e! Y  x# W' c
% i; A# l' R8 [7 H& cI suggest our next topic to be :2 J) c1 q) z5 H
1) Beer
/ c% U, g: j1 h0 j  Z7 Z7 a2) Wine
  m% V  v* T1 X% O
* U; P8 A0 {& [What do you think?