johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:, O# h6 P  o4 i8 F* C
成太, 我想問如何挑選一塊靚既牛扒?& y5 M9 s0 s$ n( [, T- w
有何秘訣?
6 ?" ]6 N, ], H! ~( S
  ~* K1 M8 ?$ c5 L9 xthanks in advance

4 s( F( H- `6 V3 G
/ g7 O2 p* H. T, g! g
I can help in this :/ `- P: \# W9 n0 o1 e
$ k. Q% g7 @, b- o
Steak come in many different cuts.  The price and texture and favor is different...
6 U- D! R" i) w; ~& v( }# y
3 f+ z# f. X8 s2 M1) Filet Mignons (tendorlion)  G' u% [8 F+ w9 j
Most expensive, most tender,boneless,  medium fat, medium favor." {$ @1 ]+ l/ }4 }8 n
+ S2 p; H( G! Q  T: p/ Y
2) rib steak (with bone) and rib eye (boneless)7 Q- I( D# r8 |. w1 i: j7 Y
High fat, soft, highest favor (because of the fat)
- l, U3 o  ~0 ~7 r& i' X3 B* ]5 ]; b/ f
3)Strip\New York Steak
0 o- o0 q2 k7 W0 r/ H! |. A/ X$ [Strong favor, boneless, medium fat, less tendor than the two above) J4 U$ V4 t, Y

+ U1 A; ^9 e& `3 F2 K4)sirloin
& Y" c8 |) F  E& r; K1 U" YLean, tougher, cheaper& c! L+ a" p: A1 \9 \8 ^
3 j) f  F# S# l5 p6 ^
5) T-bone' E! B' D& Q1 [
T-bone is a special cut that has the T shape bone
7 D3 L! C6 B' q% {$ a4 D, nUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
  X. {( Z& Y7 b' x( s  V
5 R4 }9 V: `/ X5 t& _0 Y' MI 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.' |- _9 S" A' a/ ?( Y( w( I

& j( E6 r* {' BSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
! k3 O; {0 S0 ], MIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
' t+ W7 d: [+ Z- o8 h! K
# ]7 ?* D# a1 A" D/ vBut 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".
' m3 B8 }1 @  D. G/ o# W% L4 Q1 s5 J6 i0 o$ D
Sing can explain the science behind this.9 v; U  X2 a1 D6 R9 I( J! v
( r  c* W2 b! k" \& w2 n$ Z$ M
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 % W$ P3 r) R# N" P

; j" e/ |  m$ t8 h* O: KSo 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.* I5 n$ V7 X3 ?1 S: B" L- [0 o$ w3 n
# b. t( s# a! G7 c* c5 U& t
I love this because this is very interesting to watch.
7 a7 V, O$ r, B/ O5 Z) S  Y& }7 B* `" E
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
1 Z/ i* j# L7 @: |( E) p/ q( A: I1 R# A
I suggest our next topic to be :! \# A5 b9 b! y$ h8 G  d4 W
1) Beer
# T* a5 m6 l) J) P! \  k2) Wine1 n$ n$ X. I8 i
7 r2 d- u3 X+ p$ w' d5 f9 Z% m
What do you think?