johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
$ y0 v! W2 e/ V成太, 我想問如何挑選一塊靚既牛扒?
& u1 N7 l! b& S' K* M# n% N有何秘訣?
: _. n" |0 v0 x4 m; w
! x+ h+ F- W" a  O# Wthanks in advance

, d9 ?) V- S5 b  n' n2 w3 |
  B9 b* d( l. w0 u; F; W1 n. YI can help in this :0 D2 w* x* K' D' l0 X3 P: b! X

' s- I: a+ R  ^Steak come in many different cuts.  The price and texture and favor is different...
' a2 w1 @/ X1 z6 h
+ r5 @* Z( |- w- @+ J1) Filet Mignons (tendorlion)& K+ h( y: D/ ~3 Y
Most expensive, most tender,boneless,  medium fat, medium favor.
& }/ x6 i+ j6 L2 Y. _, ~  C
# G" \2 D  `5 {# R& U2) rib steak (with bone) and rib eye (boneless)
7 p- p! I5 Y6 C( fHigh fat, soft, highest favor (because of the fat)
; @! h4 v4 F- u1 J. r9 r' r8 o" ^1 j) Y$ D* J" ^- {
3)Strip\New York Steak
6 b: N! F4 K4 l/ o  d) F. C" UStrong favor, boneless, medium fat, less tendor than the two above. ?, g4 s+ u$ I

# Z; ?4 o2 Y/ C0 u! R+ O- n4 Y4)sirloin" u# i& i5 I) @& n8 X. f
Lean, tougher, cheaper
% _" V: f5 @+ D5 e7 w( G& l5 j! r* \' d  }
5) T-bone4 D" m1 z0 q+ A; S6 r
T-bone is a special cut that has the T shape bone
8 o" o  e. `. M/ W9 Z/ g$ DUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
1 Q* @9 {4 L/ B2 C7 t' X; L7 D) V3 @0 [/ q/ ]  v/ W1 s: M
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.8 d8 ]' z# V  S" U' N

" W+ g! [' z; a0 V: C' a& Y: qSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. 7 n0 U0 P, b2 [0 H7 C
It's the best because you don't need to add any oil, and keep the raw favor of the steak.  v- _' o5 I+ l9 C9 ?2 l
6 ]2 Y* Y/ ?8 }1 `) L5 z
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".
- f+ Y$ u7 ]1 q
! S; H5 p$ O" t7 p0 [$ L) T) ^1 dSing can explain the science behind this.
: J& X3 H5 N  c6 ^) y
5 x8 E; c/ @& A# E8 c9 zAging 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
, A0 D# `; ~* H7 g6 C2 M# t- O! S
3 s# p1 G3 Q7 ~: g' ^$ o$ @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.
! C# `2 n; d, w3 C/ R3 H" W9 [9 f. i. c. `' P' {, r6 x
I love this because this is very interesting to watch. ) W" s, X" I: D- R. S

. m% F. }$ Y5 Khttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
9 F) N2 k1 N7 ]4 T: m5 S3 _  B0 d9 }4 y  T/ ?
I suggest our next topic to be :
- a+ G/ ~" n; a6 V8 |+ ^' j/ d1) Beer7 J* M- x, Z+ |  t' T
2) Wine
0 V* P) ], e3 a5 H) j* o" b. n7 s) [  T- ~7 h- ~  r: M
What do you think?