johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:4 }- I4 ~$ m) }& a. X
成太, 我想問如何挑選一塊靚既牛扒?9 B* u* w& ~9 T. I
有何秘訣?
' n4 C4 Z* r4 r' \" N6 g% _# V
- F) ^( z$ S. L2 \1 y0 athanks in advance

7 s' e# d2 w. R- ?" s: `. J

+ e; K5 I8 ?/ {7 S3 N9 F& J6 SI can help in this :
+ i! B* |+ U# M; [/ ]) C4 @; s( t/ Z7 C. H6 n
Steak come in many different cuts.  The price and texture and favor is different...+ y  B- L/ t9 z1 G, K, E
: s0 P2 M# T2 a0 h  y4 V
1) Filet Mignons (tendorlion)% ~( }" g, g$ C! @9 m; w& |% v
Most expensive, most tender,boneless,  medium fat, medium favor.
5 l! N5 D8 o- N, j2 A) A
! u/ d4 n$ u: _' A/ k/ @% M2) rib steak (with bone) and rib eye (boneless)
: V) e* Y8 _. I9 FHigh fat, soft, highest favor (because of the fat). O2 S( a% M' P8 W
( r8 I$ e4 S' q1 n
3)Strip\New York Steak
! [3 ?4 w- E! M8 n( I2 t. K, DStrong favor, boneless, medium fat, less tendor than the two above& n; E; W- e) [, a% v6 `
/ h4 [6 X5 B+ W+ P% s* C4 ~, @
4)sirloin$ Y2 {( i0 ^  Z' J% V5 {
Lean, tougher, cheaper
/ U, i' M$ N! ^; S" S" n4 {) m
$ N& L3 A1 `5 M1 F0 h/ x. `5) T-bone
. c/ s3 b2 r1 DT-bone is a special cut that has the T shape bone
& V) ]3 L) G9 {# J) h1 lUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
- w1 y( j0 J7 H7 M. b+ V
2 [% [( k9 w) p' w( W* @. n% o  U* I7 _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.
2 F6 z  E+ i" w) P* n: \7 k- ^9 w* F6 i9 h& O1 f
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. 0 @" v8 {5 |; c! N; @
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
5 @7 e% c+ v" Z1 s) k$ N! t8 y% M' c7 L3 K
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".
$ u4 T. n" c  @
( i# e, J3 q* e  N4 ?: eSing can explain the science behind this.& R3 G* h9 r5 f) t
+ n( T$ H: \( X( ?& R
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 ' g  N+ p7 h- j2 ]4 @

* ?! I/ j6 ^& _% Q" I  l( WSo 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.
3 b  a# @- L1 I) q( e$ D/ B9 U  D! i
I love this because this is very interesting to watch.
) X- D; m0 P) b1 e- Q
* }5 F" q- u( u- Qhttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
3 e, {$ U$ `# u( j$ m$ `! L
6 v: X4 ^& I2 K2 n. GI suggest our next topic to be :
$ X& x6 A, ^: s, }4 T: ^1) Beer
# I- _) c$ J) }5 X2) Wine" y. Q' `: C7 ]8 z+ m- N

0 I0 _; z1 O: i! c. DWhat do you think?