johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
! f' A* W( {; c6 u5 Q3 C) G) P$ B" C- ]成太, 我想問如何挑選一塊靚既牛扒?
3 z: [# [2 c( z$ |1 f: d有何秘訣?
' ?. b5 K1 l# A& E( O) B' J' T8 g3 @$ l* q1 e- q2 K
thanks in advance

" K" \0 x! J# j8 I; P
7 y7 e  z* T, _I can help in this :
2 [$ B+ {  @5 F7 |0 X% m
8 d5 j+ k* u0 W5 QSteak come in many different cuts.  The price and texture and favor is different...* c" x4 l6 R* G" o

7 V$ s( g7 J7 y1) Filet Mignons (tendorlion)
4 f) M+ _( f. ?8 f0 _6 T( v( jMost expensive, most tender,boneless,  medium fat, medium favor.) d7 S( ~7 I, c3 {( v7 |
( \- c* ?. e& _4 B$ p
2) rib steak (with bone) and rib eye (boneless): R4 t4 [! Q% Z# p0 `
High fat, soft, highest favor (because of the fat)! g( d5 t/ v3 W, R* \# K% }

" S7 |# X7 t* O3)Strip\New York Steak; E& A' o, }( A0 }" J
Strong favor, boneless, medium fat, less tendor than the two above2 h+ E5 y5 j4 A1 x

1 S# k, W5 K. L8 F) D- ~4)sirloin
! L* j! ?7 q, B$ b" g  Z: [Lean, tougher, cheaper
/ K- Q/ f: A% C" `$ u0 K8 C0 Q) |1 S, R' B. o
5) T-bone
; Q& V. R  c  K' T: y$ F% MT-bone is a special cut that has the T shape bone
. ?# K" h& Z0 F- y/ _  s" A8 NUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons3 v3 Z5 Y- s+ q

  K0 W/ a9 _8 d( q5 x/ H3 \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.4 n/ `8 Q) f# |+ C6 [1 K9 l

7 |& ~0 G" o3 F) PSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
0 ?# E# w- t' E, ^  {It's the best because you don't need to add any oil, and keep the raw favor of the steak.
" k* I  s% w. L1 ~' B; Y; ?) h) ?2 `- t; i1 N$ Z4 g
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".
! D# j; \' W* W' ]9 k4 R  ]$ h* _. |& D! ~; N( z  k, N+ ]
Sing can explain the science behind this.
  C7 S) _: h3 q4 U+ A: f% ^, }1 N# n" Z2 `+ O1 u) D; [
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& z0 ~0 k! Q
$ j# P, P) [7 ^& ]& p- GSo 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.0 Y6 Y( e+ x& g2 ]( P3 |
, b+ k4 e) q9 W! b& J
I love this because this is very interesting to watch.
9 u% A9 j8 K# D/ e- ^  t, E
1 a: S2 [, d! W; Ahttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
) R: E' ^/ U. P+ K% c8 f. W" V2 C$ O0 l- F4 x
I suggest our next topic to be :. D) ?7 ?# d! d1 C
1) Beer
5 }5 L0 ^& x) Y) l5 g+ W" y2) Wine) D* k$ p$ J" j9 g

  t: \$ X# _) U& M9 k- q6 e3 HWhat do you think?