johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
- |! W6 \" Q9 @$ `& _. z- E: F成太, 我想問如何挑選一塊靚既牛扒?  o8 R& `: ^0 S; \) x+ g! z5 P
有何秘訣?
6 O1 h2 `" E* d2 N* s" S" b* Z' S. e: K. W4 m
thanks in advance

$ h2 n6 Q) v" m' o' X7 x6 N$ Q1 r& b' q8 d/ w* K
I can help in this :
% E* x  s: s' ?" m8 g! }; |( V0 _; Z% L& a: S" V) U! p' w
Steak come in many different cuts.  The price and texture and favor is different...
4 q% {- C) x' ?  Z, n" x. C0 s0 z9 x6 z9 i
1) Filet Mignons (tendorlion)$ ^5 R% W/ M  @. K5 Y6 I
Most expensive, most tender,boneless,  medium fat, medium favor.
1 Z. Q5 L7 o/ U0 `0 M
+ I; u& w* `  [* w4 k/ z$ w1 N3 J2) rib steak (with bone) and rib eye (boneless)
( }7 u0 t2 ^; UHigh fat, soft, highest favor (because of the fat)5 |9 U- f$ e; _: a% `  X
1 F4 ]; C5 Z9 ~4 A! h( r
3)Strip\New York Steak3 \* r8 w6 C) X, I. C2 W% f7 t/ g2 m, ?
Strong favor, boneless, medium fat, less tendor than the two above( I; A7 ]" e% T" i6 r
) q* z6 L, X9 \3 q8 s$ V9 j; v( j
4)sirloin' C% G  N( c8 w. J# a( d7 }, V
Lean, tougher, cheaper2 d9 K. l: I9 N/ c

( ?  i  {" B4 h- w5 t  b4 b# @* w5) T-bone
/ N8 J; m1 n* c/ L2 z% ]T-bone is a special cut that has the T shape bone
# S% v' d, w$ T& W" pUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
  x+ T: ]  K( t! C1 v! l: R- }2 k
% Y# p( F# t$ G7 @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.
" K, X' ^2 b" v
! ?5 T; }% N" e5 P+ ISteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. # |2 R; V$ w! w, X2 Y9 b
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
) v1 d1 ]- g2 o2 Z1 ^1 I: H9 k7 W7 G# U+ n* Z5 x
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# F( d$ e' C4 c: ^# L% L  d/ e6 w8 J2 }7 R

5 Z) @  j6 |# G9 c! C- b. W) H' fSing can explain the science behind this.
+ {. ]. M! `, r2 d( L( I% H' e8 ~7 y0 ?' Z
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
1 E' X7 h  f( d" P
$ F* z- U9 M2 ]7 S: a" FSo 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.
: z! h! U$ F0 T, {7 P! H0 {2 x6 o* }. T. K5 ^$ F: H; z  N
I love this because this is very interesting to watch.
6 L, S# b+ i6 c9 X* h9 x9 F# R9 W* K1 b. E
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,  t4 a; j+ e" Z& h3 G4 C
5 A* Y, P/ ?& a8 w
I suggest our next topic to be :4 r2 C  P7 u7 o/ A+ u! o
1) Beer
, ]6 G  I6 d+ M# j- O1 G% R2) Wine- K2 P2 r4 i/ R

( [, `/ N& w: I7 J0 fWhat do you think?