johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
& z# ?2 W/ I2 M5 n2 u4 E1 @8 q) \成太, 我想問如何挑選一塊靚既牛扒?+ A4 N" `6 [! n& S- `
有何秘訣?
; K. Y, s, X) P) z
( {, x& Q1 V8 Gthanks in advance

% y/ R4 h  @7 _; R3 p3 X
9 d4 j( \& U* s9 D$ \I can help in this :% s+ P1 s7 K0 C4 u. P* \( y/ L; T
8 s: e- _! y( q9 s, f( C2 x
Steak come in many different cuts.  The price and texture and favor is different...
0 ~7 N. w  Q' K; A- k' p9 L: }  x7 }
1) Filet Mignons (tendorlion)
9 Y" |' `; w& R! l( _3 y' s+ s$ @Most expensive, most tender,boneless,  medium fat, medium favor.
  \7 i7 ^4 c" W7 H# ~
+ s+ h, M8 l" o* Q4 M  r7 T) D3 `2) rib steak (with bone) and rib eye (boneless)- D6 V" r; Y3 G- D" z5 y  M" `, @
High fat, soft, highest favor (because of the fat)
  C; `  i: k% P' q5 U& m
5 l* G! K2 S2 |1 n. e+ s  o3)Strip\New York Steak# L' Q- R; t0 K; o+ w
Strong favor, boneless, medium fat, less tendor than the two above* ]0 b; A$ F5 w7 E+ D4 o! e8 P' w
4 l6 {- R( `1 L* |! Q& K$ b8 D( r
4)sirloin
! b( N, T- g- x, h) v9 l! dLean, tougher, cheaper  E' w( f, l; ]* Y7 K
! e) z. R% N! U1 D3 U- q3 i
5) T-bone
: u% h% {' a6 J: g2 d6 A1 B# L! nT-bone is a special cut that has the T shape bone
! k' `3 A7 `* f1 {Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
3 g) c! i8 B* x6 J) ~7 C! j1 g: Q
: n5 K; @- i* }  z/ M) P0 hI 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.$ `5 @* S) h- }; B1 @3 u3 P

, T' i+ U, f4 j6 Q$ a! F5 T1 TSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
# p9 R+ q' p" L. U5 rIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
/ T! R, Y% [/ P. x' z3 g: u2 A/ H# I- e2 R6 U/ ~9 s- B* q
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".0 _6 K( R9 l3 _; c
4 b8 r6 U0 f( o6 G" g
Sing can explain the science behind this.0 b+ _2 o4 |8 ^) I* d

; Y8 C7 J3 Z2 k6 J7 E5 P# ?8 u% G, L! oAging 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" T  S! i; q! Z) Y
0 Q# n9 B* N8 I
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.
1 Q/ ~, I! }+ }" S2 d5 Z
/ N  x; C6 s# a0 d. ~I love this because this is very interesting to watch.
9 a: \9 @1 o5 }' M# t6 a  C8 M& x7 o9 f  ^7 u7 q" @! H
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
  F7 }" Q" c* y. w) W; J  d
7 }( O7 G) E1 QI suggest our next topic to be :
; g  i9 K9 M* H( o8 i/ {9 t* x- L$ F! `1) Beer" C3 o+ W( N8 ~" u& C3 a! _( D5 ~' \
2) Wine
8 k9 y7 B1 `; _% R$ k$ Z9 c) J. @: c, y, g1 p/ o
What do you think?