johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:0 t4 j% j) ?/ J2 u5 g8 F
成太, 我想問如何挑選一塊靚既牛扒?: U9 o- x( \8 e6 @: t2 M9 [  \: z
有何秘訣?& j% e) W$ E  i7 E

0 |) D% w6 @/ b) i1 r1 X4 [. l4 s3 @' rthanks in advance

0 S% o6 x* w+ H! s6 J
! `' c/ l0 w# U: v( K7 ]I can help in this :
1 s, x8 s; K' }  u+ \& |  v0 p, [, {7 d5 `
Steak come in many different cuts.  The price and texture and favor is different...
- l8 \' b0 _4 x5 j: H( L  b/ V1 Y# F) q! u+ S: z2 E, J
1) Filet Mignons (tendorlion)
& x/ C$ f) m, \) S/ W2 kMost expensive, most tender,boneless,  medium fat, medium favor.# U% g+ h" g$ B3 |
, Q; {' U; r; o2 d$ Y9 t7 H+ \0 N
2) rib steak (with bone) and rib eye (boneless)
$ E6 m8 k  h' s0 H) AHigh fat, soft, highest favor (because of the fat)
, {# N3 [# m0 y9 ^1 j( m1 @+ ?
# ~7 Q9 o* ~! O) X3)Strip\New York Steak
/ d) U% u( P6 T1 |$ |' _0 h+ _* v' t) RStrong favor, boneless, medium fat, less tendor than the two above
' C4 _' ]0 j0 \0 w+ z' v/ Z! O
6 j9 R# Y# S2 m2 O4)sirloin
; q% T+ c3 D9 X/ m+ h5 S( qLean, tougher, cheaper* z3 k9 G* e, m0 c' f! ~5 ~; v: C8 B. X
' i8 P2 w8 [  W3 b
5) T-bone
" o/ y, {! Q4 P: O# R" }T-bone is a special cut that has the T shape bone" U& {, I) O; c: X2 B
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
; x1 X6 x  M4 f# G9 j9 J7 U
- m0 y+ n8 S( K) AI 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.
- s7 |& G/ i5 _1 C$ t: L7 c' D3 o# ?9 F: l  B* \" G
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
4 r; x* z" e( T5 P. OIt's the best because you don't need to add any oil, and keep the raw favor of the steak.) g0 Y; ?; ], ?: q( i

! r8 Y! S: u) wBut 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".
9 @' P- N' W8 Q1 e2 i8 A. [/ ?  d6 O- P% `1 K! G2 @0 M% x
Sing can explain the science behind this.& E4 C. z, O- ~! P! f/ e

4 F( Z- v! ~( s! 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 # Q6 W3 u: n4 r2 @6 i1 ?
! A7 n2 W" }2 h2 l( E2 ]
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.4 W, E7 U, [4 k( [/ K$ G/ M' q
; f4 S8 E; H& v2 l
I love this because this is very interesting to watch.
6 w. P  E( Y' Q' t; j$ `0 ^3 p) {6 W. {3 d/ S9 v  Q
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,# E3 e* S6 f. o1 m2 R( ~1 W# S

+ x% N  K% O9 S% DI suggest our next topic to be :  y" [3 ?1 Y- A
1) Beer. v/ E3 A. W! U3 b2 ~& p7 u
2) Wine6 q+ g& n% m& @2 P! _
+ k! U6 s* c. A& c' k! [7 R
What do you think?