johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
$ n1 `4 s1 }$ S成太, 我想問如何挑選一塊靚既牛扒?+ J" k0 w( Q7 A" \' y& `. c3 ?' N
有何秘訣?
1 Y; _7 g  N( Y; }, i, t  ^
, E7 A, I1 K) j* s, Vthanks in advance

5 X5 n) }8 P* q6 k, \1 R) c3 N. E5 i2 M8 Q
I can help in this :+ m1 E: o: U" H

( i& H$ l! y! a. B+ fSteak come in many different cuts.  The price and texture and favor is different...6 R1 o# B$ @2 v) T3 x6 X

6 n" W- g$ T5 z- |2 V" a  E" n1) Filet Mignons (tendorlion)( w3 q! P- A! ?& z3 w; h
Most expensive, most tender,boneless,  medium fat, medium favor.# h  R% Z: S+ P$ j) U& w( f, m$ z
3 x! b; B7 U7 F% r  R- m" M; s
2) rib steak (with bone) and rib eye (boneless)
5 ^1 u" m# \3 h% d; J4 `1 M& N# m" Y. ZHigh fat, soft, highest favor (because of the fat)0 A" S/ ^( h' {/ U# z
+ Y) _7 w) M2 a$ j4 N) X
3)Strip\New York Steak3 |$ v' N  w& k: q& |
Strong favor, boneless, medium fat, less tendor than the two above
7 {7 q' d7 H, Z: w% ^( [
' x9 l$ P8 V1 A: d! k) h! j8 {4)sirloin
; A: q5 l2 t& B1 hLean, tougher, cheaper4 F; ]3 W6 w& k, u7 [7 t
# d9 L  P  I$ X: j2 ?1 n8 o
5) T-bone
3 Q/ H9 d& K; z  C1 d: o0 WT-bone is a special cut that has the T shape bone
2 o( l+ I: }7 w+ n) uUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons" E" c" T, r' T4 q2 q5 `3 h
3 e5 Q0 U. N: G6 Z& q6 o
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./ n  o% l2 l, \$ P
& C% T: E1 l3 e" w7 T. x
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. / B3 e5 d  P9 r2 R0 z
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
8 W8 h$ U4 O! Q/ f/ C9 i4 h# w; V; }$ Q: 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".
' {0 V1 K8 g/ p- ]$ L  n, n) P9 \' d' T* _% H% z8 y6 v
Sing can explain the science behind this.
$ P: C% c& i2 }3 c( A6 w8 ^1 E* ~6 L& {1 Y
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 ) W- L+ |" d& c6 z. n! S7 E: a5 J1 ?
) E# g: u7 m3 l
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.
% H' L9 h/ i$ C: y, c3 d0 w* K' x  i4 A
I love this because this is very interesting to watch. - d% t3 o9 d9 C/ F* D& z
" T/ {! {% z+ \/ j9 ]. Q4 ~
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
8 J( z0 e3 A! f2 q/ j$ Z
6 ^4 b& |# U/ f* P. z# ?I suggest our next topic to be :
4 s, l( z1 o9 T, s5 z' L" p5 U1) Beer
3 j! j5 b& O' o8 r3 i2) Wine& [+ W" a4 X8 e
# T8 X) L2 R- G1 m
What do you think?