johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
! ]  `9 k4 I' c$ R成太, 我想問如何挑選一塊靚既牛扒?
6 u6 ~8 B* t- _; K4 r& J; p, h4 h) z# {有何秘訣?
7 F; @/ K* B4 h6 U  b1 o* g9 S( @# m+ T  m, c  y
thanks in advance

! n+ v7 l( N- T# d
4 S; n! E6 V- F6 {( W, A* o7 o
I can help in this :
% U8 r1 f/ ?, U3 F7 _
/ h) W, e# e5 [* f9 ?Steak come in many different cuts.  The price and texture and favor is different...
1 ^. \5 G0 C( e7 n' B: }& y0 U6 Y" a+ m" Y3 y2 X' U& o
1) Filet Mignons (tendorlion)/ E: f. z+ ~  \1 ?' \
Most expensive, most tender,boneless,  medium fat, medium favor.
: @( P6 Z. t; ?' i: E) M+ A, |; p8 v$ x7 k/ M
2) rib steak (with bone) and rib eye (boneless)6 F$ T" F% _' D% c  a! Y& u
High fat, soft, highest favor (because of the fat)% W( v( G' d) i1 C/ O

# A6 ^% `* r: |3 P1 M3)Strip\New York Steak; O: Q% I6 H6 J1 t: q
Strong favor, boneless, medium fat, less tendor than the two above
$ o- y. k; y( e  }, C& {' U  q  h; E1 [# |4 C4 @2 V2 F
4)sirloin3 ]0 ?  \  k" s
Lean, tougher, cheaper6 z5 V, A* o1 `& ?- D2 |
1 M4 P( S4 I/ ?9 h
5) T-bone7 p: p5 z3 K* u
T-bone is a special cut that has the T shape bone% \" \' Z2 V6 Z6 o# \
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
( \9 S# H, v# @7 n* x* C1 m. ~8 |) v3 y8 Q- F5 Z
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.2 C  b1 C8 i% R! K# a# p: m/ F

1 H9 v, q+ _+ M+ |: LSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. ) B) W( d6 B( B+ E
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
" R3 i  ]* P6 v/ G( v' l6 P( i. U, U0 v2 Z0 ?
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".
3 C# J/ f" r) A2 X$ p* k) I( d# _
" r, [) W* h' t$ r8 TSing can explain the science behind this.4 n: ?( a5 N9 q% i$ v. c1 ?
4 i; V& w8 C9 }7 r
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
* v  I* ?5 ]  ?9 r  m) \7 d) n/ \% w) A
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.) L  w6 d! g. `  K- Q0 D: u

1 p% S: K4 D7 H! [+ Q( U! PI love this because this is very interesting to watch.
  f0 S- [+ R0 ?* c% d+ i' u
, Q# N. z* m3 N: V9 B0 {+ Ahttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
1 K7 H5 J$ K/ n% b
" H+ U% k2 H- n% d% E0 m9 ?4 jI suggest our next topic to be :3 G% t7 ^) V# U
1) Beer$ `1 y1 A' Q# o- |& ?
2) Wine9 w2 F, A* Q) j0 H
9 u, \) S6 M# _1 }
What do you think?