johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:( X% L' Q5 Z* [, @9 M  Y
成太, 我想問如何挑選一塊靚既牛扒?& z  Z, q3 }3 t, X( x( K3 C
有何秘訣?
; x, q4 X8 M9 a* y! K2 V: k# o6 k* u3 K9 W: y5 X& K
thanks in advance

) k$ F% g8 T) @2 D5 h* F4 b
& m' f7 T/ }8 r  `% J
I can help in this :
6 v  G/ S2 Y/ s1 s4 ~
: d4 j; ~$ j' z: ?# @3 v- c0 ~Steak come in many different cuts.  The price and texture and favor is different...
1 o5 d: W' {# E& Z  l0 @" A( V
2 z0 x" z3 U5 l( y0 S, v! n! W0 D1) Filet Mignons (tendorlion)( |& G  n& q, ~# B0 d# M
Most expensive, most tender,boneless,  medium fat, medium favor.# X4 p5 S/ O" i* Z" y

% F2 j+ B. i' O/ i- H2) rib steak (with bone) and rib eye (boneless)5 p. r" E+ |1 N
High fat, soft, highest favor (because of the fat)1 [+ p8 d7 `8 T3 I
% @# C" y3 e3 y: D, O3 i
3)Strip\New York Steak/ F" n0 i4 T; c$ E! {# e6 H, i0 m
Strong favor, boneless, medium fat, less tendor than the two above$ I* c# `9 n, e) W! M( ?% T$ W4 [

0 w- {4 b- f9 {6 U  n/ r! J3 H4)sirloin
0 [4 P  Y  Q( R+ l" lLean, tougher, cheaper
1 y4 U* q+ P: }
9 E, {; x) b9 s& E0 o# R) B; C5) T-bone0 E9 }9 s5 b0 G+ |# n
T-bone is a special cut that has the T shape bone1 \3 l& B* f( z7 E
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons0 ]9 m" m' ~3 R! C: z) ~& o* p

# f6 Y. {3 ~# k5 Z( nI 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.
' p+ m5 M( y( \7 }: s) K) K. Y
; k8 u/ Z* d+ C# JSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
4 \' v# P4 |8 \# wIt's the best because you don't need to add any oil, and keep the raw favor of the steak.2 @* t& O2 @8 \5 n
3 h/ n4 S! [0 Z: I, j
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".. a- X" t. n- S7 w
8 G  W. j: `4 p
Sing can explain the science behind this.
& P; a8 m" z6 [6 w* x6 N! N4 t4 a" L3 @( ^6 M+ o
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
  g, [4 _4 x' x
1 T; @4 D( w3 s% A2 h0 gSo 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.
0 ?8 M* T$ I% I' z5 u4 h0 D5 L' p' {% c$ B0 R
I love this because this is very interesting to watch. ( J, N( }# m' a

5 |) N: s! v: q8 `2 l+ J, i. }http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,; b% C; H$ c* Q' B3 R6 {: F
# Q$ b! I! P% }0 o' L
I suggest our next topic to be :
. y) E9 x' x0 b, |) J& B3 ?1) Beer8 {5 @3 d+ b5 j/ M3 {
2) Wine9 p, w4 n/ V8 y) u7 ^! j2 R6 q
* U5 ?2 m) m: {+ p
What do you think?