johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:+ a  O4 h# G! L5 ]8 O) Q1 `* G
成太, 我想問如何挑選一塊靚既牛扒?
- e  K7 F, H3 Z5 ~; F0 |有何秘訣?8 e7 w+ s- j" [% |5 [* `# O  c

& y8 X/ i: ]( I1 I4 J# C# \. zthanks in advance

' e8 n4 w! p; g- i7 j
6 Z) f. z& v5 t, \% ~I can help in this :
- H# B1 H3 I& h5 D6 h- U
1 K, [3 i  C0 C: `3 m7 X2 U) l& ?Steak come in many different cuts.  The price and texture and favor is different...
: X# S5 q/ j# V( ~9 B6 N
8 E2 P, q' G! s: |  e1 C1) Filet Mignons (tendorlion)
1 a- a1 J7 i! ~) I! _; MMost expensive, most tender,boneless,  medium fat, medium favor.
" [+ H" d) S. i9 Z/ }0 |5 M9 g7 v, r$ b
2) rib steak (with bone) and rib eye (boneless)/ |7 X/ K* s4 d: Z, Y) t/ A( [- ~; s
High fat, soft, highest favor (because of the fat)! d, w5 Y6 M2 e

% [: J% f; g4 p# p3 f; n3)Strip\New York Steak6 ^6 `$ V/ P% y! s* D+ w
Strong favor, boneless, medium fat, less tendor than the two above  u" h3 X8 f3 r& Y, }& }

+ ~4 w- j' Z, U0 @4)sirloin5 c' ~4 n2 i* t& x0 Z
Lean, tougher, cheaper5 I. F: ~1 z( N8 H  R! E2 U
4 W, y1 b' p5 A' U) |# n, i
5) T-bone4 U0 c( A) l: c0 U( [
T-bone is a special cut that has the T shape bone
2 z! |( U" u; H' e  gUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
; x7 M' j, ?: U
5 }  ^( Z3 r- `2 A, y3 L$ v: pI 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.. f9 B$ \6 v8 {0 j  W$ A/ T" p0 X% h

" \, F% N) M0 G6 D7 n! k1 \' uSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
* W" n2 d6 U  }6 {+ xIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
/ F( }7 G9 Q3 {! c, {# e: A3 t- L# @- b% Y( Z$ |! 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".
6 P+ _8 E5 Y  o: H8 m& V9 g9 y* D8 G1 r3 ]4 k
Sing can explain the science behind this.7 |  c2 x( f0 e# S/ e

' \# B! u1 h+ O: v) ?6 BAging 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
1 g) N7 b$ R7 h
! [( [6 F1 d" q6 X$ mSo 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.
  w" x! Z* j& i9 V( C
9 a* t1 r. J( m$ J# }4 Y  [I love this because this is very interesting to watch.
# h8 |; c1 D( A( w
3 i5 I  q! c5 X2 P: T) D  vhttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
" }4 M: b: P& |$ x/ U6 ^1 V1 z
7 s) P  s. I& v2 S6 |+ {' qI suggest our next topic to be :
( y$ x- R  x! |. e; E& H! Z1) Beer
8 @4 s8 c7 ]" o2) Wine3 Z1 X0 b6 ~" E$ s7 Z
, e" _$ v$ s$ [( H
What do you think?