<<新主題 | 舊主題>>
娛樂滿紛 26FUN » 吹水版 » 【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分
返回列表 回復 發帖
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:: a5 S- Q9 E2 R  J
成太, 我想問如何挑選一塊靚既牛扒?
5 `; J* m* o0 ~" c) E! r, H, U& o有何秘訣?
2 A; o. L4 \' Y. M; I7 R
6 s/ E; Q. f0 t6 Z$ I! uthanks in advance
' c) J, |  Y9 ]8 x9 X& I$ C
8 K. w6 h$ g) i4 l/ F5 h. K  SI can help in this :: Q- p0 N* [9 A% r+ S* Q9 X$ }

" t, V) c  H: aSteak come in many different cuts.  The price and texture and favor is different...
$ @6 W& ]2 [; Z* y5 J
# C0 I, ^5 g' R/ D1 m1) Filet Mignons (tendorlion)
$ W# A- @) _* A7 F, l* pMost expensive, most tender,boneless,  medium fat, medium favor.
3 r7 \2 \/ n* P, z2 \8 f; W% [# P3 `7 e1 H% C
2) rib steak (with bone) and rib eye (boneless)3 a$ E  C) c/ T# J4 t
High fat, soft, highest favor (because of the fat)
/ H# k; E' y6 N1 o/ k
, T+ t8 i6 c# B! v3)Strip\New York Steak
* N& t7 v( |" M! S; UStrong favor, boneless, medium fat, less tendor than the two above
9 q0 [/ a  E( n* z6 j$ c0 ]5 ^; g
4)sirloin
3 _1 z; p' l2 m, D; @, g5 ULean, tougher, cheaper
$ q, P& j& b+ D& {
" P% T/ W; k8 s7 h: |8 r6 a) x- h* x5) T-bone
. W, x1 M8 }3 {# c5 C) r# IT-bone is a special cut that has the T shape bone
) e1 k* H; B/ n# ZUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons8 ]+ C8 h& e5 H. {  c3 _- @
$ n- Y: M, Q( B, ~$ ^. s7 V* S
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.' f) Z) x  H( p/ X
5 a9 J& a1 C, U4 K) V1 M* o8 L
Steak is best grill on open fire or special high tempature oven.
真真假假,花色香皆看化    【大學選科搵工Hotline】
You guys have to try grilling steak on open fire. ! L6 o4 Z9 K+ F8 e0 s. R
It's the best because you don't need to add any oil, and keep the raw favor of the steak.4 B/ c' y, l5 w; `7 O1 q

4 a! D8 G2 d& E( ABut I guess it would be hard to do if you don't have a outdoor grill.
真真假假,花色香皆看化    【大學選科搵工Hotline】
Another thing to know when buying steak is "aging".
* V% e- {, O; |% g& B5 v
% M' n4 z* p$ o5 X3 SSing can explain the science behind this.* i7 }5 F8 F2 V4 n' Y% |- d/ ]

+ Y' ]" q# z4 O4 D5 v( 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 % m( S" r! y( E: p3 X5 C, s

8 q: A- l5 ~/ {% T) m  i3 }7 ~& _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.
真真假假,花色香皆看化    【大學選科搵工Hotline】
This is a vacuum coffee machine, you can find most of the Japanese Cafe in HK use this kind of machine to brew coffee., u* q8 A8 |4 X# C
2 {$ u/ M. p, O- x& S) p
I love this because this is very interesting to watch.
2 c: C' P3 T7 c' ?: V% J# }: M; A
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg
真真假假,花色香皆看化    【大學選科搵工Hotline】
Mr/Ms Sing,
/ D2 o0 }( B$ ~" J
8 d, ~, L- U" H( I! `2 aI suggest our next topic to be :
+ n; N/ z& i4 ?5 T: J8 @1) Beer
) h! s4 M* N. _6 |+ o$ t2) Wine: V% ~2 E3 E; G- A: r# [. a

' ]) o3 G+ ?6 Z. V% S# @What do you think?
真真假假,花色香皆看化    【大學選科搵工Hotline】
返回列表 回復 發帖
<<新主題 | 舊主題>>
娛樂滿紛 26FUN » 吹水版 » 【飲食天地】交流烹調技巧 發表食府品評 肯分享實加分

重要聲明:26fun.com為一個討論區服務網站。本網站是以即時上載留言的方式運作,26fun.com對所有留言的真實性、完整性及立場等,不負任何法律責任。而一切留言之言論只代表留言者個人意見,並非本網站之立場,用戶不應信賴內容,並應自行判斷內容之真實性。於有關情形下,用戶應尋求專業意見(如涉及醫療、法律或投資等問題)。 由於本討論區受到「即時上載留言」運作方式所規限,故不能完全監察所有留言,若讀者發現有留言出現問題,請聯絡我們。26fun.com有權刪除任何留言及拒絕任何人士上載留言,同時亦有不刪除留言的權利。切勿撰寫粗言穢語、誹謗、渲染色情暴力或人身攻擊的言論,敬請自律。本網站保留一切法律權利。