<<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:
: r1 V' L) W' d% s" N成太, 我想問如何挑選一塊靚既牛扒?% V5 H5 |* p9 i% \  q
有何秘訣?- M: {& z. C6 \1 p; P/ \0 y$ n

/ K$ X6 c4 E/ \8 @0 K  ?& Mthanks in advance
8 f1 O% S, F5 F5 F0 R+ }
& B. u7 I1 _; p. j9 @' e( A
I can help in this :
- g0 M$ A$ d, y) B4 I, W
; x7 P8 o* V. S7 T1 wSteak come in many different cuts.  The price and texture and favor is different.../ o0 _) k+ @& P6 B" g, Q

4 a; ^: l2 s7 w4 x* m1) Filet Mignons (tendorlion)# n* `5 y5 M8 g) P
Most expensive, most tender,boneless,  medium fat, medium favor.' q' [" K& w; W, K

; B3 R" l7 `5 e: z  ~2) rib steak (with bone) and rib eye (boneless)
7 s/ ]/ k) @% M% v. WHigh fat, soft, highest favor (because of the fat): M/ p; x7 Q1 t: \
* a/ O4 W' t) n/ b7 \- u/ {7 ]
3)Strip\New York Steak9 a. I8 x( f6 l
Strong favor, boneless, medium fat, less tendor than the two above
( O4 }3 n) n+ q! T9 x$ V0 l
1 t- h( W  {# ~2 u6 i4)sirloin
0 z3 ], [9 k$ G6 U, a2 DLean, tougher, cheaper
% }- i- }) y' o% q; Z% ]$ h+ V
. l' p; q: u1 G$ ~% t6 G* \  D& P( j( o5) T-bone. z: Z; y$ _9 l% D1 Y3 }) Y. a6 d
T-bone is a special cut that has the T shape bone: K9 x  P, X1 D, G% V9 h" s
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons& f- ?6 h  K; N
1 x; e+ s2 p; g6 n
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 x. F) n$ H8 W3 V/ I; G& p$ u+ `! `2 R9 z* P3 |, t
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.
4 t+ B  S9 e: i' F+ W) u; W8 }6 JIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
( x$ d, S6 v6 K/ Q$ x. ^* {& O- `- e8 ?* t, j- E, r, x5 d
But 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".) J( ~: L. G$ N* I
, U* n- D7 U) c7 V0 t+ Y
Sing can explain the science behind this.  F" V) [, O1 x0 p

% v4 ]! A% [4 S1 K. J8 gAging 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 8 Y0 U5 ^. m3 f3 |4 k/ y7 A5 N& q
! I4 _# A+ o; Z$ z; z
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.0 t& R3 i. ^- p
: r# O6 h$ Z! m' @
I love this because this is very interesting to watch.
5 s$ h; |% E( Y" {- ]/ U. b; @2 `" m, Y
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,4 _. l1 @* n1 s

# T2 \7 {. ]& d, MI suggest our next topic to be :
9 ^+ n" U- i* X0 v% W% V$ @7 k  L0 M1) Beer# R5 d* ^; g% s* ]
2) Wine5 U5 S" e) G1 ]7 m; K: C1 r+ |" w

; s6 ^7 _9 a% D+ a, \) LWhat 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。