johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:  X- d6 z0 V0 ?6 F% m
成太, 我想問如何挑選一塊靚既牛扒?
2 b' K. D8 ^, h/ ~% ?+ ~; D有何秘訣?$ P" h( J5 N, p- p% R

! E8 l/ P! {- I) h: xthanks in advance

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  q# R4 n( z; [- b' Q+ k+ X- wI can help in this :8 Z& q& B. V' Y5 R# D$ j) Q

% \3 T2 ^, V. A& U. r. S& P; o' fSteak come in many different cuts.  The price and texture and favor is different...
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: J3 r( z/ @) k4 v3 H1) Filet Mignons (tendorlion)& H  K4 R5 U: t  u1 o  Q+ i7 j, I- o: X
Most expensive, most tender,boneless,  medium fat, medium favor.
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) W" K. _* ~- w( b7 a2) rib steak (with bone) and rib eye (boneless)
  O/ e7 y8 P4 G  `9 Y5 CHigh fat, soft, highest favor (because of the fat)( e7 Z+ ^  [; u3 r5 h0 l: E

9 m" k) R- N, k& v( U3)Strip\New York Steak
1 B0 j7 t6 w( x0 ~) Q& h* ^Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
  r' {0 ]/ v9 o( oLean, tougher, cheaper& N1 g& N- Q5 h- Z6 U! t

1 x0 ?/ K6 k6 b7 B- N0 q. Q2 p5) T-bone9 G2 g8 W# a4 {% H. Y" f5 p
T-bone is a special cut that has the T shape bone
! T9 S+ a) q  t/ n. TUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons( a+ t. G8 T3 L# _/ k9 t( }

8 z/ q" ]1 z+ W: v! l/ x/ 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.
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Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
8 N, E6 q/ I: a4 e% bIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
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+ F" S6 p, j- X* O$ u6 RBut 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".! H. O( R8 }6 n4 J1 c

5 M; T1 F+ e/ dSing can explain the science behind this.3 h3 a& C* N! S% F: R/ ?

2 \( f9 a' s5 ?8 P) i2 t0 |) 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 ) X8 v0 g4 v  r& t- t/ ?+ n& y

3 p$ }# h* _3 y$ J1 \2 g  XSo 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.
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I love this because this is very interesting to watch.
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1 C# `# W& k% r; nhttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,2 p& [' H0 R% r" v1 _, x$ V

3 M) P3 P- C: X3 AI suggest our next topic to be :
  _2 B( F& h+ Q. Z9 P# f1) Beer, B# @) u, V+ Y% E9 Q
2) Wine
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7 T( {+ G6 {" s) uWhat do you think?