johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
8 `; b5 R$ K# I' Q' E+ @成太, 我想問如何挑選一塊靚既牛扒?  ?, F, c( X, J. f5 C
有何秘訣?' F) T" b5 _6 W& [+ c  o
3 X; G" y1 ]9 F' P8 U
thanks in advance

3 c3 b6 s! N2 g2 M$ h6 M+ m

8 ]5 l0 ~$ |1 v$ s9 u) kI can help in this :  ~& D& y; \5 s2 d' k2 m
% m# n4 U0 i! L9 P; w6 I
Steak come in many different cuts.  The price and texture and favor is different...
: Y7 {8 e# R4 K+ X& `
) c/ r* X( N9 ~$ p6 F0 u8 s( p- }1 z, X1) Filet Mignons (tendorlion)
7 n  {1 F8 S. c) r4 d  A' x6 jMost expensive, most tender,boneless,  medium fat, medium favor.  ?9 l1 t% B7 n0 @0 Y- R

- k8 O3 t  V5 W/ d4 |  h2) rib steak (with bone) and rib eye (boneless)+ ^: X3 T, O- O9 x: b5 Q
High fat, soft, highest favor (because of the fat)
: V5 [/ s; v+ f
! j: v2 S; d9 q3)Strip\New York Steak' F' G/ V  ~/ ?* W1 n; x' s1 e; X
Strong favor, boneless, medium fat, less tendor than the two above
/ E" E/ d/ o- a
5 E# \  C  Z( p( x4)sirloin
* B, i* N! @  k, m4 Q% ILean, tougher, cheaper
* n( W4 E  v0 A; K8 Q( _& a; n1 X5 ?; l8 T9 `
5) T-bone
0 j+ g% D  C5 T* }0 jT-bone is a special cut that has the T shape bone
5 z* Z7 x5 X. `1 t- EUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons% S3 b1 v! {: V+ b9 j9 @8 f

. M2 a6 C3 F: }& _; LI 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.' \% y7 k: O1 j# I/ ?& b
: k, m7 r: b$ D
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
, b' o6 I5 K7 o# bIt's the best because you don't need to add any oil, and keep the raw favor of the steak.) f+ d0 j9 J8 i: A9 [
6 `1 M2 [$ N6 C) P% a
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".- \7 r, I5 u: m7 w; e
$ `8 H5 [# n( `5 O
Sing can explain the science behind this.7 s$ E$ H5 A5 }" S7 `/ A! u  r% s
1 _- s% \' p% J1 F+ A
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 % k9 \1 N1 M1 o, T
9 L. c. v4 C5 x2 u) R7 E" m) h' k* S+ C
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.

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.& M5 p, [- \5 x8 @1 N6 Y

/ X3 I0 I3 v4 LI love this because this is very interesting to watch.   R* v. \3 p. o/ R" B2 m
7 f% S0 Q; C8 W- ?# ~8 |
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,! |, C/ n( j$ A/ x2 A2 k8 L7 d1 m1 ^
4 Z3 Z' y6 Z$ \
I suggest our next topic to be :+ t# Z5 V$ N" F/ G. l
1) Beer
5 w3 O' H6 w. _2) Wine
+ D3 w/ |  |7 f9 N# M3 k
2 F4 w" r4 D6 k2 n6 ZWhat do you think?