johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:/ f1 b! N* q: }% ?9 v
成太, 我想問如何挑選一塊靚既牛扒?3 o  J/ U) \2 T& S, ]9 Y
有何秘訣?7 v; r5 Q3 m3 F' z# ]6 X: b

5 V7 Y( Z1 i5 sthanks in advance

- e/ T8 d6 q8 C9 \! e. @6 F% n* W
I can help in this :& t2 Y( C5 t5 k$ _
4 I/ }; W' Y" Y+ F( S
Steak come in many different cuts.  The price and texture and favor is different...
6 t, X# c& w4 K% ~( B' D. K
8 ^, l1 c1 }7 }1) Filet Mignons (tendorlion)
) R* M6 F: w$ k) W  o+ qMost expensive, most tender,boneless,  medium fat, medium favor.
- b3 h" Z1 s4 U/ L  {4 I) |" t- M
: V9 R- M  U; {; D. U$ }8 V2) rib steak (with bone) and rib eye (boneless)6 s( u1 S% I/ h
High fat, soft, highest favor (because of the fat)* u0 Q1 g8 r+ M9 x, Q+ w/ C

8 F) c! s; w' v4 F# E  t1 M- X3)Strip\New York Steak) F/ i* H- ~6 C7 V1 u
Strong favor, boneless, medium fat, less tendor than the two above
9 Y" _% _4 v9 s. K; a& D7 G
; x! H: I3 h( K/ `0 F4)sirloin
+ c- g- F, a" x; l4 ?! \6 f# G5 ]Lean, tougher, cheaper
1 K4 B7 m5 A+ ]1 A# E$ j$ w$ `# G" W2 x# |+ s4 P6 m
5) T-bone
/ }' X$ H! ~5 f* {T-bone is a special cut that has the T shape bone) L6 s) c( N8 I' }  o
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
% R7 J, i4 ^; C7 q9 ^, r3 U0 Y- e/ m7 F& o) g5 |1 g  H, ?- m
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.
5 r7 p. J) Q6 [' G2 T3 t: Q$ X
) O: ^* {5 C, g. {7 \Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
4 O. _) H6 W4 O! g# ZIt's the best because you don't need to add any oil, and keep the raw favor of the steak.
; k9 m# c( @6 M8 J3 g. t7 }1 g4 Y/ Q# J- d- U+ l: ]# @% w7 a6 e
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".4 ?# q9 d2 Q! V# z4 A& @1 R* \0 z
. Z/ {/ F9 X7 ^( L+ A
Sing can explain the science behind this.
1 ~/ B3 O, r! U1 u6 f* b+ g3 y9 e* x; G; w, d( L- Z
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 # e  H9 H. c8 ~/ O3 Q6 d$ ^

: w$ a8 c' c8 l5 T" K7 K( _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.$ V) x2 p8 O3 v0 A

# a2 n* d+ {, D! SI love this because this is very interesting to watch.
7 N) }3 u4 w# F+ Q5 k
: I# F# Q3 j4 p; d+ yhttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,7 ~6 M% T1 K! R3 Q/ V; h
. H- x2 V/ I9 a8 p
I suggest our next topic to be :' \5 ^4 c; I) A: B7 I
1) Beer8 q  H2 P% L( a+ |. W0 p5 U
2) Wine
" ~0 P; b& {4 y6 V$ k2 I- M, H$ q( i
What do you think?