johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
! b' g5 s* }' }1 R: N成太, 我想問如何挑選一塊靚既牛扒?
. a( X) s6 G5 z- G$ O9 P/ O$ u# E有何秘訣?
6 z+ C/ J/ P3 f" n! Y& x) f6 z
8 Q5 k5 R. \& @9 u% ?& N- u* t- h7 p5 [thanks in advance

9 e2 m8 k7 x& w4 J6 Y

* _2 x% ]0 K" V' y1 w0 {I can help in this :
+ ?( t9 {! ]3 N' H0 |
# [+ m& Q1 d, W: R8 ASteak come in many different cuts.  The price and texture and favor is different...
/ O; J6 Y& z- i) d, b0 m
- G8 Z/ B+ A0 [& O1) Filet Mignons (tendorlion)) S$ R! ^2 b# e+ V' s
Most expensive, most tender,boneless,  medium fat, medium favor.) V, v0 j0 l; ?8 F
) \# m* F! @2 \$ w6 f: V
2) rib steak (with bone) and rib eye (boneless)
! e  h1 |) R' x' T/ mHigh fat, soft, highest favor (because of the fat)
. x6 Q- D9 Q6 \% ^/ n2 n7 z+ B" r; r
3)Strip\New York Steak
! \9 ~! O0 ^3 X/ J5 ?0 bStrong favor, boneless, medium fat, less tendor than the two above
$ Q* A) f" r/ Z* P9 A
5 B5 c( C5 ~# [- A; p! o4)sirloin
4 ]) L' z# S3 b9 ~6 j/ [0 dLean, tougher, cheaper
) D( N+ Z# Q7 q# ?
8 i3 }. d6 T- M* s# N! }3 g  ^5) T-bone
' |1 g' q+ A, d1 t1 KT-bone is a special cut that has the T shape bone5 B, t. N/ ]- o" l: `
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons) F+ J; f8 A7 E. m5 P
( G7 J) S; z9 o
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 _4 C- I6 v# W: u# f( P. [7 d8 S* f* H2 Y
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
* F9 r' h/ {- ^& D' a! r, RIt's the best because you don't need to add any oil, and keep the raw favor of the steak.' g  r6 L. T. w9 A$ n9 A

6 O3 O, O6 T0 BBut 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".
6 i4 R: t7 e7 [- N
5 u& y: _' T2 SSing can explain the science behind this.
, {6 r" C9 j) g( ]
% u* ~8 R0 ?. q% }# wAging 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 ! ^' }- t" ?7 w/ y) s9 t
7 h) k  c8 j& ?$ X# }3 k2 x( N
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.
- h5 k5 i2 L' I0 I4 t4 t( K9 f7 I* ^7 A, _5 a) [
I love this because this is very interesting to watch. + y% R' X8 `% d4 G. i
/ {0 n- G$ K" F9 Q( A" g
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
3 P! R2 {$ N# n7 t% N
8 q/ x, a4 K7 HI suggest our next topic to be :! P- {; [  K$ @- r
1) Beer8 n+ I! E8 g. _$ Y$ N$ ~/ f
2) Wine
+ c' E* [7 _/ |/ P, f: l/ E
+ n+ n; U, N* ]  yWhat do you think?