johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
% x; p3 G/ L0 g! y9 J成太, 我想問如何挑選一塊靚既牛扒?. c6 }& x0 R5 i' T3 Z; Z3 N
有何秘訣?
. }9 e9 P5 m2 Z/ d0 {+ d9 |
$ i# t+ F3 J+ ~* w# v$ Mthanks in advance

, p- h* y/ u7 `! W' f0 W4 p, \
# ?3 C& U7 I8 a7 R8 ~4 ?; V7 YI can help in this :* j) d" O  {/ Z

) j8 a+ T! ?; K" E2 ?$ D1 OSteak come in many different cuts.  The price and texture and favor is different...
4 ^5 F  W  ?- V) B% e% h1 y3 Q
; v# I3 S% [% }9 H, _1) Filet Mignons (tendorlion)# |. U/ p: u' f& p6 r
Most expensive, most tender,boneless,  medium fat, medium favor.
% T6 m9 _9 T/ U, D* R1 B
. Z+ M6 H7 O5 @& l2) rib steak (with bone) and rib eye (boneless)1 I6 I3 p% o% w& R
High fat, soft, highest favor (because of the fat)9 ~  j3 i3 n3 g9 b7 O3 Z
( i5 P0 J" g; R0 o& n# {$ V, @
3)Strip\New York Steak+ x: s* {* _( _3 m  H& R
Strong favor, boneless, medium fat, less tendor than the two above! e' y% X7 q% E# n9 ~. h

) _* P1 J5 f( \; {. W7 l4)sirloin
3 A0 p+ O5 z( r$ D  ?" W7 }$ RLean, tougher, cheaper
' g' W0 X0 f- d5 q5 L3 i/ S6 U
% K- a+ o/ s3 P0 N* H5) T-bone
, ^7 j% _4 h7 X7 rT-bone is a special cut that has the T shape bone% _( [! `, i3 v8 a2 d+ x
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
3 R: e8 s4 a( ?
8 [; m; E4 d* F& B! aI 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.
, i  B& M) n5 Y/ Q) W- s- F3 `
- X, B5 k6 H9 r6 `% zSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.
2 X1 x2 `2 j% n# z& j8 D. B* jIt's the best because you don't need to add any oil, and keep the raw favor of the steak.9 L1 ^4 J6 e0 V# h5 s# l, c  ?

$ i6 s8 _  ^$ D2 n  A3 l8 _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 C& m4 s6 R! ^& m# b. c, r# K) \6 m1 S' e% t
Sing can explain the science behind this.! N. j; Z: w  t- s. n
. Y/ I/ x/ W3 p. U) g1 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
# Y7 U0 v7 I! I9 H8 }. F" b; v
+ m. v8 L" x# _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.* k/ E' _4 w5 ]/ _  x, C

% o& ?! f/ I8 r7 S) KI love this because this is very interesting to watch.
2 @% W: ?' b' s! ?
( W" ~0 v3 {: U  }: ahttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,# \# I) Q* e. m0 u) N

+ b- ~4 h( R0 O4 [2 b* ?I suggest our next topic to be :
; Z/ x) j( C: ?9 `1) Beer
" m* V4 V0 D! o+ J2) Wine9 a# p0 e0 N- R6 t6 t

" m: K4 O  g% }% L8 v/ DWhat do you think?