johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
- h+ _2 T9 Z3 ^1 R" X3 e+ Q成太, 我想問如何挑選一塊靚既牛扒?8 ~) H6 N( _0 x* O  B/ `# i" j
有何秘訣?
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7 ^  s, F; Y/ w& {6 p% O# fthanks in advance

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# R+ _" F$ {/ u) c9 [I can help in this :: E+ z8 L  H# H
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Steak come in many different cuts.  The price and texture and favor is different...: Z& d- e1 f9 i
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1) Filet Mignons (tendorlion)6 `8 C) Q! O4 C. i
Most expensive, most tender,boneless,  medium fat, medium favor.) }3 u* h) z) o; @; f8 e

* F4 `3 T2 }* ?, c2) rib steak (with bone) and rib eye (boneless)
* Q3 U2 r! v5 e. N6 S$ q% H! _High fat, soft, highest favor (because of the fat)& L1 r% J! p- [& u, w

& Q" e: i; U$ v5 M) e) U1 z) O1 Y& W3)Strip\New York Steak$ f2 l" W$ W! |8 }
Strong favor, boneless, medium fat, less tendor than the two above  Z8 z! H1 ]) T* y4 J& U$ x

7 n: E: K2 ?" F3 z0 C% |4)sirloin
$ V7 l0 b/ d2 q7 G- }# L: ]2 @' D- ILean, tougher, cheaper" q8 d( ?7 d3 _. _/ ^/ F3 E% D5 C

0 \: v( ^* T% d$ O8 f/ l+ A& d5) T-bone
. r" r$ ~5 D0 }/ u; ST-bone is a special cut that has the T shape bone5 E: Z- s4 f9 M- h& O( L3 g  v
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
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& g0 v9 D' w! F$ ]' E* M, s) hI 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.& ]( [3 a" f% ?+ y$ e; G8 d0 @0 K3 _
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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.
- J( n! d/ w! C  t$ r  a1 b" UIt's the best because you don't need to add any oil, and keep the raw favor of the steak.6 Q' Q5 z( e4 I) N( q& B5 }
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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"." W  j: d" I' f. K/ K; f9 l. K

5 d: j$ Q/ Q3 QSing can explain the science behind this.0 f8 c: l) E$ ?+ h; i2 n

2 z  @( s3 X; N( F% n3 T6 P5 JAging 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 ! g( w+ z4 H# T6 u9 ~( G: Z

; n; v. i5 [' T7 J' m/ b2 a6 HSo 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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5 a6 }0 v& I; r* A3 SI love this because this is very interesting to watch. 5 G! G  r& m$ k( J" P) T1 u* I
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http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
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I suggest our next topic to be :4 H% {8 e8 A* |6 ?7 r/ b( P7 v
1) Beer
% \( y' W- t2 B# r* d2) Wine
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What do you think?