johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
4 C9 {# }9 y' |$ D6 H8 d1 e# v成太, 我想問如何挑選一塊靚既牛扒?
3 {: s3 V% e2 n" d有何秘訣?
, R5 O2 t8 M% P  |( d- d* q# w# f1 s- m# K
thanks in advance

' Y) Z4 w* _3 g& }+ m8 Q

! O; w4 M. Q$ O& b$ pI can help in this :9 O) X/ \5 \8 R8 I, D# B+ `0 n) b
8 t$ ^4 Q$ {1 }+ ]9 a( {! l1 ^
Steak come in many different cuts.  The price and texture and favor is different...
; J1 ^, b; J1 ?, I% ~- a- Q! S( e* C, X
1) Filet Mignons (tendorlion)
% z" m% o" G2 a# xMost expensive, most tender,boneless,  medium fat, medium favor.
7 h  z: H, |4 h9 a* z
  A- Y* P0 @( {$ c) C4 m! a2) rib steak (with bone) and rib eye (boneless)
* ]* P9 s6 f/ V& tHigh fat, soft, highest favor (because of the fat)+ j$ _( p; \# L: D
, |" o. u( I2 o
3)Strip\New York Steak
" r  _& s, d+ v. E6 F; HStrong favor, boneless, medium fat, less tendor than the two above" d* M- h5 W3 [$ u" c5 P

" `* G, u/ Q/ H  T4)sirloin. O1 p" c. r; g4 ?! j
Lean, tougher, cheaper+ R/ j) ~1 h; ]
9 L; t  y+ G5 c
5) T-bone& W3 |% E. b( w  ]
T-bone is a special cut that has the T shape bone
$ B" L; f) y6 k' o3 t- A+ gUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons6 ?5 a# h& M/ V% K. I: h, ]
: l/ R7 \; `# K! p
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.- e  ]2 \, D  {" o% F# ]. t( h3 D
/ Z0 V' V& ~0 @
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. # K2 X% [; f* \3 j1 q( _/ ^
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
1 m) R" p% [% X7 d% O9 l7 t: z9 ?( {4 [0 i- m
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".. O5 y- ~+ i% _% I/ E' X

+ D/ u! X: q; G7 {/ I. R1 HSing can explain the science behind this.
& i7 g. o# i6 Q  y5 k* o7 _$ M. g. F2 B
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 1 N( V) f" a& Y
5 O3 s7 O$ ?5 ~1 D$ y2 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.- }% Y/ C2 w  z+ \/ M  @( F
: e4 ]9 X! }- E# |- z
I love this because this is very interesting to watch.
) i8 ]. H& n: d  V6 [
0 V2 I3 |* ^! q  U; [http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
' ~5 b# ?" B+ u+ Q
% s$ v' k. A, F( v0 e, X( tI suggest our next topic to be :4 B( w! _% c$ S3 M, e
1) Beer1 X; @: u2 Z+ g+ {! b5 U
2) Wine
" k7 t) K6 w: t5 A4 @, g* |# m, g
# Q- u0 z1 |. ZWhat do you think?