johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:" h9 c3 W( f1 U8 P( r1 T' q9 b) ]
成太, 我想問如何挑選一塊靚既牛扒?+ T6 s" Y3 _5 W  g- u0 j
有何秘訣?  S8 x$ r4 e+ J9 N8 @& u4 ?

, b* ~& J1 l. {7 |, \4 d+ ]4 d  k+ Bthanks in advance

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1 C! R( G2 N# G3 hI can help in this :5 e! U% ~+ P0 u9 t7 p( q& D
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Steak come in many different cuts.  The price and texture and favor is different...# t5 A$ y9 h+ q0 q

9 G* K* K3 x' n# s0 }" b5 _1) Filet Mignons (tendorlion)
8 @  n% S+ |9 S# Y/ A9 jMost expensive, most tender,boneless,  medium fat, medium favor.  g6 M! F6 T1 b" {: N
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2) rib steak (with bone) and rib eye (boneless)" W' L; l! ~* ?0 n; {# d7 @
High fat, soft, highest favor (because of the fat)
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6 j! v! v( U0 M+ [- Q* s5 X; F3)Strip\New York Steak, s* G+ V7 r& T" j: i1 M% ^- R
Strong favor, boneless, medium fat, less tendor than the two above( z0 x: h$ R# D' G, `% Z( t

& O; Y8 m7 [4 H$ e4)sirloin
% W+ X6 Z  m; I* [  ]Lean, tougher, cheaper. ?, e! g' n$ T# L6 ~

7 U% [2 f: O2 @( m, T% [# }+ X6 y5) T-bone
4 ]& X5 n3 C9 T/ ~8 M1 V3 aT-bone is a special cut that has the T shape bone$ w, o7 V! v' y# Z
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons9 q. M7 |! \$ }( N

0 h& Q6 m$ s& 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.
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7 B8 m- S3 \3 d: LSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.   f. H7 p6 _. L' m6 x; i6 H7 t5 r( m
It's the best because you don't need to add any oil, and keep the raw favor of the steak.& z( T$ D1 q5 d' i- v
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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".
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- c, O4 ]* F# Z1 l% s* E* e7 D% lSing can explain the science behind this.
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: o$ l+ U- N5 y  o; ?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 2 Z2 q$ t/ n5 j- V1 ^
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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.
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8 m9 t) V$ |; s" V9 [+ DI love this because this is very interesting to watch.
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http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,! K) m7 i: z" f; Y7 B8 _! d& Y
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I suggest our next topic to be :
! |' L; }( R( U/ {1) Beer' J: p& T; [$ K3 Z  V3 l1 ]
2) Wine* b# n; h+ R# M% c# L6 K

% I" v0 E+ W4 yWhat do you think?