johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:4 b( Y$ j: t; c6 I
成太, 我想問如何挑選一塊靚既牛扒?
' d, k% T5 k  p" J0 \有何秘訣?
" n; d& K7 e5 H) ~( ^* R
; N- ~( N# ^. x5 I2 _: K1 Nthanks in advance

( F" r' [, }1 @9 k8 K' ^& G% u% A
2 l4 [$ Y% l9 z$ k. Z
I can help in this :# P0 J2 S( H: T' S0 Q( B

7 ?. A* I' i8 j) c8 LSteak come in many different cuts.  The price and texture and favor is different...6 l1 N( i. Q4 y* E( [; f  @+ m
4 j2 S6 k2 C- t3 S3 m6 p8 U: e* a9 w
1) Filet Mignons (tendorlion)
  H7 b! w/ B" y/ \Most expensive, most tender,boneless,  medium fat, medium favor.- B* E4 J, Q9 W
1 [& ?; [8 l0 X. h+ Z- w( @
2) rib steak (with bone) and rib eye (boneless)+ J1 G* k" S- M) U7 z7 b, w
High fat, soft, highest favor (because of the fat)
3 j) ~9 I+ N1 c: A# N3 U3 D# N/ v2 v, a- e7 l
3)Strip\New York Steak9 A  z6 b- R; C% _. T/ |
Strong favor, boneless, medium fat, less tendor than the two above7 W) h2 k, p* v2 c; n

3 J4 r3 e5 B2 y* S: ^. R. K% U) P4)sirloin
6 r8 g7 }- Z1 E0 m4 t$ Q8 k; W. LLean, tougher, cheaper
, \2 c, O+ U% M! Z$ f# v( B9 A7 {, H: p) Y4 }; W
5) T-bone
: Z# ^* m7 F3 |3 _" P4 W. s2 l9 zT-bone is a special cut that has the T shape bone
: f( c( j1 M7 J: ?1 Q, I4 }Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons5 S: G" k3 N/ V, a4 W
% J$ ?. o! s$ y8 B* J
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.
7 |* P- D3 |) [7 N+ R% @# h7 E
2 ^- d+ I/ {1 R5 P7 \Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire.   l% u/ }' G$ q0 \8 L; a) i
It's the best because you don't need to add any oil, and keep the raw favor of the steak.% Q! @& v& t3 I. r( m; ^
5 a& a' s5 d1 A# ~5 i, i1 X/ s
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".
1 @8 [+ J; h* X, D8 S0 E
. W! A  N) w& U$ z, hSing can explain the science behind this.
3 L! C: u5 J9 l( q
* ]  Z3 ^2 M: P# FAging 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 , M3 ?+ N4 T6 }; _

) d6 M/ M+ j5 D( o3 oSo 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.
. B; i' ?: `  j# J2 Z
3 B7 u5 l4 F" GI love this because this is very interesting to watch.
& P( C2 m6 k5 ]- [7 L5 _" k# {+ K7 s' H  n
http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
0 j. u  |+ I8 }, V5 o- @+ A* `' T
2 ~* N  \' Q% CI suggest our next topic to be :0 {0 P: z, T0 V  X" O; z! u
1) Beer, k2 s- a5 F/ w  Y% o6 i- H! t
2) Wine* ~$ }, }2 P' |2 i2 @
" I) x; O# _6 @  \
What do you think?