johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
! l% a, E3 ^  l* O% W成太, 我想問如何挑選一塊靚既牛扒?
2 V1 l: w9 |; X4 s8 _有何秘訣?
; X8 s5 q$ h4 a/ @: d( E. j  J
7 ]. q! U8 k2 l# X% C1 Rthanks in advance

) F9 w- N" P& c! D
1 o6 r. `- D, a1 o3 \I can help in this :% M8 f- u" Y1 }9 q9 t
# O& @" D  R1 t: w) _% K
Steak come in many different cuts.  The price and texture and favor is different..., N' {+ K. Z' n# a& G7 I8 q" _

3 @. d* _0 t# g& ?! o* }1) Filet Mignons (tendorlion)
' K: V; ]* ?7 E) v4 W2 k) B* U7 x; GMost expensive, most tender,boneless,  medium fat, medium favor.
. F( f1 l- ?0 G* Z9 W/ v1 Y3 L0 M4 r8 S$ Z$ o0 e  k9 R6 S
2) rib steak (with bone) and rib eye (boneless)8 \2 ~5 G: T# B- _
High fat, soft, highest favor (because of the fat)# y# d: _% a& N: {4 R- Y3 a

: D; [$ {7 h2 T" ?$ G3 S3)Strip\New York Steak
" w& ^) S5 f/ J! G& Y# x9 ?Strong favor, boneless, medium fat, less tendor than the two above9 w: t6 B4 {% Q9 @/ G

6 @* S/ C) M1 M  |% l4)sirloin5 E% }) E( ~7 |8 D+ X+ i
Lean, tougher, cheaper
& x6 S) q6 g, G  o$ p/ \, Z& c* _/ l- N0 G
5) T-bone- L+ B4 G2 _  e: d( K: \* ~
T-bone is a special cut that has the T shape bone
; W7 k8 A+ [/ V. A' r1 V) lUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
: K) N# L9 @' Z% G2 ?: a0 W0 |# _( o) O: |  K# K$ K
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.
& x$ h* d; T& |6 w& ]
, Q7 J4 z4 ~+ TSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. : {, f3 z7 {1 m
It's the best because you don't need to add any oil, and keep the raw favor of the steak.7 C  p7 a6 u$ e" _7 w% C

) I/ k& g/ ^6 i& c, pBut 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".
" `: H" m: m- `8 z) U$ B* A" `0 T& m( r
Sing can explain the science behind this.
; h' D' B2 I) ^" T- H. c
0 G* v" T+ C. T4 A3 iAging 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
7 s  u$ o0 r8 O8 Q2 v2 r% t+ I
6 e9 x1 G) M0 F( 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.
5 L4 l" q2 N1 r3 Q# K/ F0 A- A. F) a
2 s6 s  Q; m  c0 T7 k; v, C+ Z/ h# CI love this because this is very interesting to watch.
0 ^1 Q0 f/ p) S8 e8 Q# x+ l. N
( I) J* [% |& n5 d8 m9 Shttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
0 o, v6 V8 H. j; }: |  _% T: ?
" ~7 R" }) p) @- XI suggest our next topic to be :
! r5 {. r5 T+ P& z4 j1) Beer  ^& i$ K( x9 t4 c. F/ ]
2) Wine! D8 j. o7 D8 ~
! G- R$ W) m+ E+ f
What do you think?