johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:! w) e/ H% A- T! Y( `2 x
成太, 我想問如何挑選一塊靚既牛扒?  d0 ?: S1 X7 S+ C# J* u
有何秘訣?
% I& \& M: N/ f! {$ }' M: B6 d" t& I2 W. `* j
thanks in advance

1 q  t* Y1 ]0 H, F" D
  [# s# w5 N( f$ Z2 o0 HI can help in this :
0 Y3 r$ \& l. L, O7 T$ E% P% X# n0 i8 k* u+ Y
Steak come in many different cuts.  The price and texture and favor is different...- j* `* I& l9 D: N
/ H; y+ q, o% `+ [0 u% u
1) Filet Mignons (tendorlion)
. \& u  f  m5 ?' g8 @+ o- VMost expensive, most tender,boneless,  medium fat, medium favor.: F; u2 h. Q! |# `: @
* y1 k% j5 f# L
2) rib steak (with bone) and rib eye (boneless)
, T  P% p: B' o$ r- x2 J$ P3 aHigh fat, soft, highest favor (because of the fat)
+ D4 m1 H5 s" J$ S" A- Z& |* U
0 q  v' L' `4 d: u: H6 G+ M7 O3)Strip\New York Steak% o+ d5 }# g4 i+ d0 P
Strong favor, boneless, medium fat, less tendor than the two above" H/ L( M, _, D7 N  M

6 j( n( w0 K  ~9 L' m4)sirloin. s7 ]6 @0 Z( T  k2 X/ G
Lean, tougher, cheaper) I7 D$ ~3 z9 d
7 r, |/ |/ c# C3 D6 H
5) T-bone: ?. a( v5 u8 g: H4 W6 b( P5 k+ j3 F
T-bone is a special cut that has the T shape bone2 c' U# z  Q+ t6 I0 _, h+ e* ?9 M
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons' v( H& q1 ^4 w* D% I/ o3 z+ n, h6 @
' U3 a& t1 e( \& k: v, W5 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.
6 K+ ^  o% N* J- q6 v/ g, X% q5 ^, p% Q) i6 n0 G( k0 {
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. / G% D- b% _% ?6 F
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
% `3 h: c# E8 [# N9 j
7 G( x7 v5 @. G5 k; e7 jBut 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".6 Y" ~4 {3 f3 L* A  E0 h, d
. d8 t0 X# w3 |" c* u" A
Sing can explain the science behind this.' Z& L4 |7 q* a
# V: G5 E/ C8 p/ W) I
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 \& o  z# D5 l; C' T0 _
7 d# C' {4 [. `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.
' o6 M% H* C9 e  U2 k0 D; P
/ s" g; M5 l6 A* _I love this because this is very interesting to watch.
/ q% g" d, @: N% A' u
7 m- a* B2 g# {8 u8 T  Lhttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
% J' H" x9 g2 G/ R; b# c+ E7 i/ H4 L/ u! M( N- n, Q. l; P7 J
I suggest our next topic to be :+ t2 d% ?. g1 Z* v; U( k
1) Beer
" b4 z" N" m+ u: l/ n6 f2) Wine. K, o1 b8 r9 n2 [# S" {; z. f
* q( a! l- N  i) C5 e
What do you think?