johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:. ]; Q1 L2 F+ P& M! d9 g
成太, 我想問如何挑選一塊靚既牛扒?4 d5 _6 H$ T6 x! g3 k; `
有何秘訣?
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thanks in advance

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4 [1 g# e0 e, V5 q/ yI can help in this :4 V- R4 @. x) I' t) X5 j! @4 ?# x2 q5 L

& J$ ~9 m  ?( oSteak come in many different cuts.  The price and texture and favor is different...- ]: x) G) P+ L; w* d$ J
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1) Filet Mignons (tendorlion)
, R% Z9 E! h9 Z3 w0 |  N7 P! zMost expensive, most tender,boneless,  medium fat, medium favor., S( O+ ~9 I% d, o9 z0 L

+ \# e! K/ S# x9 P- n2) rib steak (with bone) and rib eye (boneless)
% b; N$ @* A- l, Z4 SHigh fat, soft, highest favor (because of the fat)  i, T) w9 p$ X6 K

) j& h8 l1 {7 I. U+ g* ]3 ~3)Strip\New York Steak3 C, b3 {4 m. w
Strong favor, boneless, medium fat, less tendor than the two above
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; h' E( [: |4 I1 T# D5 Z4 d4)sirloin
, f! p3 ^# P$ R$ {. tLean, tougher, cheaper- l& R5 o" z8 Z' S+ l* o; q, V

! t7 }# S  n. W: B+ ]- |, G5) T-bone6 k  R1 S: ?& S  o; c0 ^8 r' P! q
T-bone is a special cut that has the T shape bone3 N1 C+ N' {$ m0 ^8 x5 v  v& B2 r
Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons+ N  k. e) Y2 |! W

% H& d- d, G; b4 ^4 @+ yI 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.1 D9 ?' Z) a: h& C+ n

- k* t8 U9 }; q' l+ PSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. + t1 J4 d$ Q  B2 Z6 A
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
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  I6 [2 Z$ s; g, e& yBut 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".2 S+ m% v" h6 i5 X; k; A
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Sing can explain the science behind this.. p2 i9 F( K1 _" k
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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 3 ^. h; f( W0 ~. o8 M+ G1 L4 v. a

* i! v$ W3 `0 aSo 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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I 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,
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  d6 g8 Y, v' E. {. bI suggest our next topic to be :
& R0 `& u* G+ w$ F- z2 g1) Beer
3 Z! E8 L/ G0 \2) Wine, d3 {# F& _( w3 P2 M  c/ Y4 T6 b

' r1 i% O! R- Z, N0 nWhat do you think?