johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:% }: I+ k5 O# x* I- u7 }3 j
成太, 我想問如何挑選一塊靚既牛扒?
- W/ p) S: k( A有何秘訣?
6 H, X5 g  m7 Q8 y1 z: }- B/ U1 X
2 B- r: s* a. `% b! Kthanks in advance

# \2 b0 ^; v5 M7 Z  c+ @4 ]* q# {4 F
4 g3 b3 U1 U( {# e; S! lI can help in this :- e9 @. n) Z6 r- X
; ~* W- \$ V5 ~: p2 l+ S0 M4 [; v
Steak come in many different cuts.  The price and texture and favor is different...3 k0 a# R( m8 s' x. Y+ i

+ g) w$ m6 h6 G# u* o0 m1) Filet Mignons (tendorlion)
/ q# L* m! C8 p* E  D) V) |Most expensive, most tender,boneless,  medium fat, medium favor.6 |, y. f0 f: p* k* F: O3 [1 W) P
* n" ^* j4 r+ y$ ~
2) rib steak (with bone) and rib eye (boneless)' c/ j0 B; g0 A7 s
High fat, soft, highest favor (because of the fat)
6 B$ G% D% t5 ~& y, W/ ]2 N! j: m( A# J. d' J0 H/ F, o# O
3)Strip\New York Steak
" i# u0 F  P8 E# @Strong favor, boneless, medium fat, less tendor than the two above
' N/ P+ ~2 U6 o' j  C2 @
6 {, S1 H8 ^) Y& G4)sirloin
' B( F- K+ c% @" ~Lean, tougher, cheaper
/ ~' t8 {) N/ W8 x
8 Q; n  x: F1 R! k5) T-bone
+ O: p- s4 \5 `. T$ z! G5 ^( aT-bone is a special cut that has the T shape bone
9 P5 l5 Z$ L# n2 j0 P9 xUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons8 K* u9 O- a, |' K. l8 y9 ^! a8 B: s

7 P, E* T; p3 nI 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.2 s8 d$ n9 M+ u; N

3 G% I8 j7 F. _/ G( PSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. 5 F8 w: W8 V2 ]! u  K. R! V" z
It's the best because you don't need to add any oil, and keep the raw favor of the steak.' Y# g/ ~0 f8 ~0 ?
+ F5 {0 z  C) k1 y
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"./ R& i* Y" F. t' S2 d9 Y. s) S
; Z0 d5 a. c1 ]- @, o
Sing can explain the science behind this.4 o8 {4 F* e* h% e4 A1 b- J
, Z  G7 ?! ]9 O, H& u( }8 w) ]2 c4 x
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
8 N' S3 v9 K* E3 H* T" f2 E5 c
( H4 U" o. O( S" u9 ]9 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.! c" b  u0 Q" z5 ?( ?/ t7 w
4 `: }1 U& K; l" a: Z: G# O
I love this because this is very interesting to watch.
" c3 M0 j! `1 j* ?2 d0 J
5 D7 w" m/ w& I( G; [/ J! shttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
0 Z! T3 J6 w* D8 F. l- s! M: G. i0 u% \( }( V! c3 K
I suggest our next topic to be :
3 e9 R  W; f' `6 k% [  J1) Beer2 H* t# d% {$ f
2) Wine
/ B( C8 x" @2 c3 i. U8 u
9 H0 G4 ]$ [3 B5 o1 z! f7 CWhat do you think?