johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:) r5 W3 A) P( O0 _
成太, 我想問如何挑選一塊靚既牛扒?
3 |4 ~: ~1 G$ m( Z有何秘訣?
$ J/ ?/ ?$ G# P, Q3 V2 W5 W! {: ~
5 W& i$ @8 r) p' c5 y2 Ithanks in advance

, h9 Q% H8 C/ ]+ q2 N! x
: |# z1 r# _. R5 V) {" U( c1 e7 {" TI can help in this :
" n5 f* x3 W7 b* O- n( L
! D0 z- J' P: ~# `9 cSteak come in many different cuts.  The price and texture and favor is different...
5 J1 [; S  H* o" X! [  d4 \" m7 _  I+ v! e  K
1) Filet Mignons (tendorlion); D- L8 y' c) Q! w
Most expensive, most tender,boneless,  medium fat, medium favor.
  K+ v0 n0 |9 Z6 d" v- a4 m4 |) ]8 f
2) rib steak (with bone) and rib eye (boneless); D$ E9 s: o4 I2 \6 }3 ]; U$ N
High fat, soft, highest favor (because of the fat)* q+ Z+ ~$ Q) ~
$ i9 b0 K+ l9 ?* [5 N3 A
3)Strip\New York Steak# J2 X# t( U& L
Strong favor, boneless, medium fat, less tendor than the two above
1 B4 ?+ e/ G3 B/ _5 u+ X7 s- S, ^3 I" t8 j  g1 d) y
4)sirloin3 [3 k; Y6 |$ w5 d0 b
Lean, tougher, cheaper5 A7 Z# _. {( @5 f0 n7 a

! u8 c' K, z% e/ N5) T-bone" S( `  Y$ s1 B4 ~  ^9 i6 f- x! [9 x
T-bone is a special cut that has the T shape bone
% b: p4 L7 R8 m8 J! L4 Q% y2 NUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
, f) [- ^  y# s! Y) |" q
" F  ^" G" k1 {8 Q+ x; E1 a3 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.# e; O5 s2 |0 L; R+ R& \

# A$ Q% T8 d# J  h8 Z1 WSteak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. ; F1 _" [" d7 N4 r" T
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
  o: \8 b$ b% X4 E
+ g6 ^9 q( m8 e  e  r( E8 hBut 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".5 k, _7 I: G2 H- V

* v) |+ J: ~: {% c0 e9 f* sSing can explain the science behind this.
* `) q6 T: D& x; y8 O3 \; W$ n: P
; r, T$ S# x5 N& A/ B; t! `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 $ Z: y7 D) W+ Y4 q  H3 a

# a0 s7 z- x/ U8 WSo 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.
* u: h  A, P- _& `7 |# x' `. w5 M
7 ?: u0 p/ O$ z5 a, a1 [$ jI love this because this is very interesting to watch. 5 _2 i- y0 z1 _' }6 W

) Z! M$ L/ F- J$ W  k' Qhttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,9 _; j8 [& K" w0 }5 Q) ^& w1 r

, H# F2 {6 o8 l. }+ W7 l2 fI suggest our next topic to be :
0 ^7 `# l/ U- ?1 q3 h2 t$ F9 |1) Beer/ W* Q9 |2 o$ ^& M1 }) S' w: j+ b
2) Wine  P+ z1 F$ a2 q5 A4 J2 {, Y1 A
" z, P8 f. W' ^0 j
What do you think?