srfqt1

Originally posted by singgeihot at 2005-6-5 12:14 PM:
" H! g5 ]4 x5 H1 H$ g) p有一篇叫 “癌細胞最愛吃用微波爐煮熱...

( Q" K) M' ]* y: q- A9 T
4 h% Z* L( A. p  Q多謝你既解釋
6 b5 T2 f0 ~; D7 M我對微波爐又多番少少信心

singgeihot

Originally posted by srfqt1 at 2005-6-5 02:31 PM:) m: h6 A) @' l  Q, J8 i7 m% n
4 G- M$ J: Y4 p# ]7 [5 e* e

! B) R8 f8 T1 v! x! S0 w' a多謝你既解釋
' a* E1 [8 R$ G1 t9 d" J我對微波爐又多番少少信心

3 }0 {3 c% Q# C
1 o0 _6 H5 m3 B/ p如果你知微波爐整熱食物嘅原理你仲放心 d 呀

vivienna

Originally posted by singgeihot at 2005-6-5 02:47 PM:
# @" J7 m+ t1 I如果你知微波爐整熱食物嘅原理你仲放心 d 呀

) f* i+ r! G  n係唔係刺激水份粒子令到粒子同粒子互雙磨擦然後產生熱力﹖

singgeihot

Originally posted by vivienna at 2005-6-5 03:03 PM:; `. c4 y4 {( a$ \

) K4 \5 J: E7 v4 @3 f係唔係刺激水份粒子令到粒子同粒子互雙磨擦然後產生熱力﹖

/ [) n  Q: ~) y% t. ?1 |3 q% j

5 `) m' w  K" q! CAlmost....
: w. C6 F. k6 _3 \3 [4 I
) Y$ o: M/ q* {/ p) TWhen microwaves pass into foods, water molecules and other polar molecules tend to align themselves with the electric field. But the field reverses 915 or 2450 million times per second (915 or 2450 MHz). The molecules attempting to oscillate at such frequencies generate intermolecular friction, which quickly causes the food to heat.

singgeihot

不過有樣嘢要提大家就係微波爐着咗就唔好行咁埋, 千祈唔好放個頭响個微波爐前面睇吓 d 嘢熟未, 因為萬一漏微波, 会對你對眼或其他 body tissues 做成損害

樂壇渣Fit人

成太, 我想問如何挑選一塊靚既牛扒?# [( z$ h6 W% G+ G$ J5 x
有何秘訣?3 s3 R# I+ ~7 D2 q: H, I% v
8 ^4 ?! M* z+ J6 M0 ]1 m
thanks in advance

singgeihot

樂兄, ' c; R2 v0 F  S& {# |: y7 W

3 _* A; H- b/ ]# EFirst of all, thank you very much for opening this topic. I can't promise to be here on a daily basis, but I'll try my best to update as much as possible. I hope it'll generate some interest, and give 吹水版 more diversity
- Q/ Y) [, @+ E; u
6 }# z. g( D! T2 R6 N& c& Y6 V3 tI have a few suggestions in mind for this topic. I'll write it in Chinese when I get home tonight (I'm still at work without a Chinese writing board). ! o- L; G9 V  V2 R( g
# x& G! b$ f  L0 J
Regarding your steak question, I don't think we'll need Mrs. Sing to answer that. I'll answer you in Chinese once I get home. Mrs. Sing is my fiancee, she's actually the one who enjoys cooking But I do cook with her when I have time.% e" k: O( t( Y5 e- J/ `* N
& Q4 y. F: j$ }
Thank you very much once again

johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:/ P% q1 y% b  f0 m5 q' N
成太, 我想問如何挑選一塊靚既牛扒?
, A, M# S6 @$ A7 V7 m有何秘訣?; B+ ]* u1 o# ?5 j% n
# K, o( J% R4 c
thanks in advance

: z0 W3 t. C' }, h8 R2 ~4 l% J
+ `5 Y. O9 Z2 \2 WI can help in this :) @7 ^1 p; P$ B( {

& u) k9 E8 N. I! I! RSteak come in many different cuts.  The price and texture and favor is different...
3 C) {1 M) Z4 l- i  u
9 a6 V' p4 c' P- e1) Filet Mignons (tendorlion); s/ L$ J9 N' B. w& o: S
Most expensive, most tender,boneless,  medium fat, medium favor.
. I! j- z0 ^! F. r3 U+ [$ s: i  V5 O' S- _
2) rib steak (with bone) and rib eye (boneless)
) G  {1 \( U2 v7 j: mHigh fat, soft, highest favor (because of the fat)
' L5 P# n  a3 q# @* J4 i+ L3 Z$ M  P) f' d  P+ d, g
3)Strip\New York Steak3 ?& T- t' j5 ~
Strong favor, boneless, medium fat, less tendor than the two above; [! W5 l9 K& w! a
% N/ g- S6 b- k3 @
4)sirloin+ N0 |5 n' ~3 p0 j1 @+ `$ q
Lean, tougher, cheaper
. T1 K: z$ i* @( c+ R1 T& d/ K1 r8 O5 D- O% S
5) T-bone, v* a6 T% _# }& ~$ }" U
T-bone is a special cut that has the T shape bone
+ o9 m' V" k0 p4 W" }9 p4 S$ JUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
& e9 V- m' h, `/ |3 o1 s/ h
& ~' ?4 x/ }1 H  \6 r+ G1 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.5 h' Z: i6 j& n; t. D- B* }) Y- f+ M

3 d+ W) r1 R2 h7 jSteak is best grill on open fire or special high tempature oven.

abc123aa

Originally posted by singgeihot at 2005-6-5 12:14 PM:/ m: g: A# F4 j" Q9 `; M
有一篇叫 “癌細胞最愛吃用微波爐煮熱...

% l# h2 r0 h+ a好多人都用微波爐嫁啦,依家好多野都會用到微波爐,如果真係咁易有癌就死得啦.......= ="

abc123aa

Originally posted by singgeihot at 2005-6-5 04:02 PM:" u! x" {4 K& M" |& r/ {* `
不過有樣嘢要提大家就係微波爐着咗就...

; z# W( x7 f5 R# b有時我都會咁樣,聽左你咁講就費事行埋去嚕,haha^^"