johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
1 }! i# n$ N. c2 x成太, 我想問如何挑選一塊靚既牛扒?* V7 J" I' r$ `
有何秘訣?
- N( W  L2 g$ m" g# m( v+ A; v. s$ x  U- Y7 B0 X
thanks in advance

# S$ ~, d8 m8 K+ X! B4 U2 O" F

# S! Z1 [# r% `2 nI can help in this :+ L, J& I, l+ c+ M
8 y2 }! W) `: p* B  V8 m
Steak come in many different cuts.  The price and texture and favor is different...
* s5 F5 t: `( b9 o
. h' f0 E' c+ S) f1) Filet Mignons (tendorlion)
4 a5 E) r8 w0 _% W( |& f( [- NMost expensive, most tender,boneless,  medium fat, medium favor.
- L; M, O3 e. b3 k2 O
% ~/ I1 L' {: O4 \2) rib steak (with bone) and rib eye (boneless)! Q9 t" ~) G( G) a, o/ j: v; C2 M
High fat, soft, highest favor (because of the fat)1 U0 n' N" U. I- \& g4 U. c5 p
4 Y. h4 J$ P, t( z4 y, U( e
3)Strip\New York Steak
, F9 Z% w9 {: _- zStrong favor, boneless, medium fat, less tendor than the two above8 ?: T! r8 F% Y: W4 j) f
/ S+ O  A3 i# k2 k
4)sirloin% y; T/ i% ~9 v  w/ _+ M
Lean, tougher, cheaper0 q* C1 L4 E# m) X$ L% k/ `* h

6 ~$ T( Y' G! E# _5) T-bone9 g) Q9 x* _, \3 n& Y. s7 M! q
T-bone is a special cut that has the T shape bone
, ~9 B7 \! Q7 W2 o( uUsually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
4 ~0 C/ M, n# @  e, U: M. f% d8 |& h, E
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.
( Z( {/ }0 H6 Q% G6 Y+ |  ^! z0 p$ V! U
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. $ k# {5 [5 @- V# n5 L# [/ a/ }
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
" U* y4 k9 U" G+ ^& W5 F+ s- Z
: j5 u' e5 s8 mBut 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".
* P+ n; y+ f, p. b: O* u5 J! E* o% Z8 O
Sing can explain the science behind this.
! J/ b9 X0 H% d7 @2 L* N" a- E. Z4 w$ N& v" k: q  R
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" \; H  m6 b9 Z- Q7 @1 w

, K% L$ ?1 T( w1 ~1 p4 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.1 j, f7 Y2 A. A9 o- J
( G6 G0 I' j; i  u8 s
I love this because this is very interesting to watch. ' D) p- Z; J: m

6 P5 ?7 ~! P, w% \7 m2 P! Hhttp://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,3 F6 F5 W8 ~. }- z! _

2 p2 {2 V& a7 pI suggest our next topic to be :8 y6 G. r) v0 o0 i: E# b2 [1 H4 P
1) Beer
; H6 a: x5 h, E$ W8 P/ c, v( r+ y, }2) Wine
& I5 U; ^: w' y+ M1 ?) Z
4 J3 j7 {& Z0 E4 ]9 FWhat do you think?