johnwu

Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:# B; f2 ?: m# G! L7 Q
成太, 我想問如何挑選一塊靚既牛扒?
, H; m% f) Z; \: z有何秘訣?; J8 G  x* m  w# ^8 Z  t+ w
$ a, b1 }' e1 G* i6 d" ^
thanks in advance

5 q1 W! Q3 G* w4 i: d6 f6 b- y0 ]' ]
I can help in this :
; U0 j) w3 r: ^* a7 u
' C% L; {# S$ h! F2 qSteak come in many different cuts.  The price and texture and favor is different...
6 x& j6 [6 E3 E1 U6 U; ]3 D# C6 A* t- D+ T6 ~! ]7 N" z* v/ h
1) Filet Mignons (tendorlion)
5 g' ~/ w2 h/ d% z; \Most expensive, most tender,boneless,  medium fat, medium favor.
% r7 g* Y8 M2 N6 ~
0 [& ^0 f' l  |; i3 M2) rib steak (with bone) and rib eye (boneless). b9 I: J# q/ l1 f: z, `
High fat, soft, highest favor (because of the fat)0 `8 Q) u5 m0 q  A/ i/ V

; n/ h- d  U. S3)Strip\New York Steak& e( {2 K: M' U4 ^* T
Strong favor, boneless, medium fat, less tendor than the two above
7 V- }  P  {' Z3 q) i  x' F0 E9 E& ?$ r( C
4)sirloin3 L0 K2 ]  t3 h4 s  Q$ ^
Lean, tougher, cheaper
3 ]* ], a; {4 ]  e
& E: }; N' v/ `; e5) T-bone) m+ H3 J1 h* C) J+ F/ _
T-bone is a special cut that has the T shape bone
1 W8 S" V) G# F5 _Usually the larger side of the meat is Sirloin, and the smaller side is  Filet Mignons
. Z3 r: v" g; O" B4 q2 T& W
' _/ q2 r: c3 m% kI 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.& C$ V4 R& x, ?* a
; c$ q. r7 s  ^4 T( I$ y% C" \
Steak is best grill on open fire or special high tempature oven.

johnwu

You guys have to try grilling steak on open fire. - K$ I7 G4 `& O( g& l. D
It's the best because you don't need to add any oil, and keep the raw favor of the steak.
2 V1 e5 E+ V' S6 N% k$ h* n: R
; W( {7 M1 h& R6 t) jBut 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 N: r( ]$ i  l9 P- D$ w

4 D. ?9 u  ?* R- DSing can explain the science behind this.
+ U& f( R0 W! t
2 I4 x- h8 a! P# N, s+ lAging 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
6 S; a# ^8 r4 B7 D' C
7 x5 ^3 j5 g" T0 V% pSo 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. p  w# {8 u

$ p& l" A$ J* ~" s- HI love this because this is very interesting to watch. . n  P3 a0 x# ^! t( |8 G9 w" \

2 R0 o: N8 P- H+ l4 M. H: ^http://images.amazon.com/images/P/B00005NCX5.01._PE25_SCMZZZZZZZ_.jpg

johnwu

Mr/Ms Sing,
' T" y) [  @- H2 j7 r3 J4 g4 h* @0 l
I suggest our next topic to be :
* o& R- ]- _) f1) Beer* K: g+ F4 \: h: I
2) Wine
+ U+ C- i3 O, {! B, {8 @/ C
5 Q' z- y# C6 S  GWhat do you think?