Top 6 Steak cut 101 -Before you start to cook steak at home, watch it.

It is the same piece of steak, but sometimes you might just wonder how come the beef served in restaurants taste much better than what you cooked at home. Eager to cook steak like a chef in restaurant? What you have to consider first is not the recipe. The secret of cooking premium beef at home is understanding what you buying.

Picture source:Google

There are lots of different steaks available in the market. It is critical to know about the taste of different cuts of the beef, and its best cooking method. Once you get the hang of identifying what a premium steak is, cooking it like a chef at home would be blinking easy.

Picture sources:Google

The most important and useful trick: Look at the marbling (Fat) of the meat which determines the texture and tenderness. The more intense marbling in the mingling of the meat, the more fatty and tender the steak would taste.

 

Picture sources:Google

You are highly suggested to get at least an inch and a half thick steak if you want to cook it premium at home. Only a thick steak could hold fat and get that caramel grill colour in perfection.

In this article, I would share top 6 beef cuts that are mostly available in the market.
(Remarks: 5 x * as the highest degree)

1. FILET MIGNON

Picture sources:Google

Positioned at the cows’ back, this is a perfect fillet which contains no marbling, no fat.

Beef flavor: *
Beef Aroma : *
Tenderness :***** (Most tender)

Picture sources:Google

2. RIB EYE

Usually in oval shape, surrounded by fat with slight marbling called the eye.

Beef Flavor : ***
Beef Aroma:***
Tenderness :***
(Medium Tender)

Picture sources:Google

3. STRIP STEAK/ NEW YOUR STEAK LONG NARROW STEAK

Beef Flavor: *****
Beef Aroma: *****
Tenderness:**
(Medium to firm texture)

Picture sources:Google

4. TOP SIRLOIN

As it named itself, it comes from the top of sirloin.
Beef Aroma:*****
Beef Flavor:*****
Tenderness: *
(Firm Texture)

Picture source:Google

5. FLAT IRON STEAK

Beef Aroma:***
Beef Flavor:***
Tenderness:*****
( Very Tender)

Picture source:Google

6. T-BONE STEAK

It’s a combination with the strip line and fillet with a T-shaped bone in between. Porterhouse usually has a larger portion of fillet. This beef cuts gives you two types of texture of steaks: the mild aroma and flavour of fillet and the intense classic texture of the New York strip. What’s more, when cooking the bones give steaks a stronger beef flavour and juiciness.

That’s the “Top 6 steak cut 101”, don’t forget to subscribe my Instagram @jackie_hk_ and stay tuned for next week! We will further look into how to cook a perfect steak!

法式甜品知多少？

今時今日作為嚐甜者已經唔係只係女仔既專利，男男女女都對甜品有著唔同喜好。但係有時候有無遇過想叫甜品但係又諗唔起名既尷尬情況呢？今次小編就為大家介紹5款法式經典甜品啦！

其實法式甜品除左為人熟悉0既馬卡龍（Macaron）同焦糖燉蛋 （Cream Bulree )之外呢，其實仲有好多甜品做下午茶或者放鬆時候食一流嫁！今次就為大家帶黎 5 款港人最愛既法式甜品！

1.) Macaroon /Macaron 馬卡龍

圖片來源：Pierre Herme 

馬卡龍（Macaroon ) 最初其實係源自於義大利修道院，有位修女為左搵菜式代替葷食而用杏仁粉製作最初版本o既馬卡龍。當初馬卡龍o既口感較硬、脆同乾身。後來到二十世紀初有一位法國甜品師將僗改良為外脆，內部帶濕潤、柔軟而略帶黏性。其實macaroon 係英式串法，而macaron 即法式串法，所以以後唔好亂取笑人地串錯字啦！

2.) Mille- Feuille 法式千層酥

圖片來源：Via Tokyo @ Open rice

法式千層酥 （Mille -feuille ) 係一種法國起源既蛋漿甜品，通常中間都會夾住雲呢拿Cream 同吉士醬再疊成塔狀甜品。以小編o既角度，好食o既千層酥應該係乾濕層次分明，唔會因為放得耐而淋哂。

3.)Eclair 法式長泡芙

圖片來源：L' Eclair De Genie

法式長泡芙 （Eclair) 係源自法國19 世紀一位甜品師 Antonin Careme (1784-1833) 。 通常Eclair 都會有雲呢拿，咖啡或者朱古力涵同泡芙面會鋪上一層糖霜裝飾。當然，隨住時代轉變而家已經多左好多唔同味道啦！

4.) Saint Honore 泡芙蛋糕

圖片來源：Angelina Paris 

 泡芙蛋糕 （Saint Honore ) 呢個名係源於同名甜品師Saint Honore 而立。傳統上，甜唔師會製造好多小型泡芙 ，再沾滿焦糖等耐焦糖面冷卻再將三至五粒泡芙放係塊餅底上面再加Cream 做最後鞏固。所以食果陣應該係粒粒都精緻外脆內軟, 無論外型定味道都吸引到唔少嗜甜者！

5.) Mont-Blanc 蒙布朗

圖片來源：Passion y Gerard Dubois 

蒙布朗（Mont Blanc ) 係取名源自外型似被雪覆蓋o既山所以得以呢個名。其實Mont Blanc 無論係法國、日本、香港 同義大利都好受歡迎！通常都係主要以忌廉做涵外加上條型栗子醬係面，岩哂中意食栗子既你同我啊！

Beans 荳子－荃灣一日遊

今日趁公眾假期就同媽媽去荃灣行下順便試下一直On list 好耐既Beans .一入到去店內其實位置唔多，坐位都唔算闊落，不過以小店黎講裝潢都好舒服。鋪面唔大再加上開放式廚房對我黎講其實好受落，因為開放式廚房始終衛生情況會控制得比較好，作為食客既我地都安心好多。

媽媽一開始對Menu 都無咩頭緒，後黎見到後面枱客叫左呢碟


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我當日其實仲未病好，所以就叫左呢杯熱薑蜜啦，明顯係粉沖既，驚喜不大。








                                                            而我就叫左呢碟

 Pama Ham & Asparagus Risotto $108

首先唔好期望一個108 既意大利飯會俾到好令既Pama ham 你，正正常常咁啦。意大利飯都偏硬，我都明白意大利飯係偏硬同注重粒粒分明既，但係⋯⋯可以煮熟小小。意大利飯內包括左好足料既洋蔥蘑菇做配料，味道好足而且配料同意大利飯味道都夾得適中，抵讚既。

以下係小小甜品相俾大家欣賞下啦～



 


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Tel:5537 7465

Open Hour: Mon-Sat 11:00-23:30 , Sun 11:00-22:00

 Address: G/F ,No.99 Hoi Pa street ,Tsuen Wan

What Jackie recommend ?

Soft -Shall Crab Black Truffle Spaghetti  $69
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