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發表於 2005-6-8 04:29 AM
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Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
9 |. J! e9 V& U5 G3 S成太, 我想問如何挑選一塊靚既牛扒?
u2 J9 \- L. F. r" D! K, t有何秘訣?
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thanks in advance - q9 W% K) D: ^, L
- M3 Q( U4 O! ]+ tI can help in this :
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, f' \) b& k* |+ K8 qSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
+ S: L, t/ z# |8 ` QMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
$ T# x; O1 W6 x9 `" UHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak7 T+ D8 N2 X; t6 n% X# H
Strong favor, boneless, medium fat, less tendor than the two above1 k" m% L$ n7 t# E1 {! ?
- M- z& }: C8 u( M. h3 t4)sirloin
& u0 ^* g/ G6 y9 K2 y4 ~Lean, tougher, cheaper
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. `" v$ S7 C0 z3 B, R5) T-bone
5 V0 g" R' _! v9 gT-bone is a special cut that has the T shape bone
n. G2 b; V3 H! ]2 p% qUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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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.
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! q9 U/ ?3 [1 \7 RSteak is best grill on open fire or special high tempature oven. |
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