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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:
' N7 m* O: B, b$ v2 X4 ~4 `2 d2 ^; e成太, 我想問如何挑選一塊靚既牛扒?" [ j! K j- w( Y1 t+ i* p
有何秘訣?
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1 g/ n, L+ l+ m& y) D. pthanks in advance ' `- r1 X$ f4 k& a7 e O E# B& V4 L* Y4 o3 z
I can help in this :
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Steak come in many different cuts. The price and texture and favor is different.... W- |7 e N$ ~* I/ G5 h
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1) Filet Mignons (tendorlion)6 c: D8 U5 M( A
Most expensive, most tender,boneless, medium fat, medium favor., Y: x+ W% \/ H( i. q6 H. z' a9 g+ h
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2) rib steak (with bone) and rib eye (boneless)
% {9 ]& j; {/ u( ?. S3 ^0 c/ PHigh fat, soft, highest favor (because of the fat) F4 I: _1 h0 B2 n$ J5 m
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3)Strip\New York Steak
7 _" ~% |* T' gStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin4 X1 ~' \5 ]3 O- q. D+ C' a
Lean, tougher, cheaper6 L/ q) K4 l' \: I
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5) T-bone
8 Y- ^3 r1 r1 OT-bone is a special cut that has the T shape bone
6 W# P3 Q6 Y# l9 j" \; v3 q) `Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons M3 l( f( Y" w$ b2 T7 i
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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.+ I. c/ p1 e3 T% k
$ Q8 h4 O1 W9 i8 m8 c' P1 WSteak is best grill on open fire or special high tempature oven. |
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