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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:
; q2 B' @( `- k" E1 p9 {% A& F成太, 我想問如何挑選一塊靚既牛扒?# B' H; h7 i8 a8 H
有何秘訣?
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thanks in advance ; R. ?4 y* @) v, H1 w7 Q; o3 Q5 d
5 x; q" }& [8 B% y. \I can help in this :9 m* c4 W+ C8 r( N& o7 \& t: I
+ |) b y# {6 r$ I T6 F) j: G c |Steak come in many different cuts. The price and texture and favor is different...% R7 p. [: f+ Z% I
( ^2 |1 y" m" C. {; j1) Filet Mignons (tendorlion)
! Z. Q* \8 L4 t7 f0 gMost expensive, most tender,boneless, medium fat, medium favor.
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& Q, k* P O, C0 r2) rib steak (with bone) and rib eye (boneless)
1 Q1 O' `+ A P: \ KHigh fat, soft, highest favor (because of the fat)
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/ s4 |7 t# s0 R% y; t* y3 Y+ x j3)Strip\New York Steak( n; m7 p& r% I) F
Strong favor, boneless, medium fat, less tendor than the two above5 N6 ]4 m: y2 c) K+ Q8 ~" s9 x
, E; A v) ~/ a3 Y7 P4)sirloin
; F# U8 Y; ^" g" V2 cLean, tougher, cheaper
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5) T-bone8 f; q, F+ C! y5 \) q
T-bone is a special cut that has the T shape bone
- _: ~+ t, ^% _( lUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons- e# K2 x0 w1 }1 L& Y
) _* O$ j; J4 D& n XI 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.( v- x, f. E1 t" ^( ~2 w
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Steak is best grill on open fire or special high tempature oven. |
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