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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:
/ }5 B, w3 t) x' e$ A成太, 我想問如何挑選一塊靚既牛扒?( a; F5 u: K% G) ]6 P/ `, z
有何秘訣?
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thanks in advance Q( g' X; r7 I8 @; T U+ j
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I can help in this :: d) u% z1 L" A5 N" G9 D
. j% X, U# Q9 BSteak come in many different cuts. The price and texture and favor is different... D$ z4 v6 ~4 Y$ P1 `, Z. d% J
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1) Filet Mignons (tendorlion)
L: \3 M7 `2 x" T3 y# {; SMost expensive, most tender,boneless, medium fat, medium favor.
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9 q; X; c% x- A( R4 E' e2) rib steak (with bone) and rib eye (boneless)
* s, u2 N5 k) FHigh fat, soft, highest favor (because of the fat): s# H O# J8 g) [
* ?) q' \: w% p8 l6 R+ B; E3)Strip\New York Steak/ E2 {4 }0 k! M7 r2 F
Strong favor, boneless, medium fat, less tendor than the two above$ K0 J+ I& I5 A) c( U& v
8 I w" Q/ ^; n( E* A0 V4)sirloin
! P5 F) E* v8 S8 s ~, cLean, tougher, cheaper
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5) T-bone
$ i# _$ P- p+ F8 n0 {T-bone is a special cut that has the T shape bone# r! Q) V! h8 h% D6 k$ c5 ~
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons o& p7 }: N7 k: y
( A; ~: c- z7 ~! q: U" v/ s! v8 YI 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.- Q- r: @6 i" A- q$ I% u
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Steak is best grill on open fire or special high tempature oven. |
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