|
 
- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
1#
發表於 2005-6-8 04:29 AM
| 顯示全部帖子
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
* f0 t+ h* {/ j1 a成太, 我想問如何挑選一塊靚既牛扒?* g4 ]* {5 h( g2 q# B
有何秘訣?0 E* x3 [. c' O/ t4 c: h
& I' Z# l1 T1 x& C; N( R
thanks in advance - j# s7 O5 p Z! y+ c) r1 M* m7 C! k9 \9 a8 G4 R% ^
I can help in this :8 V2 a5 A% G, P. l1 n
2 U; E: {! U4 |Steak come in many different cuts. The price and texture and favor is different...7 i' j- W! m9 z8 Q
, {0 p% B* a' ^$ r
1) Filet Mignons (tendorlion)
+ F, `$ I- D6 v/ N% WMost expensive, most tender,boneless, medium fat, medium favor.
4 j) G0 [; f' v; [( _
* e2 B1 u7 V7 c' \2) rib steak (with bone) and rib eye (boneless)# f7 b. Y+ @2 c
High fat, soft, highest favor (because of the fat)4 F# l# f1 h ~" j+ [6 w0 z+ s
; k6 z* b( ^/ y7 s0 Q5 m3)Strip\New York Steak
9 L, z, U! J! g8 T4 d) n7 zStrong favor, boneless, medium fat, less tendor than the two above; L) X' }: y( z7 W
* a- |- u* h& D% P# M( r
4)sirloin
/ |6 z5 C' Q3 M0 Q' M- _Lean, tougher, cheaper6 ^4 O4 M4 Q" j0 F3 j- p8 o
0 M! h H0 p+ u6 b* j/ E9 N. l6 x |5) T-bone4 `7 N& m& W# ^2 w
T-bone is a special cut that has the T shape bone2 Y* a: z7 @6 M" G
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
7 l d; |) Z$ G/ d+ H3 J1 H4 A1 l8 p. ]8 c' w& q/ Q0 B$ N
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.8 G2 D' \2 K g/ }% K/ q6 M' E* c& o
# x3 X0 w+ y9 CSteak is best grill on open fire or special high tempature oven. |
|