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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:/ F8 U0 R0 v7 |
成太, 我想問如何挑選一塊靚既牛扒?
; |, m9 ?3 S3 u! T; P K有何秘訣?8 [# [7 G4 y9 T$ q* o4 N3 L& t
& h0 s+ v2 ~0 z5 q( Fthanks in advance . o( N6 G) P7 e( Y
& a# y" R1 Z% f/ jI can help in this :+ E$ B' a! w0 g9 R4 \2 }+ R3 J/ k
. J3 c# \. X- X. hSteak come in many different cuts. The price and texture and favor is different...( U& M: m4 S* Q! l# K) L
) o. n! O/ s8 Y- d/ }1) Filet Mignons (tendorlion)2 N; g/ p$ @. G! x+ o( E' K% a
Most expensive, most tender,boneless, medium fat, medium favor., R& w+ b4 {" |% h
! x& A+ r) A, J& Z ^) V. c% R2) rib steak (with bone) and rib eye (boneless) [- Z' `. _* b# o+ p2 D- G5 x/ g
High fat, soft, highest favor (because of the fat)) }, |1 W2 C( t/ @! W
& Y% ]+ p2 h# B7 D# q+ {
3)Strip\New York Steak
* D4 q2 z1 T' `6 G% U# t- VStrong favor, boneless, medium fat, less tendor than the two above
! K3 s7 o/ r& |" L3 {1 k$ o9 @. I4 g. [9 s6 E+ D: _" Q
4)sirloin
5 z7 @+ u. d f3 ~7 |Lean, tougher, cheaper, r G( I: l$ p
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5) T-bone
8 ~$ v' y% z2 [' ]# Y6 {T-bone is a special cut that has the T shape bone+ |& L* e' ^3 X* V! Q" w' Z6 T: `
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons% P4 C# q4 U! y2 S" ~ f) ^0 ]
1 e H8 c& e [$ G- T% w; CI 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.& S Z+ t- e) q" S1 _
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Steak is best grill on open fire or special high tempature oven. |
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