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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:# A" Y d1 [) R- \! u
成太, 我想問如何挑選一塊靚既牛扒?
9 L# O2 `* H0 d9 i, }# y有何秘訣?2 w# A& a2 Q- k3 S/ x$ G
- s6 m# b( z. s4 A5 n5 v8 {" _; Cthanks in advance ! p) M) H8 `6 y( c$ [
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I can help in this :" m' C9 E( ^9 Y/ j; e
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Steak come in many different cuts. The price and texture and favor is different...
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; C! j c* O' I/ j# q" s1) Filet Mignons (tendorlion)
; N$ _/ a) T: mMost expensive, most tender,boneless, medium fat, medium favor.& s0 J; b& {; {( W* G8 y
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2) rib steak (with bone) and rib eye (boneless)2 {6 I$ |0 j7 A2 E3 L. c' n. W
High fat, soft, highest favor (because of the fat) F, w# c3 f' Y1 {# A. ~
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3)Strip\New York Steak
# d! W. r& a: O& O& |Strong favor, boneless, medium fat, less tendor than the two above# [! k# t2 p2 ^8 Q! [! z0 N
; f I! |/ y0 z7 v! w4)sirloin
8 h/ w$ O- D! BLean, tougher, cheaper4 f$ a* q, ^+ P3 D& M
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5) T-bone% x, y1 w2 T( Y8 y( M7 V
T-bone is a special cut that has the T shape bone
8 d: z- D* P6 y$ x, o9 O' zUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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0 P/ N% I, [. K$ h( Y7 QI 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.3 B7 h8 I8 I5 \! ^2 Z3 T" e2 y
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Steak is best grill on open fire or special high tempature oven. |
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