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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:
* f$ Y" C$ V6 i+ ~' g4 O- V成太, 我想問如何挑選一塊靚既牛扒?
; O9 @* F2 n2 E# ]4 c7 l- o$ S, @$ f有何秘訣?, N% Q9 b. U; G/ s
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thanks in advance $ N+ r7 O" V% f/ K+ c
* I7 B. {% i$ U2 Z) h9 w2 oI can help in this :
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Steak come in many different cuts. The price and texture and favor is different.... n" N/ L/ q4 S1 G. f% q5 w
0 t2 R7 }5 y4 c8 |1 w1) Filet Mignons (tendorlion)
/ P7 [, o' ^$ UMost expensive, most tender,boneless, medium fat, medium favor.( {4 x+ Y+ V( w6 g: Z+ i4 D" g
5 J3 j1 u! [- C* d2) rib steak (with bone) and rib eye (boneless)
: f$ H8 w; R% k; c- L9 yHigh fat, soft, highest favor (because of the fat); t O/ h5 z8 g. a
' E0 r+ T t+ A4 x3)Strip\New York Steak4 z5 j" z) j$ U5 a* p8 E$ g
Strong favor, boneless, medium fat, less tendor than the two above
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2 B, N ^" Q5 I4 [4)sirloin
8 j4 p$ Y3 G% ?1 G. S# U$ TLean, tougher, cheaper- M$ y" O) I+ O( ~- R. c0 k9 [
5 Z- M2 @8 J- G& |8 ^+ ]" r) U6 B6 g5) T-bone
" b, [1 ?1 G" V6 ]T-bone is a special cut that has the T shape bone
- N t `5 e' ~$ V9 YUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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* ]0 `+ T# @# i$ ~% V! ~1 lI 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.
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Steak is best grill on open fire or special high tempature oven. |
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