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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:
1 E. b# {5 ?* p# A, h: v) K9 K成太, 我想問如何挑選一塊靚既牛扒?
% f7 O Y2 i# Y0 Y7 { `( H有何秘訣?1 U- W0 C( F% _0 r
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thanks in advance 5 G2 P* e& Y2 {2 d# w% k) e* l
! b6 I% H0 S! ~: ?- z; R* k/ ~/ @I can help in this :
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) T% h- ]% s' J& _. M+ sSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
: W$ o1 j# h1 p1 G. L# q1 g( AMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
1 n$ d, ]+ r7 V/ `High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak6 R- h3 ^1 N$ Z0 Z5 C- r; I) d
Strong favor, boneless, medium fat, less tendor than the two above
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4 \+ |- o2 m' S+ g8 t* \4)sirloin
* e6 m7 e# y# m: s2 ^9 l7 {Lean, tougher, cheaper
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1 I- d, E5 A7 f3 A! ^" i5) T-bone
! e3 [& `3 Z3 n$ z' u5 U; iT-bone is a special cut that has the T shape bone" B9 u; [% `7 i7 W% W
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons5 X6 i" e5 q/ F2 A X: `3 Q3 x
5 l; h6 l- E* d1 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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- U( a' y9 G% r% }2 B# r" jSteak is best grill on open fire or special high tempature oven. |
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