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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:
# K$ J' i; \% I2 J3 f9 D! u6 T成太, 我想問如何挑選一塊靚既牛扒?) R. [( }- P7 ~ P `8 x
有何秘訣?
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" I' i6 d/ I. s% x6 R4 tthanks in advance / y, C$ h4 f) _# ^" t) O1 r& g- [; \* l7 F1 A, p
I can help in this :* @: {: Q# J: A* o: ?0 I/ T1 e
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Steak come in many different cuts. The price and texture and favor is different...1 x |% K, u! X! N; @
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1) Filet Mignons (tendorlion)
1 b5 b$ Z% E9 I7 SMost expensive, most tender,boneless, medium fat, medium favor.
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. l) R; G& b. F+ c3 I* T2) rib steak (with bone) and rib eye (boneless)' }8 t" }/ l' K2 w+ O- J# r
High fat, soft, highest favor (because of the fat)
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: d6 A$ ^6 \& @6 p2 T9 J4 T" U3)Strip\New York Steak
" Z2 R- n# ^: Z8 m. i1 i6 m8 G# SStrong favor, boneless, medium fat, less tendor than the two above
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" s8 W6 c" N0 t4 J) P$ O4)sirloin
9 m# `/ S' B" \# C2 j6 a% r3 |9 zLean, tougher, cheaper4 @5 l2 C x0 j4 [- F* o
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5) T-bone$ ]- Z0 Y' Z t. r S0 y
T-bone is a special cut that has the T shape bone
0 M; R7 O( [9 w, v! i% w0 zUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons0 O& L" B. D; j1 G+ C3 T2 f
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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.* m0 } R' \% c2 `
1 |: h7 T! n- `" e) L- p) Q* wSteak is best grill on open fire or special high tempature oven. |
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