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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:" _5 S4 i) _* d2 S
成太, 我想問如何挑選一塊靚既牛扒?; `* T7 |/ v! V2 J' }
有何秘訣?
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thanks in advance 0 A/ k J# a' @" \ e- E" ^4 j5 \, y" @) c' N0 l
I can help in this :& r* k E! p& J$ K2 l
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Steak come in many different cuts. The price and texture and favor is different...% F0 A6 J6 o$ v8 m
Y: I3 n0 C3 c8 w; R1) Filet Mignons (tendorlion)
) k5 d h% @4 o. I& x4 m/ E# yMost expensive, most tender,boneless, medium fat, medium favor.
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* @" s8 o6 _( s, b2 B2) rib steak (with bone) and rib eye (boneless)1 c5 V5 Y8 S8 E9 o9 A
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak, s% u. U) q0 a# o% g" ^* Z
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
3 ~* j4 C$ O. X, C6 P" y( tLean, tougher, cheaper4 z0 q M/ @0 O9 P# T$ P/ q8 t
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5) T-bone
: I; i4 x/ G+ z4 fT-bone is a special cut that has the T shape bone/ u. x+ G- v5 d
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons: z% h4 Y$ Y/ M- a* y* l3 q# q; B% A
$ b& X& R& \7 \* |/ ]. j& ~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.
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6 x5 A/ l" @" y8 e2 h; hSteak is best grill on open fire or special high tempature oven. |
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