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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:7 a' T9 H* l0 a+ @! W" W
成太, 我想問如何挑選一塊靚既牛扒?- \" I0 f4 T) D; {8 M
有何秘訣?, J* j3 |0 n% q* ^4 E! @1 v
C9 y3 H3 _" R" ethanks in advance 9 C2 ~" J4 T8 P' v8 d: D( T" I
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I can help in this :
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9 w8 ]0 C6 e5 i5 I8 `Steak come in many different cuts. The price and texture and favor is different... k0 o. J' T; Q# t* o. x/ j8 i
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1) Filet Mignons (tendorlion)
7 F3 v7 j8 w3 ^8 pMost expensive, most tender,boneless, medium fat, medium favor.. u" a! y& g% i U0 o% T
/ v' Z5 `6 I7 `: U' B+ h3 B2) rib steak (with bone) and rib eye (boneless)
% y/ E8 H2 A) |7 e f3 {/ YHigh fat, soft, highest favor (because of the fat)# |& O# S- b- s0 t
( N9 _6 P* }7 @+ h% U+ E3)Strip\New York Steak
3 q1 Y7 I# y nStrong favor, boneless, medium fat, less tendor than the two above9 X" R, i1 p$ \8 g( u% Y% Q
5 E! U: r9 V7 s1 S4)sirloin' F1 T! t9 T2 q4 j! \% G
Lean, tougher, cheaper* ]1 q# c7 Y! g% ^) L- |
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5) T-bone
4 e7 n7 c* g$ C2 R: g) cT-bone is a special cut that has the T shape bone
1 d+ `7 p" ?) o) g" o$ I" cUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons+ y9 q9 a7 W1 z' b+ a6 O
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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.7 h) K8 c8 }" z6 o. l* E; ]
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Steak is best grill on open fire or special high tempature oven. |
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