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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: X- d6 z0 V0 ?6 F% m
成太, 我想問如何挑選一塊靚既牛扒?
2 b' K. D8 ^, h/ ~% ?+ ~; D有何秘訣?$ P" h( J5 N, p- p% R
! E8 l/ P! {- I) h: xthanks in advance $ y* ~" e& F# a; _) u
q# R4 n( z; [- b' Q+ k+ X- wI can help in this :8 Z& q& B. V' Y5 R# D$ j) Q
% \3 T2 ^, V. A& U. r. S& P; o' fSteak come in many different cuts. The price and texture and favor is different...
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: J3 r( z/ @) k4 v3 H1) Filet Mignons (tendorlion)& H K4 R5 U: t u1 o Q+ i7 j, I- o: X
Most expensive, most tender,boneless, medium fat, medium favor.
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) W" K. _* ~- w( b7 a2) rib steak (with bone) and rib eye (boneless)
O/ e7 y8 P4 G `9 Y5 CHigh fat, soft, highest favor (because of the fat)( e7 Z+ ^ [; u3 r5 h0 l: E
9 m" k) R- N, k& v( U3)Strip\New York Steak
1 B0 j7 t6 w( x0 ~) Q& h* ^Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
r' {0 ]/ v9 o( oLean, tougher, cheaper& N1 g& N- Q5 h- Z6 U! t
1 x0 ?/ K6 k6 b7 B- N0 q. Q2 p5) T-bone9 G2 g8 W# a4 {% H. Y" f5 p
T-bone is a special cut that has the T shape bone
! T9 S+ a) q t/ n. TUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons( a+ t. G8 T3 L# _/ k9 t( }
8 z/ q" ]1 z+ W: v! l/ x/ NI 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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