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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:0 h& m) D2 p1 c# r
成太, 我想問如何挑選一塊靚既牛扒?
: B; O/ r* Q# W! i5 v有何秘訣?
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0 E7 M+ Z' u( |' e* z l \3 p4 athanks in advance 9 R, @+ h0 [& W+ R: `2 l$ T& F
1 L2 k6 ~0 ^: E" \I can help in this :
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Steak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
- u. ^. n; E" t! u! v# [Most expensive, most tender,boneless, medium fat, medium favor.9 ]# v4 L- k5 v) x+ L2 [
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2) rib steak (with bone) and rib eye (boneless)
( c \6 S, m/ M$ iHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak/ ^- i/ Q" c2 c
Strong favor, boneless, medium fat, less tendor than the two above
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( t! h8 D2 a- a, x9 _7 n% [4)sirloin. i* q: @$ m& w% g& o
Lean, tougher, cheaper
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5) T-bone1 F9 ?: _9 B* C+ ?7 A5 O
T-bone is a special cut that has the T shape bone: y4 X3 x$ @7 O2 h
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons; ?( ?" @; B: K$ b
( X7 t- h3 ~( c7 XI 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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" H/ F2 s; i* K9 qSteak is best grill on open fire or special high tempature oven. |
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