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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:
8 `; b5 R$ K# I' Q' E+ @成太, 我想問如何挑選一塊靚既牛扒? ?, F, c( X, J. f5 C
有何秘訣?' F) T" b5 _6 W& [+ c o
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thanks in advance 3 c3 b6 s! N2 g2 M$ h6 M+ m
8 ]5 l0 ~$ |1 v$ s9 u) kI can help in this : ~& D& y; \5 s2 d' k2 m
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Steak come in many different cuts. The price and texture and favor is different...
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) c/ r* X( N9 ~$ p6 F0 u8 s( p- }1 z, X1) Filet Mignons (tendorlion)
7 n {1 F8 S. c) r4 d A' x6 jMost expensive, most tender,boneless, medium fat, medium favor. ?9 l1 t% B7 n0 @0 Y- R
- k8 O3 t V5 W/ d4 | h2) rib steak (with bone) and rib eye (boneless)+ ^: X3 T, O- O9 x: b5 Q
High fat, soft, highest favor (because of the fat)
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! j: v2 S; d9 q3)Strip\New York Steak' F' G/ V ~/ ?* W1 n; x' s1 e; X
Strong favor, boneless, medium fat, less tendor than the two above
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5 E# \ C Z( p( x4)sirloin
* B, i* N! @ k, m4 Q% ILean, tougher, cheaper
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5) T-bone
0 j+ g% D C5 T* }0 jT-bone is a special cut that has the T shape bone
5 z* Z7 x5 X. `1 t- EUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons% S3 b1 v! {: V+ b9 j9 @8 f
. M2 a6 C3 F: }& _; LI 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.' \% y7 k: O1 j# I/ ?& b
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Steak is best grill on open fire or special high tempature oven. |
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