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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:
9 ~% }" S2 l8 j O成太, 我想問如何挑選一塊靚既牛扒?% J! X7 S! R8 H" x- D6 p
有何秘訣?
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6 ^! g5 e- Z' |5 A1 ~thanks in advance : A' |! G( n) ^! ^( g5 R6 E2 f
8 ?( W* T0 H% O xI 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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o( Z5 x/ \) g9 `; X" E# { O1) Filet Mignons (tendorlion)- X; i4 ~5 E8 e/ S' W0 w) y
Most expensive, most tender,boneless, medium fat, medium favor., K7 T& K' _6 Q5 D4 N* l
! v* S* y) x6 g& T0 J% l. B q2) rib steak (with bone) and rib eye (boneless)& c# U- p8 Y$ i, ~# h7 @! F
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
9 O& q+ O: x: I8 u& U# U: wStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
1 @. [+ j( i" o0 A3 V# w2 J" U! cLean, tougher, cheaper
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5) T-bone% P7 m& L$ ]6 c6 r( }& S) s- r8 Z
T-bone is a special cut that has the T shape bone, }: x2 k( |6 r: o
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons& j, t1 u9 d# M7 c( _
; R7 p- y0 Q3 d j! @5 X( rI 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.' V- I1 |- W1 w* I
3 h( {. J' B$ a, }+ d7 uSteak is best grill on open fire or special high tempature oven. |
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