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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:3 F0 ~8 ?: n# \+ t
成太, 我想問如何挑選一塊靚既牛扒?
/ s9 ]8 t4 @/ ?5 b+ Q6 _* o有何秘訣?2 V8 e& L+ t% W. ~
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thanks in advance : z- e! P s O3 e. f) {6 J' V- t: s
I can help in this :; M' j6 K% v$ [1 i
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Steak come in many different cuts. The price and texture and favor is different...* `# ?' I1 K4 p0 L# X
! R+ o, f9 r- n8 o: R1) Filet Mignons (tendorlion)
! s2 k- Y: b& L: D; tMost expensive, most tender,boneless, medium fat, medium favor.
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% L z% k7 S; X' C6 C2) rib steak (with bone) and rib eye (boneless)
- f2 L% _' x3 Z, M6 cHigh fat, soft, highest favor (because of the fat)
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8 `5 \6 S; G7 U/ u6 H# |4 o3)Strip\New York Steak5 ]3 h# m) u5 p5 G5 k. P0 w
Strong favor, boneless, medium fat, less tendor than the two above
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: ^: E0 ?! A) r4)sirloin' C# ]9 t$ Q* i
Lean, tougher, cheaper* ^5 ~: y" M( g S/ B4 Q1 R: R$ U- L
( U- W4 c* G5 h3 Y0 ?3 r5) T-bone
9 ]: i$ f# Z' V2 LT-bone is a special cut that has the T shape bone
+ f* U- f; j& ^/ c' LUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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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.- H l/ o5 U8 b/ _) l4 P. u; e8 C
. y, m& ]: u& k zSteak is best grill on open fire or special high tempature oven. |
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