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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:
# r q9 k9 r v9 v成太, 我想問如何挑選一塊靚既牛扒?! N8 [6 _" v( S+ u* G9 ~) j) e
有何秘訣?
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! E* G. |: v4 K, X, D1 u( uthanks in advance , o- q$ y" K- W. s+ _
: |; P" ?: s7 m3 L$ l1 N% MI can help in this :4 S: u! T9 a! {5 w* z9 @7 n
; @, I9 F4 u) PSteak come in many different cuts. The price and texture and favor is different...3 J: e+ k; d, d6 o" p' ?. i
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1) Filet Mignons (tendorlion)
% b; X* A- |: NMost expensive, most tender,boneless, medium fat, medium favor.
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( w) s- m3 p+ h( j4 i( a2) rib steak (with bone) and rib eye (boneless)7 b" ^, D6 `$ o1 F6 J$ r, C: A
High fat, soft, highest favor (because of the fat)
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' [8 x& M, K8 n6 C ?3)Strip\New York Steak
9 c9 o% a( X6 D( f' [Strong favor, boneless, medium fat, less tendor than the two above) m9 i3 M2 y: Q0 d. D2 ]( ]3 O- k+ o& O+ a
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4)sirloin
* Y) I: D/ e. s) B. W9 M8 l$ K; W# SLean, tougher, cheaper
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0 Z' L4 s9 {: e% S5) T-bone# e0 n# Y& f+ ?: L% y
T-bone is a special cut that has the T shape bone5 S, \9 w: k: C& j$ R u u
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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3 r: Q5 B }; u' P+ ~, }2 @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.+ [6 `8 x, M) g8 u
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Steak is best grill on open fire or special high tempature oven. |
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