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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:# q8 x4 f$ ~3 L8 V! T) Z2 Q# }
成太, 我想問如何挑選一塊靚既牛扒?- L1 r4 |, F) T- @
有何秘訣?
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" Q8 i( z0 ^! k/ h3 lthanks in advance 0 ?8 K7 i* z8 O; t8 m5 L F5 D$ t$ {( m8 v
I can help in this :" C$ S( c3 j {' w
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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! W4 U! U+ D5 iMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)2 d7 y' Y$ U! ?
High fat, soft, highest favor (because of the fat)( [/ x9 u: y& A) _1 R: {
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3)Strip\New York Steak$ M/ Q$ @: F" \/ O
Strong favor, boneless, medium fat, less tendor than the two above
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/ k9 {* n& p- m* [5 l# I6 v' q8 R4)sirloin. d% y% C; u G/ l, Q+ F
Lean, tougher, cheaper- i* H' j& Z0 C( w+ N& F
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5) T-bone" R o! g3 y& e7 M7 _" [
T-bone is a special cut that has the T shape bone
( e% {" g2 c+ A$ W V6 lUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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1 | C# E3 h- e7 p8 }5 ^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." Z6 }/ f2 S: ^9 v' n5 w- g' {4 l
( \% \4 I4 B5 O# }9 cSteak is best grill on open fire or special high tempature oven. |
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