|
 
- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
1#
發表於 2005-6-8 04:29 AM
| 顯示全部帖子
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:7 M$ t) j. Q. r, p& i8 I8 o. g
成太, 我想問如何挑選一塊靚既牛扒?
% m) Y( Y( W8 j1 J: x O- v4 O有何秘訣?
j9 x9 p3 j" [2 c* Y; z- W1 W) d' g, f5 n
thanks in advance # w5 M) f S, B( Y3 R* ^4 A! H/ B
I can help in this :
( w% p: x( W, I! S$ n" x1 ^: L* @' j4 G, w7 L
Steak come in many different cuts. The price and texture and favor is different...
" h- w3 Z" i$ y3 H( M; d
% u% n& }, _# g* M1) Filet Mignons (tendorlion). _+ I( ^( ? ^2 C
Most expensive, most tender,boneless, medium fat, medium favor.
C6 T) w8 Q9 ~- E
4 D/ V; b' b R, u8 C* ?2) rib steak (with bone) and rib eye (boneless)' m8 ]9 a5 S& g3 u% o3 `4 J2 u9 d2 Q
High fat, soft, highest favor (because of the fat)
8 T& V9 N6 `; v+ F/ j, {* ]7 N6 `2 F1 i' s) @
3)Strip\New York Steak
) n/ z- i: T( U) W9 XStrong favor, boneless, medium fat, less tendor than the two above
+ Y% m( s& o; a2 l% d S4 w
. V! Q, u# E" T! i- U8 N4)sirloin
0 x0 e4 Y: j2 Y' PLean, tougher, cheaper9 x; T+ I: }8 g6 m
% _1 j& m# `# r# v' U5) T-bone6 _4 P' x1 S% h* G' H. A4 l
T-bone is a special cut that has the T shape bone; W/ T' K5 ]/ f
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
- |8 L; g$ q8 J2 V" b7 Y: e! T' u4 _( W3 C. q2 K* I" D0 N
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.
% `! C' J5 n9 G5 M' e+ M* x8 I+ M# ^- x' s
Steak is best grill on open fire or special high tempature oven. |
|