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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 Z) }- N' [7 K% `, @9 k
成太, 我想問如何挑選一塊靚既牛扒?- _9 X2 b: }/ U, K
有何秘訣?5 b; X6 `3 u5 `4 b5 d2 e
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thanks in advance 0 l0 y& K& T, ?* k. b
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I can help in this :& ?4 y" L3 [9 I+ f
. ` k# F) Z% _. T: G' O) OSteak come in many different cuts. The price and texture and favor is different...7 h! ?% `$ i% _
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1) Filet Mignons (tendorlion)
: p5 `5 s$ D5 L7 c3 T7 D8 K2 hMost expensive, most tender,boneless, medium fat, medium favor. F- d6 p7 l' C; C ^
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2) rib steak (with bone) and rib eye (boneless)" J; Y' {& w1 Z0 \6 u- o
High fat, soft, highest favor (because of the fat) C, O' Z8 z2 \
+ R9 R: q5 `9 ~! `3)Strip\New York Steak2 U+ K3 ~ S% z
Strong favor, boneless, medium fat, less tendor than the two above ~8 ?" t! c* X, V
3 c6 F7 J9 j7 f2 {( ^! F4 o4)sirloin
0 B9 @. {2 w% Z& O- T& z5 O% ?8 eLean, tougher, cheaper. @. N, W7 g9 @$ ]' w5 e! W
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5) T-bone
6 V% {" M& H4 l; q; ]1 uT-bone is a special cut that has the T shape bone
6 |' i3 |6 E5 ^5 g; MUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons% l6 H' C- M$ R( @' n
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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.
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Steak is best grill on open fire or special high tempature oven. |
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