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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:
' Q0 L% R3 {+ ]: X成太, 我想問如何挑選一塊靚既牛扒?6 k" i$ l& q. s4 C' L i
有何秘訣?
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thanks in advance * }& R/ H4 G: R3 U/ ` K5 S! B+ d
I can help in this :5 @9 k7 m; E9 _& i7 o8 V# A
- ?/ N* G3 K5 Y; o0 S* RSteak come in many different cuts. The price and texture and favor is different...
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2 H& o- q0 ?( Q! n: H# U8 {! X7 i1) Filet Mignons (tendorlion)
& j% T. Y' m7 V3 uMost expensive, most tender,boneless, medium fat, medium favor.
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& F$ x* u2 n- N j- T8 X2) rib steak (with bone) and rib eye (boneless)
/ k4 I) h4 J" L/ U- BHigh fat, soft, highest favor (because of the fat)5 Y6 k6 ^4 U- [" k- x8 G2 ^" q
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3)Strip\New York Steak$ A) ?+ E5 b& y# \7 u0 g3 C
Strong favor, boneless, medium fat, less tendor than the two above
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" D* N0 ]$ {$ t7 Q* p0 Q& P4)sirloin
; J9 \: r' V5 E- iLean, tougher, cheaper
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% j3 I2 J. Q. I+ H3 P0 l$ i9 G ^& K5) T-bone
9 `; Z$ {$ S7 {- ET-bone is a special cut that has the T shape bone& k$ J$ s) m: |. g2 o f) `5 e# B0 n
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons7 z2 Z& z# g1 p& [
, X, Z) d& l- \( aI 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.( v) Y9 Q: J, n
& @' t/ E0 T% J8 nSteak is best grill on open fire or special high tempature oven. |
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