|
 
- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
18#
發表於 2005-6-8 04:29 AM
| 只看該作者
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
7 }" t6 o% \/ a( X5 [5 [! G; T: [/ [成太, 我想問如何挑選一塊靚既牛扒?
! @$ B' Q: e+ M0 L# l有何秘訣?: n) I. m- p& H9 R2 S" G
5 ?3 g t" n- _1 x E% zthanks in advance ; d* ?6 j1 i6 \0 L( u' t" K- R
0 a5 O# z6 c- cI can help in this :2 ~. v( ?1 [% l3 h& m4 K J
7 c' Z7 t( U# p- v: F3 H+ O& TSteak come in many different cuts. The price and texture and favor is different...' ?3 {# V; M5 C: q3 E4 p4 c2 Z
, J/ B$ ]: O+ L
1) Filet Mignons (tendorlion)
" L, K3 O6 T. W- q) ^# wMost expensive, most tender,boneless, medium fat, medium favor.
/ E# H: E) _: ]& A. Z$ ]! p9 Y7 V+ p
2) rib steak (with bone) and rib eye (boneless)
6 v4 c; t* n7 A: V4 b UHigh fat, soft, highest favor (because of the fat)
- b0 [1 Q5 U- ^! v* j- `2 W* \5 S% `" a7 Y5 r5 O0 S* [" L7 ?7 z
3)Strip\New York Steak, H0 d4 Q& n3 T! {1 H8 B
Strong favor, boneless, medium fat, less tendor than the two above
( ?" g$ K7 b, L/ Z4 y- c$ L/ G
( N! H8 {) A- N O4)sirloin
4 {4 P$ ?2 s% d' p8 O, c+ PLean, tougher, cheaper4 y4 B7 ^7 d: Z
+ I) F' [! C1 v3 N' r% C. ~" }
5) T-bone
( x/ M* L; @( O |' Q: M+ OT-bone is a special cut that has the T shape bone
, g+ T0 e. r" bUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons) @4 V1 R- Q1 i7 w# z" i
. L2 ?+ N+ h/ G+ a5 D3 Y1 yI 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.. C0 }$ u: ^( ?: q$ O4 _" ~
0 q: _) f* z$ G6 X
Steak is best grill on open fire or special high tempature oven. |
|