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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:* b9 _& D6 K; N4 {4 `3 d a
成太, 我想問如何挑選一塊靚既牛扒?4 C$ ^& v! y- x1 X/ [) |# f/ s
有何秘訣?. X- U8 a0 \2 j P$ \: v
! ~% O+ w/ {8 \2 o2 B5 E6 n1 x7 x# ~thanks in advance 4 m' i- m* ^( ]
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I can help in this :! J$ r2 |$ d$ f+ U
4 A g" s# f. g# k" A3 i- ?6 XSteak come in many different cuts. The price and texture and favor is different...
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4 }) C; A. u- y T ~% \$ i1) Filet Mignons (tendorlion)# f" o$ F/ o! }7 u& A3 i% W
Most expensive, most tender,boneless, medium fat, medium favor.$ C6 m) w! K" l/ ] F% n
* t3 {8 B! _' @. Q' Y7 t2) rib steak (with bone) and rib eye (boneless)
3 s8 ]) P9 m, S: \/ {" LHigh fat, soft, highest favor (because of the fat)2 j' F3 \# ]" n |+ M) t) Z
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3)Strip\New York Steak
7 I7 Y; p+ p4 _, v. I$ M% U; RStrong favor, boneless, medium fat, less tendor than the two above
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& b) z! y( T; A9 {) t$ {* t4)sirloin
* z- D; \0 P, y$ p* H) ZLean, tougher, cheaper6 k7 M" T1 q) A' B
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5) T-bone
4 d2 g; h' @. e4 s# b) V" [. QT-bone is a special cut that has the T shape bone1 J h) q0 U9 U: K( N8 i+ U
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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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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