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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:5 }1 Y' A3 g, W+ v: Q5 J
成太, 我想問如何挑選一塊靚既牛扒?! U! V: I; g1 ?) k, H
有何秘訣?2 `5 _. v- R/ d& ]8 b
$ x4 a/ {' I3 E! F* b' I7 othanks in advance
& `. m/ D* _- R) S: \I can help in this :
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1 `- ~. [& e0 y0 l) n; X: {Steak come in many different cuts. The price and texture and favor is different...8 U5 J6 M% k& r' o+ A
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1) Filet Mignons (tendorlion)2 T+ w. o; W$ {" d* ~ ^% y
Most expensive, most tender,boneless, medium fat, medium favor. t+ s- [( X M! Z$ }! |8 j4 j' J
( k6 ?/ F* Z1 D2) rib steak (with bone) and rib eye (boneless)' W. U9 Y( J* [+ j( i
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak% C1 b: T- N4 z% L( N$ g! z
Strong favor, boneless, medium fat, less tendor than the two above9 }5 v; n* F8 z6 g6 Z+ S
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4)sirloin
# I. ?8 M% x! O& KLean, tougher, cheaper/ w0 w# ?* {$ u0 Y+ n) A
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5) T-bone
4 K$ S6 k( x# J- E; m! u$ IT-bone is a special cut that has the T shape bone% K v& ^+ \ m; }! g" L( K0 e
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons4 J% \* x j* U' B
$ s W4 x% ?. Y, c+ s+ VI 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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