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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:
4 F; _" V: \' T, C1 J$ ~% a成太, 我想問如何挑選一塊靚既牛扒?0 j. v5 c) E7 U3 W7 A; }
有何秘訣?
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, u5 R( R, z+ Y) u5 S# ethanks in advance ; R, S3 W- u6 G; a8 K& |6 {
& I" f7 y7 W9 `' [0 MI can help in this :
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) j! q2 g/ E' h( M# tSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
) o/ Y/ e. X4 v# B7 n# F) N% mMost expensive, most tender,boneless, medium fat, medium favor.
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8 ~& W/ M" u2 B# H* E) c( m H2) rib steak (with bone) and rib eye (boneless)
6 f) K1 X8 o- m/ _High fat, soft, highest favor (because of the fat)8 j- u- t y0 G
! L. E' t' w2 b( s* n3)Strip\New York Steak
( s8 m2 X6 U7 `; pStrong favor, boneless, medium fat, less tendor than the two above
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- x' J5 Y+ b, u! y/ C, _2 W4)sirloin
" f n8 I N1 R4 _1 E. ~Lean, tougher, cheaper7 x" z+ M3 v. G- X
0 n9 q0 B) T* m5) T-bone
2 J! J# h! m' U4 RT-bone is a special cut that has the T shape bone/ ^% X7 [3 J/ x$ T& @: u9 |
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons" s2 G* ]+ C- [0 f
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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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- P) k) z S* ?9 vSteak is best grill on open fire or special high tempature oven. |
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