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18#
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:6 F6 ~; I7 P) U
成太, 我想問如何挑選一塊靚既牛扒?) c$ J3 t5 U' @6 z0 Y9 T5 @9 L* s
有何秘訣?
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thanks in advance # I8 v& H% `2 T# N. u
7 U9 b: v* G/ [; Q Y% |0 @I can help in this :7 m; S0 `; C' C( Q( d
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Steak come in many different cuts. The price and texture and favor is different...: _; p7 Q; ~5 n' u+ V5 _6 m5 o% q$ @8 w
+ t, @( J7 c0 X8 a# I# m+ O) D1) Filet Mignons (tendorlion)
+ Q0 `/ U( E" T) S. YMost expensive, most tender,boneless, medium fat, medium favor.
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5 h4 s/ C6 ^! d2) rib steak (with bone) and rib eye (boneless)2 Z8 Z2 i$ f8 s5 c. G
High fat, soft, highest favor (because of the fat)8 T) z, n* B6 x( z
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3)Strip\New York Steak
# R: K; @7 h1 O5 O2 b$ L8 `Strong favor, boneless, medium fat, less tendor than the two above4 [; a7 a; e2 ~( [) @# e
, m" b8 |& V( {4)sirloin f% z$ m9 Y! a7 w- Q2 ~
Lean, tougher, cheaper
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9 V1 B' f2 d* x3 L2 v5) T-bone- P! g9 A1 k' b% ^% B
T-bone is a special cut that has the T shape bone
J3 i' f0 \. z3 V& hUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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+ q$ X! d: e1 w, TI 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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