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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: [# Z4 \+ D2 w% R( z0 k
成太, 我想問如何挑選一塊靚既牛扒?
5 l+ x1 i8 n& u/ j3 k( ~! Y有何秘訣?$ k& J# S2 }! ?7 u/ b
/ i2 i; F; M9 N+ L6 Othanks in advance - a9 x% \9 f! a& D# \$ a
2 D" X) ^8 U! f' O0 Y% r/ zI can help in this :
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Steak come in many different cuts. The price and texture and favor is different...& x) m" r; u! T4 W/ H
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1) Filet Mignons (tendorlion)
* l1 ^( {2 U0 T, ~2 e1 k+ P1 r- aMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)5 e ~" }& e# a# a# I
High fat, soft, highest favor (because of the fat). k3 Y+ x: _, i* h
0 H8 B& b$ T* u G6 E4 k0 m3)Strip\New York Steak" V; X! I' z" B" F3 V" s6 s
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
0 B6 P0 I* N0 X: aLean, tougher, cheaper5 j4 ^8 ?7 l% j1 ]9 S7 D/ m+ P
3 `' m! p: z( E5) T-bone
9 W$ _+ i, x8 Z aT-bone is a special cut that has the T shape bone
0 W2 o. s# u1 O3 k8 EUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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& k- V* {: M) L FI 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. Z. a: V* R7 h
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Steak is best grill on open fire or special high tempature oven. |
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