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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:: y3 l" ~ `$ O3 |5 a8 L
成太, 我想問如何挑選一塊靚既牛扒?+ b: n+ c: Q) M0 f; q% D
有何秘訣?2 y( c2 e- T9 f9 s6 \. I
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thanks in advance ' L; W, e3 q& J! Y; F( ]' R( ?6 U% N& \% z6 b' v
I can help in this :4 i% F* r+ n; t7 {+ ~
! H4 a* C( K1 e! p& J* XSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion) U6 ~" G0 I; u3 r8 }# J
Most expensive, most tender,boneless, medium fat, medium favor.
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* z( |' ~% P5 f1 P9 q! M2) rib steak (with bone) and rib eye (boneless)
" e5 k9 F( p$ g* [+ {High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak; K/ x4 s8 u5 O) |
Strong favor, boneless, medium fat, less tendor than the two above6 ]% J! M3 b5 \6 W4 l9 I
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4)sirloin* z3 j4 N' Y: i+ F
Lean, tougher, cheaper
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5) T-bone; ~& K. \# J( a" Y: \1 j/ F
T-bone is a special cut that has the T shape bone
8 m* p7 q, j8 h8 j$ @; q: H- C) pUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons' y0 _5 L& c2 w/ g0 d6 o
9 }5 G0 n6 g/ ?, ~' S2 k$ 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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