- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
18#
發表於 2005-6-8 04:29 AM
| 只看該作者
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:7 F+ K, O& w/ Q" |
成太, 我想問如何挑選一塊靚既牛扒?
$ Y& N7 _& o9 t, u5 W有何秘訣?
1 m6 A$ d: M: _% w
/ {: {+ ]- ]5 Wthanks in advance ; M, z( w; h+ e! O
0 c$ D# [% z- fI can help in this :
- K, h$ B0 O1 K- [; [3 T& J, \/ {& J7 c' t& |( Y$ F
Steak come in many different cuts. The price and texture and favor is different...; B; W1 Y2 _4 |1 W
1 X c- Q2 e, k. N. k2 F5 z& T) \1) Filet Mignons (tendorlion)
6 i( V# [, i2 z# |$ E0 f/ I. kMost expensive, most tender,boneless, medium fat, medium favor.2 t9 l8 {8 E1 [" f9 s
7 }0 G( E' P J3 E
2) rib steak (with bone) and rib eye (boneless)& |( E: m6 L8 M2 Y
High fat, soft, highest favor (because of the fat)
8 O6 L$ J8 F9 i! h' Z* r" F7 M' y: M5 r' u; Y8 B- j$ @
3)Strip\New York Steak6 A8 t" Q8 o6 p7 [6 q+ `* P6 O
Strong favor, boneless, medium fat, less tendor than the two above% k0 ?, c7 l" H- `- e2 B: b
8 f7 B5 c: F4 O1 O7 U4)sirloin
2 ~" @4 m! ~1 X8 Q. X+ U4 uLean, tougher, cheaper
5 K) J% A( t4 c G7 G7 {
/ C/ R5 |- e7 g. i2 o% {) ^: z, ^5) T-bone
$ m9 j) I+ W2 B& G, a) MT-bone is a special cut that has the T shape bone( Z3 N4 e5 d" }' f; l1 b
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
( x- n9 X, D$ b& m
: b$ R) r% R/ _8 H! W- AI 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./ o! U3 H5 i3 b
! O( c' ]4 l. @2 R- ^0 sSteak is best grill on open fire or special high tempature oven. |
|