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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:; x$ s9 K) `1 d- @/ x( F( v2 ]
成太, 我想問如何挑選一塊靚既牛扒?: u7 g% G4 D+ Z2 M
有何秘訣?
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7 s4 S9 W% F8 X) `3 \* S- uthanks in advance 8 Y8 w8 M/ i/ z3 u: |
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I can help in this :
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Steak come in many different cuts. The price and texture and favor is different...
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& W7 [3 t; ]+ f# G( a1) Filet Mignons (tendorlion)1 _7 a5 e3 r8 x" s( e* [
Most expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)6 i7 {) [' Y6 \
High fat, soft, highest favor (because of the fat)
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7 N# d. `) ^/ `; Y+ N3)Strip\New York Steak
: }8 Y0 V. D* H( [3 S4 c. r' rStrong favor, boneless, medium fat, less tendor than the two above. m/ d \$ u1 c$ r0 |4 a8 G: B
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4)sirloin" H9 r& ?# m9 `4 e
Lean, tougher, cheaper
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5) T-bone: F, I! f5 ]" G3 k+ K9 x. S% a# |
T-bone is a special cut that has the T shape bone6 H# Y* e: c, C/ ]/ Q
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons* Q0 Z' Z' ~: l. g5 h$ l' R
9 N- R9 _+ U0 n9 D7 [ x- [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. _' ^* c: ~" f; ~- u
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Steak is best grill on open fire or special high tempature oven. |
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