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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:; z% L7 E# D) E. i" I
成太, 我想問如何挑選一塊靚既牛扒?
5 f, R! N- L7 @% @9 l$ c有何秘訣?
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thanks in advance ) F- o" U( _# I: a% \
4 q) c/ V/ W* m4 r {: qI can help in this :
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" l' D! ~+ A' C1 J: XSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)+ Q+ ^" S8 ]" K& S# }
Most expensive, most tender,boneless, medium fat, medium favor.3 W# ?# Z- B' W* p% e/ ^0 D
2 b& r% M* h" z2) rib steak (with bone) and rib eye (boneless)/ B5 e& H o" I3 x6 H, x
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak4 B5 Z8 C1 D, w* {- w5 @
Strong favor, boneless, medium fat, less tendor than the two above# M6 U! n4 M" I [ }2 e* M0 a: }
4 _. W' K" `9 u% K4 E4)sirloin
: K3 ^9 V) S5 }0 A' PLean, tougher, cheaper* C: a3 [8 m9 L" k+ F
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5) T-bone
0 V# ~- Q& R/ i2 M* }7 C1 BT-bone is a special cut that has the T shape bone
- I. } O# F1 m* ~Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons% I9 {* S" K& a
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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.& b4 P" V+ p8 A
' c* a9 R, `$ F; C( xSteak is best grill on open fire or special high tempature oven. |
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