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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:
/ H4 w L; D2 O7 Q成太, 我想問如何挑選一塊靚既牛扒?
4 f+ ]" b/ a" C/ _4 E5 d有何秘訣?
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( X3 S7 p+ B) X7 T& Qthanks in advance " @* e P6 ]" x( [
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I can help in this :0 c! V7 ]4 w% W1 d* u3 f, B: S# a
; C* B0 @- S `/ a; @" @Steak come in many different cuts. The price and texture and favor is different...) p) v" Y9 |+ M$ D
8 N( S* x5 F, n& p3 ?4 W1) Filet Mignons (tendorlion)* ^& W9 q3 l- b' X b" E7 ^
Most expensive, most tender,boneless, medium fat, medium favor.( z8 d$ x6 F% [* Y1 O% j
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2) rib steak (with bone) and rib eye (boneless)+ L/ H- ~7 D; B" u: W. m
High fat, soft, highest favor (because of the fat)6 B( H9 ?" g4 N* }2 ^
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3)Strip\New York Steak
2 ?* Z0 O& ?" S4 e+ @3 tStrong favor, boneless, medium fat, less tendor than the two above
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% @: k( M! w$ V- s2 o9 H/ a0 G4)sirloin
% V) m% ?9 K" M0 C# J. LLean, tougher, cheaper
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5) T-bone9 J8 ^" I, V+ V" t5 v8 y6 s
T-bone is a special cut that has the T shape bone
" g2 v% K3 P! C4 w, D7 {: d5 sUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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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.
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% z' ?5 Z1 f. p# ZSteak is best grill on open fire or special high tempature oven. |
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