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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:* t7 Y5 r% r) Q I- Z# c* ]8 O
成太, 我想問如何挑選一塊靚既牛扒?
5 Z% |0 u4 @8 d( j. L有何秘訣?
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thanks in advance # W! e: k) z( r4 h; J9 m
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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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1 ~; h8 x' N, o5 `% t2 B1) Filet Mignons (tendorlion)
# F2 @ [2 g# a5 n2 kMost expensive, most tender,boneless, medium fat, medium favor.
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/ M' _; g& j/ }3 _2) rib steak (with bone) and rib eye (boneless)
6 z# i! z2 V# _* nHigh fat, soft, highest favor (because of the fat)$ v2 q" n: p3 p. v6 e7 \5 ^
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3)Strip\New York Steak; x* b0 |" q: S* X. B; s
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin' F" |( h: u& z; Q7 V6 d* h
Lean, tougher, cheaper. a& c( j" @" K! N D1 J
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5) T-bone7 z+ W# k+ X6 ?+ `% I
T-bone is a special cut that has the T shape bone3 ~ Y( ~' L( o' J) c3 |- D
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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' n0 w2 S3 b( XI 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." @! j* V+ } c2 w. T2 K) ?
! n5 T- I$ j z) `, JSteak is best grill on open fire or special high tempature oven. |
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