|
 
- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
1#
發表於 2005-6-8 04:29 AM
| 顯示全部帖子
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:4 d: N4 Y- Q) n) L0 w" r
成太, 我想問如何挑選一塊靚既牛扒?
" y( `, y3 b7 Y( \- y- o4 H. j! c: \有何秘訣?
: A( u9 b! i: \/ h, \
( v: g2 z6 X* U" B" k5 Gthanks in advance " h; ^8 T+ G `2 H, q; S, Z
- H! ~/ r) z2 r- ]% O7 z6 R3 n1 HI can help in this :* J( t4 B0 V0 t. F# }
! @7 E8 D) S2 w* b. lSteak come in many different cuts. The price and texture and favor is different..., E. r3 \0 p: e" `% J
X8 v( R- o6 X( W" e8 G1) Filet Mignons (tendorlion)
" Q) j: v( a3 v& Z. q) q3 i& X% uMost expensive, most tender,boneless, medium fat, medium favor.
- z" d2 \+ a# c$ b1 B( R
# P3 D# h4 q) }. i* Z7 ?) q2) rib steak (with bone) and rib eye (boneless)
- a* i+ a1 r8 r5 z# BHigh fat, soft, highest favor (because of the fat)
/ W+ i$ q9 V- ^( b7 s5 B1 L& B% W) T7 H
3)Strip\New York Steak7 W: ~' {' @8 B2 x L/ f
Strong favor, boneless, medium fat, less tendor than the two above2 l! H* D4 @ z6 r" b) S* g# }- U
+ f/ H3 [" o L; V' A% w6 d# V4)sirloin
. z+ B' `$ r# f) x/ S8 x4 cLean, tougher, cheaper
$ T% ]* ~) V0 f2 t ^3 y4 L1 F3 i9 w) f; a' l Y3 j3 E
5) T-bone
8 G# l4 c# D0 i) PT-bone is a special cut that has the T shape bone
* {6 C( H7 Z2 K+ m3 m5 LUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
$ b" _. j9 I- I7 O4 G! t- q+ _- f& t, Z( Z
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.
$ z% ~* N9 y. ]% B; x- R
8 j3 a& V- L' t; ]Steak is best grill on open fire or special high tempature oven. |
|