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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:
4 R- t1 O# _$ `成太, 我想問如何挑選一塊靚既牛扒?. G" g( T2 k1 {2 \' u# J
有何秘訣?! Z' J! p% G& `# h& A3 I9 {) }
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thanks in advance 1 `- C) z7 h& W7 g" @9 w3 E& d/ A' I4 P3 @5 o: y, T
I can help in this :1 n; P9 ^, U* i
' S4 q) T4 y E4 i4 _- P; e7 KSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
^7 r: D( n G' h+ ]) |1 a8 |Most expensive, most tender,boneless, medium fat, medium favor.
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; X" ~: g% s; Q) c ]% T2) rib steak (with bone) and rib eye (boneless)
0 s) N- y" V5 b( t F0 cHigh fat, soft, highest favor (because of the fat)' y: I5 W5 d5 Q8 Y( O
! R. u7 H& D1 c# A+ o$ u# N/ K3)Strip\New York Steak
5 p# ^# c/ H0 P) n; iStrong favor, boneless, medium fat, less tendor than the two above
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8 r. H2 v6 C8 l' k4 G2 b7 d* M, s; ~4)sirloin* U& g U6 E. s6 X3 k+ C+ \3 ]/ s0 K
Lean, tougher, cheaper
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5) T-bone
3 T, `; X {: AT-bone is a special cut that has the T shape bone
# Z* N' E. D/ O/ m: V% UUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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4 d7 i+ G7 I6 Z4 rI 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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1 P! K% G, s9 P3 g* P/ }Steak is best grill on open fire or special high tempature oven. |
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