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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:% ^& ?1 d: K. K
成太, 我想問如何挑選一塊靚既牛扒?; t2 f- `3 {$ G9 s: x# [3 O/ b q
有何秘訣? J8 j; k1 Q: z- u! Q0 I7 K" G
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thanks in advance * t& g0 T+ _+ x# {- S& g. M2 C6 K4 E1 c1 u3 l
I can help in this :6 w1 H0 |+ @$ O) b" C4 Z K
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Steak come in many different cuts. The price and texture and favor is different... |( y% ?. A0 e
( r" c T7 V3 E6 ~" c7 ^) r1) Filet Mignons (tendorlion)
5 d) l+ P* y! {- v8 M! dMost expensive, most tender,boneless, medium fat, medium favor.
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. D8 t6 r, v$ S z8 S, f+ J# ^! ]9 y2) rib steak (with bone) and rib eye (boneless)9 |2 d& X1 P: q! _- F
High fat, soft, highest favor (because of the fat)
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4 z8 ?' W- N+ R4 f+ F3)Strip\New York Steak
6 G0 K n2 J( ]Strong favor, boneless, medium fat, less tendor than the two above: d0 \' G' T1 g _
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4)sirloin/ ?: B' d* T# m. V$ l* [. Q: X# B$ P
Lean, tougher, cheaper
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2 H% d4 R* S1 D, F6 a5) T-bone5 Y' C9 D9 m/ \8 r) Q
T-bone is a special cut that has the T shape bone
/ N* `: [$ D @) oUsually 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.) z( o1 o& B, e; L5 {0 s0 H8 O f
) W I2 O) P/ S" I: SSteak is best grill on open fire or special high tempature oven. |
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