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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:2 r: Y {; m& u) Z* t2 o' m0 Y4 t0 X
成太, 我想問如何挑選一塊靚既牛扒?+ `% W2 r4 m& y
有何秘訣?5 |; c9 E6 h8 g5 r* g. x
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thanks in advance 3 K( g' \5 Y6 L
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I can help in this :7 H/ _) h/ b0 ]$ u2 a" Z: ?
- y9 \3 j* e& b! m6 g: R: F7 X- v/ {Steak come in many different cuts. The price and texture and favor is different...) P h. i4 p7 i
8 o8 H% ?+ f4 J0 \+ L1) Filet Mignons (tendorlion)1 d: r' z) P) O* i
Most expensive, most tender,boneless, medium fat, medium favor.1 c( m& M* |/ M7 Q; ?
) }. F+ Q/ L$ |9 i8 X! _5 V( V2 k2) rib steak (with bone) and rib eye (boneless)
2 O0 d' d& ]1 VHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak G$ x) i) J& _$ o' s' z! o
Strong favor, boneless, medium fat, less tendor than the two above
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& _- x6 G) X5 u, g( X4)sirloin% S" ?9 k- [+ q+ x7 C
Lean, tougher, cheaper% x0 W( @ P. A9 {
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5) T-bone5 f5 {5 B" q8 y9 l7 o+ C5 S
T-bone is a special cut that has the T shape bone+ }: [& k G( l/ }) r
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons! S' @9 j7 h* O* G5 s
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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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Steak is best grill on open fire or special high tempature oven. |
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