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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:* Q1 p* e' G- i* v! L8 o
成太, 我想問如何挑選一塊靚既牛扒?
_) n* C. s3 q8 e有何秘訣?3 d- _& X- d2 b6 {" }; ~' c4 S
- Y+ c' n: a- }0 i! V7 n3 }$ dthanks in advance . x$ a7 L" P; x# Z' m- y0 E! y; ~9 w' V! U$ i8 P- a$ D9 M
I can help in this :
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5 ~& H8 z' ]! N. xSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
0 [: I6 j1 \% G0 T' G, M# tMost expensive, most tender,boneless, medium fat, medium favor.( F V: `) `3 q. p6 u9 c
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2) rib steak (with bone) and rib eye (boneless)$ w, J7 H' u9 t0 k) H
High fat, soft, highest favor (because of the fat)+ S2 I( b$ _: G1 j$ n
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3)Strip\New York Steak
2 s" |* x3 d* Y: kStrong favor, boneless, medium fat, less tendor than the two above
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8 R4 l+ k' j- o& N6 [ D- D$ D4)sirloin
5 }' w; I( q9 ^. QLean, tougher, cheaper9 y$ e4 o( _, @2 G6 v2 u
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5) T-bone. s U2 z3 e6 S( e& a1 l0 L1 A
T-bone is a special cut that has the T shape bone
8 _% ~' d7 q4 K( Y6 T/ NUsually 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.: e+ ^5 \* T4 q F+ ?( ^# v: K
" V; E2 N. q+ d) Z; k3 h2 ESteak is best grill on open fire or special high tempature oven. |
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