|
 
- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
18#
發表於 2005-6-8 04:29 AM
| 只看該作者
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
2 P; D% i7 l5 N9 ?. X成太, 我想問如何挑選一塊靚既牛扒?
$ `( i% X* O3 _% ?有何秘訣?! z- R; e. o2 T. Z4 J6 v. j
" _0 R" [2 W2 Xthanks in advance ; M9 Q7 t8 s3 _7 @
7 Z9 M d- X/ k' yI can help in this :
9 M* a5 W* }. F5 i. ?& x( |2 d( p! Q8 n. ~# l( b
Steak come in many different cuts. The price and texture and favor is different...
' W: o8 \" W6 i1 ^2 D% d" r, I
; n6 D+ l- Y9 t1) Filet Mignons (tendorlion)! F4 _/ k% `8 `; y8 Q
Most expensive, most tender,boneless, medium fat, medium favor.5 S5 Q# t8 f$ [' O. y6 M- l p
$ h, @' J# u$ L* H9 \9 }+ R# B2) rib steak (with bone) and rib eye (boneless)
. _% c" R8 Q; c# [+ wHigh fat, soft, highest favor (because of the fat)
. r. d$ Q/ e1 I8 H5 G0 v
9 R; F; y9 G! N% h# h: v {, X- M3)Strip\New York Steak6 F3 U! | q) P- U; c
Strong favor, boneless, medium fat, less tendor than the two above) d) O! W& D# W2 X; L
8 q: P/ h- o/ M* n, ~4)sirloin
9 q" d% y$ G3 X% F4 Y1 a$ ULean, tougher, cheaper
, \+ {$ n8 p# ^" g+ M3 w
5 f) M- | `2 ~4 k. E3 M3 G/ g# z5) T-bone
* j* a2 E; ], f; `: gT-bone is a special cut that has the T shape bone
2 q+ M" H9 r/ u7 KUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
8 j* [; ]+ Z' G6 s G7 K
3 k. G1 s# z5 pI 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.3 ?* L& D7 V2 l
2 p# Y3 u# J' \" ^Steak is best grill on open fire or special high tempature oven. |
|