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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 X# W( t1 M8 `9 y' n7 W: [( o# [
成太, 我想問如何挑選一塊靚既牛扒?
/ B& R$ |4 s. \5 Z* `! x有何秘訣?
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* ^( Z% N8 W3 J# pthanks in advance 9 b0 x, D3 Z- E. I- W+ q6 n
% B. r o/ H1 ], wI can help in this :% W9 }; y* x- i/ D4 V% l8 R
4 X r4 p& Y* w; jSteak come in many different cuts. The price and texture and favor is different...
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# B$ {$ L+ A$ J5 K; ~0 D" ?( [* y, k) j1) Filet Mignons (tendorlion)
5 }8 Q) S, l% `1 ~3 l* DMost expensive, most tender,boneless, medium fat, medium favor.
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: z. e1 e' T( J* |1 @2) rib steak (with bone) and rib eye (boneless)
' p4 n3 D4 M2 u5 NHigh fat, soft, highest favor (because of the fat)8 @, [6 K7 E7 b
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3)Strip\New York Steak
% q! c o5 X2 a; nStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
" n0 q1 ^0 A+ Y5 L& I l7 `3 q3 \Lean, tougher, cheaper) {# `+ c% @1 J" x
" r3 V& H9 j8 t( _4 d, b5) T-bone+ d. q5 q4 ^. O+ v- r* g v% h9 ]
T-bone is a special cut that has the T shape bone
/ Q2 @, C+ y7 JUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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% P: F- w% ^, `5 BI 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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