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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:( P- R: g! Z* y0 `$ K4 f/ w- R
成太, 我想問如何挑選一塊靚既牛扒?
& L. Q% Q, j; U4 W6 n0 p) K1 X有何秘訣?5 m$ J' [ \: Y k
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thanks in advance - S2 F# U+ [0 r& Z; J. o( {
) D6 a5 [$ n& h+ \1 K/ v
I can help in this :
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/ b6 T" |4 Z* |' E8 h$ RSteak come in many different cuts. The price and texture and favor is different...4 D, A* B {+ }, Y5 l
2 ]/ g: [' j) F" s1) Filet Mignons (tendorlion)
( N% n [. ~7 u" G% @' M, Q5 SMost expensive, most tender,boneless, medium fat, medium favor.
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5 h7 |; s2 G& J- B, h% u% V( s6 Y2) rib steak (with bone) and rib eye (boneless)
; y3 @0 J6 j8 t& V& | q- EHigh fat, soft, highest favor (because of the fat)# j' n- t* K, @1 G$ t3 O
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3)Strip\New York Steak7 ]* v1 `: ?! @
Strong favor, boneless, medium fat, less tendor than the two above& V9 T2 o: |9 m% m! ?: [
w; U" U% i0 L8 v1 e6 S5 Y4)sirloin% [6 f- M# H! L( T4 D/ b
Lean, tougher, cheaper5 k+ w" V- x9 t' V
i. i- q& |! k' y# n5) T-bone
0 P. v8 `( P" L0 x- H- {3 HT-bone is a special cut that has the T shape bone
. `0 ?, z# R, T: YUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons. n# z, |4 u! ^' F2 Z! y2 p
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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.5 X* o3 Q2 V0 \/ y! S2 N4 G
1 ~+ v" [; p8 Z7 R! A) }% QSteak is best grill on open fire or special high tempature oven. |
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