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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:+ G) }* c# l6 B) N
成太, 我想問如何挑選一塊靚既牛扒?
0 e+ h* h Q2 L5 [有何秘訣?6 b+ I5 [+ t# D! N
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thanks in advance 6 w2 h- D. j3 @0 H( N, `
: u! l' j' J% v1 C6 {6 D9 TI can help in this :7 i2 X" F; H' t0 R% E0 `# W
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Steak come in many different cuts. The price and texture and favor is different...7 ^5 e1 z3 v2 i T0 [" F
. \) V1 a! R0 V6 n4 i1) Filet Mignons (tendorlion)
4 D% t! Q( J% v. n# P) I. x) D) NMost expensive, most tender,boneless, medium fat, medium favor. ~! ]) @7 z- X" P4 ?. Q
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2) rib steak (with bone) and rib eye (boneless)! j; g1 Y4 L2 f- O
High fat, soft, highest favor (because of the fat)7 D3 V, H9 f3 e* }) F8 ~+ s, J" A
8 ^0 ?* {: g( Q+ l% u3)Strip\New York Steak+ @0 w" U, q8 w: v
Strong favor, boneless, medium fat, less tendor than the two above
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+ x2 H& H# D; X) H8 p& j9 p4)sirloin1 G& p0 ~: W2 F5 Z9 ?
Lean, tougher, cheaper: w6 B, {' _. S& H; b$ }
/ {5 p! |. d+ Y# ]6 U1 o5) T-bone
! S+ ?+ R, m9 hT-bone is a special cut that has the T shape bone6 L1 W! a% [" l1 Q0 \! ^, i
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons! E! Q0 N' h. W1 Z! ^3 r
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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.9 f5 A) i' a/ a/ ~8 A- |
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Steak is best grill on open fire or special high tempature oven. |
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