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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:: M. L" |' G* N7 q( k; B
成太, 我想問如何挑選一塊靚既牛扒?3 c$ w0 H( \, N
有何秘訣?
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$ u% ]: x( [+ Z- w3 Nthanks in advance 5 Q, t& a0 d6 C1 w* _$ d0 e# _
- r9 Z# U7 I( k2 @. WI can help in this :8 F: n6 {1 u( {5 S3 O+ r# J
& N6 b, c' P7 e; g* TSteak come in many different cuts. The price and texture and favor is different..." a; m: J j& a# C# e F- B* F: j
/ c$ D* D u) p1 b. G+ N5 c n5 ~4 d1) Filet Mignons (tendorlion)5 O. k9 X' ^- Z+ W
Most expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
) I% B; G( S4 F+ MHigh fat, soft, highest favor (because of the fat)- N4 k: J9 r8 |1 d0 w8 y
1 V( U1 z% }' V: y3)Strip\New York Steak
2 t0 k+ @! H7 |' l6 Z6 e1 K2 `( pStrong favor, boneless, medium fat, less tendor than the two above2 i- `6 f( s* e! C b
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4)sirloin% v0 o+ R1 @( V; F! |# _
Lean, tougher, cheaper- n- T7 c' K1 l1 [: s) {
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5) T-bone
* V A( a5 c4 L$ z; `9 YT-bone is a special cut that has the T shape bone
& i* Y1 n, b$ }- e+ M, N- vUsually 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.
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. ~0 T3 o$ a- V+ Q% tSteak is best grill on open fire or special high tempature oven. |
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