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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:8 m5 I+ P8 u- }+ s% l1 u
成太, 我想問如何挑選一塊靚既牛扒?
7 E' p$ i, E$ U2 g% E) \7 x有何秘訣?
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* u* ]' w# }: k3 g9 l5 Othanks in advance
. v& B: J6 ]9 J' l" C3 B' r0 ^9 a5 }. `I can help in this :: H8 Z. }6 W' x9 T4 K
& V9 E6 b2 n" P3 p W# BSteak come in many different cuts. The price and texture and favor is different.../ H0 C* L% ~5 O& _* s
6 r0 J2 T4 Y3 r1 L4 }1) Filet Mignons (tendorlion)1 a& ?$ E, C y4 c2 R
Most expensive, most tender,boneless, medium fat, medium favor.
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1 R. n$ r7 ?; G# ^% ~9 n1 _2) rib steak (with bone) and rib eye (boneless)
2 w. k" {0 C* |4 j# ^1 [5 M1 n( cHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak3 T$ x, A- |. r. a5 S, c! M+ W
Strong favor, boneless, medium fat, less tendor than the two above% z9 `% `, t* R: B% b9 Z
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4)sirloin) [2 ^0 C2 s6 C0 y
Lean, tougher, cheaper
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5) T-bone# o2 \% R$ A$ s' q8 h( j" R. M
T-bone is a special cut that has the T shape bone7 `5 Q" t# [' t8 t) \& n" Y
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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2 L4 e' H0 L0 NI 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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6 v5 X( o, m" c4 W5 q/ ~Steak is best grill on open fire or special high tempature oven. |
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