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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:% }: I+ k5 O# x* I- u7 }3 j
成太, 我想問如何挑選一塊靚既牛扒?
- W/ p) S: k( A有何秘訣?
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2 B- r: s* a. `% b! Kthanks in advance # \2 b0 ^; v5 M7 Z c+ @4 ]* q# {4 F
4 g3 b3 U1 U( {# e; S! lI can help in this :- e9 @. n) Z6 r- X
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Steak come in many different cuts. The price and texture and favor is different...3 k0 a# R( m8 s' x. Y+ i
+ g) w$ m6 h6 G# u* o0 m1) Filet Mignons (tendorlion)
/ q# L* m! C8 p* E D) V) |Most expensive, most tender,boneless, medium fat, medium favor.6 |, y. f0 f: p* k* F: O3 [1 W) P
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2) rib steak (with bone) and rib eye (boneless)' c/ j0 B; g0 A7 s
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
" i# u0 F P8 E# @Strong favor, boneless, medium fat, less tendor than the two above
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6 {, S1 H8 ^) Y& G4)sirloin
' B( F- K+ c% @" ~Lean, tougher, cheaper
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8 Q; n x: F1 R! k5) T-bone
+ O: p- s4 \5 `. T$ z! G5 ^( aT-bone is a special cut that has the T shape bone
9 P5 l5 Z$ L# n2 j0 P9 xUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons8 K* u9 O- a, |' K. l8 y9 ^! a8 B: s
7 P, E* T; p3 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.2 s8 d$ n9 M+ u; N
3 G% I8 j7 F. _/ G( PSteak is best grill on open fire or special high tempature oven. |
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