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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:2 b" i3 F" ^6 J! p+ x" s- G2 j3 y4 t8 _
成太, 我想問如何挑選一塊靚既牛扒?$ \# @2 |( m d3 t0 z4 [
有何秘訣?9 h- f2 x3 W! _+ R2 B
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thanks in advance ; }7 X4 p8 k( J! M
' z1 y- ~1 u: A: s8 {% gI can help in this :6 q3 J) A) W I/ h l2 B* G# k% [
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Steak come in many different cuts. The price and texture and favor is different...9 t! U5 U! }/ i9 i# ?, w9 g
( c+ p4 m- L7 Z% W& k) o5 s1) Filet Mignons (tendorlion)
6 n+ V# U0 w. o& e( k" |6 V) BMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
~4 S) e3 p: L# U1 o; IHigh fat, soft, highest favor (because of the fat)4 D& Q" v! m! W0 p0 c
8 K4 f' U: G9 L3)Strip\New York Steak, W' }1 P# p e7 ^0 L
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin i% P2 C0 E5 A- [$ k4 E* U
Lean, tougher, cheaper6 F% q* p, k, |8 q0 u% j
- L" B: ?% n5 s2 ~+ f& e4 F' F5) T-bone
; S# Y+ k8 ~& V- w/ @2 V" {* OT-bone is a special cut that has the T shape bone: Q0 W8 B, Z0 W; h
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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* _# ]+ m; k }. q! ]4 R8 M* e: EI 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.$ X5 ^6 ^8 c1 b, T
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Steak is best grill on open fire or special high tempature oven. |
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