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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:- k5 J0 r5 l; M9 L, p
成太, 我想問如何挑選一塊靚既牛扒?
, t* \) T$ v& v0 z' ]有何秘訣?# K( j7 O! w$ L, A0 o
- T% I ^* d: G/ n: w, Ithanks in advance \( `7 W) R, I9 S) N$ z R) c9 n/ H; N( ]5 }: W
I can help in this :/ G: V. E! K# K" L V+ ~+ ^2 H
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Steak come in many different cuts. The price and texture and favor is different...
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- ]# V6 b; m9 k8 i* R- d% }1) Filet Mignons (tendorlion)
4 n. l9 d2 Z/ ^8 `* J+ f- SMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
8 k& P" Y( n C- X' sHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak: G, y) B" s6 F! C" q7 ^+ a9 a% }
Strong favor, boneless, medium fat, less tendor than the two above* E& y% f& Y) ~ [* ?4 J
8 z x) P) l; X2 | E4)sirloin
/ ~" ?/ M0 @6 \: e3 @" g" h1 dLean, tougher, cheaper9 r; Y8 g0 r) | g
! n3 x m1 u4 _1 }0 @% \ H( ?5) T-bone7 w' P# l6 G+ [5 P
T-bone is a special cut that has the T shape bone& N( K1 k5 S* ?7 q' b3 W2 z! n
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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. k5 y, ^) b# ^! U1 {" S$ ?/ {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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Steak is best grill on open fire or special high tempature oven. |
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