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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:0 U( N. V+ a" ]0 T4 D/ G: W6 \
成太, 我想問如何挑選一塊靚既牛扒?
' ~4 _6 e# E" n有何秘訣?, T4 e- A" B& q* P |2 ]
" P- r8 {6 l# t# K+ Tthanks in advance 8 W8 X" ?1 Z$ d5 d* k! E+ n$ K
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I can help in this :
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( \# f" m2 ]# A% s0 GSteak come in many different cuts. The price and texture and favor is different...6 F5 k" }3 k, x0 ?2 v9 n' c5 M) }
, H, ~4 F! X9 Y. C1) Filet Mignons (tendorlion)/ [: K& A/ o; ? ?" l; n6 @
Most expensive, most tender,boneless, medium fat, medium favor.& B9 H# ^- J4 u
, _) C' X/ \, F+ y* P2) rib steak (with bone) and rib eye (boneless)
0 G& @/ L8 z8 |) a# s$ xHigh fat, soft, highest favor (because of the fat)
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$ x7 V2 Q& [0 w2 v# Q. X6 X3)Strip\New York Steak
9 p- e1 B7 M& g- D* [) Y$ TStrong favor, boneless, medium fat, less tendor than the two above+ z$ j9 T) q; T8 l
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4)sirloin
: c* W4 v: B* E% lLean, tougher, cheaper
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5) T-bone
) I2 e3 d5 D! q/ m7 v* S8 L7 X* fT-bone is a special cut that has the T shape bone
7 S3 U/ \. L* `6 [9 v2 z aUsually 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.8 `: D2 Q- R8 ^# O
- g/ [8 M+ j. Z% [Steak is best grill on open fire or special high tempature oven. |
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