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18#
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:
* W4 Z4 W2 I4 K4 \3 L2 ~ x成太, 我想問如何挑選一塊靚既牛扒?+ O& @' u% \+ }4 _1 R
有何秘訣?, ~' @% v4 a$ f. C! q5 T
, E, g8 [5 i+ qthanks in advance 9 c2 P K/ f+ P. e$ D4 _4 W4 j/ B) i2 Y: P U6 y
I can help in this :4 i) M9 c2 \4 I. L% R. T. O
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Steak come in many different cuts. The price and texture and favor is different...! X# M, r( l' x" G1 d
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1) Filet Mignons (tendorlion)
( ~3 W- h3 o6 x1 v! rMost expensive, most tender,boneless, medium fat, medium favor.
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3 _2 \! U0 w+ ?8 W' l2) rib steak (with bone) and rib eye (boneless)6 f; h/ B" Q3 |% [& ~, {; k
High fat, soft, highest favor (because of the fat)
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H" B9 p) K- A- O* H3)Strip\New York Steak
7 ]/ G) `* `. O! X, {/ l1 ZStrong favor, boneless, medium fat, less tendor than the two above
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2 h7 Q6 i/ V' q2 ~! A# s w4)sirloin7 A6 ^4 M% Z# l5 R1 ?
Lean, tougher, cheaper* B% I [2 U4 s( ]/ p
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5) T-bone
: e* |& P3 ?9 U9 L0 S8 ?% y* c: QT-bone is a special cut that has the T shape bone
8 x" }. X9 _! E: `! X7 g/ |7 [- iUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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5 G+ x$ T" J' W. d1 D# z8 g9 W4 kI 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.' E7 Y1 M& g t8 \6 t
) d: t0 p' A0 E7 b9 L5 R5 lSteak is best grill on open fire or special high tempature oven. |
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