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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:6 E$ Q; C. v7 v7 U! p: {8 t
成太, 我想問如何挑選一塊靚既牛扒?; w6 K) P$ n! `
有何秘訣?7 z7 q$ c; S. y1 ^' |* h9 l# k7 Y
k- N( [0 a9 h o; \' p4 b! othanks in advance
0 r8 _ _' h. zI can help in this :" n r" |. c: @; N! f2 i C
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Steak come in many different cuts. The price and texture and favor is different...% B) Y' ~& s. \8 ~( Y
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1) Filet Mignons (tendorlion)
' {& e- b. l! G; N4 oMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)1 e3 q6 A r. c: T' W, p# z1 l a
High fat, soft, highest favor (because of the fat)9 U' J7 [$ [* `
: v' O q* x" d" ~+ l3 f3)Strip\New York Steak
& \7 F; U9 ^. c- K7 cStrong favor, boneless, medium fat, less tendor than the two above
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% X9 Q/ ]% O+ x) |6 I" S2 B4)sirloin
6 o, x5 }4 z+ \% s! s$ u# M$ n VLean, tougher, cheaper
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- I5 C; l p* Z' x+ |5) T-bone
$ J x/ y6 y! s8 t$ @/ iT-bone is a special cut that has the T shape bone1 N6 R$ @2 E* n( ]
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons' H) H% k( i( @
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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.- e) h3 k9 Y& i7 y @/ n3 N4 c2 _
6 o6 P6 ^6 H3 O+ K: fSteak is best grill on open fire or special high tempature oven. |
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