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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:
( J) w4 o! C# r. M: o8 H' z( M成太, 我想問如何挑選一塊靚既牛扒?& A A1 L: A, L5 R
有何秘訣?
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thanks in advance 1 a6 R9 s, U: ^
& F" g, P' S! Z! T/ Q5 S( \: gI can help in this :7 ?# U* C# ?- i. U, I
' ~! Y7 [( p* M. U% x: dSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
' S3 ?7 ]0 O% J- T) ] Y$ cMost expensive, most tender,boneless, medium fat, medium favor.$ Y3 a/ J4 l, i' R+ p' e/ J" Z8 j
1 j+ U7 w. }, d3 ^2) rib steak (with bone) and rib eye (boneless)0 K+ F% W* t7 X* P. c/ J& V
High fat, soft, highest favor (because of the fat)
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: }) q; F2 @5 m- P9 c& y: D3)Strip\New York Steak+ S3 V9 a4 {" o! x
Strong favor, boneless, medium fat, less tendor than the two above
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. O6 n" @$ o: e* t, _4)sirloin O3 `& X8 }# H; K, p% k6 ?. z
Lean, tougher, cheaper
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5) T-bone3 M2 z0 f3 o. ]9 B; D
T-bone is a special cut that has the T shape bone4 `7 v1 V1 y6 U, f2 Y- B6 t$ Y, {% w
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons' U) ~& Q: T, J
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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.) I8 z" e. y6 J _9 m( w
: Y' i' R7 Q. m3 I/ lSteak is best grill on open fire or special high tempature oven. |
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