|
 
- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
18#
發表於 2005-6-8 04:29 AM
| 只看該作者
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:. W2 y0 k1 g, I
成太, 我想問如何挑選一塊靚既牛扒?
- Q; k( M. P' f0 K$ v0 M有何秘訣?
. n# T8 v L" S' y8 H) m' m+ P# d- o5 j8 d# q1 m8 d1 o: b
thanks in advance ; x; K; h- M: W
% F. H/ f2 n F4 Z
I can help in this :
' U$ q- m5 N9 Y- u. n4 R9 o$ K" u$ z$ p' ]- N) J% c0 b
Steak come in many different cuts. The price and texture and favor is different...
) q2 R, n# Z/ r
. m- Y8 m# M) K- q1) Filet Mignons (tendorlion)
# U# G! q" S% C0 P+ QMost expensive, most tender,boneless, medium fat, medium favor.
5 H' w1 l. Z9 n7 \+ |3 `2 \
8 o9 p6 ]. B2 r; z* p. x2) rib steak (with bone) and rib eye (boneless)
) I9 L4 W& S+ _( f; VHigh fat, soft, highest favor (because of the fat)
# {+ Y. f$ e$ q
# J O t% l* ?0 f3)Strip\New York Steak; V9 {8 h7 S$ I" F( P0 F7 _, a+ m
Strong favor, boneless, medium fat, less tendor than the two above
* N0 J- ^3 Q1 ]! H# i% e- D
; K- ~8 {# @7 a2 r3 Z4)sirloin
9 T. |; R3 g6 D* S: vLean, tougher, cheaper
$ X& u/ l' z4 V% l9 y
7 _/ r! S/ ?0 Z2 w5) T-bone
1 i8 V; x; |; q% q3 QT-bone is a special cut that has the T shape bone
. Q# R! {! `" HUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons; g9 ]7 T0 M: p3 Q
. S% U4 U; k0 S" v7 O" u4 ^3 F- F
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.$ t8 {0 W* g. E4 i
) Q8 m: C% a5 v$ \Steak is best grill on open fire or special high tempature oven. |
|