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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:# n# l! v/ j+ \
成太, 我想問如何挑選一塊靚既牛扒?9 h# {; N1 q. u) k4 c: q
有何秘訣?
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& V5 ^9 b( y( w8 P6 ] Zthanks in advance % t9 O0 Z. e' ^! ^6 _* A
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I can help in this :
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Steak come in many different cuts. The price and texture and favor is different...4 Q) d4 Z }! }
N$ j, u, L7 T4 _1) Filet Mignons (tendorlion)) o/ I( N# W$ r+ p2 R4 ^! K
Most expensive, most tender,boneless, medium fat, medium favor.8 |% Y; `) [% h8 L1 P2 Q! N- g
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2) rib steak (with bone) and rib eye (boneless)8 B$ h8 V1 O$ l+ y# N9 v7 G0 m
High fat, soft, highest favor (because of the fat); E- k7 k R* q+ ~4 ^% k& m4 T* J% h
1 [9 F: l3 D+ O- {3)Strip\New York Steak
# q6 I! m3 B$ ^6 n6 zStrong favor, boneless, medium fat, less tendor than the two above/ M0 X1 @6 S2 o
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4)sirloin: P8 `) h8 n5 E p
Lean, tougher, cheaper5 Q2 F$ v. ?( v: \- C# ]/ B
4 N$ v+ C0 ^/ s- I9 `: M- l5) T-bone! C* W i, h, d& \4 ~
T-bone is a special cut that has the T shape bone9 g2 X# d. g) W8 _: C
Usually 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.
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. d6 V. N" L/ p. o5 [7 SSteak is best grill on open fire or special high tempature oven. |
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