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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:: d* G- _4 ?/ L- ]: s% n7 O
成太, 我想問如何挑選一塊靚既牛扒?
$ N, u2 K! A4 A有何秘訣?7 [' F( H$ m7 r8 J
/ o2 u/ z6 ~+ P0 lthanks in advance ) y; C, c. n' b* R1 h2 H
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I can help in this : A! V# \7 K/ R0 S+ S9 k- m6 {
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Steak come in many different cuts. The price and texture and favor is different...
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. R& U) m& Z( c* I1) Filet Mignons (tendorlion)" U' \3 z: w$ w6 r- v* z, T) A
Most expensive, most tender,boneless, medium fat, medium favor.* e6 ]) E7 L$ k5 X5 ?
1 j* N2 r9 y/ }' N" w/ T7 m0 |. ~2) rib steak (with bone) and rib eye (boneless)/ m* r. R3 O3 `1 U6 w: m2 \
High fat, soft, highest favor (because of the fat)
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* W3 L0 Z2 p) {; ?. V3)Strip\New York Steak
2 G3 i, U& r- [ QStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin E8 G- H! o2 @/ I
Lean, tougher, cheaper+ B' e& e8 P* B G2 M
, X3 S2 |- w# q5) T-bone
) Q* `/ u5 R/ `& X3 k0 F9 MT-bone is a special cut that has the T shape bone
+ z( z2 g" d# Y* Y$ S$ R6 n' bUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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$ w$ Y6 l/ {; i* s1 G9 JI 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.4 ]) }+ B5 ?+ k/ P! ]
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Steak is best grill on open fire or special high tempature oven. |
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