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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:0 @ P# q7 Y5 o" W) [) |7 O y
成太, 我想問如何挑選一塊靚既牛扒?/ p! G, K. C4 p' E1 C9 F3 N2 ~
有何秘訣?( i0 ~+ @! G) e; Y3 r! @: y
. }! Z" V* B6 k/ k1 r7 ythanks in advance / L! d4 [, u5 ]: P; m/ O v1 K9 G
6 e6 w, c& ^6 ~: v E4 a0 UI can help in this :3 n/ @9 w* z6 R$ T) \6 C
u& V/ k5 @$ A c9 aSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)& ~& C# k3 w- F
Most expensive, most tender,boneless, medium fat, medium favor.1 r1 P6 [) r( }. y9 ^1 j/ l$ i
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2) rib steak (with bone) and rib eye (boneless), t8 F6 O0 T1 k+ Q6 H; k
High fat, soft, highest favor (because of the fat)
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( v4 \ A* ?2 ]& G! ]( \3)Strip\New York Steak
3 g9 n) q6 V+ q7 L' sStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin6 k, [0 N; z! U4 E
Lean, tougher, cheaper
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5) T-bone
1 E2 y* x% ?* s! |# u+ k- pT-bone is a special cut that has the T shape bone6 _$ ^0 \, R9 V3 M% U" G( Y3 m |# M
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons- o% `& u4 Z. V6 K w
* c' p( g+ `1 R B! {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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Steak is best grill on open fire or special high tempature oven. |
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