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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 c8 A4 y. V/ o' Q. a" q, J
成太, 我想問如何挑選一塊靚既牛扒?& D* u, ? g+ s% p0 ?
有何秘訣?0 F1 q0 E5 ]& l( G8 d3 | m
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thanks in advance - q9 o H- Z4 ]/ l/ J" U8 }& R' n3 m' h# T7 w9 N
I can help in this :1 N) S! g0 H, [" Q8 _( ?- O
( t' U5 M1 g9 o2 tSteak come in many different cuts. The price and texture and favor is different...
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* p( g! ~3 }4 d6 u1) Filet Mignons (tendorlion)
: Y/ L2 h6 v! Q% |+ Q% FMost expensive, most tender,boneless, medium fat, medium favor.6 h7 K# S) ~0 W
& V U; Z: J6 U0 s2) rib steak (with bone) and rib eye (boneless)1 U( r' n2 Y, h% \1 C9 Q5 Y; F, ^, W
High fat, soft, highest favor (because of the fat)6 Z1 Q+ ^2 i6 |6 ?0 S" A: s. b
; t! S2 r, \8 m3)Strip\New York Steak0 N5 m( Y8 V* ?3 T# S
Strong favor, boneless, medium fat, less tendor than the two above' F5 k; N ~7 b7 ]8 q
3 Z# g! ~% @2 r' d# X) Y- [* t5 Z4)sirloin: l7 ~4 u4 J( ^. i4 A* ?! `4 r* z
Lean, tougher, cheaper/ ^) K; l# z6 C; q* o
) @2 ^$ C+ s- V* p {/ z5) T-bone
, p2 h; p! r0 a; l# y) C+ lT-bone is a special cut that has the T shape bone
, A' U: h2 U# \1 dUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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6 }+ F( P: a z, J5 p3 [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." D) D' g8 u, _+ D3 b' D
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Steak is best grill on open fire or special high tempature oven. |
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