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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: ~3 x! T' n( N0 w
成太, 我想問如何挑選一塊靚既牛扒?
& `% k0 R- x) b有何秘訣?
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thanks in advance 5 U; ~. g. \# M' R% q% K3 g
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I can help in this :: }/ q% l+ B, t! [$ d
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Steak come in many different cuts. The price and texture and favor is different...3 d5 V: _& K9 l: Q' |3 `7 G
, y! r1 Z5 w* ^7 d: \1) Filet Mignons (tendorlion)" f3 M8 Y5 R, Y7 S: W& C* X- e
Most expensive, most tender,boneless, medium fat, medium favor.- W4 \: f" ?+ d8 B- T' r9 \
- s$ [$ S, b# u6 @, D; X7 e2) rib steak (with bone) and rib eye (boneless)- q, W2 y* `3 a3 c- d4 n4 w
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
/ X, D6 q: }6 S$ N! a' _% t8 HStrong favor, boneless, medium fat, less tendor than the two above
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' b( n$ D7 l& ^ Z, [4)sirloin
, R+ `5 E4 [( I6 v8 y; t+ [9 ?Lean, tougher, cheaper
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2 d5 K6 {0 u& {6 `5) T-bone
( y5 d, q' r4 U, c6 |1 ?T-bone is a special cut that has the T shape bone
7 |* A/ V2 \3 D# O7 ]( _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./ D: m7 b0 t R" H
& M. H6 F5 G) h, a! O4 g8 x" @Steak is best grill on open fire or special high tempature oven. |
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