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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:2 J/ A9 C5 A" D6 p9 ^& B8 |: y
成太, 我想問如何挑選一塊靚既牛扒?
; s' f7 s) h( d( e! v) j有何秘訣?
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+ v$ w" x$ c ^, n3 D9 I* n$ U# dthanks in advance ^7 ?- A1 n$ m4 ?* R4 A
' j+ h2 L: J" K4 B6 A) ]6 v3 G# v( tI can help in this :
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Steak come in many different cuts. The price and texture and favor is different...
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7 ~8 d' p2 Z4 \$ F8 c& Z# F$ Z6 O1) Filet Mignons (tendorlion)5 e3 M( h2 B( d
Most expensive, most tender,boneless, medium fat, medium favor.
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& m6 J+ f- g: ~, p% s' j; `2) rib steak (with bone) and rib eye (boneless)1 F5 t$ E, X" V/ y
High fat, soft, highest favor (because of the fat)+ l! V5 a3 S5 [8 c9 j( D" i
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3)Strip\New York Steak
2 |1 ~4 Q2 \5 SStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin2 A7 e) ^8 [: o3 |& h
Lean, tougher, cheaper
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5) T-bone3 p# j: l# D9 A* P/ L
T-bone is a special cut that has the T shape bone- \; r1 {% y" C4 p0 }% v
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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; B. e+ z% V9 c$ y0 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.
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! |$ w% S% Z3 nSteak is best grill on open fire or special high tempature oven. |
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