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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:
% b/ A1 E5 x4 Q0 C成太, 我想問如何挑選一塊靚既牛扒?1 J5 B+ p+ t+ n2 D. i% X( T
有何秘訣?4 o4 k! F w* P/ E9 e- G4 @
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thanks in advance 2 h Y' Y& d) e! ^: r5 ]& Q
9 p2 N0 I0 p3 r, n* Y. p' T" fI 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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1) Filet Mignons (tendorlion)
( |" C0 v# w( D4 V: |Most expensive, most tender,boneless, medium fat, medium favor.
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$ u* z4 u! _9 r, Z g9 R0 f2) rib steak (with bone) and rib eye (boneless)& z% X6 H6 f( b! [. n* Y
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
! G6 x6 I$ L" O, PStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin) o# w0 {1 j: Z; {9 Y- |
Lean, tougher, cheaper) Z/ v: A8 d5 d2 j- z' F
# Z1 O3 x$ i+ n* H X5) T-bone0 u/ x; ^0 J* w$ f* Y" t* a7 R% _
T-bone is a special cut that has the T shape bone" h% q' W# D; \+ G& E3 K
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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1 g. Q0 s8 r5 t+ v% _4 WI 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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