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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:4 g8 U& Z& c3 _ \7 {+ K1 d0 m& d
成太, 我想問如何挑選一塊靚既牛扒?: l& g R5 j" ?" y4 c) P$ m% u7 X
有何秘訣?
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0 c& @! C# w9 l& r" R" b( t# m3 ^9 |thanks in advance / w" M; g% E: u2 ?7 _ m& _% I
! V0 S! y+ i# v5 Y* U! @I can help in this :( f$ y, Y( b$ e5 q3 i e' f& G7 \
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Steak come in many different cuts. The price and texture and favor is different...% W( g: e* ^; @; u' ^" w* P% p! k
5 ?& B$ u7 l* S Y+ R1 m9 z1) Filet Mignons (tendorlion)7 |% q6 H; S$ i
Most expensive, most tender,boneless, medium fat, medium favor.6 d" f/ {) K4 _+ m2 V4 a
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2) rib steak (with bone) and rib eye (boneless)
0 o4 i7 K# l p: a/ H8 aHigh fat, soft, highest favor (because of the fat)3 M; n5 l* ?# T" V* S7 e
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3)Strip\New York Steak' }7 A7 H h1 w N6 l2 a
Strong favor, boneless, medium fat, less tendor than the two above F$ z8 W1 m& v V& J
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4)sirloin/ S3 v. j3 i% \& l6 `7 l
Lean, tougher, cheaper
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5) T-bone
4 {8 y7 @4 [) ]$ mT-bone is a special cut that has the T shape bone N# z, {% Y" J1 }
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.
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: b2 q8 I4 _7 Y3 | O9 I) p7 oSteak is best grill on open fire or special high tempature oven. |
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