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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:
% j, X5 _7 f# q) X7 a' y d- H成太, 我想問如何挑選一塊靚既牛扒?
+ [$ R1 R/ T! s0 b1 y3 G有何秘訣?; S0 k- h9 Z% f: |
7 o, ~5 t, v: ~5 z4 f+ A, M! ]thanks in advance ' C6 K& U6 w/ W1 B4 I- v |7 l% l, d7 d3 E/ D9 l
I 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)! U7 u, d0 K' ]6 k/ P6 u
Most expensive, most tender,boneless, medium fat, medium favor.$ }; g5 E" `& `7 s8 ? n
4 i) ]$ G5 A6 @, t- S7 N# |2) rib steak (with bone) and rib eye (boneless)% b% Y/ h+ Z$ W7 [6 }2 c( e+ N
High fat, soft, highest favor (because of the fat)8 e, u, S8 g! J+ J$ ]
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3)Strip\New York Steak
2 ]. j. x1 X% B# a* u9 [Strong favor, boneless, medium fat, less tendor than the two above+ F- a4 w! ]3 _+ e. L: X( Z8 E7 L& C7 s
5 \$ S8 [. T- H( O( J A+ B
4)sirloin
: G( B. x4 d; zLean, tougher, cheaper
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m$ }. O5 I1 e$ y5) T-bone$ x" @- h0 C1 H* R' I- y( H5 x
T-bone is a special cut that has the T shape bone4 w% m- D5 _5 t% a5 a Y4 L) w
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons) _- z, [. t9 L
" @( K6 S. S- uI 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./ u8 _; Q q3 _9 a
# `4 w- E2 S5 M) \6 [2 ~; D: z' LSteak is best grill on open fire or special high tempature oven. |
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