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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:
: Z; v! s; o* {成太, 我想問如何挑選一塊靚既牛扒?
* H' H9 ^) G& ^) b6 }0 J有何秘訣?
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) J) ~) B8 v- f1 I4 Z3 ]1 S" hthanks in advance & p1 C. |8 ^, i7 l7 V5 O
8 _6 G) q1 c9 q+ v0 `4 {! F6 aI can help in this :7 v/ L2 S, P+ j$ K- t
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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)6 A/ d9 l( L1 ~: i5 t
Most expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)' S0 d, s$ I) g2 p2 y; m
High fat, soft, highest favor (because of the fat)2 T' p' y1 ^: j# v9 k7 B
/ {" T. k' r1 z; t2 | z; D3)Strip\New York Steak5 B8 u6 O1 A. X) O7 \' ]; F; s5 G
Strong favor, boneless, medium fat, less tendor than the two above' w* f) r) Y. {& \1 M
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4)sirloin
6 O0 |2 @, [. b0 ~- _Lean, tougher, cheaper
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5) T-bone0 N2 C; t5 K% s O" `& u
T-bone is a special cut that has the T shape bone% m9 L7 J; n1 U5 x+ }
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons( q% _4 d" E1 p0 ~7 p
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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.2 U1 r* C/ _" g
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Steak is best grill on open fire or special high tempature oven. |
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