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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 y1 t E! g. w5 n( L成太, 我想問如何挑選一塊靚既牛扒?
+ c$ T; h2 `8 F有何秘訣?
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* q1 g; L" s0 D, |7 _4 J( H7 ~: Qthanks in advance 8 W) A' b+ ?0 q `, x2 s
9 P8 P- F! b. s, ~( y( J3 WI can help in this :
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Steak come in many different cuts. The price and texture and favor is different...1 c( d. h' j$ S' t& w7 b% \
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1) Filet Mignons (tendorlion)
) j- t6 i/ n0 U4 C( {5 c: kMost expensive, most tender,boneless, medium fat, medium favor.8 r; L6 P8 J; d* I6 I+ y% n
0 O+ i$ W( d6 ^. t2) rib steak (with bone) and rib eye (boneless)
7 _) q. R1 h' m, UHigh fat, soft, highest favor (because of the fat): u4 T$ \3 U ^+ G
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3)Strip\New York Steak
( ]! D( ? V, Y7 o; C* a$ IStrong favor, boneless, medium fat, less tendor than the two above& n7 I$ C2 C$ w, Y
3 k5 W# N7 |( A" \4 Z, U4)sirloin7 I4 @3 ^, u) v' I
Lean, tougher, cheaper- e2 k6 W& `1 K# i2 _/ ]8 s3 [9 ^, ]4 D
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5) T-bone Y( p5 y! Y; S$ P
T-bone is a special cut that has the T shape bone
9 I( F# u. d$ o5 P) X. ZUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons( e7 t8 A: h& D o) Z5 A) U/ k5 \7 _
# ]6 [4 o! Y) m. Z6 KI 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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