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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:
6 X" j/ H' s4 F7 ^成太, 我想問如何挑選一塊靚既牛扒?5 S" B1 S9 H3 }# `# a& s7 S
有何秘訣?
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thanks in advance : k8 w2 H \: J5 I- @4 M& S! g: p0 Q
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)3 w E! o; r; X$ f
Most expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
& B! b' G: W1 O4 v9 wHigh fat, soft, highest favor (because of the fat)! p2 N: j* z% E( N9 I. x5 C
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3)Strip\New York Steak# ]- v& A* H' S5 b8 @) Y: z& m
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
; b) o! h# r) M1 V$ {8 i ^7 [Lean, tougher, cheaper/ W" O2 q7 I# E& q, _: q% {- s
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5) T-bone) w- X8 p. V7 K( s
T-bone is a special cut that has the T shape bone/ I$ L4 b3 E9 [/ A* N1 L) S. W* J
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons N+ i4 F1 Q; T7 k' L" O
2 z. J+ K7 o; m* o$ `% YI 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.- L! a+ B, r* O. u# `' a. ~
& d; `& |2 \! U3 L) D F/ n$ mSteak is best grill on open fire or special high tempature oven. |
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