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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 _: A9 Z& {7 H& m2 x6 C2 z成太, 我想問如何挑選一塊靚既牛扒?
+ ]2 W; p, _# |( N2 E% M/ {* ~有何秘訣?& g) |' p7 D8 U n
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thanks in advance 6 r$ g: j+ _: C% \$ s+ _) U2 P K U2 l! v' z V9 p
I can help in this :: c. l. U7 E+ s# e# z
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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)
. T( t# w: c1 G# A8 Q6 h$ TMost expensive, most tender,boneless, medium fat, medium favor.
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9 _/ X+ r4 P0 x* T2 b+ e8 _3 f2) rib steak (with bone) and rib eye (boneless)9 D& P, D' Z' J
High fat, soft, highest favor (because of the fat); J1 a0 {1 i8 z7 r, m
, X( m+ x4 w+ t% j8 o6 ~8 D3)Strip\New York Steak
, D( X8 I* k$ e' c8 Y0 D* @# ^Strong favor, boneless, medium fat, less tendor than the two above: w' l0 k% D6 P/ E: h/ A E5 `0 \
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4)sirloin# J( y) S0 Q8 c" _ w/ U
Lean, tougher, cheaper1 M, {2 ]8 E" l* f' x
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5) T-bone! L5 f1 S/ d: Y: a% [ i# v
T-bone is a special cut that has the T shape bone3 _: v- t* ~% _; ?7 C9 P. D
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons! k) R- o3 r3 |+ v; x
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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." i: f! t: O0 d2 ]* Y7 d
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Steak is best grill on open fire or special high tempature oven. |
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