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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:0 k. x5 T1 D( t" b4 u& M5 h
成太, 我想問如何挑選一塊靚既牛扒?/ D' x8 g9 g2 `2 b6 `7 e
有何秘訣?
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1 j6 J% i! X' v7 N! H: b. }2 wthanks in advance + g3 w& z7 m! r, ~: E" J/ D& a
' l) F% b7 A. ~* D% QI can help in this :
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1 |5 @ d) K/ y. E" g" g8 H2 ESteak come in many different cuts. The price and texture and favor is different...: C( J6 l) O1 _# i) R4 v" S$ L
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1) Filet Mignons (tendorlion)
1 U9 }; G N6 z( |$ ?) n6 i' AMost expensive, most tender,boneless, medium fat, medium favor.- g# X$ x8 _$ v, c+ R6 y2 B
5 \; S5 ?# f4 ~2) rib steak (with bone) and rib eye (boneless)
% X; N! b. Z: |* R/ f3 rHigh fat, soft, highest favor (because of the fat)& Q- a7 s! {1 P
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3)Strip\New York Steak0 A8 Z- R6 X2 x/ }
Strong favor, boneless, medium fat, less tendor than the two above- J/ b& p+ g+ r0 R+ n, u/ D
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4)sirloin
5 f0 u9 O+ e& M3 L6 V$ oLean, tougher, cheaper* R6 d; e) D7 j& F' j
2 k% {. v2 _, [# u( C. S2 O9 p# ^5) T-bone V: a: Y; U9 U/ w q
T-bone is a special cut that has the T shape bone8 d+ f5 G$ i' l- D0 u1 J+ V
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons8 o1 T" W O4 Z* e( x: X* D- b
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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.1 K' s ?: x ^3 z# f7 }
0 H/ i( a a2 CSteak is best grill on open fire or special high tempature oven. |
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