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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:
4 i$ i9 u% W6 ^, O3 R% s) V成太, 我想問如何挑選一塊靚既牛扒?' q3 G% ]6 E0 {1 F8 W$ D0 T
有何秘訣?
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* {9 R4 D: n- }! `thanks in advance $ s+ p6 W1 h6 s" ~
' r, {# r; t8 p/ AI can help in this :
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1 V$ R- k0 R0 d7 j5 G; nSteak come in many different cuts. The price and texture and favor is different...* p1 W+ u! `; B# J/ @/ e+ [
9 p9 B0 U) W ~2 @4 T1) Filet Mignons (tendorlion)
* i. d3 s8 T2 v: I( b& r- }Most expensive, most tender,boneless, medium fat, medium favor.* G; T; {5 K2 y" M1 T% V
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2) rib steak (with bone) and rib eye (boneless)
& p* U: M+ v3 ]2 ~$ A8 C# {High fat, soft, highest favor (because of the fat)
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" H& `. p5 a( w; f _) q: R3)Strip\New York Steak" H; T- z" w3 g( ?
Strong favor, boneless, medium fat, less tendor than the two above& w. p8 G! |2 y6 r0 C* j
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4)sirloin& X/ _0 @& E3 E: E" Q' b( h
Lean, tougher, cheaper
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5) T-bone/ l3 S1 x: L' r3 A
T-bone is a special cut that has the T shape bone5 `1 x: J- @; V' h- E
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons% d: q" T; p; Z, ]; R
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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.
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( w, S3 p* N4 ` W% `Steak is best grill on open fire or special high tempature oven. |
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