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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 f$ o( ]- n+ ]; E2 Q9 H% G成太, 我想問如何挑選一塊靚既牛扒?
6 P9 f1 V3 @4 B- o6 F& H有何秘訣?
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1 D7 [# w" }( v# Tthanks in advance 2 Z/ ]3 p3 u+ `; C5 p: m( V" W9 ?3 |
4 W. A. |: g: \% |) U, @2 kI can help in this :! U! C* W# k; O$ R( |. p* [. `2 C5 I
0 V9 [( q1 S/ l2 d. {7 U& C# tSteak come in many different cuts. The price and texture and favor is different... P/ A( U" P$ B8 ^7 P8 o$ k+ B. I1 p
. Q. N4 c/ M4 o1) Filet Mignons (tendorlion)
o% \1 e: _- k9 z' B# X. TMost expensive, most tender,boneless, medium fat, medium favor.+ T( E, Z- i$ ^3 B. _8 m
% |/ C) n( L/ c9 w9 d% z2) rib steak (with bone) and rib eye (boneless)
9 V- B# t6 P- B AHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
4 E7 b( u8 D* YStrong favor, boneless, medium fat, less tendor than the two above& C, B# M. f9 G& @) }# u4 p
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4)sirloin
6 W2 H4 U+ M% z+ E; r1 NLean, tougher, cheaper% `5 z* [. A3 g% M3 e4 j
% R2 M* F6 I) v6 w) b5) T-bone
. y1 a& C" S6 c8 t* W6 p! JT-bone is a special cut that has the T shape bone
! }/ d9 x r3 p! `# I: t' q3 LUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons! s9 K9 M7 g; ^/ A6 d( Y8 ^
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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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' X; ~7 X+ x6 |4 C8 J( nSteak is best grill on open fire or special high tempature oven. |
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