|
 
- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
18#
發表於 2005-6-8 04:29 AM
| 只看該作者
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
2 c" [4 F o# e. e- q成太, 我想問如何挑選一塊靚既牛扒?
# n C: A& s e5 v有何秘訣?; K0 G% ^& E) _
, ~$ w+ t0 H. c/ @" }5 J$ e' `thanks in advance 3 ]( w, r& x/ J8 t. l' [4 X
7 v. ^, K2 ?6 P1 Q* V) k
I can help in this :7 L" g: h4 K0 l R/ ^
5 n7 `- G4 w! LSteak come in many different cuts. The price and texture and favor is different...2 O' ~, H0 z! ~ c6 r
0 H% U2 V0 `; v
1) Filet Mignons (tendorlion)' l% s( V, O* m0 E
Most expensive, most tender,boneless, medium fat, medium favor.
! |& Z" V1 ^: Y4 j0 a8 `
x' u- U8 E; P2 L2) rib steak (with bone) and rib eye (boneless) F& j/ j& x8 {5 E" I# z
High fat, soft, highest favor (because of the fat)3 ?' S, c6 P" U, T6 n: f# z
0 A7 B: a/ F) g" s% M. o* i! Q& c
3)Strip\New York Steak
+ R% L' J8 }3 R/ i& G! n. Z/ z! D- J" pStrong favor, boneless, medium fat, less tendor than the two above
9 K6 C3 a" X1 e7 a7 Z
/ u" Y+ X1 j: G: J4)sirloin# l2 }0 f% v- n
Lean, tougher, cheaper4 B G! x1 d! b4 ^7 }( W
1 N6 H0 r- W3 p% b
5) T-bone
. N" H+ J F$ }0 xT-bone is a special cut that has the T shape bone0 M7 M# b" L4 L2 S& r0 A5 A8 `) N
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
% A! ?$ W- c+ }/ l% O. W4 E
) ]; Y1 z4 y& c9 B. s' CI 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.
) V8 z3 ~ x0 A! i9 d8 d% |0 k, R
; I& v# S: j# H; i) [0 iSteak is best grill on open fire or special high tempature oven. |
|