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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:( G+ U6 l6 |& m! ~& r3 R/ J0 Q
成太, 我想問如何挑選一塊靚既牛扒?
1 E( l- i4 C+ G' p- v: ]5 X有何秘訣?* ]; |/ @5 N8 Q9 Q, l9 \
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thanks in advance 5 o: w- V* F4 n) `" r
]$ k8 }0 O B) s4 EI can help in this :/ @ F; R* e2 }# S6 f. a
, r+ ?; q: @& xSteak come in many different cuts. The price and texture and favor is different...* n3 s* T4 B- X9 h6 s+ q* k+ G
/ g, o4 J8 h* i4 o8 H$ V2 w1) Filet Mignons (tendorlion)
8 r) l" W+ R# q( z7 R* F [Most expensive, most tender,boneless, medium fat, medium favor.7 g6 C. I" z3 B! S, v2 Q* T
J' W+ d! F0 A/ w4 b& q7 M2) rib steak (with bone) and rib eye (boneless)
# t# R3 B" {# p4 [2 u" D- sHigh fat, soft, highest favor (because of the fat)
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& w* J% X. @) q, O! | e3)Strip\New York Steak
! b. P, y( z( i" K% f9 xStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin& {" v9 E- \7 g- b" e7 {* x1 p. W
Lean, tougher, cheaper
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# ^- }, t/ x4 z3 i5 y5) T-bone
7 u$ ]/ Q+ [% m) TT-bone is a special cut that has the T shape bone
8 V( p! _. I% p' [1 ^: jUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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! E2 A4 o- l& VI 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.$ f: f7 @# i2 r5 v4 J6 p
, s- K) |+ |5 s% ~' B: H- ZSteak is best grill on open fire or special high tempature oven. |
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