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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:
+ [. j( `, `9 V# }: A& P& F成太, 我想問如何挑選一塊靚既牛扒?
: n/ ?! |2 F6 x5 G$ o1 w; {有何秘訣?
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; o4 d1 W9 C1 n9 _thanks in advance ) M8 ?' Y7 f m% c2 ~
M7 f1 [0 _- G! {* jI can help in this :
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8 |0 ^0 K% G( H6 X1 DSteak come in many different cuts. The price and texture and favor is different...
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4 u. {, ^. b7 r! Q: v& _1) Filet Mignons (tendorlion)# {3 V+ r* c2 H+ Y# f$ e9 U
Most expensive, most tender,boneless, medium fat, medium favor.& X( w! o6 [- Y$ R' T
! n( [8 ]1 C1 R1 R9 B2) rib steak (with bone) and rib eye (boneless)
, R7 a W9 `% d" ]+ yHigh fat, soft, highest favor (because of the fat). |( j- X' P$ a2 g
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3)Strip\New York Steak) X6 v" N& h7 N% C; `! G9 Z
Strong favor, boneless, medium fat, less tendor than the two above
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* \* J B: L+ K. R+ Z1 O7 W; H4)sirloin' |& B9 h+ ]" S; J( B4 L) ~8 U
Lean, tougher, cheaper' t7 M& g* `) j T# V x# y
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5) T-bone
$ m/ f) P. \7 y0 P9 bT-bone is a special cut that has the T shape bone
, C: ~8 x& H }Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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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.; q$ k9 b8 ^+ Z7 G! F. W
4 L( }) f/ @" d8 M. fSteak is best grill on open fire or special high tempature oven. |
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