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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:# J" c7 o ^' d M
成太, 我想問如何挑選一塊靚既牛扒?
& o( v. o# Y& l; U有何秘訣?( s* |# I$ d- o0 j4 {' H3 `
- [* a9 `: ?$ D! J8 l8 Xthanks in advance 9 S: u8 y: V4 [ i3 ~6 s
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I can help in this :" T* D0 \, m- V" C% f, M) u; q
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Steak come in many different cuts. The price and texture and favor is different...$ Y; H. ~- b, G5 U% e) ~4 M
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1) Filet Mignons (tendorlion): x1 I [) o. m( ~. [6 j9 y/ i
Most expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
& M. R8 W4 P# q8 o" s0 cHigh fat, soft, highest favor (because of the fat)
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: D) ? x X; N6 @$ R5 F3)Strip\New York Steak# H5 W9 P* p$ X; u* u! _% Z* c
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
/ @7 Q7 L* \* |" Y9 B; n: LLean, tougher, cheaper
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5) T-bone& h1 d, `* F C4 a
T-bone is a special cut that has the T shape bone
* h* J7 x9 r7 k. M/ V% lUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons, P8 b, u: P# m7 j% H
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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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Steak is best grill on open fire or special high tempature oven. |
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