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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:/ x. O2 R" [' k) u9 x
成太, 我想問如何挑選一塊靚既牛扒?
' B/ G- x2 v( F有何秘訣?
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* j8 @5 t" p! h2 O% W3 R$ }& @ Sthanks in advance + i3 ^9 w [6 ]2 m, b3 V$ N+ {, O* G* I( g
I can help in this :
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Steak come in many different cuts. The price and texture and favor is different...% {$ Q$ F. v9 i( y/ H( c! A6 z2 ]
# B, C8 r* l8 P: W0 v5 d: W1) Filet Mignons (tendorlion)
; |- G {- m t8 W6 cMost expensive, most tender,boneless, medium fat, medium favor.: L/ `' K: ^6 _! L: {" ?
" r7 y6 j% @; j6 |" L3 p! A. \4 o2) rib steak (with bone) and rib eye (boneless)6 M- {9 F7 @7 {7 Q
High fat, soft, highest favor (because of the fat)+ O: n5 O2 p( N) ]; d
* W* y4 P* [, ] }, r3)Strip\New York Steak
m* m$ P* L( }Strong favor, boneless, medium fat, less tendor than the two above
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8 k- G2 _8 o, s2 `4)sirloin1 R% O' R0 h" P! B
Lean, tougher, cheaper
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& ?7 r- o6 z5 d3 ]6 W' } m5) T-bone$ f6 K0 G: l' c' B3 P& b' ~& f
T-bone is a special cut that has the T shape bone# ]% t& r! a. e% T# X) E: Q: J
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons5 p- @/ a M; p) o
, P+ z- I2 S6 d+ ~- G8 x+ q5 pI 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.1 u7 t' v/ u, p
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Steak is best grill on open fire or special high tempature oven. |
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