|
 
- 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:
. |1 X4 _$ n7 j成太, 我想問如何挑選一塊靚既牛扒?
- m2 u g% v. k, X有何秘訣?
( E7 a/ E1 K8 E' l5 b6 S8 z! Z
% D, K9 P. J: @) [0 d* t, y& @thanks in advance " j0 ]" {( z' g! b% F% Z, `9 l: A; Q; g, M7 s; v+ `
I can help in this :/ G: m+ M8 V& s9 f' I) |6 r
5 g/ u: l3 o; |# h7 i
Steak come in many different cuts. The price and texture and favor is different...
& {; [0 k. F: |7 i) T, k! @3 R6 w4 w% Z' j
1) Filet Mignons (tendorlion)' f2 l% y+ _) p: @% E) S5 A
Most expensive, most tender,boneless, medium fat, medium favor.5 S9 M! V# g% j* {' N3 A
' p! V0 O8 [2 ]8 A
2) rib steak (with bone) and rib eye (boneless)
" M- e8 y5 n% UHigh fat, soft, highest favor (because of the fat)
- Q5 W4 q4 u3 ]" |+ D
* U J0 J) t6 m. ?* q* I5 O3)Strip\New York Steak3 l2 J8 E. E( R0 x( T2 d
Strong favor, boneless, medium fat, less tendor than the two above
6 m4 B" L: D: X0 u: }0 z
( M& x4 ~( R( i: y9 V4)sirloin6 e& D9 I* n c. O8 U- F& N) S
Lean, tougher, cheaper; M1 T+ y) ]) F; Y
9 p8 E3 g% p5 }* O5) T-bone! {9 p$ H! f, \5 T
T-bone is a special cut that has the T shape bone
4 X1 o, c4 R) U" |" [Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons. u$ B2 L$ \' ?# H$ p
, w- `- y; m1 g& k5 Y! C& XI 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.0 Z! I4 t; i6 ~, k, w
5 A9 k6 |+ ]; u
Steak is best grill on open fire or special high tempature oven. |
|