|
 
- 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:# L9 b# H( I n0 k* h. c/ N
成太, 我想問如何挑選一塊靚既牛扒?8 w% j& d( K+ n# p
有何秘訣?- X3 m3 l2 ~0 A+ S. v& g! Q
" U, S* z+ Q H4 L2 Z# L. |thanks in advance T, d6 e. X! ^/ Z
l2 H" L1 b& I2 mI can help in this :) u0 b1 W2 U$ l/ t. Z
' W \& H9 E* D# Y2 j# T" t
Steak come in many different cuts. The price and texture and favor is different...; P7 I$ I( C* C9 \3 r. v, U! m0 E
8 [) P) } O s* f" K& ]9 i. I1) Filet Mignons (tendorlion)
q ]8 B X2 }( u. K. @/ FMost expensive, most tender,boneless, medium fat, medium favor.) X# v) j l; H% e6 u
0 Z2 Q/ t: D* g* Z7 T7 X$ d- y. L8 o9 d
2) rib steak (with bone) and rib eye (boneless)4 N2 Y- q# T1 {
High fat, soft, highest favor (because of the fat)
3 k4 t. u+ u5 I
# n+ w3 @9 h8 l2 D% j7 W9 w" {3)Strip\New York Steak" I1 z( c' Q# R, C& N# s% n
Strong favor, boneless, medium fat, less tendor than the two above
; ]1 r5 K: @) L" c' {6 `- s7 R2 a' N3 a, A: d6 a, \
4)sirloin
+ p2 L. ? Y% ?* @Lean, tougher, cheaper& `4 n1 x0 D. p; M3 w
% P! z% m% `- W- B( H" q% I5) T-bone v/ c Z# S: O5 ~* r
T-bone is a special cut that has the T shape bone
0 J& Q5 R: h, Z7 o$ |. GUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons( y; ^2 r6 a M, N# K: s$ W
' D7 Z1 Z8 H1 {
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.
& j8 a* D! x$ s! ~0 a( d
/ y7 x4 u3 _! p |, t, u/ Y2 {Steak is best grill on open fire or special high tempature oven. |
|