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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:! C' O. H# e3 X
成太, 我想問如何挑選一塊靚既牛扒?
8 G ~8 R5 b, q' ~! l( o7 S- k3 w有何秘訣?
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thanks in advance ) q5 h" S4 J c! I* m" b- v: {9 }
6 _% c! L# Q& T2 \! @/ U' V0 p, }I can help in this :1 l- ]$ L' l* l) V( z- @
* P- o; `' x' NSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)% R" V! ]3 W6 g3 r( H+ G' r
Most expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)6 S) C( `7 r- s A/ b
High fat, soft, highest favor (because of the fat)3 r/ T( V# }6 ]/ g8 W( s- ~
4 h6 c' j4 d+ [/ b/ b( |) k3)Strip\New York Steak
- r2 u* L, ], o$ \Strong favor, boneless, medium fat, less tendor than the two above/ F; z4 S# l: y6 v( v; Q# ~
: K d; o- _' r( ?4)sirloin# l3 \% E& N/ r8 k5 y' L2 f$ ]
Lean, tougher, cheaper
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+ N/ G; ]- w* {) o$ M5) T-bone
+ D! ?7 r: p) A! B7 L7 E; gT-bone is a special cut that has the T shape bone
$ a( g" _7 U: e+ HUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons- T* A6 S7 j% ?: T
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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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4 u4 v @% t' J% N, A/ C. mSteak is best grill on open fire or special high tempature oven. |
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