|
 
- 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:. d& @. x. q7 M2 a. B
成太, 我想問如何挑選一塊靚既牛扒?
9 a. o5 w. W# R4 } m5 m有何秘訣?0 E. f1 U+ B2 q2 U) R; @& U
0 {: u6 e' R* X
thanks in advance 8 B) S2 q+ i5 M' E8 H* o* j- b' S8 }+ C2 ~6 B# h' Q% O% M
I can help in this :
. j" W; s& W/ D$ V$ I/ Q* g
7 m$ G3 u3 M5 f2 o4 CSteak come in many different cuts. The price and texture and favor is different...& R' `1 v" f1 j7 |+ O- m
. L' z" I3 X. M1) Filet Mignons (tendorlion)& A6 U% Y& X& H* _, ^
Most expensive, most tender,boneless, medium fat, medium favor.1 H% i' A5 Z: S. Q5 ]( m' R
4 d0 h4 V" N: |
2) rib steak (with bone) and rib eye (boneless) J& G# X5 j( D! ~
High fat, soft, highest favor (because of the fat)6 |0 |: O8 Y2 I+ @: _- F, x9 p
& J- y6 G% m3 J* G* y0 Z
3)Strip\New York Steak) N& a1 s$ N) D6 c9 J4 d$ J+ P
Strong favor, boneless, medium fat, less tendor than the two above# i1 p% P8 \' H) ~! q, q# p( ]5 i3 w
W6 F( K9 r- x4)sirloin
U0 I6 M# [( i/ c. PLean, tougher, cheaper0 ?/ _/ m2 {4 A+ _& c7 O" l$ y
/ I7 b1 k: H5 t3 [# A
5) T-bone
: E9 a* O) z! U8 _+ P: tT-bone is a special cut that has the T shape bone: @, F+ _/ V w8 z
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons$ c. j6 y% S0 _( \
3 ?+ |7 x/ E( Z1 v$ i
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.
2 P5 y3 ^. T6 l1 b
3 `7 `8 Z: C+ d( \- w4 _$ m6 GSteak is best grill on open fire or special high tempature oven. |
|