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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:3 a& h# g: r4 F2 B& ~3 A
成太, 我想問如何挑選一塊靚既牛扒?- g0 h4 O% z8 X% d
有何秘訣?6 q$ n) N3 P) k5 M5 S
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thanks in advance 7 @ j8 F$ n% P( ~0 M7 n, G# d
1 R5 K. \. Y* |2 _/ MI can help in this :) Z' G0 o- k5 a. g7 b
+ H- _) ]2 _) DSteak come in many different cuts. The price and texture and favor is different...+ v* R! O; u$ Q4 s5 v
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1) Filet Mignons (tendorlion)
) k- N, N, o$ \- @" c0 j* P* ZMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
9 i4 q! V1 J; V6 NHigh fat, soft, highest favor (because of the fat)
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1 K0 T2 G! u' y1 x/ ~' Z3 V3)Strip\New York Steak* @9 w, {- \0 D6 \+ G
Strong favor, boneless, medium fat, less tendor than the two above
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# H0 |: C F) f r6 Y/ n0 F4)sirloin |- l' t7 K2 N6 h
Lean, tougher, cheaper5 y5 t5 k1 r- {" P" q5 N% Q
5 e* g3 P# s& Y$ Q4 Y4 ?. y1 i5) T-bone
/ D- W3 ~: `- C; R2 T2 FT-bone is a special cut that has the T shape bone
3 O7 U9 S. r! gUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons* K$ E8 M9 {4 M" H. \
% i' b: P. o8 i; Z, @ u4 DI 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.5 z7 A3 s/ W5 |+ j6 o3 |! c2 N
% n! } g- l y- {+ O5 s9 QSteak is best grill on open fire or special high tempature oven. |
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