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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:
% P. H% {! Z/ m6 m9 X" S* ^ j成太, 我想問如何挑選一塊靚既牛扒?
# u$ ]& r: N8 q+ v, @0 K; H1 G1 r有何秘訣?' n8 g7 r: a$ N% }1 v4 y' c( ]' S
0 g* Y: D$ c! S) [: f5 Ythanks in advance s. b+ d/ t( I# s+ z5 c/ |" s. ?
0 u) l( E5 _; xI can help in this :9 \8 W* K; C6 M8 I# s# v \
2 D: P. B, V; g, b
Steak come in many different cuts. The price and texture and favor is different.... f6 B! ~, D9 Q, E
% B5 f. M1 {0 f' i3 P4 v1) Filet Mignons (tendorlion)+ I7 Y$ e" ?- }6 p* e) S! ]. d
Most expensive, most tender,boneless, medium fat, medium favor.5 x( s4 b0 }; a# D: T8 s2 k
2 S+ X' a7 P8 N% N2) rib steak (with bone) and rib eye (boneless)
8 k( J! R' N( }. r4 q2 K, t1 A5 RHigh fat, soft, highest favor (because of the fat)
2 l/ {; D) r$ D9 ?0 c8 Z# m, K6 B2 @' f$ K Y! |2 w
3)Strip\New York Steak
4 I5 d, b' V" BStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
* u* o3 `( W( f h. dLean, tougher, cheaper
4 g/ J# Q- _$ T
; T6 S0 E) N' s5) T-bone
2 \ H8 [- o8 y. IT-bone is a special cut that has the T shape bone
0 X* l0 t# N! w( N! \0 DUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons" k6 h- t5 E8 V8 U o6 |2 X, K! ?
$ }9 A% Y# _( Z2 _( GI 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.$ H- Q2 m9 K1 E& W0 T
5 N7 N5 ?+ [# M0 l( C* NSteak is best grill on open fire or special high tempature oven. |
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