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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:0 z& }; N# m7 n7 [
成太, 我想問如何挑選一塊靚既牛扒?2 B' b: v+ L' ^+ \, u# {
有何秘訣?
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thanks in advance + T$ N1 D6 `4 X4 m' m* ?" \6 r/ ^. `3 z" i6 r
I can help in this :/ g6 h, y1 P" ]/ U& Y
1 {3 e* B9 D% o! h; {Steak come in many different cuts. The price and texture and favor is different...! |' D4 g+ m$ l, J7 Y. S! s% r8 K
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1) Filet Mignons (tendorlion)
* V' T/ E; k* d! ~" s( Q! [Most expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
- h$ k: m, \# I. z+ n3 oHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak& ~% ]3 {; ~! s6 K Z& Z+ w
Strong favor, boneless, medium fat, less tendor than the two above
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: U1 B% C, ]5 ~& j+ A l4)sirloin( |7 ?! a- v% s# z
Lean, tougher, cheaper
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# Y8 N i! _* ]( } j: A; ?5 v5 I G5) T-bone
6 Y b( @' I( p$ z, R# PT-bone is a special cut that has the T shape bone
# E3 ~& h/ E! T; p( fUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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$ t8 b5 \6 k% i( o+ YI 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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% ~$ k8 N9 e% D4 G6 y1 eSteak is best grill on open fire or special high tempature oven. |
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