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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:
. D6 B& Y4 D8 @0 M4 Y+ r4 G成太, 我想問如何挑選一塊靚既牛扒?8 T. f" g( c( ?6 e; e# b
有何秘訣?
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% B- _: i7 w$ m+ |& R% Ithanks in advance 8 h' n: A% q$ }6 Z
" G$ J8 P3 ~# C! k; a6 {7 @I can help in this :6 \- f% {' x/ T8 L" D
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Steak come in many different cuts. The price and texture and favor is different...6 O/ H a7 l7 T, l
# w8 y( K$ f# a& k1) Filet Mignons (tendorlion)
+ D+ g; `' R. G$ KMost expensive, most tender,boneless, medium fat, medium favor.! ~, ?) h8 M$ _: i( X, n1 h2 G! v
+ E, P, d0 U5 H# S) W2) rib steak (with bone) and rib eye (boneless) r1 C' X4 ]4 i+ a9 P. }5 [
High fat, soft, highest favor (because of the fat)
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# L& Y/ w2 E* O5 w: F3)Strip\New York Steak
2 f4 s* T. T: k. Y/ T6 i% ]Strong favor, boneless, medium fat, less tendor than the two above# P3 S5 S* P1 }5 W) F' K5 `
$ q5 i; i" O, k7 Y, u4)sirloin5 K3 `# j4 A- J3 Y; U2 \
Lean, tougher, cheaper9 Q( a# P5 D; S$ k' g
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5) T-bone
; B7 u6 N9 J$ e9 e: x! `3 AT-bone is a special cut that has the T shape bone
3 x9 G# o/ C% N) D0 d. x: K8 MUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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8 q- H, o) M# s& |% p0 tI 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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Steak is best grill on open fire or special high tempature oven. |
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