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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:1 v2 U4 j! Q# L6 {* W* t/ s
成太, 我想問如何挑選一塊靚既牛扒?$ N" ]: D h) w# a% t+ b" H
有何秘訣?2 g+ n7 i$ i9 |; k5 Z' D8 M( R
5 l; Z5 k* b& Y, {; ?0 Q& cthanks in advance 9 `8 _( t. ]- n% q7 V/ D2 @5 I! K6 X" P$ r( {
I can help in this :; G( U* q" l# u$ p; s
6 Y0 w! u7 ^4 [* { WSteak come in many different cuts. The price and texture and favor is different...
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- t* d; ^. x$ e1) Filet Mignons (tendorlion)) v2 G+ x/ t h7 @1 r- \) `$ b
Most expensive, most tender,boneless, medium fat, medium favor.& T8 w5 D: U5 s" X! i8 k2 V
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2) rib steak (with bone) and rib eye (boneless)
" O( }# a: l7 i# L- a. m4 SHigh fat, soft, highest favor (because of the fat)
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# ]+ h' H3 r6 D1 D3 z8 t& I! Y& J3)Strip\New York Steak, {' b4 z/ y! w" U% M
Strong favor, boneless, medium fat, less tendor than the two above# v& P, s9 Q6 x& Z
% m- d$ a; }- c! s7 J: d) \4)sirloin5 c" Q+ j# h, q0 u$ o0 @
Lean, tougher, cheaper
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5) T-bone
* z% h5 E) a3 j, N8 \, v( OT-bone is a special cut that has the T shape bone
% p8 u- Q6 w' d6 RUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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8 `* G) |8 T4 M$ a/ ]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.
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. C. Q; J8 c. i6 ASteak is best grill on open fire or special high tempature oven. |
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