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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:' I# w7 Y2 @' j0 z# F
成太, 我想問如何挑選一塊靚既牛扒?
8 C+ @6 |" Z0 q' m. K$ S有何秘訣?) T. x3 h0 K: M. D' }) p. f+ F
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thanks in advance 7 M) W" n/ T2 _( [2 {
& X9 ^9 b( N3 D3 u6 g* ^- EI can help in this :
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! i5 V, i& B3 }6 Z# ZSteak come in many different cuts. The price and texture and favor is different... Y5 o4 m, T" Y3 D8 D
" @6 T3 ?" w& S0 U$ }1) Filet Mignons (tendorlion)8 I" ?/ d0 h/ E% B: i& q Q
Most expensive, most tender,boneless, medium fat, medium favor.6 y" k5 w" q7 i, m0 _! r
+ E8 W6 a* i# y: d9 @, ]( z- j2) rib steak (with bone) and rib eye (boneless)
2 k x f1 d0 G: r ^7 cHigh fat, soft, highest favor (because of the fat)$ ?; |+ L6 ~& i- U7 u, K8 R9 [
. T h! I4 ^# }. ?! _. M7 E3)Strip\New York Steak* A. e5 A- f5 [$ \
Strong favor, boneless, medium fat, less tendor than the two above2 Z! F2 `' I( y
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4)sirloin
+ x8 C! C0 k7 V% I/ VLean, tougher, cheaper4 s7 B5 b9 K0 A- I* ]% v; w$ D
z7 t4 {, g4 k, L: a' A5) T-bone
3 n7 T9 @ V5 ^8 \T-bone is a special cut that has the T shape bone$ r/ b. e$ x1 Z/ I. X
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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) E0 C# N8 P, m8 w! T1 J: {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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, {2 ]9 v& x5 t$ C5 tSteak is best grill on open fire or special high tempature oven. |
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