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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:
& ^* ] ^" W) }1 ^* e' J成太, 我想問如何挑選一塊靚既牛扒?
3 l/ w, o k" \2 j- y/ d$ U有何秘訣?: r, N1 y5 M. v4 S& B
/ ]* ^) T8 _2 p# m) l1 r0 x0 J- ithanks in advance
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I can help in this :
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2 O& k8 v- ?% F* ]0 TSteak come in many different cuts. The price and texture and favor is different...+ L: S* v5 G" [3 j3 R' j
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1) Filet Mignons (tendorlion)1 h' g: @+ |$ ?/ R
Most expensive, most tender,boneless, medium fat, medium favor.) H% W, }; I7 Y* J8 c$ o5 Y C
$ A0 s; A' k8 f2 l7 [+ G2) rib steak (with bone) and rib eye (boneless)
7 @2 E9 l0 H$ o. y: I5 w( }* DHigh fat, soft, highest favor (because of the fat)6 l& b8 D# T& g& n0 b$ C
6 [5 R6 M* |1 E, f1 m: R) W3)Strip\New York Steak8 _8 b2 H W0 n' ?' L
Strong favor, boneless, medium fat, less tendor than the two above/ e' j' u/ ], J# Y8 ]7 Y1 m" {
0 z( x& l' u% D( s2 u$ v, L4)sirloin- X k" G# [% d% {: P
Lean, tougher, cheaper
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5) T-bone
( ~" x! p* d/ D0 E* X6 AT-bone is a special cut that has the T shape bone# K4 Y( J0 w) L
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons* `+ s+ V# F$ C; O
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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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1 X! M( E+ k# A' q4 g* `& c4 HSteak is best grill on open fire or special high tempature oven. |
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