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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:8 S* ~+ d! A; m9 Y1 U( Z- X: V
成太, 我想問如何挑選一塊靚既牛扒?: `3 z: a2 V+ k1 l
有何秘訣?$ U# }/ L. N% T* d) b) Z
) a9 z) c9 b$ N$ N, Athanks in advance 9 z* o* H T* G& s
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I can help in this :! C. }9 u6 P ~+ m5 ?
! C. j# d, g) n9 tSteak come in many different cuts. The price and texture and favor is different...' B6 H3 w' e" x+ j# Z, }& ^
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1) Filet Mignons (tendorlion)' ?, h _8 G3 |5 M3 ]6 E- l
Most expensive, most tender,boneless, medium fat, medium favor.$ y7 F- N5 h8 k' t( o3 g
, B1 `% w: o0 e2) rib steak (with bone) and rib eye (boneless)
3 j/ S5 V: R0 R0 j5 _. lHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak6 W: e- R8 H0 o3 Z5 R
Strong favor, boneless, medium fat, less tendor than the two above; A" I! b( m& L- y# x) W1 N
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4)sirloin
$ d7 C0 S9 B! j' A% \2 X* dLean, tougher, cheaper
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+ [: b2 b: ~9 C) R6 a* u5) T-bone
4 F) v& V$ ?, Y* `$ kT-bone is a special cut that has the T shape bone
l9 N4 Z; E0 s# q& m. [Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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6 r3 k8 Y& Y1 E0 hI 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. p) @, T0 _" e+ U/ ]& t4 Q
# \: X5 j$ d" }: W3 zSteak is best grill on open fire or special high tempature oven. |
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