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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:
* h) M$ b) [( Y5 l4 J- m# i: [1 v成太, 我想問如何挑選一塊靚既牛扒?
' F N# b& S' m/ _% @( o( ^% L1 v有何秘訣?( B9 a/ U6 v; u' G2 u
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thanks in advance 7 M6 U% M# H. v" {+ Q+ h( |
3 D0 o9 l; i& g& ^9 e! ?I can help in this :0 ]( l$ y( ^* V+ }% y: R* g
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Steak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
$ m6 g! P5 T& A; _Most expensive, most tender,boneless, medium fat, medium favor.
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% ]2 L& Y5 L8 P' T2) rib steak (with bone) and rib eye (boneless)( q8 ~. x' J$ K6 r
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
/ F# u! p' G# Y6 f0 T( dStrong favor, boneless, medium fat, less tendor than the two above6 c4 i5 q0 q; \1 E# c; x
* I$ u; Q) e7 u7 \4)sirloin
6 d; p2 `) ^; o$ C; d8 ALean, tougher, cheaper. k+ e2 P( M! F" ?2 b
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5) T-bone; o( t @# ?+ O, G- P" J
T-bone is a special cut that has the T shape bone8 J2 N2 `0 i# _, P
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons$ g9 J) S9 ^) V5 y3 v" ]- s) H9 s& `
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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.* G3 `+ R& s; O: W* z
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Steak is best grill on open fire or special high tempature oven. |
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