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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( n1 [( ^8 @! r5 U* ^7 N
成太, 我想問如何挑選一塊靚既牛扒? W z' J. n; L, ~* h; A2 f, E
有何秘訣?
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thanks in advance ) O* M' D! G5 Z' V
9 F" F' W. u- v: L( R7 d" b) YI can help in this :
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Steak come in many different cuts. The price and texture and favor is different..., M$ Q! [9 H4 ~5 \5 s% Y$ M) P
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1) Filet Mignons (tendorlion)
8 I0 h( D6 t: p( ^Most expensive, most tender,boneless, medium fat, medium favor." n- l0 E# u9 n7 J9 |3 ?
# G+ y: t& x7 f$ Y$ x5 M# Q, c2) rib steak (with bone) and rib eye (boneless)2 j( Z' j+ m4 o- u$ m9 ]% q
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
- B9 r. R+ p n, ZStrong favor, boneless, medium fat, less tendor than the two above7 n, G+ g8 H" u; {0 e- s
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4)sirloin
/ H! i' G0 y" H0 {% P$ W% t: hLean, tougher, cheaper
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5) T-bone, \7 r7 D' {; }. Z( Y0 E, Z& k
T-bone is a special cut that has the T shape bone; T' n/ X1 z5 y4 H6 |
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons; J' a( \8 L- H) R
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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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Steak is best grill on open fire or special high tempature oven. |
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