|
 
- 帖子
- 4666
- 精華
- 2
- 威望
- 74
- 魅力
- 0
- 讚好
- 0
- 性別
- 男
|
18#
發表於 2005-6-8 04:29 AM
| 只看該作者
Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:
3 |; `4 B8 j& E5 k c# d9 W+ j成太, 我想問如何挑選一塊靚既牛扒?
) t( N" v6 h P; R有何秘訣?) t# U& T7 H/ e$ K1 Q2 `$ A2 L
* S4 y3 E7 a; n8 T# {# N0 Y$ R
thanks in advance 7 F( z8 ^4 i8 k2 B A, }7 P u0 \' J- t& A3 ]3 Z+ U
I can help in this :- \' T! R5 T1 }- @! \$ j
; e& E) W( z& U9 I% m2 x5 ESteak come in many different cuts. The price and texture and favor is different...2 ^+ [3 }% D6 S; _. z1 @
, a8 T1 a) T& I1 b5 p8 ` n% a/ X
1) Filet Mignons (tendorlion)8 O; ^! V! `' Y& ?* t7 b
Most expensive, most tender,boneless, medium fat, medium favor.
5 C3 t, d/ r8 F( g, f' w0 o
$ G" Y7 k7 D C4 |& q! X2) rib steak (with bone) and rib eye (boneless)& y3 R6 P' c3 X
High fat, soft, highest favor (because of the fat)- U! V- R4 k+ y/ I& v
* Z J( o8 T/ } V3 {0 p3)Strip\New York Steak
" G: N; ^) c8 M8 T1 kStrong favor, boneless, medium fat, less tendor than the two above
9 y0 b3 |, f" d6 R" A: B
- Y" \ q9 o% p- z1 [9 x/ }2 \4)sirloin1 @% ~+ S) Z8 Z8 d6 g2 X+ a4 S
Lean, tougher, cheaper
+ t7 t3 I* E; R9 @" ~. {! ]: t4 n( {- M
5) T-bone' {7 m* k6 t# b
T-bone is a special cut that has the T shape bone
' j" ]7 p. l; k5 AUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons5 _: R- o3 l# `9 P- z: g2 g
0 X$ d& I; `4 a6 Y }" L5 d
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.
( ?" S1 \# W6 e+ e8 Z2 |' {( }- `; e0 V$ ~
Steak is best grill on open fire or special high tempature oven. |
|