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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:) e; H6 s5 G/ G/ Y/ q
成太, 我想問如何挑選一塊靚既牛扒?3 n4 f* L7 |9 x* |2 c1 a) Z
有何秘訣?8 @( [- A4 E B# I; t3 ^; `4 |
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thanks in advance + P1 ~+ P# R S" z% _9 [; X; N: x' C' |& [/ Z5 T& a% z' w& b! }7 S3 z
I can help in this :4 u y: Y. N) L q6 w
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Steak come in many different cuts. The price and texture and favor is different...) V& g3 ^! r9 ?6 K2 u
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1) Filet Mignons (tendorlion)
( c1 }0 U& {5 r1 |9 ?' ]Most expensive, most tender,boneless, medium fat, medium favor.2 {% ^: I& Y- \* G6 a2 `% q7 A
3 f6 L- L7 ]. U4 D- S% S2) rib steak (with bone) and rib eye (boneless)
" H' A. l6 b% uHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
. \% H+ A& P) E3 d. I2 cStrong favor, boneless, medium fat, less tendor than the two above% ?; [0 X: s/ E( d6 M* e" F- \6 p
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4)sirloin
! [4 e* ?1 G9 y% e4 ]4 MLean, tougher, cheaper% i! n) P5 Y* R. `8 G7 ]
; q# g' [& d, {: v5) T-bone5 i; l* a; [$ c
T-bone is a special cut that has the T shape bone
/ o% S% M) p* |+ S3 P7 E& I) kUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons" @( ~" [5 O' H: z" W5 X2 m6 B6 u4 ]
: O" ^5 z0 D* lI 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.) I2 `( H# E( x y5 h- _# I$ o/ e
. }2 w. c8 E" DSteak is best grill on open fire or special high tempature oven. |
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