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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:
. N& i! m. [% W! C3 n" Y: Y成太, 我想問如何挑選一塊靚既牛扒?4 {: L8 m! t' R+ {& ^% I
有何秘訣?- q4 p- p1 y! W& W+ j. C
: d' V# R' D9 lthanks in advance ! L5 ?0 t r# W" x. |7 H* K4 ?( D5 v% `' l
I can help in this :, E/ u7 ]6 @: T7 w
8 c7 ^4 g9 O5 b% zSteak come in many different cuts. The price and texture and favor is different...) P! c: L; R7 o7 D9 _
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1) Filet Mignons (tendorlion)
f- B; h) L2 r" o0 m( o4 HMost expensive, most tender,boneless, medium fat, medium favor./ C( X' e1 O$ t
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2) rib steak (with bone) and rib eye (boneless)+ m8 [ W9 k7 ]& O
High fat, soft, highest favor (because of the fat)) E& Z1 b0 ^* }' D# p E; K e! e
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3)Strip\New York Steak
0 `( b9 ^1 ~3 Z8 {4 b* }& U5 WStrong favor, boneless, medium fat, less tendor than the two above
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! y- z# V+ f) T6 B* a; O& P4)sirloin
6 g0 d' q% j$ x6 h. K4 OLean, tougher, cheaper) z: U U. u1 h' f4 E& t
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5) T-bone
3 S! H! z8 B) Z; h% [2 ^T-bone is a special cut that has the T shape bone$ p# t5 V8 r2 W- U% f" r6 y
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons& i/ N6 L* |9 h; W: ^$ v
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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.* F$ J+ f) p" t7 o8 F! p
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Steak is best grill on open fire or special high tempature oven. |
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