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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:
* M* m# @1 i' H% ^+ z, s7 |成太, 我想問如何挑選一塊靚既牛扒?
% Z/ y9 X' l0 \. F. [+ Z有何秘訣?9 t# I0 A* y! _3 L
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thanks in advance 6 l# L ?1 @: T% u7 F
9 U1 w& i% m2 s2 c( H! n4 ]I can help in this :0 f& l7 z L0 z
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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)* ~# T6 @$ Z0 }
Most expensive, most tender,boneless, medium fat, medium favor.' m$ k$ _) u) ~; G% Y4 S# X" n
/ O/ e* u& F$ B+ [1 z2 \" ~2) rib steak (with bone) and rib eye (boneless)
6 }( r& O6 k8 X5 h( oHigh fat, soft, highest favor (because of the fat). G9 z1 [' ~! |2 V
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3)Strip\New York Steak) R3 m& E; q$ J3 J! u
Strong favor, boneless, medium fat, less tendor than the two above7 c# {! E3 M; i0 y
/ h3 k$ `" p: W( C4)sirloin
- j7 O5 o, \: \8 g3 @; {. _- `Lean, tougher, cheaper1 W- y3 R1 E+ V9 q
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5) T-bone
6 H* x! P9 c/ f+ b& b. h, @6 DT-bone is a special cut that has the T shape bone4 d; M) u3 l) T
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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$ ~$ I) Z2 C1 W8 d/ c6 DI 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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$ U. a, q4 K, k. k4 y+ nSteak is best grill on open fire or special high tempature oven. |
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