Eat steak
Choosing the right location is important!
Want to melt in the mouth, or chewy?
Prefer lean meat, or prefer fat?
It's all about the location of the steak
This time Xiao Ou will come to share with you the basic knowledge of a wave of steak,
Whether you want to add some "talking points" to the dinner table or plan to engage in the Western food industry,
It is necessary to understand.
In the Middle Ages, pigs and mutton were the edible meat of the common people, and beef was the exclusive property of the princes and nobles.
The noble beef is cooked with rare pepper and spices to show the noble status of the owner.
Among them, there are many types of steaks, and the following four are common and a special top steak breed.
1. Filet Steak
Filiptonium is the tenderest meat on a beef loin and contains almost no fat.
Because the meat is tender, it is very popular with friends who love to eat lean meat,
No matter how mature it is, it's nice.
2. Eye steak
It is the meat on the ribs of the ox, lean meat and fat meat,
Due to the certain amount of fat, this meat is more fragrant.
Don't over-fry the meat-eye steak, 3 ripe is best.
3. Sirloin Steak/Sirloin Steak
The meat on the outer ridge of the cow contains a certain amount of fat oil, and the extension of the meat has a circle of white tendons,
The overall taste is tough, the meat is hard, and there is a chewy head, which is suitable for young people and people with good teeth.
4. T-bone steak
T-bone steak can also be called t-bone steak, the bone is T-shaped, is the backbone of the cow's back.
On both sides of the T type, the amount is more and the amount is less, and the amount is simmering,
Slightly smaller is Philip, separated by ribs.
T-bone steaks are more common in American restaurants and less common in more elaborate French restaurants.
5. Dry-cooked steak
There is also a steak, which is not common, but even Buffett is a big fan of it.
He once said jokingly during a meal:
"If I don't eat it on Friday, maybe I can't predict the direction of the economy in the future."
It is a dry-cooked steak, and the beef selected when making steak is about 120-140 days of grain-fed beef.
Only choose the naked eye, sirloin, and filet.
These sections are usually less than one-tenth the size of a cow, and are exquisitely crafted and are a delicacy that only high-end people can enjoy.
Sixth, about the ripeness of the steak
Unlike most other cooked dishes, steaks are usually not cooked until fully cooked, and can be adjusted to personal preference.
The degree of raw and mature is divided into odd numbers, mainly divided into: one point, three points, five points, seven points and full ripe.
So the next time you go for a steak, don't order six minutes to cook.
Of course, a small piece of steak is also very exquisite.
What affects the taste of the steak is not only the age of the cow, but also the factors.
Also want to know more about the theoretical knowledge of Western food & professional practice???
Let's come to the "Western Cuisine Major" of Shanghai Omiqi Western Food College