牛排外层的脂肪(筋)加热后收缩得比内层的肉厉害,
如果不事先切断,就会像宽大有力的橡皮筋,在烹调的过程中把牛排的汁水过度挤出,影响口味。
所有跟帖:
• that is why I always cut off the fat -optionguy- ♂ (139 bytes) () 02/20/2008 postreply 08:32:37
• that is why I always cut off the fat -optionguy- ♂ (139 bytes) () 02/20/2008 postreply 08:32:37