The BEST burgers in town are heading your way next Tuesday, 3rd May! All the way from New York, and set to rock the food scene here, @burgerjointsg brings to the table obscenely affordable burgers at like $13.80 (omg what?)
Same pickles, same cheese, same e v e r y t h i n g as Burger Joint NYC. Those freshly made beef patties (Not frozen !!!) almost gave me a cardiac arrest. They were that good. I saw for myself how the beef (good for a steak) is cut and how they sizzled on the exact same charbroiler as the one used in Burger Joint NYC. If you're a big eater like me, go for the doubles!
Don't forget the ridiculously yummy fries and their delicious milkshakes! The Baileys shake was amazing.
Most definitely my favourite burger in Singapore and I'll be back again, and again, for sure.
115 Amoy Street ( enter via Gemmill Lane)
Sunday - Tuesday : 11am - 11pm
Wednesday - Saturday : 11am - 12am
#burgerjointsg #sgburger
同時也有1部Youtube影片,追蹤數超過667萬的網紅Travel Thirsty,也在其Youtube影片中提到,Fedoroff’s South Philly Cheesesteaks A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak...
new york cut steak 在 Jeek's Foodmaze 吉克廚男日記 Facebook 的最佳貼文
<原來專業的肉品師這樣挑肉!>
解說的像是健身教練再介紹二頭肌、三頭肌一樣
Okay! 什麼菲力、紐約克看完這個影片就懂了!
但是...要先聽得懂XD 今天就簡單介紹一點廚房英文!
------------------------------------------
。後段 Hind cut:
影片中掛的長條垂地的是腰部到後腿部大cut
。菲利 Fillet:
較法式的cut,是油花極少但非常軟嫩的一條叫Tenderloin的里肌肉。嚴格來說只有極小段腰部尖端稱為菲力Fillet Mignon(一條牛只有3~5份)、靠腿部叫小里肌Tenderloin Fillet,不過台灣的餐廳幾乎都把整段當菲利Serve,所以品質差異極大!
。紐約客:
腰部的Short-loin短里肌,通常會有邊緣連有一條充滿脂肪的筋,把這條筋烤的焦香酥脆是美味的來源。
。丁骨 T-Bone :
比較美式的cut,一邊是紐約客、一邊是菲力,兩種驚奇一次滿足!
。波特(大丁骨) PorterHouse steak:
其實就是分量較大的丁骨,越靠腿部菲力分量越大,脊骨的厚度也越大切起來較厚,USDA美國牛認證規定一個丁骨牛排要超過1.25寸厚才能較Porterhouse,還沒看過台灣有餐廳真的serve這塊肉
。沙朗 Sirloin:靠腿部油花較多的里肌肉
。里肌 Loin:腰部油花較少的肌肉(台灣大部分都統稱沙朗比較好聽)
肋眼、阪翼等是前段,之後再陸續介紹!
See how New York City's Peter Luger Steakhouse chooses their steaks.
Subscribe: http://goo.gl/hGwtF0
new york cut steak 在 Travel Thirsty Youtube 的最佳解答
Fedoroff’s South Philly Cheesesteaks
A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese, is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in Philadelphia, Pennsylvania, United States.
The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.
Common additions include sautéed onions, peppers, mushrooms, mayonnaise, hot sauce, salt, pepper, and ketchup.
American cheese, Cheez Whiz, and provolone are the most commonly used cheeses or cheese products put on to the Philly cheesesteak. White American cheese along with provolone cheese are the favorites due to the mild flavor and medium consistency of American cheese.
Thingamajig by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/
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