Fried tenderloin is magnificent!Also... can this be done with regular steak, sliced thin? Or is cubed-steak a necessity? All the little crevices, etc.? I've tried both...
Keep the stuff coming. The dry flour is an excellent tip!
Sirhr
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Fried tenderloin is magnificent!Also... can this be done with regular steak, sliced thin? Or is cubed-steak a necessity? All the little crevices, etc.? I've tried both...
Keep the stuff coming. The dry flour is an excellent tip!
Sirhr
Is it just me or is page 2 all fucked up for anyone else?
Yes, n2ishun broke it.
I messaged @alexj-12 about it. Maybe we could get @MarinePMI or @padom to look at it? I would report the post but that doesn't work since I can't get to the report button.Page 2 is fucked up.
Milk is a better option hereAlso If your using bucket steak you need to let it sit in a pan of water overnight in the fridge to help get all the blood out of the meat ! Gives a much better taste.
The only way gravy tastes greasy is if you make it greasy, package gravy mix is never a better option.I have found that using Bisquick Baking Mix instead of regular flour, because it browns faster and doesn't overcook the meat. Also White Wings Gravy Mix mix makes excellent gravy and not so greasy. These were tips from a woman that made the best CFS I've ever eaten, she also used thin-ish New York Strip and did not pound it out. A local eatery here uses unpounded Ribeye steak.
I agree with you here, it's an easy way to make a cheap cut edible. But if you want to kick it up a couple notches, you can do that too. Plus, this way you can use whatever meat you have kicking around, instead of having to specifically buy a cubed steak.I think a lot of the cube steak thing is price and convenience. It also is a way to make tough off cuts tender, and it holds seasoning and breading well. There’s not reason to use a more expensive cut just to fry it honestly. If you want a good higher quality steak just grill one.
Why beat your meat when you can have someone pulverize it for you?
The chances of frying it to a nice med rare don’t seem high and like a waste of a good steak. If it’s cooked any more it won’t even taste better, use the cheaper cuts.I agree with you here, it's an easy way to make a cheap cut edible. But if you want to kick it up a couple notches, you can do that too. Plus, this way you can use whatever meat you have kicking around, instead of having to specifically buy a cubed steak.
I'll beg to differ, as good control of thickness of your steak, and the temperature of your oil yield excellent control of final doneness of the steak. Its possible to consistently hit within +/- 5⁰ of target internal temp with my method.The chances of frying it to a nice med rare don’t seem high and like a waste of a good steak. If it’s cooked any more it won’t even taste better, use the cheaper cuts.
Still wasting a good steak frying them, might as well cover them in ketchup too.I'll beg to differ, as good control of thickness of your steak, and the temperature of your oil yield excellent control of final doneness of the steak. Its possible to consistently hit within +/- 5⁰ of target internal temp with my method.
Different strokes for different folks, I suppose. But for the record, ketchup is a sin. Like, thou shalt not eat ketchup should have been the 11th commandment.Still wasting a good steak frying them, might as well cover them in ketchup too.
Ketchup is good, just not on steak same with gravy. Steak don’t need shit but seasoning and if your feeling fancy, butter.Different strokes for different folks, I suppose. But for the record, ketchup is a sin. Like, thou shalt not eat ketchup should have been the 11th commandment.
There's a lot of posts that are hidden in there, hoping that all gets opened up soon.I see a notification that @ArTeeKay quoted my post, but I could not get into page 2 to see it.
Dude, we're frying chicken, not smoking brisketSkip the Milk/Egg and use yellow mustard and thank me later.
You know, I'm honestly trying to work out the angle here. I've never exposed mustard to high direct heat like that. I can potentially see it if you thinned the mustard with water, or say buttermilk, but I feel like the breading would get either too thick or too friable with French's straight out of the bottle... Am I wrong?Skip the Milk/Egg and use yellow mustard and thank me later.
Hol' up... You're serious this is a thing?Mustard batter is for catfish and scrimps.
For mustard batter, you mix the mustard in the wash.You know, I'm honestly trying to work out the angle here. I've never exposed mustard to high direct heat like that. I can potentially see it if you thinned the mustard with water, or say buttermilk, but I feel like the breading would get either too thick or too friable with French's straight out of the bottle... Am I wrong?
Ok, yup, now I get it. What's the ratio like? 1:1 ish?For mustard batter, you mix the mustard in the wash.
1:1 is way too strong. I never measure, but I’d say probably 2 oz mustard to a cup of wash.Ok, yup, now I get it. What's the ratio like? 1:1 ish?
So a flavor rather than a structural component... Interesting. I might have to do up some mustard hush puppies as proof of concept.1:1 is way too strong. I never measure, but I’d say probably 2 oz mustard to a cup of wash.
Correct.So a flavor rather than a structural component... Interesting. I might have to do up some mustard hush puppies as proof of concept.
Know your oil's smoking tempHeat your oil to about 365. You can stick a wooden match in the oil when you think it’s hot enough. It’ll flare up for just a second. That’s how you know it’s perfect temp!
Justin Wilson posted his recipe in #91. Hate yall missed it.No. 87-100 aren't accessible yet.
Did it have the secret of cooking good ones North of the 37th parallel? So you're saying it's a southern conspiracy to keep the good stuff from us that are farther north. Great.Justin Wilson posted his recipe in #91. Hate yall missed it.
Chicken fried steak won’t fry north of Georgia.Did it have the secret of cooking good ones North of the 37th parallel? So you're saying it's a southern conspiracy to keep the good stuff from us that are farther north. Great.
Btw one of the best chicken fried steaks that I've had was at Goodson's Cafe in Tomball Texas. 96-15 I was in Texas and was also born in Orange Texas.
Justin Wilson was doing a show on red beans and rice. He said ~ that even Yankees as far north as Shreveport eat red beans and rice.Did it have the secret of cooking good ones North of the 37th parallel? So you're saying it's a southern conspiracy to keep the good stuff from us that are farther north. Great.
Btw one of the best chicken fried steaks that I've had was at Goodson's Cafe in Tomball Texas. 96-15 I was in Texas and was also born in Orange Texas.
FIFYJustin Wilson was doing a show on red beans and rice. He said ~ them thar Yankees done as fur north as Shreveport et red beans and rice.
When I do a roast (like standing rib or tenderloin) I coat it with bacon fat mixed with mustard powder. Needs to be thick so it sticks. It is an awesome way to coat a roast. Olde English thing. If you can get the really hot Irish or Newport-Pagnell Mustard or powder... it's incredible on a roast.my son coats his brisket with a lot of mustard before smoking, and it comes out so good!
But it could be tasty... in moderation. One of those 'background' tastes.Mustard crust is common in french and german cooking. Bread crumbs vs flour and browned in butter or cooked in the oven. Never heard of using it for cubed steak though.
Best backstrap I’ve ever eaten was off a young doe. Left whole muscle, just cut into 1/3 lengthwise (remove silverskin). Season with salt, black pepper, garlic powder. Wrap in bacon. Smoke at 250 until internal temp is 135. Use a meat thermometer y’all savages. Remove bacon and wrap backstrap in foil. Insulate and allow to rest for at least 30 minutes. Crisp bacon on stove. Cut 1/2” medalions from the rested backstrap immediately before serving. Serve with sides of choice. The venison was cut-with-fork tender.Okay I am sick of y'all and the chicken fried back strap bullshit.
Back strap is cut to the thickness of bacon then marinated in Italian salad dressing for two hours on the counter. Wrap the back strap in a slice of bacon and cook on the grill until the bacon is done.
There's a rosemary balsamic vinegar recipe but y'all don't deserve it.
Heinz 57? I bet you put ketchup on ribeyes…But it could be tasty... in moderation. One of those 'background' tastes.
BTW, probably sacrilige, but I love Chicken fried steak with white gravy and... Heinz 57. Grew up on that stuff. It's a great combo!
I'll just go hide behind this steel plate now. To deflect the arrows and bullets from my esteemed Redneck cousins! We're cut from the same cloth you know. Even if we do disagree about certain seasonings.
Sirhr
Nope... I am very selective about what goes on real steak. But CFS is sort of... breading and steak.Heinz 57? I bet you put ketchup on ribeyes…
True story. When I was a kid we had access to a 1400 acre ranch in the Texas hill country for deer hunting. The kind of place you could drive around all day and not see the same part 2x. You could also drive the ranch roads and stack deer in the bed of a pickup 4 or 5 high. (Yes, hunting from a vehicle on private land is legal in TX) Anyway, my dad bought nice thiccc T-bone steaks to grill one evening. After enduring the injustice of serving a steak at the requested well done, we all sat in mute horror as the ranch owner covered said steak in ketchup. But, that place was a hunter’s paradise so we didn’t say fuck all about it.
Snipped for the important stuff.there is also a place and a time for Heinz 57. And a chicken fried steak is one of them.
Just 'sayin!
Sirhr