Text 37185, 89 rader
Skriven 2010-04-28 07:06:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Chicken Fried
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Chicken fried isn't bad -- if one uses real steak instead of the
 DD> typical restaurant mystery meat puck.

 ML> The reason for the mystery meat puck is as much for the texture
 ML> as the cost. Real round is more troublesome to deal with, and
 ML> there's the danger that the fried product is going to be too
 ML> resilient to tolerate. For a decent CFS, your round has to
 ML> be whapped pretty violently before breading. So the evolution:
 ML> real round, whapped -> real round, run through a Kafkaesque
 ML> processing machine -> who cares what kind of meat, tenderized
 ML> chemically or mechanically.

I have made a fairly successful CFS using an unwhapped, and un-"cubed" round
steak. By scoring the meat nearly through in 1/4" slices then turning it over
and repeating the scores perpendicular to the first set. One winds up with a
real flexi-flyer chunk of beef (a truly cubed steak, if you will) that breaks
up (when bitten and chewed) fairly easily while still leaving some chewiness to
the meat. It helps, when doing the scoring, to have the round half-frozen so it
is somewhat stiff and not squirmy ... and even so, use a very sharp knife.

My problem with restaurant CFS is that the suppliers often put gawd-awful
amounts of weird (to me) flavours and spices in the breading or the gravy. And
waaaaay too much salt (even for me who is not watching his salt intake no
matter what my croaker says).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cactus Chicken-Fried Steak
 Categories: Beef, Dairy, Chilies, Poultry
      Yield: 6 Servings
 
      6    (6-oz ea) cubed round steak
      3 lg Eggs
    1/2 c  Water
      2 c  Unbleached Flour
      1 qt Oil; for frying
  2 1/2 c  Milk
      1 tb Instant Chicken Bouillon
           +=OR=+
      1 tb Chicken Base
      3 tb Jalapeno seasoning salt *
      1 c  Garlic Salt
    3/4 c  Celery Salt
    1/4 c  Salt
      2 c  Jalapeno chile powder *
    1/2 c  New Mexico chile powder *
 
  These items should be available at grocery and specialty
  stores that handle Mexican foods. 

  Add the Jalapeno seasoning salt to the flour and mix well.
  Dip each steak into the seasoned flour, then dip into the
  egg wash, (mix the eggs and water in a separate bowl for the
  egg wash), and dip the meat back into the seasoned flour,
  coating each steak well. 

  Heat the vegetable oil to about 350öF. in a large skillet.
  Oil should be deep enough to cover the steaks. Fry the
  coated steaks until golden brown, then drain them on paper
  towels and put on a heated platter that is tented with foil.

  Pour off all but 2 tb of the oil and the drippings. Add 3
  tb of the leftover seasoned flour. Mix well and cook over
  medium heat, stirring constantly, until the oil and flour
  are golden brown. Remove from the heat and add the milk and
  chicken bouillon or chicken base. Return to the heat and
  bring to a simmer, stirring constantly, until the gravy
  thickens. Serve spooned over the steaks.

  Serves 6
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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