The pictures of the Chicken Fried Steak on the menus always looked like soybean patties. I never was sure what one was made out of. Now I do.
Bez__":a906nh8w said:Never had a CFS - I like my steaks more than an inch thick - burned on the outside and running red on the inside.
Some garlic and too much salt and I am a happy camper.
Trim the fat off my steak before you cook it and I will not eat it. I like to eat that charred fat.
I also never send anything back. I am a suspicious person when it comes to doing that.
Bez__
Chuckie":4yxlt9tb said:The pictures of the Chicken Fried Steak on the menus always looked like soybean patties. I never was sure what one was made out of. Now I do.
CottageFarm":2752sydb said:I've had never made nor eaten CFS before last night, but this thread made me want to give it a try.
My husband said it was like what he's had in restaurants, but I found it nearly inedible, and shared half of it with the dog. Tough as shoe leather. I did add the step of using a papain based tenderizer for about 15 minutes.
This is the recipe that I basically followed:
http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe.html
I don't have the fancy piercing tenderizer that he used, just the palm of my hand and a wood mallet. Maybe I didn't beat the snot out of it long enough? Or is it just going to be tough with a bottom round no matter what I do?
CottageFarm":33q5a1f8 said:GB, sorry I hijacked your thread and turned it into a cooking lesson :dunce:
No problem about the alleged hijacking, but after reading how your's turned out, you're now on...............The List.CottageFarm":2w1v0uw4 said:GB, sorry I hijacked your thread and turned it into a cooking lesson :dunce:
Ouachita":3a5w1ed2 said:Most folks might find that interesting; that you had a good CFS in a no name place.
I have found it to be an expectation to eat a good one in a hole in the wall place