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Every Thing Else Board
A chicken fried steak travesty-new place is on The List
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<blockquote data-quote="CottageFarm" data-source="post: 1151146" data-attributes="member: 16552"><p>I've always cooked meat to how it "feels" when pinched between tongs, but I didn't know what this was supposed to feel like since it didn't say whether it should be rare, medium, well, etc, so I went with the time in the recipe. What should I be shooting for on the doneness? </p><p></p><p>Alan, yeah, sounds like I need to beat it up a lot more than I did. :lol: Southern cooking sure is tricky. </p><p>I've never had the butcher cube anything for me since I usually just use rounds for long, braised stuff that doesn't need it.</p><p>Or sliced thin for stir fry that works just dandy with a chemical tenderizer. Maybe I'll turn my husband loose on them next time...or I guess I could try using a framing hammer... :lol2: :help:</p></blockquote><p></p>
[QUOTE="CottageFarm, post: 1151146, member: 16552"] I've always cooked meat to how it "feels" when pinched between tongs, but I didn't know what this was supposed to feel like since it didn't say whether it should be rare, medium, well, etc, so I went with the time in the recipe. What should I be shooting for on the doneness? Alan, yeah, sounds like I need to beat it up a lot more than I did. :lol: Southern cooking sure is tricky. I've never had the butcher cube anything for me since I usually just use rounds for long, braised stuff that doesn't need it. Or sliced thin for stir fry that works just dandy with a chemical tenderizer. Maybe I'll turn my husband loose on them next time...or I guess I could try using a framing hammer... :lol2: :help: [/QUOTE]
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