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[OT] Chicken fried steak gravy question
Ok, so Joel & I are doing the couch potato thing, watching Travel & Living
channel, a show called "Man vs Food". The guy is in Texas and talking about chicken fried steak, which sounded totally weird, until we saw it being made. I'd probably call it simply 'veal schnitzel', but hey, whatever. It was served with mashed potato, but there was a white sauce they called 'gravy' that was poured over the chicken fried steak and pooled into the middle of the mashed potato. What was the 'gravy'? because 'gravy' around these parts is brown and tastes like whatever meat you are supposed to be eating because it should be made out of the cooking juices if made properly (although there are of course 'instant' alternatives). It certainly shouldn't be white, not even chicken gravy is white, just alighter brown than beef or lamb gravy. Figured at least one person here would know the answer.. TIA Yowie -- If you're paddling upstream in a canoe and a wheel falls off, how many pancakes can you fit in a doghouse? None, icecream doesn't have bones. |
#2
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[OT] Chicken fried steak gravy question
No cluons were harmed when Yowie wrote:
What was the 'gravy'? This is made by adding milk, salt and black pepper to the juices and simmering until the milk thickens. Hugs and Purrs, Mark -- Proof of Sanity Forged Upon Request |
#3
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Chicken fried steak gravy question
On Apr 12, 9:22*am, "Yowie" wrote:
*Ok, so Joel & I are doing the couch potato thing, watching Travel & Living channel, a show called "Man vs Food". The guy is in Texas and talking about chicken fried steak, which sounded totally weird, until we saw it being made. I'd probably call it simply 'veal schnitzel', but hey, whatever. It was served with mashed potato, but there was a white sauce they called 'gravy' that was poured over the chicken fried steak and pooled into the middle of the mashed potato. What was the 'gravy'? because 'gravy' around these parts is brown and tastes like whatever meat you are supposed to be eating because it should be made out of the cooking juices if made properly (although there are of course 'instant' alternatives). It certainly shouldn't be white, not even chicken gravy is white, just alighter brown than beef or lamb gravy. Figured at least one person here would know the answer.. It is made by adding milk or cream and salt and pepper to the juices of the meat. Mine _still_ never comes out white and most of what I have seen comes out tan at best. Maybe I am not adding enough cream. It is an acquired taste. Which I acquired long ago. The really odd dish is "chicken-fried chicken." Because most fried chicken is deep-fried and chicken-fried steak is pan-fried, chicken prepared in the manner of chicken-fried steak is called chicken-fried chicken. It is another acquired taste which I have acquired. I would have called it steak-fried chicken. -- Will in New Haven |
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Chicken fried steak gravy question
"Will in New Haven" wrote in message ... On Apr 12, 9:22 am, "Yowie" wrote: Ok, so Joel & I are doing the couch potato thing, watching Travel & Living channel, a show called "Man vs Food". The guy is in Texas and talking about chicken fried steak, which sounded totally weird, until we saw it being made. I'd probably call it simply 'veal schnitzel', but hey, whatever. It was served with mashed potato, but there was a white sauce they called 'gravy' that was poured over the chicken fried steak and pooled into the middle of the mashed potato. What was the 'gravy'? because 'gravy' around these parts is brown and tastes like whatever meat you are supposed to be eating because it should be made out of the cooking juices if made properly (although there are of course 'instant' alternatives). It certainly shouldn't be white, not even chicken gravy is white, just alighter brown than beef or lamb gravy. Figured at least one person here would know the answer.. It is made by adding milk or cream and salt and pepper to the juices of the meat. Mine _still_ never comes out white and most of what I have seen comes out tan at best. Maybe I am not adding enough cream. It is an acquired taste. Which I acquired long ago. The really odd dish is "chicken-fried chicken." Because most fried chicken is deep-fried and chicken-fried steak is pan-fried, chicken prepared in the manner of chicken-fried steak is called chicken-fried chicken. It is another acquired taste which I have acquired. I would have called it steak-fried chicken. -- Will in New Haven You all have it almost right ;-) the difference the gravy in the process Chicken-fried or country-fried steak is usually made with round steak, tenderized then dipped in an egg and milk mixture, then dredged in seasoned flour or bread crumbs. The coated steak is then fried in hot fat until the coating is crispy and browned, much like fried chicken. A milk gravy is often made to be served with the steak, along with mashed potatoes. Country fried steak can also be made by coating the tenderized steaks with seasoned flour or crumbs. Smothered steak, another version, is fried then simmered in gravy, which makes a tougher cut of meat even more tender. Most use a brown gravy most people know this one as a Salisbury steak some of my recipes i use Country Fried Steak and Milk Gravy this makes 4 servings (4 ounce) cube steaks a.. 1/2 teaspoon salt, divided a.. 1 3/4 teaspoons ground black pepper, divided a.. 1 cup all-purpose flour a.. 2 eggs, lightly beaten a.. 1/4 cup lard a.. 1 cup milk Directions 1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. 2.. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. 3.. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery. Chicken Fried Steak this makes 2 servings Ingredients a.. 1/2 pound (1/2 inch thick) boneless sirloin steak b.. 1/4 cup all-purpose flour c.. 1/4 cup seasoned bread crumbs d.. 1 egg e.. 2 teaspoons water f.. 3 tablespoons canola oil g.. COUNTRY GRAVY: h.. 2 tablespoons all-purpose flour i.. 1 1/4 cups 2% milk j.. 1/4 teaspoon salt k.. 1/4 teaspoon white pepper Directions 1.. Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs. 2.. In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm. 3.. For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks |
#5
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[OT] Chicken fried steak gravy question
On Mon, 12 Apr 2010 08:35:36 -0500, Mark Edwards
wrote: No cluons were harmed when Yowie wrote: What was the 'gravy'? This is made by adding milk, salt and black pepper to the juices and simmering until the milk thickens. Hugs and Purrs, Mark I always knew it was good. A diner near me has Chicken Fried Steak or Steak Fried Steak. The chicken has the white gravy but the steak has boring old brown gravy. I guarantee that both come from a package, but the diner is actually very good. |
#6
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[OT] Chicken fried steak gravy question
"Yowie" wrote in message ... Ok, so Joel & I are doing the couch potato thing, watching Travel & Living channel, a show called "Man vs Food". The guy is in Texas and talking about chicken fried steak, which sounded totally weird, until we saw it being made. I'd probably call it simply 'veal schnitzel', but hey, whatever. It was served with mashed potato, but there was a white sauce they called 'gravy' that was poured over the chicken fried steak and pooled into the middle of the mashed potato. What was the 'gravy'? because 'gravy' around these parts is brown and tastes like whatever meat you are supposed to be eating because it should be made out of the cooking juices if made properly (although there are of course 'instant' alternatives). It certainly shouldn't be white, not even chicken gravy is white, just alighter brown than beef or lamb gravy. Figured at least one person here would know the answer.. You guys really have to fit travel to the US into your lives. I'm not saying the food is better or worse then anywhere else, but it is interesting. One of my 'life goals' is still to eat lobster at a picnic table by the ocean in New England. I'd love more Florida Grouper. Or any other Florida seafood. I really miss Amish cooking, though I can do a bit of it. And I love any fried southern food, though I've learned its best done by a southern cook in the south. Fried Okra anyone? Jo |
#7
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[OT] Chicken fried steak gravy question
Yowie wrote: Ok, so Joel & I are doing the couch potato thing, watching Travel & Living channel, a show called "Man vs Food". The guy is in Texas and talking about chicken fried steak, which sounded totally weird, until we saw it being made. I'd probably call it simply 'veal schnitzel', but hey, whatever. It was served with mashed potato, but there was a white sauce they called 'gravy' that was poured over the chicken fried steak and pooled into the middle of the mashed potato. They serve it (alas) on a weekly basis, in the senior residence where I live. IMO it's even more "weird" in the actual consumption. The accompanying "gravy" is precisely the "white sauce" it appears to be: fat, flour and milk. (They don't give us much choice of entrées here, but we can always order hamburgers or a chef's salad if we really don't want to eat whet they're serving.) What was the 'gravy'? because 'gravy' around these parts is brown and tastes like whatever meat you are supposed to be eating because it should be made out of the cooking juices if made properly (although there are of course 'instant' alternatives). It certainly shouldn't be white, not even chicken gravy is white, just a lighter brown than beef or lamb gravy. Another favorite of the American South is "Biscuits and Gravy" as a breakfast dish. This consists of a baking powder biscuit drowned in a similar white sauce (although usually that has a base of fat from the accompanying pork sausage). Figured at least one person here would know the answer.. I am usually quite adventurous where unfamiliar food is concerned, but when it comes to some of the staples that grace the menus of middle-America, I'd prefer to pass! |
#8
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[OT] Chicken fried steak gravy question
Mark Edwards wrote: No cluons were harmed when Yowie wrote: What was the 'gravy'? This is made by adding milk, salt and black pepper to the juices and simmering until the milk thickens. Except that "chicken fried" translates as deep-fried, meaning that the "juice" is mostly fat! |
#9
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[OT] Chicken fried steak gravy question
Jofirey wrote: And I love any fried southern food, though I've learned its best done by a southern cook in the south. Fried Okra anyone? Jo Actually, I prefer my okra in "gumbo" form (REAL gumbo, with shrimp, chicken and andouille sausage). |
#10
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Chicken fried steak gravy question
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote: Country Fried Steak and Milk Gravy this makes 4 servings (4 ounce) cube steaks a.. 1/2 teaspoon salt, divided a.. 1 3/4 teaspoons ground black pepper, divided a.. 1 cup all-purpose flour a.. 2 eggs, lightly beaten a.. 1/4 cup lard a.. 1 cup milk Directions 1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. 2.. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. 3.. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery. Chicken Fried Steak this makes 2 servings Ingredients a.. 1/2 pound (1/2 inch thick) boneless sirloin steak b.. 1/4 cup all-purpose flour c.. 1/4 cup seasoned bread crumbs d.. 1 egg e.. 2 teaspoons water f.. 3 tablespoons canola oil g.. COUNTRY GRAVY: h.. 2 tablespoons all-purpose flour i.. 1 1/4 cups 2% milk j.. 1/4 teaspoon salt k.. 1/4 teaspoon white pepper Directions 1.. Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs. 2.. In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm. 3.. For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks Oh Matthew you shouldn't have. I mean really shouldn't have. I'm on a diet and got fat just looking at it. Imagine what's going to happen when I make it. |
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