Re: Thursday Night Leftovers! 3/13/2025

On Fri, 14 Mar 2025 0:03:26 +0000, Dave Smith wrote:
 

On 2025-03-13 6:36 p.m., Jill McQuown wrote:
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On 3/13/2025 5:32 PM, ItsJoanNotJoAnn wrote:

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If country fried steak and gravy is not simmered on a verrry
low burner for about an hour, that meat is only fit to resole
shoes.  Hahahaaaa!  I do appreciate that it's been tenderized
at the store, but it will need more than a bunch of holes
poked in it to make it plate worthy.
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I'm going to answer both of you in this one post.

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I am under the impression restaurants that make battered, crisp fried
CFS topped with gravy are using pressure fryers.  I know of no way to
make tenderized round steak/cubed steak tender in just a few minutes.
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I'd not be surprised Jill, that they use a pressure cooker to
get the meat tender and have it ready for a lunch or supper
crowd.  Unless they start that dish long before they open to
give the meat time to get tenders.  But would take some large
pans though, but restaurants do deal in large cookware.

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I have to ask if that stuff is any good. I remember a friend talking
about it after he had been honoured with a welcoming dinner when
accepted a position in a medical practice in Texas. Unlike many other
American dishes chicken fried steak has never become a thing here.
Buffalo wings have gone national, southern BBQ has become popular, Tex
Mex got us into Mexican food. CFS just hasn't happened.
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Dave, chicken fried steak is different from country fried
steak although they both use the same tough bottom round
steak.  Both involve gravy, too.
 Chicken fried steak is fried quickly with a crispy breading
and serve immediately with gravy.  Country fried steak is
also fried, but the meat is removed from the pan, gravy is
made with the drippings same as chicken fried steak.  But
country fried steak is then placed back into the gravy,
covered and left to simmer on a very low heat.  After
about an hour, enough time for the meat to become super
tender, it is then served.
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