Path: ...!weretis.net!feeder9.news.weretis.net!news.quux.org!eternal-september.org!feeder3.eternal-september.org!news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Thursday Night Leftovers! 3/13/2025
Date: Sun, 16 Mar 2025 18:51:53 -0400
Organization: A noiseless patient Spider
Lines: 33
Message-ID: <vr7kma$2mq1f$1@dont-email.me>
References: <8e20546345552253114fefda90a8d446@www.novabbs.com>
 <vqvbj0$3mvoq$2@dont-email.me>
 <b2c20c7baf4deb3b0b6e3f5e9b8250c2@www.novabbs.com>
 <vqvml7$3v7ao$3@dont-email.me> <inKAP.371566$OrR5.193091@fx18.iad>
MIME-Version: 1.0
Content-Type: text/plain; charset=UTF-8; format=flowed
Content-Transfer-Encoding: 8bit
Injection-Date: Sun, 16 Mar 2025 23:51:54 +0100 (CET)
Injection-Info: dont-email.me; posting-host="c5e6b8edefeec40e0e05cd2f053fc7fa";
	logging-data="2844719"; mail-complaints-to="abuse@eternal-september.org";	posting-account="U2FsdGVkX19AIs12nPvtZ60EvM/1hd9DpDfmW9isccs="
User-Agent: Mozilla Thunderbird
Cancel-Lock: sha1:2VUQRycYF24UTilrLpKTeEd8tr8=
X-Antivirus: Norton (VPS 250315-0, 3/14/2025), Outbound message
Content-Language: en-US
X-Antivirus-Status: Clean
In-Reply-To: <inKAP.371566$OrR5.193091@fx18.iad>
Bytes: 2934

On 3/13/2025 8:03 PM, Dave Smith wrote:
> On 2025-03-13 6:36 p.m., Jill McQuown wrote:
>> On 3/13/2025 5:32 PM, ItsJoanNotJoAnn wrote:
>>> On Thu, 13 Mar 2025 19:27:28 +0000, Jill McQuown wrote:
> 
>>>> Jill
>>>>
>>>>
>>> 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.
>>>
>> 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.
>>
> 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.
> 
If you have the right equipment the pressure fried battered CFS is 
pretty good.  I've only ever had it in restaurants.  The simmered in 
gravy method is what I learned to do a long time ago.  I have don't know 
where I got the idea.  Perhaps because my mother used to simmer floured 
and browned pieces of round steak in beef stock making what she called 
"Swiss steak".  Having moved to the southern states where country fried 
steak was fairly common, it just made sense to simmer the tough cuts of 
beef in the gravy.

Jill