/ck/ - Food & Cooking

>>10631325
Try reading a recipe, faggot.

>>10631343
I just want to talk about chicken fried steak with my internet bros is that so wrong

>>10631325
I'd never had country fried steak until last year and I love it. I too need to look into making it myself, so far I've only had it at diners.

>>10631343
What if someone here has a kickass homemade unpublished recipe or some nifty tricks, douchenozzle?

>>10631347
When you've clearly put 0 effort into making it before, yeah. Nobody gives a shit about what some sipsandtendies poster wants.

>>10631358
>there's a secret to breaded meat someone hasn't discovered
Sounds like someone whose culinary experience extends only to microwave dinners and fast food.

>>10631343
You're right. How dare OP ask for cooking advice on the food and cooking board.

>>10631359
>>10631375
Why are you like this anon

>>10631390
>implying this shithole has anything to do with cooking anymore

>>10631394
>Implying that means we shouldn't try to talk about cooking to make it less of a shithole

>>10631408
>a petal of potpourri will make the shit stink less
SHIGGY

https://www.strawpoll.me/15737226

>>10631325
i know about some chicken fried steaks, i will try to give advice later but right now ill just bump

cheese is the hitler of foodstuffs

another

>>10632480
unnf

>>10631325
when i was in michigan there was a town with a german restaurant that served the best fucking hunters schnitzel I ever had, so good I would stab someone in the face to get some

one more

just one more

>>10631325
milanesas are better

>>10632657
>milanesas
that's a schnitzel my dude

i've tried making at home in a frying pan and they never come out right. do u need a deep fryer to do it right?

>>10631325
I'm from central TX and have consumed a fair amount of chicken fried whatever you'll call it in my lifetime.

Either chicken or steak, chicken I just get 1.5-2 inch breasts, butterfly, pound heartily. Steak a cheapish boneless cut with a touch of fat on it, again pound it. Soak 8 hours in buttermilk with a generous amount of pepper for both. Reserve about a cup of the buttermilk for gravy. Flour, baking soda and powder, salted and peppered, egg mix with a touch of water and tabasco sauce, dredge in flour again, but make sure it's the same as before, but not the same flour.

Canola oil, cast iron skillet, fry. Butter, flour and reserved buttermilk and some chicken/beef broth or bullion cubes for gravy. Salt/pepper as needed and served with mash tators.

>katsu
Basically just sub panko, use pork, pound much thinner to 1/4 of an inch. A brown gravy goes well, but personally I like a soy/mirin/sake/honey reduction, but I'm pretty sure that a white people bastardization.

Do Americans not know what escalope is?

>>10632670
>this kills the argentinian

>>10633146
Do Europeans do anything other and obsess over Americans?

>>10632701
You are probably having issues with getting the breading to stick properly, or not heating your oil enough.

The difference between country-friend and chicken-fried is the gravy, right?

>>10633146
Anyone that eats veal does, it's just we generally don't call it that.

>>10631325
i made some a week or so ago and my family loved it.
it's always been one of my favorite things to eat. chicken fried steak is only good if it's done right, like schnitzel, it is simple, but easy to screw up if you don't understand it.
schnitzel makes me want to visit Vienna.

>>10633209
Drink refugee sperm.

>>10631325
>What does /ck/ think of chicken fried steak/katsu/schnitzel/whatever the fuck else is out there? How do you make a good one?

Get rid of the meat and try it with mushrooms instead. You don't want all that meat cancer.

>>10631392
shut the fuck up, faggot

>>10631325
Had some with fried ochra in a neat little diner in Texas one time. That was also the same trip where I had chicken and waffles for the first time. It's not wonder americans are all fat as fuck with this kind of shit floating around, but it was good to have as a one-time thing.

Also now that I'm back in Canada I can't find chicken fried steak anywhere, so I couldn't have it even if I wanted to, and I can't deep fry things where I live so I'm out of luck.

>>10631343
>>10631359

take your unwarranted vitriol elsewhere. There's plenty of shit threads to spit your poison at.

/ck/ remains cozy

>>10633209
LOL this

>>10632657
Argentinian here, milanesas are mostly shit , slices of meat are too thin and never cook properly, most people in Argentina are shit at cooking anyways

>>10633209
>Americans: This AMERICAN thing is amazing and the best thing ever!
>Literally everyone else: That's stupid.
>Americans: WHY ARE YOU SO OBSESSED WITH AMERICA!?

>>10635897
So stop coming to American websites and talking to American people. Use a highly popular imageboard that someone from your country created.

>>10635897
>katsu and schnitzel are american

>>10635897
I made you a word cloud

>>10635906
>>10635910
>>10635912
I rest my case. You want to know why people are "OBSESSED" with America? It's because you oversensitive pansies are always good for a (you) or three.

>>10635923
>I-I was just pretending!!

>>10635923
You know how many countries Americans think about - or even care about?
ZERO
Stop obsessing, kid.

>>10631343
>Look at me, I found the one dark corner of the internet where I can call people niggers and faggots!

>>10636020
You say that like those aren't the most enjoyable words to call people

>>10636020
>look at me, I found this dark corner of the internet from tumblr!

>>10636020
> 2018
> Still thinks the word nigger is "scary" & "bad"

You know how we all know you're a sheltered little suburban white kid with zero actual black friends?

>>10636033
>actual black friends

Anon, "le based black man" is just a meme, unlike niggers, which are disturbingly real.

>>10631325
>good quality meat
>score the meat
>use cornmeal and rye
>shake off excess dry shit
>lard and cast iron for cooking

>>10632825
>dredge in flour again, but make sure it's the same as before, but not the same flour.
>but not the same flour.
Why?

>chicken fried steak
what a stupid name that is

>>10636972
You are totally the first person to ever make this observation.

>>10631359
neck yourself you fucking faggot

>>10631375
Yes, man, Food is rich and diverse.

There are thousands of recipes for curry, and millions of recipes for everything altogether. Subtle differences in ingredients, preparation, skill, equipment, and who knows what else make a huge difference in the final product.

In addition to all that, recipes get lost to time constantly. Maybe it's a cook who refuses to share his recipe because he's too high on himself. Maybe it's your grandma's awesome meatloaf recipe. Unless it's written down in stone, it's gone.

>>10631325
you go to popeyes and cal it a day

Things I've learned:

- The goal in cutting schnitzel isn't to cut each breast into 2 or 3 slices; it's to cut to an even, thin width. The way I cook, 4 or 5 chicken breast slices from 1 breast is closer to ideal
- Breaded fried foods are not inherently good. A lot of restaurants use chicken-fried * as a strategy to cover up the taste of a cheap/old meat
- Fried chicken is naturally dry. Restaurants make up for this by either using a cooking style which leaves the chicken super oily, or supplement with a sauce
- After frying chicken it's critical to let the chicken cool on a suspended wire rack. The chicken will release moisture as it cools in every direction. If it touches a surface beneath it, moisture gets trapped in the underside of the chicken's breading and creates a soggy mess. At which point why even fry chicken?
- You make less dish work if you buy n chicken breasts, slice them all, and freeze them in stacks, than if you buy n chicken breasts, freeze them, and defrost and slice each one just before cooking
- Applying flour to the chicken draws moisture out. If you compare a chicken which quickly went flour-egg-breading-pan against a chicken which went flour-wait-egg-breading-pan, the result is completely different
- I prefer a relatively light flour coating. In a decent amount of oil any flour which does not adhere to the chicken will release into the frying oil, burn, and give the oil a meaty, burned taste. Address this issue by either using a shallow one-sided fry, a temperature in the 325f-350f range, or a light coating of flour. Restaurants get those nugget-ed chicken tender exteriors by sprinkling their flour with water before dredging

>>10631325
Listen, it's easy. I wish I knew how easy it was when I was a young bachelor.

Get some of these. Thin cut pork loins, not expensive at all.

Put them on some parchment paper, saran wrap, whatever, and pound them flat with any heavy object, I use the base of my mortar.

Set up three dredging stations, you can just use plates if you're not well equipped. In one you want regular flour. In a second you want a couple of eggs well beaten, maybe a splash of milk or water to thin it out a bit. And in the third I recommend panko bread crumbs.

Take the meat, dredge it in flour until it's completely covered. Put it in the egg until it's covered, and then finish in the bread crumbs. If you've never breaded anything before, it will be a bit messy at first. You'll get good with practice though.

That's it for the prep. Take a large frying pan, add cooking oil until it's maybe half an inch deep. It doesn't take a lot. It doesn't even need to cover the top of the schnitzel. Turn it up to medium/high and wait until it gets hot. You should see it rippling. When you add the schnitzel it should bubble around the edges very quickly. If you've never done it, you might just use the first piece as a test piece to make sure it's hot enough.

Each piece needs a couple minutes on each side. Don't worry about undercooking it, it's so thin that's very hard to do. Look for a nice golden brown. Flip it. Same on the other side.

Finish with some lemon juice and a nice heavy pinch of salt. Enjoy. That shit's fit for a last meal.

>>10638647
- Addendum: you can put your flour "station" on one side of a pan, and the breading "station" on the other side of the same pan. Reduce your work with a 2-and-1 breading station rather than 3 breading stations

>>10636966
To not goop up the rest of the flour. Really doesn't matter though if you're only making one.

>>10631325
Here, faggot.

>>10635947
american here. people meme the fuck out of china, russia, north korea, and mexico.

We have to keep 3 of those countries in check cuz nukes, the other we just want to keep out of the country because they're dirty trash gypsies.

>>10631325
Use sous-vide.

eating schnitzel in central europe is the best there is