/ck/ - Food & Cooking

>>13077920
I'm glad I don't live in the South because I'd probably be dead by now if this shit was readily available to me outside of a few genre specific establishments.

>>13077920
I wish I could try that

>>13077982
Why dont you make it anon? Super easy desu. Just run up to your local grocery and spend 10 mins getting what you need. I make mine with broccoli to mop up the extra gravy.

>>13077969
It's pretty common here in the Midwest as diner food, steakhouses also sometimes offer it, even Dennys has it

>>13077920
This is good stuff.

I will never understand why people drown Schnitzel in gravy.
The crispy crust is on of the best things about it.

>>13078437
I know you can get it outside of the South. I just don't really go to places that serve it (some places used to but when people got access to the nutrition information they basically took it off the menu everywhere other than black/poverty areas. I don't eat at Denny's, and that's nowhere near enough gravy.

>>13078484
Better to have the gravy in a bowl, and dip fork sized pieces just an instant before eating.
As is the case with most crunchy food + sauce.
Also, country fried steak is always tough and gristle-y when I make it. And that fucking cube steak is like 5 bucks a pound too. Gave up on making it because its never tender. Its completely shitty meat with a poor attempt to tenderize it with needles. It needs something more, do restaurants use a chemical meat tenderizer? Or better meat? (doubt this)

>>13078484
You're supposed to eat it fresh. Stop using door dash.

>>13078504
Usually they just pound it flat as shit.

>>13078484
Cause it's fucking good

>>13078513
>>13078504
use a mallet until it's a smash burger of a steak

>>13078504
When I made it, I soaked it overnight in milk after pounding it tender. Worked beautifully.

>>13078608
Try buttermilk instead of regular milk next time

>>13078622
Don't tell me what to do.

>>13077920
mild correction
>for me, its angioplasty and early death due to heart disease
>>13077920
>>13078437
fuck cube steak, its the worst. the best is chicken fried chicken.

>>13078484
schnitzel is completely different from country fried steak

>>13078504
You pound the hell out of it with a meat tenderizer. Mallet is not good enough, you need those teeth.

>>13077920
Think I'm having that tonight. I love it

>>13078899
but it's for breakfast!

>>13079111
Shut the fuck up

>>13078677
>country fried steak
>meat pounded flat, breaded, and fried

>schnitzel
>meat pounded flat, breaded, and fried

Clearly they are utterly unlike each other.

Have it once and while because it's too good

Chili's has a decent one
so does Bob Evans

>>13077920
do americans really call bechamel "gravy"?

>>13079113
you are being very rude to me!

>>13079227
Not this again

>>13077920
Absolutely based OP.

>>13077920
I'd like to order this at a restaurant, but the only places that serve this type of stuff where i live are denny's tier joints.

>>13079404
It's just breaded deep fried cube steak, it's not exactly a classy dish, not a whole lot of room to fuck it up. I never had it at Dennys but it was my go to from Big Boys

>>13077920
if you're ever in houston, tx, this place is just a short drive away and has a killer chicken fried stek

>>13079253
just being true to myself, daddy-o

>>13079227

>go to England to visit cousin
>takes me to a "pub" for lunch
>order biscuits and gravy
>get this

wtf?!?!?

>>13079453
Gravy = roux + stock
Bechamel = roux + milk

not that hard

unironicaly the best tv dinner
also as far as major chains country fried steak go, cracker barrel's is the best

>>13079404
denny's is shit, but IHOP is pretty alright.

>>13079419
I wasn't aware Bob's Big Boy was still a thing.

>>13079419

Factory prepared chicken fried steaks are always crappy.

>>13077920
I've never seen one with a breading that looks this appetizing.

>>13077920

It seems to me that country fried steak and chicken fried steak start out pretty much the same but country fried steak is fried in a pan with a little oil while chicken fried steak is either deep fried or cooked in a pan that is pretty much full of oil.

The best oil, of course, is vegetable shortening.

>>13077982

It's easy to make.

Be sure to make plenty of gravy and some mashed potatoes. You need enough gravy to cover the chicken fried steak and the mashed potatoes.

If french fries, the gravy can be really good for something to dip the french fries into.

On the other hand, if you are making a chicken fried steak sandwich, you want the cream gravy, but not so much that it's spilling out onto your hands while you eat.

>>13078437

If you've only eaten it at Denny's, then you haven't really had chicken fried steak.

>>13079696
I've never eaten it at Dennys, there are like three local restaurants within a five mile radius of my house that serves it.

As I said, it's common...

>>13079705

I ate it at Denny's once and it was just one of those frozen chicken fried steak items.

It can be worse, though. You can get a Dude sandwich at the local Dairy Queen. It is a replica of a chicken fried steak on a hamburger bun. I don't think Dairy Queen makes anything worse than that. Chicken fried steak isn't supposed to be mushy.

Chicken fried steaks are great for sandwiches.

>>13079762

This one is severely lacking in gravy, though.

>>13079773
it's inside the chicken

>>13079796

There's no chicken in a chicken fried steak.

>>13079861
wrong

>>13079870

Where are you from?

>>13079870

I've heard of people who thought chicken fried steak contained chicken, but I've never actually encountered one before now.

>>13079688
is the gravy your normal country sausage gravy but without sausage? I assume its just butter in that case.

>>13080945

With me, it depends.

If I cook it in a pan, after I pour the melted shortening back into the storage tub (usually via a paper filter), I use the pan so I can pick up bits off of the bottom of the pan. In that case, there is usually enough of the shortening.

Otherwise, I just use butter.

I can't really tell much difference either way.

>>13080945
That's called a béchamel you fucking dink.

>>13081371

A simple butter and flour roux, with milk stirred in, and course ground pepper mixed in is not, in my book, a béchamel

>>13081428
You know whose book in which it is a béchamel, though?

The French.

>>13081371
hahahaha!!! youre a good cunt. love it

>>13081441

If you say so. Everyone I know adds nutmeg and maybe some other ingredients to it rather than pepper.

For what it's worth, I haven't had supper yet and was just thinking about what to cook. You mention of it makes me immediately think of creamed peas which I haven't had in a while. So I think I'll have that as my side with my supper.

Thanks for making me think of it.

>>13081461
modssssss

>>13081461
My pleasure, anon. It's teaching time, though.

The progression of the simple roux:
You melt butter in a pan and add flour, and you have a roux.
You add milk to that, and you have a béchamel.
You add beaten egg yolks to that, and you have Parisienne.
You add stiffly beaten egg whites to THAT, and you have a souffle batter.

That's just the basis, of course. Salt, pepper, and nutmeg are the most common seasonings to add but they don't necessarily ~make~ the sauce/batter.

>>13078484
I get mine without gravy, but dab some worcestershire sauce on it. Soaks in quite well.

>>13081968
wow you're a gross person

For those who think that chicken fried steak contains chicken, which piece of chicken is this large?

>>13082129
A chicken schnitzel, easily.

Some places in jersey do it pretty good.

>>13078504
I've had cfs brunch at a 'boutique' restaurant and it was served both with the gravy in a bowl and they used ribeye rather than round. Wasn't that expensive either, maybe like 13 bucks and came with a couple eggs and toast.

>>13082129
>chicken fried STEAK
Being unable to understand English to this level is saddening

>>13082129
the meat

MILANESA CON PURÉ

>>13081481
I would argue that you are not entirely correct. It is more accurate to say that a bechamel is the mother of a sausage gravy. Instead of butter fat you use is sausage fat, and then you add the cooked sausage to the bechamel, it becomes a sausage gravy. Also a bechamel is generally quite a bit thinner than a gravy. So while it would be accurate to say that the bechamel is the mother of a sausage gravy, I would say it's inaccurate to say it is a sausage gravy.

>>13082624
>>chicken fried STEAK
>Being unable to understand English to this level is saddening

Very saddening. Beef steak, not chicken.

I have seen chicken fried chicken at restaurants. Also, chicken fried pork chops. But chicken fried steak is always beef.

>>13079137
>chicken = beef
Okay retard.

>>13083836

Schnitzel can be made with a variety of different meats. Chicken fried steak is only made with beef.

>>13084374
Oh, I apologize then.

>>13078640
its not supposed to be cube steak at all, use round bottom, and pound it thin

>>13084764

It can be whatever piece of steak you like.

I've made it with t-bone steak.

For me, it’s the McChicken. The best fast food sandwich. I even ask for extra McChicken sauce packets and the staff is so friendly and more than willing to oblige.

One time I asked for McChicken sauce packets and they gave me three. I said, “Wow, three for free!” and the nice friendly McDonald’s worker laughed and said, “I’m going to call you 3-for-free!”.

Now the staff greets me with “hey it’s 3-for-free!” and ALWAYS give me three packets. It’s such a fun and cool atmosphere at my local McDonald’s restaurant, I go there at least 3 times a week for lunch and a large iced coffee with milk instead of cream, 1-2 times for breakfast on the weekend, and maybe once for dinner when I’m in a rush but want a great meal that is affordable, fast, and can match my daily nutritional needs.

I even dip my fries in McChicken sauce, it’s delicious! What a great restaurant.

>>13079428
this, Goodsons is godtier, been going there since i was a kid my mom went there since they practically had a slave peeling potatos out back, their rolls and gravy is dank as fuck too

>>13077920
my mom makes the best chicken fried steak, undisputed

>>13085184
if only all mcdonalds were this based

>>13079677
>The best oil, of course, is vegetable shortening.

Aw hell no. For "country" or chicken fried anything (especially chicken) the best oil is lard. Local if you can get it, but even Armour Manteca is much better than any vegetable oil. It's like refined bacon fat, but you don't have to cook bacon to get it.

>>13085184
what the fuck

>>13077920
Steak in batter with bechamel sauce, I think you mean.

>>13085841
3 ingredients that already exist and Amerilards have to rename them. What a joke.

>>13078437
Here in Washington it is a damned staple. There are mom and pop diners in every town and city and it's a best seller. You even get it at all of the casino grill houses, not to mention Sherri's and Denny's. For me it's The Rib Eye's country fried steak and the cast iron fried chicken sandwich.

>>13085184
This pasta gets me every time. I can just imagine some autist on the spectrum as close to down syndrome as you can get while still being a functioning human, going to his mcdonalds, thinking everyone is being friendly to him while they are all laughing at him, and he pulls up in the drive through and over the mic goes "hey guys it's 3-for-free, haha!"

I would love to be working at that mcdonalds just to make fun of this guy.

>>13078504
You know they say cut against the grain of the meat to make it less chewy.
You still need to do it even after deep-frying it.
Also cook it fast moment its over cooked it's not good.

>>13085859
Well guess what buddy, it's me. The original author of that post. So say it to my face

>>13078504
>Or better meat? (doubt this)
Why do you doubt that a restaurant has access to better meat? Do you only go to McDongs?

>>13077920
Fuck, Country Fried steak is gooder than a bitch!

I could go for some right now, or a nice piece of meatloaf

>>13085892
Yeah, that "cubed" shit is not for quick frying. It can be pretty good, but only if it is long cooked in something acidic like a tomato sauce for at least an hour. It's a cheap tough piece of meat that was never supposed to be cooked fast. For chicken (or any other) fried steak, you need a rib cut or something like a loin or filet.

>>13085831

The best is shortening, but that has kind of fallen out of favor.

By the way, there's a local restaurant a few miles from me that uses lard for chicken fried steak. As expected, the lard gives it an off taste that isn't all that pleasant unless you like the taste.

That said, lard is now seen as healthier than vegetable shortening. After years of vegetable shortening steadily replacing lard, many people now don't like to use shortening because of health issues.

>>13086050
You need to use fresh/clean lard.
You can't cook using the same lard forever no matter how hard some places try.

>>13077920
Do you mean chicken fried steak you fucking yank

>>13078437
>>13077920
now do I have to eat it with that gravy?
Never had chicken friend steak but I want to make it
does that nasty looking gravy add a lot to the traditional flavor?

>>13088095
The gravy IS the flavor; the only thing the fried steak does is being a hard surface for you to eat it given how thin is the chicken steak.

>>13088095

Without the gravy, it can be pretty dry. The gravy also complements the meat quite well.

Plus, the gravy also goes good with the potatoes. I'll often have chicken fried steak with field peas and mashed potatoes. I flatten out the mashed potatoes and put the field peas on top. And then the gravy goes over everything.

Alternatively, if I have french fries, I use the gravy to dip the fries into.

I've also poured the gravy over a baked potato.

And you can use a slice of bread to mop it up and clean the plate.

>>13082129
I legit thought that was Joanna for a full 5 seconds.

>>13085831
You can easily get yourself a couple pints of "free" lard next time you come across whole pork loins on sale. Just buy five or six of them and break them down however you like. Unless you're only cutting roasts (which you should leave the fat cap on) you'll have a decent amount of fat scrap. Just render that shit down in a dutch oven over low heat. Now you not only have a freezer full of pork, you've also got a few mason jars full of lard and a whole mess of cracklins (the scrap bits that don't melt into lard) for snacking on.

>>13089219
Forgot pic.

>>13089843
didn't realize other heem brers are on ck

>>13089852
Fuck Mackenzie Dern, amirite?

>>13089843