THÔNG TIN TÀI LIỆU
EXTRA-CRUNCHY CHICKEN-FRIED STEAK WITH CREAM GRAVY Once you’ve perfected crispy fried chicken, it’s only a hop, skip, and a jump to Texas-style chicken-fried steak— that is, beef steak that’s fried in the style of fried chicken and served with a creamy, peppery white gravy The key to great chicken-fried steak is starting with the right cut We went into cuts of beef for steaks in detail in Chapter 3 ( s e e here), but for now, we’re just looking for an inexpensive cut with plenty of beefy flavor Since chickenfried steak both gets pounded thin (a technique that tenderizes the meat) and goes for a dunk in my buttermilk brine, tenderness won’t be an issue—we can pick a cut based on its flavor, confident that it’ll soften up before we fry it Similarly, pounding and brining improve juiciness, so even when the steak comes out medium or well-done, as it does when it’s fried, it’ll still be plenty juicy My go-to cut for this is flap meat (also sold as sirloin tips), though bottom round or top sirloin work will also work well if you can’t find it Chicken is naturally tender, steak needs a bit more help Lightly scoring the meat against the grain with a sharp knife will shorten long muscle fibers, resulting in a more tender finished product ... We went into cuts of beef for steaks in detail in Chapter 3 ( s e e here), but for now, we’re just looking for an inexpensive cut with plenty of beefy flavor Since chickenfried steak both gets pounded thin (a technique that tenderizes the meat) and goes for a dunk in my buttermilk... that is, beef steak that’s fried in the style of fried chicken and served with a creamy, peppery white gravy The key to great chicken-fried steak is starting with the right cut We went into cuts of beef for steaks in detail in Chapter 3... juiciness, so even when the steak comes out medium or well-done, as it does when it’s fried, it’ll still be plenty juicy My go-to cut for this is flap meat (also sold as sirloin tips), though bottom
Ngày đăng: 25/10/2022, 23:29
Xem thêm: