How To Make Medium Rare Chicken Fried Steak You Can Do This!
video description
Date: 2020-05-20
Related videos
Comments and reviews: 10
Tylor
I did a blind taste test for friends and every single one picked sous vide without butter as tastier than with butter. Just sayin. My controlled subjects (lol) were two NYS steaks, unsalted butter (and no butter, salt, garlic. Both received a reverse pan sear with a light drizzle of olive oil, then a few pinches of pepper after cooking. It's counter intutive to me because I LOVE butter on my steak, but there's something about sous vide where it's better (subjective) without the butter.
reply
I did a blind taste test for friends and every single one picked sous vide without butter as tastier than with butter. Just sayin. My controlled subjects (lol) were two NYS steaks, unsalted butter (and no butter, salt, garlic. Both received a reverse pan sear with a light drizzle of olive oil, then a few pinches of pepper after cooking. It's counter intutive to me because I LOVE butter on my steak, but there's something about sous vide where it's better (subjective) without the butter.
reply
sean
the reason this works is because the sous vide process only brings the temp of the meat up slightly. probably around 100 degrees. the frying does the rest. for a sous vide bath that low to bring the meat to temp would take days potentially. That said if it went into a fryer at over 130 it would be well done by the time the crust was golden. the technique works. the explanation just needs work.
reply
the reason this works is because the sous vide process only brings the temp of the meat up slightly. probably around 100 degrees. the frying does the rest. for a sous vide bath that low to bring the meat to temp would take days potentially. That said if it went into a fryer at over 130 it would be well done by the time the crust was golden. the technique works. the explanation just needs work.
reply
Marena
Okay so I'll probably get slammed for asking this, but if I don't have the fancy machine, can I do this in a stock pot with a regular candy thermometer to check on the water temperature? I love the idea of being able to do this but really can't spring for the machine for months
reply
Okay so I'll probably get slammed for asking this, but if I don't have the fancy machine, can I do this in a stock pot with a regular candy thermometer to check on the water temperature? I love the idea of being able to do this but really can't spring for the machine for months
reply
Clorox
I'm talking to everyone here. Now go ahead and hate me, but I'm of the strong opinion that gravy should go in a separate dish. When you dump it on a chicken fried steak, or biscuit, or whatever it looks real pretty, but you just turned everything into soggy mush.
reply
I'm talking to everyone here. Now go ahead and hate me, but I'm of the strong opinion that gravy should go in a separate dish. When you dump it on a chicken fried steak, or biscuit, or whatever it looks real pretty, but you just turned everything into soggy mush.
reply
Food
We're gonna make a gravy for it that is all meat. When you use flour and make a roux it dulls the flavor of the gravy and we're gonna make a concentrated all meat product Dumps Xantham Gum into a demiglaze without directions on how to make it.
reply
We're gonna make a gravy for it that is all meat. When you use flour and make a roux it dulls the flavor of the gravy and we're gonna make a concentrated all meat product Dumps Xantham Gum into a demiglaze without directions on how to make it.
reply
Ry.the.Stunner
My God, so many idiots in the comments who can't read. It doesn't claim to be chicken. It says Chicken-Fried Steak, which means steak that is fried in the same fashion that chicken is fried.
reply
My God, so many idiots in the comments who can't read. It doesn't claim to be chicken. It says Chicken-Fried Steak, which means steak that is fried in the same fashion that chicken is fried.
reply
Elizabeth
I have recently found also a kitchen device named Fast Cutlet Maker V2 that flattens the meat lobes and after it have clear squared pattern on it. It is mostly popular in Germany.
reply
I have recently found also a kitchen device named Fast Cutlet Maker V2 that flattens the meat lobes and after it have clear squared pattern on it. It is mostly popular in Germany.
reply
Derptrollz
The majority of this guy's recipes and/or ideas involve the deep fryer. Not a fan Eater, not a fan at all. I could eat my shoe if you battered and deep fried it.
reply
The majority of this guy's recipes and/or ideas involve the deep fryer. Not a fan Eater, not a fan at all. I could eat my shoe if you battered and deep fried it.
reply
Sync
Whats the point of deepfrying a nice steak like that? Also the sauce is made up of 90% fat. no wonder the host fits the archetype of the morbidly obese american
reply
Whats the point of deepfrying a nice steak like that? Also the sauce is made up of 90% fat. no wonder the host fits the archetype of the morbidly obese american
reply
davu
guys. chicken fried steak is a southern delicacy to those who dont know. i blv its called chicken because of the way its fried and prepared. very delicious!
reply
guys. chicken fried steak is a southern delicacy to those who dont know. i blv its called chicken because of the way its fried and prepared. very delicious!
reply
Add a review, comment
Other channel videos
