Cooking 101 - How do I fry meat?

Miscellaneous and Personal Stuff I Must Share
1

Don’t cook, except hamburger. That, I just put in a pan on medium heat until center is the right color and I’m done.

But today at the grocery I picked up some meat from the “day old discount” shelf. Two pieces, each one was $2.74 now 99c and still looks exactly like today’s meat, so why not take a chance?

I put one into a pan on medium heat and when it was the right color in the center I had a piece of leather that tasted like newspaper.

Help me do something better with the second one.
The label said “bottom round steak chicken fry” and it looked like a slice of steak that had been rollered with spikes, with little slits all over it.

2

CHICKEN FRIED STEAK

2-3 lbs. round steak, tenderized (You have this.)

BATTER:

3 tbsp. sugar
1/2 tsp. salt
1 egg
1 tbsp. baking powder
2 c. milk

GRAVY:

1/2 c. butter
8 c. milk
1/2 c. oil
1 c. flour
2 tsp. salt

Cut meat to serving sizes. Dredge in flour, butter, flour. Fry in oil until done.

Gravy: Melt butter. Add milk and bring to boil. Blend oil, flour and salt. Add to milk; stir until smooth and thick. Serve atop meat and biscuits. Add lots of pepper.

3

Actually you haven’t done too badly, its just the cut of meat you have. If you had gotten yourself a good piece of steak, such as a new york strip or a fillet, you would’ve ended up OK. Sure, there’s adjustments to make – how much heat, how long, but really you’d’ve worked that out yourself just fine.

What happened to you is that the cut of meat you have basically is a piece of leather, texture-wise at least. Now the grocery store has started working on it for you (hence the “rollered with spikes” look), but that’s just a start. This cut is ready to be dealt with in the traditional fashion and that is: cover it in as much other stuff as possible so that it almost disappears entirely. I.e., chicken-fried steak. By deep-frying, you somewhat cut the toughness via the cooking method, plus the batter helps hide the meat. Top off with as much gravy as you can stand to further hide the offending item.

Other methods for dealing with tough meat: Marinate it for several hours (or perhaps with this meat, days) before use. Slow-cooking in a stew will also do the job. Cutting this meat up and putting in a stew might just make it disappear altogether, which isn’t necessarily a bad thing :wink:

Good luck!

4

Since we’ve got good info and recipes for chicken-fried steak, can we open it up to general meat-cooking guidelines?

My pan-fried (sauteed) porkchops always turn out dry and tough. Should I use lower heat, add water to the pan, and/or use a lid?

And if I put a steak (New York Strip, for instance) under a broiler, how close to the heating element should it be?

5

Pepper Steak

1 round steak, sliced into strips (it makes it more tender if you cut it across the grain–this means when you pull each end of a strip of meat, it sort of accordians out)
1 green pepper, sliced into strips
1 onion, sliced into strips
1/2 lb mushrooms, sliced (or 1 can)
1 can beef broth
1 tbs corn starch
1 tsp soy sauce
salt and pepper
1 tbs oil
Cooked rice

Strir fry the meat in the hot oil. This just means heat up the oil, then put in the meat and stir it around until no longer pink. When it is almost done, add the soy sauce. Remove the meat from the pan, and add a bit more oil. Stir fry all the veggies until the peppers start to get a little limp, but not totally limp. Add the meat back in. Pour in the broth, reserving about a 1/4 can. Stir the corn starch into the can, then pour into your stir-fry. This will thicken it a little. If it gets too thick, add a little water, if not thick enough, add a little corn starch/water mixture. Salt and pepper to taste. Serve over hot rice. Makes 4-6 servings.

6

Another treatment for a tougher cut of meat is to marinate it in something like teriyaki to tenderize, or to throw it into a slow cooker for a day.

I used to cook pork chops in the oven. Season and bake them in a pyrex dish (with a little water) covered with foil. When nearly cooked through, remove the foil and either turn up the heat to brown, or place under the broiler. A way to make them juicier and more tender on the stove top is to coat them with egg and roll in bread or cracker crumbs before frying.

7

Pepper Steak

1 round steak, sliced into strips (it makes it more tender if you cut it across the grain–this means when you pull each end of a strip of meat, it sort of accordians out)
1 green pepper, sliced into strips
1 onion, sliced into strips
1/2 lb mushrooms, sliced (or 1 can)
1 can beef broth
1 tbs corn starch
1 tsp soy sauce
salt and pepper
1 tbs oil
Cooked rice

Strir fry the meat in the hot oil. This just means heat up the oil, then put in the meat and stir it around until no longer pink. When it is almost done, add the soy sauce. Remove the meat from the pan, and add a bit more oil. Stir fry all the veggies until the peppers start to get a little limp, but not totally limp. Add the meat back in. Pour in the broth, reserving about a 1/4 can. Stir the corn starch into the can, then pour into your stir-fry. This will thicken it a little. If it gets too thick, add a little water, if not thick enough, add a little corn starch/water mixture. Salt and pepper to taste. Serve over hot rice. Makes 4-6 servings.

8

Heresiarch - adding liquid to the pan is a good idea. Try beer instead of water, and put a lid on the sucker.

9

Pork chops:

I don’t add liquid to the pan, but I do use a lid. Sear the meat on one side, then turn it over, cover, and turn the heat down to finish cooking. Also, I take them out when they are still barely pink inside. They will finish cooking while you make some yummy sauce by deglazing the pan with wine, juice, or cream.

10

I know zero about cooking, but the one thing I have learned is to have the pan good and hot before you put the meat in, otherwise all the juices run out and steam it for you, and it is yucky.

11

With steak I like to let the meat warm up to room temperature or so before I toss it in the pan. I find it’s easier to judge when it’s medium or medium rare, which is how I like my steaks. I also push my finger into the center of the meat to test for doneness; if the meat gives a little bit but feels firm, it’s medium. If it’s soft, it’s rare. If there’s very little give, then it’s pretty much well-done. I often do the same thing with pork chops.

Here’s a version of the finger test with helpful visuals!

Chicken I don’t let warm up but I usually beat it into a uniform thickness or thinness to ensure it cooks all the way through. I get a little paranoid about chicken, often second-guess myself, and slice into the middle to see if the juices are running clear yet.

12

I was going to offer some constructive criticism on this, but I honestly think you may have made some errors when writing it down. Read the ingredients lists, then the directions; they don’t seem to jibe. Cheers.

13

Following up on the marinading suggestion, if your marinade contains either aicd (vinnegar or lemon juice) or alcohol, it will begin an enzymatic process that will tenderise the meat. For tough cuts like the one you ran into, you will probably need at least 10 to 12 hours. A higher alcohol content also helps prevent too much bacterial growth. This is a good way to salvage wine that has been openned too long.

Here’s the basis for our family’s souvlaki marinade:

In a blender, pour equal parts:
-dry/opened too long wine (can also be cheap chianti / cab)
-olive oil
-lemon juice

add lots of:
-garlick cloves
-dried thyme
-dried oregano

a bit less dried dried rosemary.

add a small amount of mustard (trick: helps keep the oil and other liquids together during the marinading)

blenderise the bejesus out of it until it’s all a fairly even liquid.

pour in ziploc freezer bag, toss in the meat.

squeze out / suck out the air with a straw, and leave in fridge to marinade, 8 to 24 hours.

turn the bag over once or twice.

cook the least amount of time required.

Sorry about the inexact quantities, I’m at work right now.
Bon appetit,

-trupa

PS. any feedback, suggestions, or comments on the above are welcome.

14

trupa-one quick thing, the mustard is and emulcifier.(your:“trick”)

15

silenus, you’re starting at way too high a level! This if guy cooking, class 101. Much of what you include here, without explanation, will be incomprehensible in guy cooking 101.

Some examples: your recipe includes c., tsp., tbsp. – you better explain those. And more than just using the full names. Cups – I’ve got all kinds of cups, mugs, etc. around the kitchen, and they vary from holding about 5oz. to over 10oz. Better be specific about what you mean by a cup. Also teaspoon, tablespoon – well, you put these small ones next to the knife on the table, that makes them table spoons, right? Explain this!

“Cut meat to serving sizes.” Serving size? Well, at McD’s that’s either a Quarter-pounder or a Double, so this must mean cut it into 1/4 or 1/2 pound chunks, right?

“Dredge in flour” – what is dredge? To a guy, it’s a big steam-shovel used to clear out harbors. What does this have to do with cooking meat?

“Fry in oil until done.” – well, if I knew when it was done, I’d already know how to cook, wouldn’t I? How do I tell when it’s done – when the smoke alarm goes off?

“stir until smooth and thick.” Thick as what? And use a comparison a guy can understand: thick as beer, 10-40 motor oil, wood glue, bearing grease?

Remember, you have to get down to really, really basic level if you want to be understood by guys in cooking 101. There’s a whole lot of things you absorbed as kids that have to be explained to guys about cooking.

16

You’re quite correct; ever since my first (and non-engineering related) girlfriend nagged me all the time for “talking like I’m on Star-trek” I’ve picked up the habit of trying not to use technical terms.

Thank God Mrs. Trupa has a science background. :slight_smile: I forgot how many very scientific / technical / math people are on the board.

Re the emulsifier, it’s a trick I picked up reading some science of cooking books where they were talking about emulsions like mayonnaise, and saying how mustard acts to (IIRC) adjust surface tension to prevent the oil globules from re-joining together and stay in suspension.

Cool, isn’t it?

17

trupa-I learned it from ALton Brown and his "Moyonnaise episode! :wink:

18

Chicken Fried Steak
Seasoned Breaded Steak
Preparation time: 30 Minutes

Serves: 2 People
Ingredients:
1-2 Lbs Top pound or sirloin steak
2 Eggs
1 Cup of flour
2 Tbs Water, milk or cream
1/2 Cube Butter or lard
1/2 Tsp Salt
1/2 Tsp Ground black pepper
1/2 Tsp Ground paprika
1/2 Tsp Onion powder
1/4 Tsp Garlic powder
1/4 Tsp Cayenne pepper
Dash of Sage powder
Dash of Cumin powder
Dash of Ground celery seed
Preparation:

The most authentic way to make a chicken fried steak is to serrate the meat yourself. The “cubed” steaks that you get in the store will suffice if you are pressed for time but the results will not be nearly as good. To serrate your meat, use a sharp knife to make deep slices in the meat that do not cut all of the way through the piece. The slices should be about 1/8" apart and be made all across the meat in one direction, preferably crossing the grain on the diagonal. Turn over the meat and make the same cuts going at right angles to the slices on the other side of the piece. When you are finished the meat should almost expand like a lattice work when picked up.

Mix the flour, salt and pepper together. Dredge the serrated meat in the flour on both sides. Be sure to open up the serration in the meat in order to allow the dredge to penetrate into the cuts. This is accomplished by allowing the meat to “roll” into the flour, thus opening the serration. Place the dredged meat on waxed paper and allow it to rest for at least 5-10 minutes before proceeding.

Crack the eggs into a dish and add the water, milk or cream. I usually use milk. I know that this tightens the egg mixture, but I like the added richness it gives to the crust. Beat the eggs well and remove any parts of the egg white that have not broken up using a fork.

Warm a skillet over low heat. Add all of the other spices to the dredging flour. Add half of the butter or lard to the skillet and wait for it to melt. Dredge the steak in the flour and spice mixture once more and then into the egg wash. Run the washed steak through the flour again and place in the pan. Turn up the heat to medium low. The steak should not cook too quickly. You want to form a nice golden brown crust on each side without cooking the steak past medium rare. Add the remaining butter or lard to the pan before turning the steaks, or if the pan goes dry at any point. Deep frying is also perfectly acceptable if you have a fryer in your kitchen. Use lard for the most authentic effect.

19

Are you cooking them for the typically recommended 20 minutes? If so, that is why you have boot leather instead of edible meat.

American pork is now raised under such clean and healthy conditions that there is now little danger in eating anything but bloody rare chops. Try dredging your pork in some flour, salt and pepper. Let that set for 10 minutes to form a sort of coating.

Heat your pan and toss in a pat or two of butter. Whip in the chops and cook them over medium to high heat for about five minutes on the first side and less than ten on the other. Each side should have a nice tan to brown color. Don’t try to get a crust going unless you have completely breaded them.

For jollies, here’s my Wienerschnitzel recipe:

**Weiner Schnitzel **
Breaded Cutlets
Preparation time: 25 minutes

Serves: 4 People
Ingredients:

2 Lbs. Boneless veal or pork cutlets
1-2 Cups Fresh white bread crumbs*
1-2 Large eggs
1-2 Tbs Water
1/2-1 Cube Butter
1/2-1 Cup White flour
1/2 Tsp Salt
1/4 Tsp Ground white pepper

1/2 Lemons

*The key to this recipe is to use fresh bread crumbs. Do not use dry crumbs, they will soak up the oils and become leaden.
Preparation:

Bring the meat to room temperature. Mix the flour, salt and white pepper. Tenderize the chops thoroughly with a meat hammer or the back of a large knife. Dredge both sides of the cutlets in the flour mixture and place them on waxed paper. Remove the crusts from the (~4-6) slices of white bread and use a hand blender to shred into them medium size crumbs. Break the eggs into a shallow bowl, add the water and beat thoroughly. Preheat a large skillet over low heat. Melt half the butter in the skillet and wait for it to foam. Take each cutlet and drag it through the egg wash before coating it with the bread crumbs. Place it in the pan and continue until all of the cutlets are frying. Increase the heat to medium if necessary. Watch closely to avoid scorching the meat. Turn each cutlet as soon as it is a golden brown underneath. Finish frying off the meat and place it on a platter to rest for five minutes before serving with wedges of lemon. Capers may also be served on the side with this dish.

Note: Thanks to Jaques Pepin for the hint on using the freash bread crumbs. His method takes this dish to the next level of quality and flavor.

A good New York steak should be cooked quickly and with a minimum of spices or sauces added. A big trick to getting good results is to make sure your broiler is completely preheated. Take at least 5-10 minutes for the oven to get up to speed.

Place your steak in a pan on a wire rack so that its lower surface is not snuggled up to a surface that will wick away all of the cooking heat. Slather on a pat of butter as the steak begins to cook. The casiens (the white part of milk) in the butter will help to brown the cut of meat. Keep the steak less than 6-8" from the heating element. Turn it only once. Give the cut about 15-25 minutes per inch of thickness in total. If you are unsure, cut into the tail and look for doneness. If it is still too rare, put it back in for five more minutes.

For a really good cut of beef, I like to turn off the broiler a little ahead of time and let the steak “coast” for another 5-10 minutes. This ensures the correct level of doneness and also makes sure that the meat has had a chance to “rest.” Resting cooked meats allows the tissues to readsorb the juices liberated during the cooking process. This makes for a moist and tender steak and applause from your guests.

20

Thanks to all for the information and techniques. I’m encouraged to keep trying. I’m going to print this out for future reference.

BTW Zenster, Ive tried your Memphis Dry Rub Ribs and gotten good results. I never got a crust on them though. The juice from the ribs soaked through the dry rub and they ended up wet. But the meat was tender and tasted great.