How does one confess to such a difficult thing.? I have tried to seek help from those around me that I have confidence in. I have even searched throughout the internet for help with non satisfying results.
I am at my one wits’ end.
I have therefore decided to seek help from those who I feel may be able to help me where others have failed. I do this, secure in the knowledge that behind this keyboard I am in relative security. My true identity may never be known to the people who read of my failure and that gives me the courage to go forward and explaining the problem and ask for help. Shameless am I who seeks assistance.
Well, to it.
I have had this problem for many years. One hides the failure with any number of excuses. It is however becoming harder each time to explain away the lack of success. However, it must be noted that intermixed with the failures there are times of success. So, the problem is random at best. I can never be sure when I will be successful or when I will fail.
I use a well seasoned cast iron skillet. Into this I add solid Crisco to a depth of about ½ inch. I heat the oil to a temp of between 345 & 360 degrees. Into this I place my breaded steaks.
The steaks, either top round, which has been tenderized with a 40 blade type tenderizer or cube steak which I also re-tenderize.
For the batter, I season general purpose flour with salt and pepper. I then pat dry the steaks, flour them and then drench them in a batter of egg and a bit of cream/milk which ever is handy and re-flour them.
After allowing the steaks to sit for 5 or 10 min, I place them in the pan till golden brown 3-4 min then flip them over for another 3-4 min. [or whatever it takes].
Coming out of the pan, they look fantastic. My problem is,
When cutting the steaks, the coating just falls off. ARUUUGGGHHHH
Oh THE SHAME. As stated, this don’t happen every time but, it happens enough that I NEED HELP
Is there anything you can tell me to help eliminate the problem?
The first few beers are on me , if we ever meet, for the one with the solution.
I am at my one wits’ end.
I have therefore decided to seek help from those who I feel may be able to help me where others have failed. I do this, secure in the knowledge that behind this keyboard I am in relative security. My true identity may never be known to the people who read of my failure and that gives me the courage to go forward and explaining the problem and ask for help. Shameless am I who seeks assistance.
Well, to it.
I have had this problem for many years. One hides the failure with any number of excuses. It is however becoming harder each time to explain away the lack of success. However, it must be noted that intermixed with the failures there are times of success. So, the problem is random at best. I can never be sure when I will be successful or when I will fail.
I use a well seasoned cast iron skillet. Into this I add solid Crisco to a depth of about ½ inch. I heat the oil to a temp of between 345 & 360 degrees. Into this I place my breaded steaks.
The steaks, either top round, which has been tenderized with a 40 blade type tenderizer or cube steak which I also re-tenderize.
For the batter, I season general purpose flour with salt and pepper. I then pat dry the steaks, flour them and then drench them in a batter of egg and a bit of cream/milk which ever is handy and re-flour them.
After allowing the steaks to sit for 5 or 10 min, I place them in the pan till golden brown 3-4 min then flip them over for another 3-4 min. [or whatever it takes].
Coming out of the pan, they look fantastic. My problem is,
When cutting the steaks, the coating just falls off. ARUUUGGGHHHH
Oh THE SHAME. As stated, this don’t happen every time but, it happens enough that I NEED HELP
Is there anything you can tell me to help eliminate the problem?
The first few beers are on me , if we ever meet, for the one with the solution.