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| From | Stewart Mason <flamingo@theworld.com> |
| Subject | Re: Like sand in an hour glass... |
| Date | Thu, 05 Aug 2004 14:29:14 -0400 |
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At 02:05 PM 8/5/2004 -0400, Josh Chasin wrote:
>
>----- Original Message -----
>From: "Stewart Mason" <flamingo@theworld.com>
>> Beef steak (top round, usually), pounded thin to tenderize it, dipped in
>> seasoned flour and egg, shallow-fried and served with a cream gravy. One
>> of the traditional dishes of my Texas homeland, brought over by the
>Germans
>> who populated the Hill Country in the 1800s -- it's basically just
>> schnitzel under another name.
>
>I was under the impression that what makes it "chicken fried" is that the
>frying is done in chicken fat. I could be wrong though.
No, it's done in your basic cooking oil. Schmaltz (rendered chicken fat)
is a wonderful thing, and we always save it up whenever we're making stock,
but you'd need a *lot* of it, and one chicken offers up maybe a quarter-cup
of rendered fat! I do my CFS in this incredible 16" cast iron frying pan
that my wife bought years ago at a garage sale, and filling that space to
the required depth of about half an inch takes about two cups of oil.
It's called chicken-fried steak because you shallow-fry it in a big piece
of cast iron after coating it with a flour dip, the same way you fry chicken.
Surprisingly, I know of no pop songs about chicken-fried steak. You'd
think NRBQ or Commander Cody would have at least one...
S
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