On Jul 6, 1:45*pm, Chemo the Clown > wrote:
> On Jul 6, 10:23*am, kop > wrote:
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> > On Jul 6, 8:54*am, Chemo the Clown > wrote:
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> > > On Jul 5, 5:29*pm, nurk_fred2000 > wrote:
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> > > > Hey Chemo...What's with the 2% milk in the Creamed Spinach recipe
> > > > posted a few months ago...?...Bwahhhhh, what sort of crap are you
> > > > feeding this group...Chemo, the 2 percenter...Heavy cream with a min
> > > > of 36% fat will do just fine ~ LMAO, you probably try to get away with
> > > > using that 2% in your peppered cream gravy for Chicken Fried Steak
> > > > too...Make sure you remind me to pass on your dinner party
> > > > invite :-)
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> > > I don't recall posting a creamed spinach recipe. You must be drunk
> > > again.
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> > ***Douche Vid (ahhh Sous Vid) Chemo, better start taking more Saw
> > Palmetto and Licopine, your memory is fading fast along with your
> > limited cooking skills...Since when do you cook a Chicken Fried Steak
> > using the Sous Vid method?...Couple that with your 2% milk slop gravy
> > and I wouldn't feed that crap to my dog!...What a Butt Horn!
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> I never posted a chicken fried steak did I? Post the link and I won't
> think you still a dim witted turd.

***Chemo the Turd Clown responded...

> Steve Pope wrote:
> > isw > wrote:

> >> Yesterday, I seasoned a piece of cubed beef (note that I did not
> >> pound it or otherwise attempt to further tenderize it at all), stuck
> >> it in a vacuum bag, and dropped it in a 145 F water bath. This
> >> evening, a good 24 hours later, I pulled it out, blotted it dry, did
> >> the flour-egg-flour thing, and pan-fried it quickly in hot oil. The
> >> fact that the meat was already cooked meant that I could fry it
> >> pretty hot to get a nice brown crust without having to worry about
> >> whether the middle was done too.

> >> Anyhow, the experiment was a success. The beef had a crispy crust,
> >> and was fork tender -- not "melt-in-your-mouth", but certainly a lot
> >> moreso than with my previous prep method.

> >> Since there isn't any real effort involved in the 24 hour sous vide
> >> part, I will be doing it that way again. I may try something like 48
> >> hours at about 130 F -- that might get me a tender, *rare* CFS, which
> >> would be an interesting thing indeed.

> > Thanks for the report.

> > Have you ever made CFS with rib steak (rather than cubed steak)?
> > Would that be another possibility for the sous vide treatment?

> > Steve

> I always made chicken fried steak with pounded round steak. It wasn't tough
> at all.

***Ya...use round for sure [in the sous vide]

Chemo the Clown

***Now explain the reason to substitute 2% milk for Heavy Cream in
recipes Chemo ~ Haha, try to wiggle off that hook! Looks like we've
finally exposed you for the fry cook and bus boy you really are...Go
check the bathrooms after you wash the dishes :-)