Chicken Fried Steak 3579

Wayne Boatwright

Thanks Wayne:

I probly would not have mentioned it except i still can't find that....article. You make an interesting point or 2.

I rarely do this, i know it is s.o.p. but do not salt much of anything. I do put a bit of salt in my jar of "seasoned flour" that i keep for very lightly flouring mushrooms or making a roux as i find the salt is good with the other herbs in the flour. Recently i have become addicted to Zatarains Creole seasoning.

Because of a Jeff Smith Frugal Gourmet" t.v. show i saw years ago, i only use egg yolk for for breading, i find it makes a firmer coating than the use of the whole egg.

That is the best but i rarely do so. I have some Alaskan river salmon in the freezer, i think tonight will be small dice of home made fresh bread, rather than dry (commercial "Italian" seasoned) bread crumbs with which to sautŽ the breaded fish.

Often time i quickly sautŽ a cut up veggie (or whole mushroom cap) in a light dusting of egg and flour, the person i learned this from called such treated articles "dore" gilded as they are quickly sauted to a "golden" colour.

I intend to give it a try, but we are still eating meat i cooked 2 weeks ago and froze, jut finishing up a braised chuck roast and i still have a couple of pounds of meat loaf in the 'fridge, along with all the fish.--- JL