"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 10-24-2010, 07:15 PM   #11
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 19,187
Send a message via Skype™ to taxlady
Originally Posted by Andy M. View Post
Chicken fried steak is cubed steak fried as you would do fried chicken. The steak is sliced thin, pounded or run through a machine that 'cubed' them.

Don't confuse sirloin steak cut from the top or lower sirloin with sirloin strip steak. The latter is a tasty and tender cut. It's the bigger half of a porterhouse.
Here in Canada we call the big part from a porterhouse & T-bone a strip loin. No sirloin in the name.

I guess I'll let them defrost part way and cut them on a diagonal. I'll be pounding them, 'cause I don't have a machine to do it.

May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:04 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.