"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 12-22-2011, 08:49 PM   #11
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,571
Hyperion, I would cut and paste .40’s picture. It doesn't get any better than that!

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-22-2011, 09:52 PM   #12
Head Chef
Join Date: Jul 2008
Posts: 2,325
Originally Posted by Hyperion View Post
Hi all,

I'm planning a dinner for tonight that consists of chicken fried steak with white gravy, creamy corn and sauted turnip greens. I'm trying to find a plating idea online (by looking at google images) but could hardly find any good looking dishes! Maybe the chicken fried steak is not supposed to look good. It's hard because the meat is a big flat piece that doesn't seem to fit anywhere on the plate.

Anyone has good suggestions on how to plate it nicely?

Here are a couple of pictures of my CFS Dinners. I am no photographer but they may give you some ideas and if you are real brave you are welcome to use them.LOL

Attachment 12659

Attachment 12660

PattY1 is offline   Reply With Quote
Old 12-22-2011, 09:53 PM   #13
Head Chef
GLC's Avatar
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Originally Posted by forty_caliber View Post
In Texas CFS is supposed to hang off the plate on 3 sides and the gravy run-off should pool around the taters.
Back in the early seventies, outside of Rockdale, Texas, on the road to the big Alcoa aluminum plant, there was an old roadhouse called Andy's. Out front the then disused carhop speakers hung from posts, but the restaurant was still going inside. As the only place near the plant, they did a lot of business, mostly around shift change, especially as so many of the Alcoa men commuted from as far as Austin.

Chicken fried steak was the signature meal. There were no plating decisions, as there were no choices. The steak was a breaded, bone-in round steak, the whole cross-section of the round. It hung off well beyond all sides of the big oval dinner plate. Cream gravy was ladled on without too much regard to keeping it contained. A second dinner plate was just as overwhelmed by the mountainous side of fries. I think the meal cost maybe $2.50, more than a hour's pay for me as a television news reporter.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 12-22-2011, 11:18 PM   #14
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,356
As your audience eats with their eyes first, try placing the chicken fried steak center and to one end of an oval serving platter, preferably something with rich, dark tones that will highlight the beautiful brown color of the cfs, with something green , such as asparugus, or steamed, peeled carrots on one side, and dark green brocoli on the other. Place the cream gravy at the other end of the platter, in a suitable bowl, or ramekin. Try to arrange all parts so that they are close enough together to provide color and interest, without crowding. Maybe a mini-loaf of good bread could go onto the center of the platter, suggesting a sop for the cream gravy.

Just an idea. hope it helps.

Seeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-23-2011, 12:16 AM   #15
Head Chef
Zereh's Avatar
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
No true-blue CFS lover would ever sit down at the table expecting a "pretty" meal on their plate. They know that the beauty is in the tasting!

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 12-23-2011, 12:19 AM   #16
Senior Cook
Join Date: Apr 2011
Posts: 340
My CFS looks terrible!

I can't believe this... It looks so terrible. this is what I did: I coated the meat with flour, then dipped in egg, and then coated with flour again, and pan fried with just enough oil to cover the bottom of the pan. It turns out looking hideous. well it tastes good, but people don't know the taste when they see the pic. I don't know what I did wrong, where's the golden, flaky, crispy crunchy crust that I always see in other people's chicken fried whatever? sad.....

Hyperion is offline   Reply With Quote
Old 12-23-2011, 06:22 AM   #17
Assistant Cook
Salvy's Avatar
Join Date: Dec 2011
Location: May Landing, N.J.
Posts: 20
It looks fine to me. Pass the salt and pepper. Sal.
Salvy is offline   Reply With Quote
Old 12-23-2011, 07:59 AM   #18
Master Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,507
I would say you didn't shake off enough excess flour and had your heat a bit too high. Methinks some of the flour coating came off, darkened much and that is why you have those dark bits stuck on your steak and in your gravy.
Rocklobster is offline   Reply With Quote
Old 12-23-2011, 11:12 AM   #19
Senior Cook
Join Date: Apr 2011
Posts: 340
@Rock: actually I did what AB said, coat the second layer of flour and then let it rest for 15 minutes. By then the moisture from the egg has already soaked through the dry flour and there shouldn't be any "excess" flour. Or maybe I shouldn't let it rest and just fry it right away? Also AB called for just enough oil to coat the bottom of the pan, but I read elsewhere people using a lot more oil, enough to cover half of the height of the side of skillet (that's like more than a cup of oil).

Not sure what's the right way lol
Hyperion is offline   Reply With Quote
Old 12-23-2011, 11:33 AM   #20
Chef Extraordinaire
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 10,950
When in doubt use paper plates and keep it simple. :))

roadfix is offline   Reply With Quote

chicken, steak

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 04:27 PM.

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