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Old 06-24-2004, 04:17 PM   #1
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How do you fry cubed steak so it will not be tough?

hi how do you get the cute pictures buy your name? also how do you fry cubed steak so it will not be tough? thanks betty.

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Old 06-24-2004, 08:37 PM   #2
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Hi.
You can add A picture by reading this; http://discusscooking.com/viewtopic....e656d73116f72f
For A tender steak, I always marinade my steak in A food vac canister.
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Old 06-24-2004, 08:59 PM   #3
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AVATAR

Betty: I have never had good luck with cube steak so I just smother it with gravy!!! I am looking for any replies on the topic because I haven't had cube steak in probably 4-5 years. I love it with rice and LOTS of gravy!!! As for the Avatars, I am glad that MJ forwarded the link to you because I was going to be typing up the process and would probably have totally confused you. Thanks, MJ!!!
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Old 06-24-2004, 09:11 PM   #4
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Your welcome Ray!
I have never did this, but I bet if you "brine" cubed steak in A saltwater solution overnight, it would come out very juicy and tender after you fry it.
A couple of days ago I brined some thick cut pork (loin?) chops in A saltwater solution. You could cut it with A spoon! My friend tryed this and her eyes got real big. OMG she said.
The trick to A good turkey is to brine it also. Brine it and smoke it. My mouth is watering...
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Old 06-24-2004, 09:26 PM   #5
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If you bake cubed steak in the oven for 2-3 hours @ 300*, covered with gravy in a pan, I am willing to bet this would work also.
Thats how I cooked my thick cut pork chops after I (i) brined them (without gravy).
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Old 06-24-2004, 09:55 PM   #6
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Betty,

Marinade the steak for at least 8-24 hours for tenderness. Then you can cook it any way you like.

Dina
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Old 06-26-2004, 12:09 AM   #7
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Aren't any of you from the south??? Just beat the hell out of it with a hammer (a tenderizer), flip it and beat it more. you just have to break the fiber, no need to marinade it. Flour it, dip it, flour again and fry it.
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Old 06-26-2004, 11:51 PM   #8
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Storm2k,

I'm from the south (Texas)! Just that you can't beat cubed steak any more before it becomes CHOPPED LIVER. Cubed steak has already been pounded with a mallet.

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Old 06-27-2004, 05:24 AM   #9
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cool thanx
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Old 06-27-2004, 11:43 AM   #10
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what kind of steak are you using for it?
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