bigwheel said:
Good job Larry. Now whut did you beat on it with? Did it come out nice n tender?
I beat it with one of
THESE. Just becareful when you're beating your meat, this hammer will rip the meat if you do it too thin.
bigwheel said:
How come my gravy don't ever look that white? I knew a lady one time who made real bright white gravy like that one time but it tasted like Wall Paper paste
Sure yours don't do that.
The trick with the gravy is to not over brown the flour, before adding the milk. But you need to cook the flour enough to eliminate the gummy wallpaper texture. Basically the flour is as follows.
Drain all the grease from the pan you fry the steaks, except for about 1/4 cup, then add about a quarter cup of flour to the pan over medium heat. Whisk until all of the flour is incorporated into the grease and you have a consistency of a thick pancake batter. Then slowly whisk in your milk little bits at a time. Each time you add milk wait until it boils before adding more, continue to do so until you get the amount and consistency you want.
bigwheel said:
Whut is up with this baking powder in the flour? Do that make the crust of the steak rise up or something? Thanks.
bigwheel
The baking powder makes the crust lighter and crispier.