Keep cooking until the roux reaches a deep golden brown color. Add more flour if it looks overly greasy add a little more grease if it becomes too pasty/clumpy. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add 1/4 cup of the grease back to the skillet and allow it to heat up.įor the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Without cleaning the skillet, return it to the stove over medium-low heat. Repeat until all the meat is cooked.Īfter all the meat is fried, pour off the grease into a heatproof bowl. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. When the butter sizzles immediately, you know it's ready. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Heat the oil in a large skillet over medium heat. Place the breaded meat on the clean plate, then repeat with the remaining meat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the meat into the milk/egg mixture, turning to coat. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Then have one clean plate at the end to receive the breaded meat. Mix the milk with the eggs in one the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another and the meat in a third. For the steak: Begin with setting up an assembly line of dishes.
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