Go to the Recipe: Perfect Chicken-Fried Steak
Recipe looks well thought out and delicious!
Can the steak be frozen after the 1st fry? And do the 2nd fry out of the freezer at a slightly lower temp.
It’s like a milanesa from Argentina, I think you guys should try the Argentinian recipe also!
This has been my Sisyphean task; Any advice on a SV tenderized version to complete the Curry Fried Steak?!
Thank you Nolan, I really appreciate that! I didn't run that exact trial during development but from what I experienced here are my initial thoughts. If frying in advance I would err towards a slightly shorter first fry, around 3 minutes. For the second fry from frozen I'm not sure the exact temp and time but I would try the same temp as the first fry, 330 °F / 166 °C.
Definitely adding that to our list! Is the most common serving set for a Argentinian Milanesa, ham, tomato sauce, and mozzarella? Any other common variations of it?
haha lets try and get you there. Have you done any trials yet or thinking about starting soon? How thick are you looking for the meat to be after frying?
