Very good advice. -----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:[email protected]] Sent: Wednesday, May 13, 2015 2:14 PM To: [email protected]; 'Dark Count' Subject: Re: [CnD] breading
Beat an egg and dip the steak in it before applying your flour mixture, and that should help it bind to the meat. > -----Original Message----- > From: Dark Count via Cookinginthedark > [mailto:[email protected]] > Sent: Wednesday, May 13, 2015 2:09 PM > To: [email protected] > Subject: [CnD] breading > > Hello all. > Recently we were playing around with cube steaks recipes. > One of the things we tried was breading them with flour and spices. > The problem is that the stuff falls off when negotiated into the > skillet. > > I personally was soaking the steaks in saracha sauce and letting them > rest for about two hours. Then dredged them in flour mixed with Toni's. > > All was good until the hit the oil. The coating managed to remain > until they were flipped than it slid off. > Its almost like the steaks sweated from the bottom up and shed the > coating. > > I could use advice on keeping the stuff breaded. The breading was the > main event after all. > > Thanks, > > D C > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
