Grilling & Recipes: Country fried steak

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	Name:	Talullahhound -
	Subject:	Country fried steak
	Date:	1/17/2011 5:30:04 PM

I'm puzzling over his instructions to brine the meat. My understanding of the purpose of brining is to plump up the white meat on poultry to keep it moist. I could understand it better if he suggested some sort of marinade to flavor the meat... Hmmm.

I usually don't bother with the egg wash. I usually just dredge the meat in seasoned flour. I think the most important thing is not to turn the meat too soon. That usually results in the crust falling off.