Grilling & Recipes: Country fried steak

R.E. Bob Woodruff Reservoir Topics

(R.E. Bob Woodruff Reservoir Specific)

0 messages

Updated

Off-Topic

Lakes Online Forum

83,591 messages

Updated 4/19/2024 9:05:43 PM

Boat Maintenance

Lakes Online Forum

5,193 messages

Updated 4/3/2024 3:47:36 AM

R.E. Bob Woodruff Reservoir Fishing

(R.E. Bob Woodruff Reservoir Specific)

0 messages

Updated

Jokes

Lakes Online Forum

4,169 messages

Updated 4/15/2024 11:05:05 PM

Sports

Lakes Online Forum

4,260 messages

Updated 3/24/2024 9:24:45 AM

Grilling & Recipes

Lakes Online Forum

2,976 messages

Updated 3/20/2024 11:53:43 PM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Welcome, Guest

Select View Mode: [ classic | beta | recent ]

	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.