Kotlet schabowy again. I love it.

convex 20 | 3,928

25 Oct 2010 #31

don't say that on a Polish forum. it's the national choice :)

I was going to put a warning on that post saying that I was going into hiding :)

It's interesting how big pork is, it is a Slavic thing? Any particular reason? Most Slavic countries seem to be more pork friendly that most other places.

Good marbling on red meat steaks will make for juicier steaks.

That's always been my cue when finding a new friend for the grill.

Seanus 15 | 19,672

26 Oct 2010 #32

It could be a protest against Jews and Muslims, convex ;) ;) (the pork thing)

Pudzian has had to cut back on the cutlettes. He has lost 25kgs so there's sth :)

convex 20 | 3,928

26 Oct 2010 #33

It could be a protest against Jews and Muslims, convex ;) ;) (the pork thing)

I was thinking that too actually when I made that last post....

Pudzian has had to cut back on the cutlettes. He has lost 25kgs so there's sth :)

That paid off a couple of weeks ago against sweet home Alabama...

Seanus 15 | 19,672

26 Oct 2010 #34

Exactly :)

Poles tend to overrate their food but there we go, c'est la vie. Each to their own. A good cutlette is great once in a while.

f stop 25 | 2,503

26 Oct 2010 #35

This tends to break up the tissue fibres too much and allows the natural juices to be released too quickily.

It's important that after you dip the cutlet in (whatever your recipe calls for), you throw it on very hot pan to seal the juices. Once it's tenderised, it does not take long to cook.

MissSnake - | 2

26 Oct 2010 #36

Yeah kotlet schabowy xDD the best

polkamaniac 1 | 482

27 Oct 2010 #37

I can't get enough of the kotlet Schabowy.I am partial to pork meat.

1jola 14 | 1,879

27 Oct 2010 #38

Here's a tip. Tenderize your cutlet with a mallet (beat your meat), coat it in egg but add herbs to the eggs, and then coat it with bread crumbs. Don't overcook. Serve with boiled potatoes and sliced cucumber with sour cream. Basic Polish dish.

pgtx 29 | 3,145

27 Oct 2010 #39

Tenderize your cutlet with a mallet (beat your meat), coat it in egg but add herbs to the eggs, and then coat it with bread crumbs.

that's right... that's what i do:
tenderize
coat with herbs
coat with flour
coat with egg beaten with a bit of milk
coat with bread crumbs

sliced cucumber with sour cream.

mizeria! my foreign friends call it misery salad... ;)

1jola 14 | 1,879

27 Oct 2010 #40

Pgtx, I'll ping you when I do my guide to basic meals for kebab eaters. :) I will try coating with herbs before dipping in egg. I see what you mean.

pgtx 29 | 3,145

27 Oct 2010 #41

I will try coating with herbs before dipping in egg. I see what you mean.

no no no... first herb, then flour, then egg, then bread crumbs... very important...

1jola 14 | 1,879

27 Oct 2010 #42

I got it. The thing is I waste a lot of herbs by adding them to the eggs. I like your idea better.

pgtx 29 | 3,145

27 Oct 2010 #43

The thing is I waste a lot of herbs by adding them to the eggs.

me too, that's why flour before an egg... :)

1jola 14 | 1,879

27 Oct 2010 #44

I should stick to the food section here. It is pleasant and not a bit agravating. Bonne nuit.

chefneedshelp 2 | 37

28 Oct 2010 #45

This tends to break up the tissue fibres too much and allows the natural juices to be released too quickily. Fry on a very high heat and finishing in the oven will give you a much better tasting cut of meat, especially if you then allow it to sit for at least 5 mins after cooking.

sLOW COOKING ONLY WORKS ON LARGE PIECES OF MEAT UNLESS YOU BRAISE THEM, FINISHING YOUR STEAK IN THE OVEN WOULD JUST DRY IT OUT. The whole theory to slow cooking is that you cook your meat without damaging the tissue and the low heat for a longer period of time turns and grissle into jelly wich makes it mor pallatable.

Meat is a muscle when you heat it it contracts this bursts the tissue hence you have the bleeding.

Tenderising it splits the tissue apart enabling it to be cut easily and chwed easily this damages the meat and does result in a dryer cut of meat

Spend extra money get a good cut

Keep the cheap cuts for roasting

Cardno85 31 | 973

28 Oct 2010 #46

I tried Heston's 24 hour steak and it was marvellous. Starting with a full cut, then searing it with a torch, then in an, almost, cold oven for 24 hours. Then slice it and a quick bounce in the frying pan with butter to brown it and get it tasty and it was fannytastic!!!

But you are right, if I tried that with just one steak it would probably have been rubbish.

Olaf 6 | 955

28 Dec 2010 #47

Schabowy. I'm lovin' it?