JIM WELLER wrote to DAVE DRUM <=-
I had to google the term "cubed steaks". In Canada we call those mechanically tenderised round steaks "minute steaks".
sometimes what is described in a restaurant menu blurb as "cube
steak" or similar is indistinguishable from a burger patty with
some binder added.
But a cube steak should be a tough steak cut, usually from the beef
round, tenderised by running it through that machine which leaves
behind those little square indentations. It's still a single piece
of unadulterated pure beef, not little chunks of ground or minced
meat shaped into a patty.
The machines I see used have pointed blades which pierce and cut the
meat. If one stretches the tenderised cut much daylight can be seen in
the gaps between the meat. If the meat is run twice through the "cuber"
which is common with the grade of beef formerly called "canner & cutter"
(now known as "select") the connections between the pieces of meat
become tenuous at best. About as substantial as a burger patty with
binder added.
This is common in chicken-fried steaks in 'inexpensive'
restaurants.
I always thought CFS was an American variation of a Schnitzel which
again is a single piece of pounded and tenderised steak. Up here,
what you just described would be called a hamburg steak or a
Salisbury steak.
It's supposed to be. But they do get carried away with the mechanical tenderisation. Salisbury "steak" is a different thing made with true
mince and lots of binders. At least the ones I've seen in the TeeVee
dinners and used to see in school lunch rooms.
I have a hand held tool I use to tenderise tough cuts of meat and to
use on roasts, etc. when brining. If you're interested here's a tin
yurl (to quote Glen Jamieson) https://tinyurl.com/MEAT-BEATER
I use an old wooden mallet with teeth in it that's fairly effective
for pounding but of course not for forking to help marinades
penetrate.
I have a wooden and a metal mallet if I want to tenderise and thin at
the same time. Wackenblam cookery.
On this day chop suey was first invented/made in Noo Yawk Siddy.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Woolworth's Lunch Counter Chop Suey Chow Mein
Categories: Pork, Rice, Vegetables, Mushrooms
Yield: 4 Servings
1 tb Lard
1 1/2 lb Pork; in 1/2" cubes
Salt & pepper
Flour
1 lg Spanish onion; diced
3 c Sliced celery
3 tb Soy sauce; regular strength
2 tb Molasses
1 c Liquid drained from veggies
8 oz Canned mushrooms
16 oz Canned Oriental Vegetables
Sticky steamed white rice
Fried chow mein noodles
Soy sauce
PRESSURE COOKER -- Heat shortening in cooker. Dust meat
lightly with seasoned flour. Brown meat in batches in hot,
smoky oil. Add onion, celery, soy, molasses, and liquids
from canned vegetables. Cover. Set rocker (pot only had one
pressure setting). Heat until you get a steady rocking and
cook 10 minutes. Cool of its own accord. Stir in vegetables
and heat through.
Serve: chow mein noodles on bottom; 2 scoops of rice; 1
ladleful of chop suey; extra soy sauce. (And they always
brought catsup.)
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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