Would it be possible to make medium rare chicken-fried steak?
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Replying to @drethelin
Depending on the thickness of the steak it might be impossible not to leave it a bit rare, assuming you are unwilling to burn the coating
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Replying to @amelapay @drethelin
Is it heresy to sous vide chicken fried steak?
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I think the issue is that if the steak is thin, then putting it in hot oil long enough to fry the breading will cook the center too much hmmm...baked Alaska hack - FREEZE the steak first, then fry ?
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If it’s very thin then I doubt there’s any meaningful chance of leaving it rareish though it’s often pounded flat and therefore still tender I was thinking that the important feature of CFS was breading not thinness in which case thicker cold/frozen steak might be sufficient
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thing I just realized - there is a continuum from chicken fried steak to Beef Wellington
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