Salsabilla If you had added even an ounce of logic in that comment I would have accepted your opinion but you settled for profanities and bullshittery thus making your comment invalid.
I'm from the States.... and eat chicken fried steak all the time..... born and raised in Texas..... I actually want to try the "yellow/gold" sauce you made. This looks so good Sir!!!
As someone from the American Midwest, does anyone else put sausage bits into their white gravy like we always do here? Because that was something else that was off to me about their gravy.
Southern American here. (North Carolina born.) I give you high marks for this. Looks delicious. Once Lance tastes that sauce / gravy, he will come around.
as a born an raised Southerner you are right with everything but your gravy. here is a recipe 2 sticks of butter 1 cup of flour 1 cup of milk should make your gravy properly add spices to taste. now everyone makes these differently this is the way we make it in my southern family.
I can understand the mix-up (I'm half Asian and grew up on said side of the pool, and oh...the things I have seen over here about local interpretations of Western food) and I'm pretty sure many others have said this, but Americans quite often use meat or stock to flavor the sauce, which is what makes it 'gravy'. It adds that extra punch of meaty flavor. A pretty simple trick my mom uses is to de-glaze a pan you cooked meat in, then slowly add flour (can be premixed with water or milk) and seasoning till it thickens. Or use a reduced stock. Also, instead of adding the paprika to the gravy, sprinkle it on top of the steak once it's out of the fryer and drained.
As an American, can you people please stop being so picky about how they did it. As someone who literally makes chicken fried steak every single Friday night: a) It is not a requirement that the roux for the gravy be made with the remnant grease from the steak. That's just the most common way of doing it because it adds flavor and the grease is already in the pan. I've seen several southern cooks create a roux from scratch with butter and flour. b) Yes, the gravy is typically served on the steak, but there are also variations, such as chicken fried steak fingers, where the gravy serves as a dipping sauce. This is what I hate most about channels trying the culture of another country is all the snobs in the comments who have to be the first one to point out everything that they did that was unauthentic.
steak fingers are different than chicken fried steak. Yes, you do typically dip the steak fingers into the gravy. I guess using the drippings is a matter of taste but it sure does make the gravy taste better.
A little trivia: Chicken fried steak is a variation of Wiener schnitzel as adapted by German/Austrian immigrants to central Texas. And if you really want your mind blown, you can also get "chicken fried chicken" which is NOT the same as "fried chicken" because "chicken fried chicken" is a boneless fillet of chicken breast that is fried like chicken fried steak which is fried like fried chicken which is fried chicken parts - simple as pie.
We absolutely have brown gravy AND white gravy. I think of brown more for mashed potatoes and white for what you've made. This looks delicious but I've not seen a sauce of that color.
I love how you Brits all think American food is so strange but when you actually taste it, you immediately understand. lol. And being from the Northeastern US I can't say much about white gravy, only had it once or twice at restaurants (it was great, btw), but I've had brown gravy many times. There is room in the world for both. However, those who call tomato sauce "gravy"... You people need help. lol
EscpdFrmPsykward I'm a Brit and I certainly don't think American food is weird.... I would think that anyone who sees British food would think that that's weird
I have found that many of my friends from the northeast are a bit grossed out by chicken fried steak and cream gravy. Basically it's a schnitzel with a sauce. Just the American southern version and it's AMAZING. Southern food, in general, is amazing and has a very rich history.
Of course it does. No argument here. Since the U.S. is a country of immigrants our regional cuisine comes from all over the world. Soul Food has it's roots in the Deep South and African slaves, TexMex comes from Mexico, chicken fried steak has origins in Texas and is connected to the German immigrants who settled in Central Texas. I'm sure something like clam chowder, which comes from the Northeastern U.S,. has its origins in England. Being a native Texan (I live in Dallas.) I have very strong opinions about our local cuisine. LOL
The steak itself looks perfect, but I was thinking exactly the same thing Lance was as the gravy came together: it should be white and not yellowish-brown. And I'm from Tennessee, where these things matter. That being said, I don't doubt it was delicious. Also, the best gravy to me to eat with biscuits is sausage gravy. Yum!
Milk gravy with pork sausage bits is phenomenal with county fried steak. I’m from Georgia in the US. Add fluffy buttermilk biscuits and you have comfort food at its finest.
Cream Gravy: 3 heaping tablespoons flour 4 tablespoons bacon fat, or drippings from pan after frying steaks 2 cups cold milk Kosher salt Freshly ground black pepper - this is essential I would guess this would be pretty close to what Lance grew up eating in Texas.
I'm born and raised in Texas by an American mother and a Scottish father. That looks delicious, but when you guys put in paprika and chili powder, and before Lance said it I thought the same thing: that is NOT white gravy. 😂 I'm sure it was wonderful though! You've inspired me to make CFS for my husband this week!
From Virginia and the Gravy is wrong but I bet really good! However a biscuit is not a savory scone haha it is so much more!!!!! also a stick of butter is 1/4th cup which is 115g.
I was screaming in my head about the gravy while you were making it. It must be white, and in my family with a bit of onion and leftover meat. Make the roux with the pan fat from bacon lardons, sausage, or smoked turkey neck, supplemented with butter. Serve with potatoes and greens. (And cooking greens right is a whole 'nother cultural minefield.)
So true if my grandma even saw this video she would be heading over there to show them the proper way to make gravy and be there half way through there recording even if she had to go back in time to do so, she would. Don't mess with gravy, its sacred to Southerns
from Texas, and we use both brown and white gravy...the brown is often cooked with sauteed onions in it...and the buttermilk is strained and repurposed by using it in the gravy..we use garlic powder, thyme, salt, and pepper ( with the onions and buttermilk it's delicious)
Your chicken fried steak came out great! Gravy--er, um--no, it's really supposed to be white, and doesn't have all those spices in it. Salt and pepper only. No paprika (geez). Restaurants usually use the deep fryer; home cooks use an iron skillet. Butter goes in and on the mashed potatoes. The gravy is poured all over the steak, not served on the side. Nevertheless, it looks great (and maybe I'll try the spices next time, it couldn't hurt). --from Houston, Texas
That looks incredible. I think Jamie nailed it. I can't call it gravy, but that sauce looks like a fantastic way to level up chicken fried steak. Paprika adds so much depth of flavor.
I love Tom's face when he's stirring the beschamel! Its like "you WILL be the best gravy Lance has ever seen" but also with a bit of disdain cos it's not British gravy!
Very good! I usually make our "gravy" with just plenty of fresh cracked black pepper, salt, garlic powder, and onion powder. Also, you can do the breakfast version, with "gravy" I listed above, eggs (however you like them), and toast, English muffin, or pancakes.
As a kid, the only spices I recall using were salt, and pepper, with white gravy was poured over the steak. But, if it tastes great, it's a success. Tom for the win.
I’m American and I put paprika and a little Cayene in my white gravy as well. It started because my husband isn’t a fan of pork so I started to make biscuits and gravy with turkey sausage (half the time you can’t find any at store) and black pepper gravy just doesn’t have enough flavor. So I added more kick to it.
I used to order half of a whole chicken with loads of southern gravy from a restaurant at a small city here in my country where I used to live until 4 years ago. Seeing that southern gravy makes me wanna go back!! 😭
Thanks so much Tom for the chicken fried steak attempt. Being a life long Texan from Fort Worth and growing up in Dallas I have eaten tons of CFS and I make it at least twice a month so it is so good. Your attempt does look appetizing and I will try it next time I make it but I think Lance is right this time , I love my creamy gravy and it has always come out thick and white, but nice try guys..I will let you know how it comes out for me. Hope to see more videos like this. BTW, every once in awhile I fry mine in coconut oil and it taste really great.
Well, yesterday, I actually made this version of your recipe! YUM! I forgot to take photos because it was consumed faster than I could take a photo! I will be doing it again!
I've had country/chicken fried steak many times, a favorite dish! This looked really good! I don't think I've ever had a white gravy with butter added to it before, but I think I'll try it. Though Lance is right, it should be white! lol Send my love to both of you from the state of Missouri!!
Awesome job!! I'm from Texas, and this looks delicious. My favorite additions are potato skins in the mash and a thick white gravy with specks of black pepper. I also didn't realize that sticks of butter was such a foreign concept. 🤣 Three sticks is almost Paula Dean levels. Gotta say, southern cooking absolutely leans on frying and butter.
As a Texan, I thought this video was gold. This isn't quite how we do the gravy, but there's nothing wrong with that. As a side note if anyone is looking for the best chicken fried steak in the state go to Neal's in Concan, TX.
Yes even up here in northern Minnesota! Chicken fried steak is smothered in white gravy. (at least in the restaurant where I used to work). That gravy is also used with thin slices of corn beef on toast and commonly called sh-t on a shingle.Love your culinary adventures!
Tom, you guys did a good job on the chicken fried steak side of things. Being from Texas myself I have to agree the sauce/gravy has to be white, by the way we also eat it with brown gravy.
I'm in Georgia, and a flavor I add to my gravy when I make it is decaf coffee. I add it and add cream instead of milk to make it thicker given the lack of thickness given that the coffee would make it too watery otherwise.
Tom that was a very nice try on this dish, but Lance is right the gravy needs to be white and not served in a cup on the side but poured on top of the Chickfried steak.
That is what I noticed the most. You don't dip your steak in the gravy, you pour the grave over the steak. Also you should use sausage or bacon bits for you base. That way it turns out white. You can put the paprika in the steak coating or as a garnish, but NOT in the gravy. And chilies are just out. They go in Mexican food, not Southern food. But, as usual, a nice video, and I love watching Tom.
Ok, let's sort this out. 1. The gravy should be white with sausage. 2. Butter is a food group and should be added to everything. 3. A biscuit is not a savory scone. It's a fluffy buttery piece of heaven. 4. You're holding your fork upside-down. That's why your food keeps falling off. 5. Lance is always right and you should listen to him more. Love the vids. Thanks!
I was taught the flavoring for the gravy comes from the grease (not butter) you use to start the gravy. Either left over bacon or sausage grease. Then salt and pepper to taste. The meat we use is hamburger patties (cuz we can't afford steak), the method is the same but we coat with crushed saltine crackers. I love Lance's reaction 😅 Love you guys!!!❤
I'm from Oklahoma and here as well as in Texas we have Brown Gravy. Its not some shock. Brown Gravy is typically used for roast or mashed potatoes. And white is Chicken Fried Steak and our biscuits
chicken fried steak gets it's tenderness and quick cooking by "swissing" the steak. What that means is there is a machine that has multiple small blades that stab through the steak. Think of a roller with many few mm wide knives that poke the steak. It cuts up the connective tissue without turning it to mince. Generally most people just pound it, but they do make hand swissers too, where you just poke it multiple times. Another trick that I've seen used is slice it half way down in a diagonal multiple times, then score it on the other side in the same fashion, but perpendicular, so when you stretch it, you get a cross hatch effect.
Ben isn't the only one with the innuendos! In today's Disney battle, Mike literally sang "I can show you my baguette" and I literally had to pause the video for 5 minutes cos I was laughing so much.
The gravy is made from the pan drippings. In the states its usually done in a cast iron pan draining off the oil and adding flour to make roux adding the milk to make the gravy. Yes the gravy should be white with black pepper. And you smother the steak with the gravy. you can add hot sauce as a condiment.
Texas gravy is made with sausage or bacon grease and flour salt and pepper. The steak is floured dipped in buttermilk and egg then to the second flour mixture is flour salt pepper and if want garlic then deep fried.
Great fun watching you make it and I am sure that it is delicious. Just a few observations. 1- the gravy is almost always white and thick but often with bits of sausage in it. 2- We usually like to pour the gravy over the chicken fried steak almost obscuring it. 3- the steak is usually wider almost covering the plate. It is mrant to be a filling meal and as the steak is so thin you need a large portion. 4- lots of people double dip when frying. Coat it, let it fry about 30 seconds and then dip and coat again and finish frying. 5- best artery clogging frying medium is lard. 6- it is seasonal but sliced cantaloupe on the plate lightely drizzled with a spoonful of the frying grease makes a fantastic offset.
Bless his heart. That man acted like Tom should call that white gravy. The spice should come from black pepper. Traditionally a white roux is made using some of the fat the meat was cooked with. While the roux is extremely hot, milk is added while stirring with a whisk over heat. It is simply seasoned with salt and black pepper. A couple of hints... use less fat and flour than you think and use more milk than you would guess. Stir over medium heat until it is slightly less thick than you want to eat it. It will continue to thicken after it is removed from the heat. It should be thicker than a Béchamel. What was made in this video should have some gouda mixed in and be served in the South of France, but certainly not on chicken fried steak. PS... people that eat chicken fried steak more than once a month should never been seen in a speedo.
FYI, Guys... growing up in NYC, we called it a "frying pan", too! I find it's cookbook publishers (apparently in the belief that it sounds more professional?) that use the term "skillet", not cooks themselves. As I recall, even Julia Child would typically simply say "a pan" in speaking. Also, Northern gravy is brown, turkey gravy is a slightly lighter brown. Southern cooks tend to prefer their gravy "White." That's not a joke. (Southerners: Please correct me if I'm wrong but, that's been my own experience, since my father's family was from Georgia.)
I'm from Arkansas and we always cook our gravy in bacon or sausage fat instead of butter and we only add salt and pepper and sausage or bacon. I know it's not healthy but it is delicious.
I forgot to say something in earlier comment. A local restaurant had a breakfast buffet for years. I would put scrambled eggs, pork sausage patties, home fried potato chunks (fried with onions), a biscuit (US biscuit), crumbled pork bacon on my plate. I would then take white gravy and cover EVERYTHING on the plate. EVERYTHING. Oh my gosh it is so good, crap it's making me hungry. Tell Lance to take you to an American breakfast buffet, they are the best.
Go with a bit thicker steak and use a meat tenderizing mallet. You get a bit more steak and a more tender steak. You're welcome,from Texas. PS....If you can get your hands on a deer backstrap Do It!!!! It makes for some kickass chicken fried steak.
Biscuits should be moist from fat (usually lard or shortening) and buttermilk. They are very light (use very fine southern biscuit flower) in texture. Not as dry and crumbly as a scone.
Ben I love sorted food and every recipe I've ever tried from the channel is absolutely amazing but those are some serious fighting words right there. As a Texan I could freestyle a chicken fried steak at the drop of a hat that you couldn't come close too.
Lance this, Lance that.. he sure talks about Sir Lance-alot
well why shouldn't he talk about his husband on his own channel
I think you missed the joke.
Kay Tam this cracked me up!! hahahahahaaha!!
@@gazpen1978 r/whoooosh
🤣
Lance was completely right, the country gravy is traditionally ghost white. Personally I like mine with LOADS of coarse black pepper.
I love how Tom can't make it through the video without mentioning Lance at least a couple of times #couplegoals
A million times=)))
Blimey mate, steady on.
SO!...THEY ARE BUT HAPPY AND PROUD ABOUT THEIR SEXUALITY. AND YOU?
Salsabilla If you had added even an ounce of logic in that comment I would have accepted your opinion but you settled for profanities and bullshittery thus making your comment invalid.
I'm from the States.... and eat chicken fried steak all the time..... born and raised in Texas..... I actually want to try the "yellow/gold" sauce you made. This looks so good Sir!!!
As someone from the American Midwest, does anyone else put sausage bits into their white gravy like we always do here? Because that was something else that was off to me about their gravy.
Lauren Bennett yes we do in Indiana🇺🇸❤️
Yay! I guess it's definitely at least an Indiana thing because I'm a Hoosier too!
We do in biscuits and gravy, but paprika doesn't go in gravy
From Michigan and we definitely add sausage for biscuits and gravy but gravy for everything else is brown because it's made with stock!
Lauren Bennett sausage is the best, but not always necessary. But agreed. It does make it that much better.
I'm from Georgia (USA) and my very first thought was, "but the gravy is wrong!"
Correct. Milk gravy is make from the grease and the fried remnants from the meat that was fried, not butter.
Texan, same.
Southern American here. (North Carolina born.) I give you high marks for this. Looks delicious. Once Lance tastes that sauce / gravy, he will come around.
I'm an American and that looks pretty damned awesome!
They've got their minds in the gutter, but no one caught when Tom said "Lance makes all the white gravy"!!! C'mon guys!
as a born an raised Southerner you are right with everything but your gravy. here is a recipe 2 sticks of butter 1 cup of flour 1 cup of milk should make your gravy properly add spices to taste. now everyone makes these differently this is the way we make it in my southern family.
i love how everyone is freaking out about the gravy.
It's serious business! LOL
Because properly made cream gravy is a thing of beauty and joy.
I have some co-workers of Sicilian background; they put "gravy" on pasta, but it's just what they call pasta sauce.
I can understand the mix-up (I'm half Asian and grew up on said side of the pool, and oh...the things I have seen over here about local interpretations of Western food) and I'm pretty sure many others have said this, but Americans quite often use meat or stock to flavor the sauce, which is what makes it 'gravy'. It adds that extra punch of meaty flavor.
A pretty simple trick my mom uses is to de-glaze a pan you cooked meat in, then slowly add flour (can be premixed with water or milk) and seasoning till it thickens. Or use a reduced stock.
Also, instead of adding the paprika to the gravy, sprinkle it on top of the steak once it's out of the fryer and drained.
As an American, can you people please stop being so picky about how they did it.
As someone who literally makes chicken fried steak every single Friday night:
a) It is not a requirement that the roux for the gravy be made with the remnant grease from the steak. That's just the most common way of doing it because it adds flavor and the grease is already in the pan. I've seen several southern cooks create a roux from scratch with butter and flour.
b) Yes, the gravy is typically served on the steak, but there are also variations, such as chicken fried steak fingers, where the gravy serves as a dipping sauce.
This is what I hate most about channels trying the culture of another country is all the snobs in the comments who have to be the first one to point out everything that they did that was unauthentic.
steak fingers are different than chicken fried steak. Yes, you do typically dip the steak fingers into the gravy. I guess using the drippings is a matter of taste but it sure does make the gravy taste better.
I agree with you whole heartedly.
they asked for comments about we, as Americans, would have done it differently....just sayin.
@@jaygardner2338 Steak fingers are not different. They're prepared the exact same way, they're just in strips instead of the a full beef steak.
@@JarrodOVER9000 I'm aware, and I'm not addressing my comment at those people. I'm addressing at the people who commented saying they did it wrong.
A little trivia: Chicken fried steak is a variation of Wiener schnitzel as adapted by German/Austrian immigrants to central Texas.
And if you really want your mind blown, you can also get "chicken fried chicken" which is NOT the same as "fried chicken" because "chicken fried chicken" is a boneless fillet of chicken breast that is fried like chicken fried steak which is fried like fried chicken which is fried chicken parts - simple as pie.
And served with cream gravy!
We absolutely have brown gravy AND white gravy. I think of brown more for mashed potatoes and white for what you've made. This looks delicious but I've not seen a sauce of that color.
Exactly, brown gravy is still more common here, especially outside the south.
Brown gravy goes on anything that isn't fried. White gravy goes on almost anything.
This is my favourite collaboration ever
I love how you Brits all think American food is so strange but when you actually taste it, you immediately understand. lol.
And being from the Northeastern US I can't say much about white gravy, only had it once or twice at restaurants (it was great, btw), but I've had brown gravy many times. There is room in the world for both. However, those who call tomato sauce "gravy"... You people need help. lol
EscpdFrmPsykward I'm a Brit and I certainly don't think American food is weird.... I would think that anyone who sees British food would think that that's weird
EscpdFrmPsykward ...alot of American(USA) food comes from Britain...like shepard's pie and roast with potatoes and carrots..both so delicious
I have found that many of my friends from the northeast are a bit grossed out by chicken fried steak and cream gravy. Basically it's a schnitzel with a sauce. Just the American southern version and it's AMAZING. Southern food, in general, is amazing and has a very rich history.
@@jaygardner2338 UK food goes back further.
Of course it does. No argument here. Since the U.S. is a country of immigrants our regional cuisine comes from all over the world. Soul Food has it's roots in the Deep South and African slaves, TexMex comes from Mexico, chicken fried steak has origins in Texas and is connected to the German immigrants who settled in Central Texas. I'm sure something like clam chowder, which comes from the Northeastern U.S,. has its origins in England. Being a native Texan (I live in Dallas.) I have very strong opinions about our local cuisine. LOL
The steak itself looks perfect, but I was thinking exactly the same thing Lance was as the gravy came together: it should be white and not yellowish-brown. And I'm from Tennessee, where these things matter. That being said, I don't doubt it was delicious. Also, the best gravy to me to eat with biscuits is sausage gravy. Yum!
Lane Wright I know right...I am like how in the heck did they get it to be mustard yellow?!
The Cayenne and Paprika are the culprits. leave the paprika out and reduce the Cayenne add some black pepper let the gravy be a little thicker, IMOA.
And what's with that ramekin? You jut pour the gravy on top.
Jerry Uffelman j
Yup you have to smother everything with gravy. It has to be white and slightly peppered.
Milk gravy with pork sausage bits is phenomenal with county fried steak. I’m from Georgia in the US. Add fluffy buttermilk biscuits and you have comfort food at its finest.
"Must" is the enemy of cooking. Rock on with your paprika gravy!
Cream Gravy:
3 heaping tablespoons flour
4 tablespoons bacon fat, or drippings from pan after frying steaks
2 cups cold milk
Kosher salt
Freshly ground black pepper - this is essential
I would guess this would be pretty close to what Lance grew up eating in Texas.
This is the gravy I grew up eating!
I tried it YOUR way. YOU win!
No going back now.
Thanks to my favorite chef/diver
I'm born and raised in Texas by an American mother and a Scottish father. That looks delicious, but when you guys put in paprika and chili powder, and before Lance said it I thought the same thing: that is NOT white gravy. 😂 I'm sure it was wonderful though! You've inspired me to make CFS for my husband this week!
Yeah I wouldn't use paprika it gives a different flavour profile❤
i hope tom n lance know that they are living a perfect life! God Bless!
At any time Tom is quitting diving for becoming a cook
Lau hp21 maybe in his 30s
From Virginia and the Gravy is wrong but I bet really good! However a biscuit is not a savory scone haha it is so much more!!!!! also a stick of butter is 1/4th cup which is 115g.
Thnx for all the lovely videos, Tom. Love you.
Tom, I just got your book today, and could not believe it was a signed copy, thank you for being you
I think I will be forever in love with your accent Tom
2 of my favorite channels combined!!!! Mind blown!!!
I was screaming in my head about the gravy while you were making it. It must be white, and in my family with a bit of onion and leftover meat. Make the roux with the pan fat from bacon lardons, sausage, or smoked turkey neck, supplemented with butter. Serve with potatoes and greens. (And cooking greens right is a whole 'nother cultural minefield.)
I was thinking the same thing, Amber...."Where is the pig fat?!" But I must admit, their version did look tasty too.
Yeah in the southern tradition you would use lard for the gravy and lard to cook the steak.
I never had to add butter to my cream gravy-that's what the cooking grease is for!
So true if my grandma even saw this video she would be heading over there to show them the proper way to make gravy and be there half way through there recording even if she had to go back in time to do so, she would. Don't mess with gravy, its sacred to Southerns
Watching people making food while eating is the best thing ever
from Texas, and we use both brown and white gravy...the brown is often cooked with sauteed onions in it...and the buttermilk is strained and repurposed by using it in the gravy..we use garlic powder, thyme, salt, and pepper ( with the onions and buttermilk it's delicious)
My favorite food growing up in Virginia and now my favorite food living in Texas.
Your chicken fried steak came out great! Gravy--er, um--no, it's really supposed to be white, and doesn't have all those spices in it. Salt and pepper only. No paprika (geez). Restaurants usually use the deep fryer; home cooks use an iron skillet. Butter goes in and on the mashed potatoes. The gravy is poured all over the steak, not served on the side. Nevertheless, it looks great (and maybe I'll try the spices next time, it couldn't hurt). --from Houston, Texas
That looks incredible. I think Jamie nailed it. I can't call it gravy, but that sauce looks like a fantastic way to level up chicken fried steak. Paprika adds so much depth of flavor.
Love a brit that celebrates America's Independence :-) Always fun watching you, Tom!
I love Tom's face when he's stirring the beschamel! Its like "you WILL be the best gravy Lance has ever seen" but also with a bit of disdain cos it's not British gravy!
I love Toms face doing anything !
more Tom and lance videos please! my favourite people 😂❤
Brits trying to make chicken fried steak, loved it! And yes the gravy was yellow....prolly tasted good..
Very good! I usually make our "gravy" with just plenty of fresh cracked black pepper, salt, garlic powder, and onion powder. Also, you can do the breakfast version, with "gravy" I listed above, eggs (however you like them), and toast, English muffin, or pancakes.
I could go for some biscuits and sausage gravy, I’ve been up north for the last few months and there aren’t very many good southern restaurants.
Tried this recipe yesterday and loved it - even the white gravy!
As a kid, the only spices I recall using were salt, and pepper, with white gravy was poured over the steak. But, if it tastes great, it's a success. Tom for the win.
just fell happy when i see you in my screen love you tom
I’m American and I put paprika and a little Cayene in my white gravy as well. It started because my husband isn’t a fan of pork so I started to make biscuits and gravy with turkey sausage (half the time you can’t find any at store) and black pepper gravy just doesn’t have enough flavor. So I added more kick to it.
I used to order half of a whole chicken with loads of southern gravy from a restaurant at a small city here in my country where I used to live until 4 years ago. Seeing that southern gravy makes me wanna go back!! 😭
Looks good. I would taste it. But Lance is right. Milk gravy has to be white.
You know it went the funny colour because they added the smoked paprika
Jess R, and used butter instead of the grease from frying the steak. I never had decent gravy with a deep fried steak.
Thanks so much Tom for the chicken fried steak attempt. Being a life long Texan from Fort Worth and growing up in Dallas I have eaten tons of CFS and I make it at least twice a month so it is so good. Your attempt does look appetizing and I will try it next time I make it but I think Lance is right this time , I love my creamy gravy and it has always come out thick and white, but nice try guys..I will let you know how it comes out for me. Hope to see more videos like this. BTW, every once in awhile I fry mine in coconut oil and it taste really great.
I'm liking the smoked paprika addition, it looks delicious
Well, yesterday, I actually made this version of your recipe! YUM! I forgot to take photos because it was consumed faster than I could take a photo! I will be doing it again!
I've had country/chicken fried steak many times, a favorite dish! This looked really good! I don't think I've ever had a white gravy with butter added to it before, but I think I'll try it. Though Lance is right, it should be white! lol
Send my love to both of you from the state of Missouri!!
This is an Olympic gold medalist cooking with one trained chef and a couple regular East London blokes
How nice to have an openly gay man for the first time. I love chicken fried steak. It was a standard in my home when I was a kid.
Awesome job!! I'm from Texas, and this looks delicious. My favorite additions are potato skins in the mash and a thick white gravy with specks of black pepper.
I also didn't realize that sticks of butter was such a foreign concept. 🤣 Three sticks is almost Paula Dean levels. Gotta say, southern cooking absolutely leans on frying and butter.
As a Texan, I thought this video was gold. This isn't quite how we do the gravy, but there's nothing wrong with that. As a side note if anyone is looking for the best chicken fried steak in the state go to Neal's in Concan, TX.
Yes even up here in northern Minnesota! Chicken fried steak is smothered in white gravy. (at least in the restaurant where I used to work). That gravy is also used with thin slices of corn beef on toast and commonly called sh-t on a shingle.Love your culinary adventures!
Tom, you guys did a good job on the chicken fried steak side of things. Being from Texas myself I have to agree the sauce/gravy has to be white, by the way we also eat it with brown gravy.
I'm in Georgia, and a flavor I add to my gravy when I make it is decaf coffee. I add it and add cream instead of milk to make it thicker given the lack of thickness given that the coffee would make it too watery otherwise.
When Jamie asked whether this fits into Tom's diet lmao!!!
omg the zooming on ben's face whenever he unknowingly makes an innuendo
Tom that was a very nice try on this dish, but Lance is right the gravy needs to be white and not served in a cup on the side but poured on top of the Chickfried steak.
That is what I noticed the most. You don't dip your steak in the gravy, you pour the grave over the steak. Also you should use sausage or bacon bits for you base. That way it turns out white. You can put the paprika in the steak coating or as a garnish, but NOT in the gravy. And chilies are just out. They go in Mexican food, not Southern food. But, as usual, a nice video, and I love watching Tom.
the innuendos!! love it
Great Job! As an American I can say it looked good and sounded amazing!
Happy 4th Tom!!
tis was the most interesting sorted food video ive ever watched
Before Lance mentioned about the gravy, I was already thinking "why isn't it white?" Lol
Ok, let's sort this out.
1. The gravy should be white with sausage.
2. Butter is a food group and should be added to everything.
3. A biscuit is not a savory scone. It's a fluffy buttery piece of heaven.
4. You're holding your fork upside-down. That's why your food keeps falling off.
5. Lance is always right and you should listen to him more.
Love the vids. Thanks!
I was taught the flavoring for the gravy comes from the grease (not butter) you use to start the gravy. Either left over bacon or sausage grease. Then salt and pepper to taste. The meat we use is hamburger patties (cuz we can't afford steak), the method is the same but we coat with crushed saltine crackers. I love Lance's reaction 😅 Love you guys!!!❤
now that looked good enough to eat! Good goin' Tom..
I'm from Oklahoma and here as well as in Texas we have Brown Gravy. Its not some shock. Brown Gravy is typically used for roast or mashed potatoes. And white is Chicken Fried Steak and our biscuits
chicken fried steak gets it's tenderness and quick cooking by "swissing" the steak.
What that means is there is a machine that has multiple small blades that stab through the steak. Think of a roller with many few mm wide knives that poke the steak. It cuts up the connective tissue without turning it to mince.
Generally most people just pound it, but they do make hand swissers too, where you just poke it multiple times.
Another trick that I've seen used is slice it half way down in a diagonal multiple times, then score it on the other side in the same fashion, but perpendicular, so when you stretch it, you get a cross hatch effect.
Ben isn't the only one with the innuendos! In today's Disney battle, Mike literally sang "I can show you my baguette" and I literally had to pause the video for 5 minutes cos I was laughing so much.
The gravy is made from the pan drippings. In the states its usually done in a cast iron pan draining off the oil and adding flour to make roux adding the milk to make the gravy. Yes the gravy should be white with black pepper. And you smother the steak with the gravy. you can add hot sauce as a condiment.
PLEASE can we have Ben and Lance in the kitchen at the same time, Please Tom :)
4 years have come and gone. A I can't understand why this hasn't been thumbed to the top. I think it would be EPIC!
Mike's food heaven is fried chicken.. it was cute to see him in the background just dying hahaha
Saw the Sorted guys in the Thumbnail and was like awww yahhhhh!
Texas gravy is made with sausage or bacon grease and flour salt and pepper. The steak is floured dipped in buttermilk and egg then to the second flour mixture is flour salt pepper and if want garlic then deep fried.
Great fun watching you make it and I am sure that it is delicious. Just a few observations.
1- the gravy is almost always white and thick but often with bits of sausage in it.
2- We usually like to pour the gravy over the chicken fried steak almost obscuring it.
3- the steak is usually wider almost covering the plate. It is mrant to be a filling meal and as the steak is so thin you need a large portion.
4- lots of people double dip when frying. Coat it, let it fry about 30 seconds and then dip and coat again and finish frying.
5- best artery clogging frying medium is lard.
6- it is seasonal but sliced cantaloupe on the plate lightely drizzled with a spoonful of the frying grease makes a fantastic offset.
Bless his heart. That man acted like Tom should call that white gravy. The spice should come from black pepper. Traditionally a white roux is made using some of the fat the meat was cooked with. While the roux is extremely hot, milk is added while stirring with a whisk over heat. It is simply seasoned with salt and black pepper. A couple of hints... use less fat and flour than you think and use more milk than you would guess. Stir over medium heat until it is slightly less thick than you want to eat it. It will continue to thicken after it is removed from the heat. It should be thicker than a Béchamel. What was made in this video should have some gouda mixed in and be served in the South of France, but certainly not on chicken fried steak. PS... people that eat chicken fried steak more than once a month should never been seen in a speedo.
FYI, Guys... growing up in NYC, we called it a "frying pan", too! I find it's cookbook publishers (apparently in the belief that it sounds more professional?) that use the term "skillet", not cooks themselves. As I recall, even Julia Child would typically simply say "a pan" in speaking. Also, Northern gravy is brown, turkey gravy is a slightly lighter brown. Southern cooks tend to prefer their gravy "White." That's not a joke. (Southerners: Please correct me if I'm wrong but, that's been my own experience, since my father's family was from Georgia.)
I'm from Arkansas and we always cook our gravy in bacon or sausage fat instead of butter and we only add salt and pepper and sausage or bacon. I know it's not healthy but it is delicious.
Florida here. I fry cubed steak in a cast iron with lard. Then make WHITE gravy with that fat. Lots of black pepper and some cayenne.
As an American, I agree the white gravy needs to be white
It is cute how you guys talk about American food.
I love theses cooking videos
I forgot to say something in earlier comment.
A local restaurant had a breakfast buffet for years.
I would put scrambled eggs, pork sausage patties, home fried potato chunks (fried with onions), a biscuit (US biscuit), crumbled pork bacon on my plate.
I would then take white gravy and cover EVERYTHING on the plate. EVERYTHING.
Oh my gosh it is so good, crap it's making me hungry.
Tell Lance to take you to an American breakfast buffet, they are the best.
Go with a bit thicker steak and use a meat tenderizing mallet.
You get a bit more steak and a more tender steak.
You're welcome,from Texas.
PS....If you can get your hands on a deer backstrap Do It!!!!
It makes for some kickass chicken fried steak.
my favorite Brits! nice collab boys
Looks delicious! White gravy usually has some sort of breakfast sausage in it though
You and your friends did a great job. Lance is right about the gravy. It is usually creamy and white with pepper in the gravy. Good video and effort.
I lost my mama in 2002, but I can hear her screaming (in her Southern accent) from heaven, "No oregano or cornflour in chicken fried steak!"
That looks delish!
Tom can take Tom out of Plymouth, but you can't take Plymouth out of Tom. IDEAL!!!!!! Proper Janner!!
I've been through a few. The sense of being surrounded by certain death and utter desolation is a lot more present than videos can do justice.
great video love this guy so much
Greetings from Arizona! Over here we put the gravy over the top of the steak 😋 traditionally the gravy is white but yours looks amaze.
I'm actually from Texas, and that gravy looked like mustard! and like I see everyone else saying, lots and lots of black pepper, no paprika.
Biscuits and gravy must sound strange to an Englishman. In America biscuits are a bread while in England biscuits are cookies.
David Amicus I thought biscuits over there were like our scones (which are sweeter, and eaten with jam and cream) but savoury?
Here's an article with pictures
en.wikipedia.org/wiki/Biscuit_(bread)
Biscuits should be moist from fat (usually lard or shortening) and buttermilk. They are very light (use very fine southern biscuit flower) in texture. Not as dry and crumbly as a scone.
Scones shouldn't be crumbly, it should be a solid texture and if it's dry, something's gone wrong :)
Y'all call biscuits cookies? Malaysians call cookies biscuits.
Ben I love sorted food and every recipe I've ever tried from the channel is absolutely amazing but those are some serious fighting words right there. As a Texan I could freestyle a chicken fried steak at the drop of a hat that you couldn't come close too.
No paprika, just lots of black pepper and pour it all over the steak! Yum!!
Ben watching Tom beat his meat(?). Love it!