The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Next Week's Full Meal Patreon video - Easy Marinated Pork Loin, Risotto Milanese, Braised Baby Onions ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
My mom always used Italian Stewed Tomatoes. It was always a family favorite of ours. Fond didn't yet exist in the early 70's, so the recipe I have doesn't mention it. Go figure!
I bookmarked the recipe for my son. He loves steak and learning how to cook @ 16! 👍🏻 When did you start cooking, sir? If you don’t mind sharing that with us.
I grew up in a German Dutch area in the Midwest. Swiss steak was braised in a mushroom and onion gravy. It was one of my favorite things I learned to cook from my grandma. I still make it in the big cast iron skillet she got as a wedding gift in 1919.
I did, too, but this is like the Swiss steak we had, though I don't remember the carrots. Just onions, celery and bell peppers with the tomato. And we also ate it with mashed potatoes.
Where I grew up (western Kentucky), there were two distinct dishes (per my mother and grandmothers). “Swiss steak” was very similar to this recipe, with the vegetables and tomatoes. They referred to the similarly tenderized steak with mushroom and onion gravy as “Salisbury steak.” Not sure if that is the correct name, but that’s what they called it.
@ Originally from Indiana, just north of you. We called the mushroom and onion gravy version Smothered Steak. Salisbury Steak and Hamburger Steak are made with ground beef and egg and crumbs (sort of like mini meatloaves made into patties). Hamburger Steak was made like Swiss Steak with a tomato/onion/celery/bell pepper gravy and Salisbury Steak was made with a mushroom gravy.
I make this all the time, but I buy 'cube steak' which is super cheap here in Nevada, especially on sale. I also use it for Chicken fried steak , anyhow, we love Swiss Steak and I also use bell peppers in my gravy! Thanks Jim! Great American classic!
I had chicken fried steak (which I loved) when I lived in St. Louis, but don't see it here on the east coast -- at least not in the MidAtlantic states.
I didn't like it when I was younger, but my parents loved it, so my mother made it fairly often. I finally decided I loved it, too, around the age of 11 or 12. We ate it with mashed potatoes, too.
My mom used to make it for me too when I was younger. Unfortunately I lost her recipe so I’m glad this one showed up in my feed. I need to make it for my daughter now, she’s never had it.
@afacelessname1378 U.S. person here, but have an online friend in Lancashire. Love hearing more about it. How do you pronounce Lancashire there 😊? Loving all the discussion, region, and family history shared here in comments to this video. I really want to make this dish - have done variations kind of off the top of my head, but doing things Jim's way will lend better results.
My mom used to make this, possibly from the Better Homes and Gardens cookbook. But she used all the leftover bell peppers of all colors and onion and stewed tomatoes, and it came out a lot like a beef version of American chicken cacciatore. Egg noodles or rice. The meat would be treated the same, either cube or pounded round. Very tasty.
I saw this video this afternoon and decided to make it tonight with a roast I had in the freezer. I made it with a splash of red wine. It came out great, thank you for the recipe.
We always had this with egg noodles. We only use onions. We don't use celery and carrots. We put in mushrooms yum. And parmesan cheese melted it's a good one
Good job, Jim! Here in the west we add mushrooms to the sauce, and sliced onions rather than chopped onions, and chopped bell peppers. Great evening meal, a real comfort food, for the working man!
Jim, you are the only person I know who CORRECTLY uses the term celery "ribs." All of the other cooks/chefs I watch call them celery stalks, which is actually the whole head. Just wanted to give you a 👍for that because it's a pet peeve of mine. 😁
Thank you! This is one dish I am very familiar with as my mom made it often because it was my dad's favorite. We made it most often with venison because my dad hunted a lot to provide us with meat. It's very good made with venison or elk as well. I haven't made it in a long time but now I will!!! 😊
My mom used to make Swiss steak all the time. She stopped because, as my dad aged, for some reason he didn't want to eat one-dish meals anymore. He wanted his meat, starch, and vegetable all cooked separately. I'm looking forward to trying this recipe.
I’d love to see your take on a Venetian duck and turkey ragu, it has red wine and cinnamon in it and I had it in a restaurant once and it was life changing! I’d love to see what you can make from it as your recipes never disappoint :)
I make this all the time, usually with chuck (shoulder) super well trimmed or sear the fat well since it won't really be nicely cooked in the lower temps of braising. I probably use double the onions and garlic, and I dont put in celery unless its on sale, or sugar since usually i use a can of tomato sauce in there that has some sweetness already and carrots are sweet too. You can add pretty much whatever veggies are on sale if you prepare them well - bell peppers. mushrooms, zuchini, even eggplant if you fry it up first. My favorite is to have this over pasta but pretty much anything goes. You could have it over mashed potatoes, rice, whatever. Its super simple and super tasty. It takes some time but most of that is just braising so you're not actively standing over the stove for most of it.
One of my favorite dishes! I'm in Georgia and we have always made it with bell pepper and mushrooms rather than carrots and celery. Looks like there are lots of fun twists on this dish in the comments. I might need to make this tonight!
Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove or in an oven, and does not get its name from Switzerland, as the name suggests, but the technique of tenderizing by pounding or rolling called "swissing".
Mom made Swiss steak without veggies using round steak she pounded flour into using the edge of a salad plate. Later, after having swiss steak with veggies from a wonderful cafeteria she'd add veggies and later she'd make it with cubed steak. One of the best attachments for my KitchenAid is the tenderizer so I can make cubed steak at home much cheaper than buying it. The only real difference between yours and mine is that I use hand squished whole tomatoes instead of crushed. Your recipe will taste wonderful and I recommend people try it!
Thanks as always for the video. That was a very nice cut of round and yeah $8/lb for round is expensive relative to other things compared to 25 years ago but that's where we are with beef and it isn't likely to improve. It's still an affordable meal and I make it frequently. I'll try your approach next time.
Looks great! Pretty much how I make it, except I start sauteing the carrots first. Nothing brings out the sweetness of carrots like a good caramelizing on them.
Ok this is my favorite dish my Mom makes. Huge plug for mashed potatoes as a side because that gravy is so good on top. Mom likes to use her electric skillet for this one. Happy 2025!
I'm actually going to try this recipe tonight! I'm going to try velveting the meat after pounding, and let it sit for 30 min or so, then rinse the baking soda off, then continue with the recipe. I'm using a particularly tough cut of chuck steak i have in the freezer and see how it goes! Looks delish! Also! I kinda miss the plaid chair in the back room that matched James' blue plaid shirts.🤣😂 Thanks for the great content; I've been using your recipes for a while now, and I really like their accessibility. Also, I'm in California and started using Sclafani tomatoes (puree, crushed, etc.) a couple of years ago. I would get them through Amazon at a great price, everything here was crazy expensive. Well, you must have bumped up their sales because it's harder to get, and now it's more expensive! I still use them though, I like supporting a company that knows that not all great tomatoes only come from Italy. And bonus, their cans are cute and make cute little decor pieces for a dinner party! Thank you again!
Are you a professional chef? You really put together a great dish and explain everything so well. I enjoy your videos. Thanks for the comment about McDonald's being more expensive than the cut of beef for this recipe-their food is disgusting to boot! Your food looks fresh and enjoyable. 😊
Re: worchestershire...I'm sticking with 'wuss-ta-sure' . This dish looks terrific, very different from what my mom put on the table back in the day. Thank you for another great video !!!
Oh a fake car just drove down the road. You are getting good at the green screen! Kidding kidding. Im Swiss and had no idea! This looks great and ticks a lot of boxes for my family.
I first had this dish when I was a kid. Our family got invited to dinner to a visiting German engineer's apartment who made it for us. I had no idea how it was made at the time, but it looked very much like the way you made it. I always thought it had some European influence because of the circumstances, but I don't know for sure. It was very good, and I don't know where he came up with the recipe for it. Not that I think you don't know what you are talking about, Jim, but could you please ask the taste tester?😆
It was very popular in the 70’s. I don’t know when you had this experience, but I had to wonder if it was the 70’s because it was trending back then. :-)
I bet if you had the rice you would have gotten a 10! 😂 This looks delicious, I haven't tried this version of this dish but I will make this and have the rice handy!
Jim I can’t believe you ,what a riot you are, not going to say ( FOND), there brown bits! stick to your guns Jim. Love the recipe delicious, can’t wait for the COOK BOOK GOOD LUCK, I’ve been watching since the beginning Love your recipes and videos. Thank you.
I hope you answer this 🙋♀️ year’s ago I used to get round steak, hand it to my butcher, and ask him to run it through the tenderizer (I think 3 x’s) which turned it into cube steak but for a much better price. My mother, and grandmother, did the same thing…. Can you tell me, how many times should it go through the tenderizer 2, 3?
A serious question: why the sugar in the sauce? When you adjusted seasonings later in the video, you added a fair amount of salt. You might not have needed so much if the sugar hadn’t been added. Is the sugar necessary for some process in the cooking?
Nice recipe and finding out the background of the name. When you want or need to tenderize why don't you use, and introduce to your audience, a Jaccard. Works better and faster. Of course you can still pound to thin your steak but it will be easier.
Is it okay not to preheat pan dry? They say on the sheet that comes with nonstick pan to not heat dry. It has to have oil in it. Heating dry can damage the layer easily over a short time. Ever since and that’s how I been preparing Chapatties. They come out good eventually but I wonder if it makes a difference in here since it’s a known fact that heating pans first prevents food from sticking. What should I do? You: Use another type of pan. Right? 😅
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Next Week's Full Meal Patreon video - Easy Marinated Pork Loin, Risotto Milanese, Braised Baby Onions
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
My mom always used Italian Stewed Tomatoes. It was always a family favorite of ours. Fond didn't yet exist in the early 70's, so the recipe I have doesn't mention it. Go figure!
I bookmarked the recipe for my son. He loves steak and learning how to cook @ 16! 👍🏻 When did you start cooking, sir? If you don’t mind sharing that with us.
'That's an expensive dish!' Well, OK Then, next week : Swiss Ramen Noodles ? 😀
I really like that you are doing meals that we can afford.
I grew up in a German Dutch area in the Midwest. Swiss steak was braised in a mushroom and onion gravy. It was one of my favorite things I learned to cook from my grandma. I still make it in the big cast iron skillet she got as a wedding gift in 1919.
That’s amazing! Do you serve it with rice?
@ no my grandma served it over noodles with sauerkraut or cooked cabbage as the side.
I did, too, but this is like the Swiss steak we had, though I don't remember the carrots. Just onions, celery and bell peppers with the tomato. And we also ate it with mashed potatoes.
Where I grew up (western Kentucky), there were two distinct dishes (per my mother and grandmothers). “Swiss steak” was very similar to this recipe, with the vegetables and tomatoes. They referred to the similarly tenderized steak with mushroom and onion gravy as “Salisbury steak.” Not sure if that is the correct name, but that’s what they called it.
@
Originally from Indiana, just north of you. We called the mushroom and onion gravy version Smothered Steak. Salisbury Steak and Hamburger Steak are made with ground beef and egg and crumbs (sort of like mini meatloaves made into patties). Hamburger Steak was made like Swiss Steak with a tomato/onion/celery/bell pepper gravy and Salisbury Steak was made with a mushroom gravy.
I make this all the time, but I buy 'cube steak' which is super cheap here in Nevada, especially on sale. I also use it for Chicken fried steak , anyhow, we love Swiss Steak and I also use bell peppers in my gravy! Thanks Jim! Great American classic!
I had chicken fried steak (which I loved) when I lived in St. Louis, but don't see it here on the east coast -- at least not in the MidAtlantic states.
Swiss steak and mashed potatoes was my favorite meal growing up. Good choice
I didn't like it when I was younger, but my parents loved it, so my mother made it fairly often. I finally decided I loved it, too, around the age of 11 or 12. We ate it with mashed potatoes, too.
I haven’t had Swiss Steak since I was in High School in the 70’s. My Mom used to make it all the time.
My mom used to make it for me too when I was younger. Unfortunately I lost her recipe so I’m glad this one showed up in my feed. I need to make it for my daughter now, she’s never had it.
11:32 You nailed it! "Wuss-teh-sheer." Well done! Also, I am quite fond of the brown bits.
Where I'm from, Lancashire, we say Wusster. It's regional.
@afacelessname1378 U.S. person here, but have an online friend in Lancashire. Love hearing more about it. How do you pronounce Lancashire there 😊?
Loving all the discussion, region, and family history shared here in comments to this video. I really want to make this dish - have done variations kind of off the top of my head, but doing things Jim's way will lend better results.
war-chest-ter-sher-shy-ire
Oh how I wish I could be your taste tester! Yum! Thank you Sip and Feast Family for another amazing recipe!!!!
My mom used to make this, possibly from the Better Homes and Gardens cookbook. But she used all the leftover bell peppers of all colors and onion and stewed tomatoes, and it came out a lot like a beef version of American chicken cacciatore. Egg noodles or rice. The meat would be treated the same, either cube or pounded round. Very tasty.
Thank you. You always are so good at guiding through the recipes.
I saw this video this afternoon and decided to make it tonight with a roast I had in the freezer. I made it with a splash of red wine. It came out great, thank you for the recipe.
I just picked this out of the website a few days ago! Fantastic recipe, everyone in my family loved it.
We always had this with egg noodles. We only use onions. We don't use celery and carrots. We put in mushrooms yum.
And parmesan cheese melted it's a good one
Good job, Jim! Here in the west we add mushrooms to the sauce, and sliced onions rather than chopped onions, and chopped bell peppers. Great evening meal, a real comfort food, for the working man!
Jim, you are the only person I know who CORRECTLY uses the term celery "ribs." All of the other cooks/chefs I watch call them celery stalks, which is actually the whole head. Just wanted to give you a 👍for that because it's a pet peeve of mine. 😁
I agree!
Thank you! This is one dish I am very familiar with as my mom made it often because it was my dad's favorite. We made it most often with venison because my dad hunted a lot to provide us with meat. It's very good made with venison or elk as well. I haven't made it in a long time but now I will!!! 😊
I imagine the venison would be fantastic in this recipe. (I've never tasted elk).
Always great to see you interact with your son.
My mom used to make Swiss steak all the time. She stopped because, as my dad aged, for some reason he didn't want to eat one-dish meals anymore. He wanted his meat, starch, and vegetable all cooked separately. I'm looking forward to trying this recipe.
I Love This Kid!!! He says WINE. WILL DO! 😊
"OXO Good Grips 9-Inch Locking Tongs with Nylon Heads" ... I love them.
I’d love to see your take on a Venetian duck and turkey ragu, it has red wine and cinnamon in it and I had it in a restaurant once and it was life changing! I’d love to see what you can make from it as your recipes never disappoint :)
YUM! I'm originally from Chicago and this is one of my favorite dishes.
I make this all the time, usually with chuck (shoulder) super well trimmed or sear the fat well since it won't really be nicely cooked in the lower temps of braising.
I probably use double the onions and garlic, and I dont put in celery unless its on sale, or sugar since usually i use a can of tomato sauce in there that has some sweetness already and carrots are sweet too. You can add pretty much whatever veggies are on sale if you prepare them well - bell peppers. mushrooms, zuchini, even eggplant if you fry it up first.
My favorite is to have this over pasta but pretty much anything goes. You could have it over mashed potatoes, rice, whatever. Its super simple and super tasty. It takes some time but most of that is just braising so you're not actively standing over the stove for most of it.
One of my favorite dishes! I'm in Georgia and we have always made it with bell pepper and mushrooms rather than carrots and celery. Looks like there are lots of fun twists on this dish in the comments. I might need to make this tonight!
Your Georgia way sounds really good. I'm gonna do that
👍
@@danfoster-hy8mo mushrooms and beef are always good together!
Beautiful dish!! Glad to learn about the “Swiss” method of tenderizing!!
Love it. And great to see US recipe with simple meat and veg and no weird chemicals.
Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove or in an oven, and does not get its name from Switzerland, as the name suggests, but the technique of tenderizing by pounding or rolling called "swissing".
Such a classic here in the Mid-West! But, my mom always made this in an electric skillet 😅
I used to make this quite often. But I used green pepper, celery, onion & garlic.
It needs the green pepper! 👍🏻
That beef is gorgeous
Love it when it zoomed in on James Sr’s face. 😆. The look he had!
Thank you for the recipe. My mom used to make this back in the 1950s and 1960s.
I just learned about this recipe from the Dollar Tree Dinners channel! Yours looks incredible! Also, love your humor in this one lol 😂
Mom made Swiss steak without veggies using round steak she pounded flour into using the edge of a salad plate. Later, after having swiss steak with veggies from a wonderful cafeteria she'd add veggies and later she'd make it with cubed steak.
One of the best attachments for my KitchenAid is the tenderizer so I can make cubed steak at home much cheaper than buying it. The only real difference between yours and mine is that I use hand squished whole tomatoes instead of crushed.
Your recipe will taste wonderful and I recommend people try it!
My grandma always made this and she made it with rice. I haven't had this in such a long time! Probably 40 years! I gotta go search out her recipe!
Watching from Switzerland🇨🇭love your channel and your recipes
Love it, wife is on it Saturday thx!!
I can hardly wait to try this!!! It looks sooo good!!!
The recipe I learned as a girl involved pounding the carrots into the meat before braising. It’s delicious!
I'm going to try this, I'm going to use the suggested white wine and add mushrooms 😊
Might try it this weekend
IKEA had some really good tongs for non stick pans. The plastic is a lot smaller that what you had and grips really well.
Happy New Year team Delmage! Love this dish, going to give it a try! ❤️
Thank you ❤.
Thanks as always for the video. That was a very nice cut of round and yeah $8/lb for round is expensive relative to other things compared to 25 years ago but that's where we are with beef and it isn't likely to improve. It's still an affordable meal and I make it frequently. I'll try your approach next time.
Oh yeah! This looks great! Thank you🎉
In England we never say "Worcestershire" sauce - we just say Worcester Sauce. Pronounced Wuster with the u as in 'push'
We pronounce it whoostersheer.
@@workinprogress3609 When we're talking about the county, 'shire' is always pronounced shuh.
@@flygrace Whe don't have shires in Texas. That is why it is pronounced sheer. It's less arrogant.
Yet another recipe I’ve never heard of but have to run out and get the ingredients for immediately!! Gonna level up with the wine of course 🍷 ❤😂
Looks great! Pretty much how I make it, except I start sauteing the carrots first. Nothing brings out the sweetness of carrots like a good caramelizing on them.
Ok this is my favorite dish my Mom makes. Huge plug for mashed potatoes as a side because that gravy is so good on top. Mom likes to use her electric skillet for this one. Happy 2025!
I'm actually going to try this recipe tonight! I'm going to try velveting the meat after pounding, and let it sit for 30 min or so, then rinse the baking soda off, then continue with the recipe. I'm using a particularly tough cut of chuck steak i have in the freezer and see how it goes! Looks delish!
Also! I kinda miss the plaid chair in the back room that matched James' blue plaid shirts.🤣😂 Thanks for the great content; I've been using your recipes for a while now, and I really like their accessibility. Also, I'm in California and started using Sclafani tomatoes (puree, crushed, etc.) a couple of years ago. I would get them through Amazon at a great price, everything here was crazy expensive. Well, you must have bumped up their sales because it's harder to get, and now it's more expensive! I still use them though, I like supporting a company that knows that not all great tomatoes only come from Italy. And bonus, their cans are cute and make cute little decor pieces for a dinner party! Thank you again!
I love the part at 9:13 "If you have a bunch of "arm quotes" something at the bottom of the pan".
I agree with the taste tester, i like it with rice
Are you a professional chef? You really put together a great dish and explain everything so well. I enjoy your videos. Thanks for the comment about
McDonald's being more expensive than the cut of beef for this recipe-their food is disgusting to boot! Your food looks fresh and enjoyable. 😊
Oh!!! This looks great!!!! And my meat loving hubby will love it!!! TY!! ❤
Here to shout “FOND” so he doesn’t have to!❤
I'm not a fan of that word either.
Definitely an old school dish
My favourite pronunciation of Worcestershire Sauce is "wash your sister sauce"
lol another chef I watch calls it "worse word in the world" sauce
Watch your sister sauce
Looks delicious
It was second bite worthy even w/o the rice 😉. This looks delicious.
Missed this channel
I love Swiss steak. When I don’t fell like doing all the pounding I do use cubed steak.
After it cooks for hours, it’s just as good
Well, I know what I’m making for dinner this coming Sunday.
I'm making this dish. My mother used to make it and I forgot about it until I watched this.
I predict James will have his own cooking channel in the future. I would subscribe to that!
Welcome back. Hope your holidays were great.
This looks yummy. My mom made swiss steak. But she didnt put the crushed tomatoes in. Just had a beefy onion flavor. But Im going to try it this way.
Looks delicious! 🙂😋❤
Re: worchestershire...I'm sticking with 'wuss-ta-sure' . This dish looks terrific, very different from what my mom put on the table back in the day. Thank you for another great video !!!
Good for you for sticking to the correct pronunciation! I'm always mystified as to why this is so hard for people...
Worcestershire sauce pronounced as wustershur sauce. Lots of cities/towns in England have cester in them like Leicestershire (pronouced lestershur).
Happy New 🍾 Year and GOD 🙏🏿 Bless !!
I love the 9 James out of 10 score lol , what a lovely boy
THANKS
Oh a fake car just drove down the road. You are getting good at the green screen! Kidding kidding. Im Swiss and had no idea! This looks great and ticks a lot of boxes for my family.
Awesome. Got on the shortlist directly 🙏
Where did you get your wooden spoon Jim? I love that spoon your using
I first had this dish when I was a kid. Our family got invited to dinner to a visiting German engineer's apartment who made it for us. I had no idea how it was made at the time, but it looked very much like the way you made it. I always thought it had some European influence because of the circumstances, but I don't know for sure. It was very good, and I don't know where he came up with the recipe for it. Not that I think you don't know what you are talking about, Jim, but could you please ask the taste tester?😆
It was very popular in the 70’s. I don’t know when you had this experience, but I had to wonder if it was the 70’s because it was trending back then. :-)
@@michellejoy6752 I believe it was the mid to late 1960's.
My dad made this all the time when i was a kid, he had to make extra because the neighborhood kids would always show up lol
I have swiss steak pressure canned in a jar. Meat holds it shape well. Very fast food!
Serve it with polenta!
I bet if you had the rice you would have gotten a 10! 😂 This looks delicious, I haven't tried this version of this dish but I will make this and have the rice handy!
The dish looks great! But is that a flour sack towel? They are amazing.
Definitely went a little fancy on the meat if you're buying it at Uncle G's, lol. Looking forward to trying this recipe one day!
Jim I can’t believe you ,what a riot you are, not going to say ( FOND), there brown bits! stick to your guns Jim. Love the recipe delicious, can’t wait for the COOK BOOK GOOD LUCK, I’ve been watching since the beginning Love your recipes and videos. Thank you.
Love Swiss steak ...Ive always had it with cabbage tho?
Excellent idea. I will do that.
🥬!
I've heard Britt's who just call it "Wuster" (wu-ster) Wuster sauce. One clever southerner calls it, "what's yer sister's sauce".
Worcestershire sauce, just call it English sauce or Perrins sauce, it's the same..
Thanks for a channel😃
Is it really okay to use the store cube steak?
I hope you answer this 🙋♀️ year’s ago I used to get round steak, hand it to my butcher, and ask him to run it through the tenderizer (I think 3 x’s) which turned it into cube steak but for a much better price. My mother, and grandmother, did the same thing…. Can you tell me, how many times should it go through the tenderizer 2, 3?
A serious question: why the sugar in the sauce? When you adjusted seasonings later in the video, you added a fair amount of salt. You might not have needed so much if the sugar hadn’t been added. Is the sugar necessary for some process in the cooking?
So good
Resumen con Traductor Automático: Vale xd
Nice recipe and finding out the background of the name.
When you want or need to tenderize why don't you use, and introduce to your audience, a Jaccard. Works better and faster. Of course you can still pound to thin your steak but it will be easier.
Is it okay not to preheat pan dry? They say on the sheet that comes with nonstick pan to not heat dry. It has to have oil in it. Heating dry can damage the layer easily over a short time. Ever since and that’s how I been preparing Chapatties. They come out good eventually but I wonder if it makes a difference in here since it’s a known fact that heating pans first prevents food from sticking. What should I do?
You: Use another type of pan.
Right? 😅
Y'all need some worter in that pan to cool it down
I'm in London
Woo sta sheer is the right pronunciation.
No "sh"
US pronunciation is more like woo-sta-sure (like the word)
I just brought a bottom round roast - 5.99 lb. . Could i use that?
Braise the beef!
Wahahaha! Fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond, fond! Come on Jim, you can say the word!!!
Who's yelling at you in the comments, Jim? Give me their names! LOL