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Kotlet schabowy again. I love it.

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posts: 47

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Edited by: convex Oct 25, 10, 23:26 #31

Wroclaw:

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.

dtaylor5632:

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.

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Oct 26, 10, 00:30 #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 :)

convexThreads: 46 Posts: 7,185 Joined: Nov 25, 09 ♂	Oct 26, 10, 00:34 #33
Seanus: 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.... Seanus: 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...

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Oct 26, 10, 00:36 #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 stopThreads: 33 Posts: 2,861 Joined: Dec 9, 09 ♀	Oct 26, 10, 01:49 #35
dtaylor5632: 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.

MissSnakeThreads: 1 Posts: 2 Joined: Oct 25, 10 ♀	Oct 26, 10, 14:09 #36
Yeah kotlet schabowy xDD the best

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Oct 27, 10, 22:28 #37

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

1jolaThreads: 33 Posts: 2,737 Joined: Sep 23, 08 ♂	Oct 27, 10, 22:39 #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.

pgtxThreads: 49 Posts: 6,327 Joined: Feb 14, 09 MEMBER ♀	Oct 27, 10, 22:47 #39
1jola: 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 1jola: sliced cucumber with sour cream. mizeria! my foreign friends call it misery salad... ;)

1jolaThreads: 33 Posts: 2,737 Joined: Sep 23, 08 ♂	Oct 27, 10, 23:01 #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.

pgtxThreads: 49 Posts: 6,327 Joined: Feb 14, 09 MEMBER ♀	Oct 27, 10, 23:03 #41
1jola: 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...

1jolaThreads: 33 Posts: 2,737 Joined: Sep 23, 08 ♂	Oct 27, 10, 23:07 #42
I got it. The thing is I waste a lot of herbs by adding them to the eggs. I like your idea better.

pgtxThreads: 49 Posts: 6,327 Joined: Feb 14, 09 MEMBER ♀	Oct 27, 10, 23:07 #43
1jola: The thing is I waste a lot of herbs by adding them to the eggs. me too, that's why flour before an egg... :)

1jolaThreads: 33 Posts: 2,737 Joined: Sep 23, 08 ♂	Oct 27, 10, 23:12 #44
I should stick to the food section here. It is pleasant and not a bit agravating. Bonne nuit.

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Oct 28, 10, 17:27 #45

dtaylor5632:

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

MEMBER ♂

Oct 28, 10, 18:47 #46

chefneedshelp:

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.

OlafThreads: 8 Posts: 1,369 Joined: Oct 29, 09 ♂	Dec 28, 10, 14:10 #47
Schabowy. I'm lovin' it?

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