Have you ever added your flower to your oil and make a rue from it? Let the flower brown until it’s nutty brown. Then add your milk, you will never have limps and the gravy tastes a little nutty.
Measure the amount of flour you add (level tablespoonfuls) and then one-half cup milk for each spoonful. It will thicken quickly when it reaches a slow boil. If it starts getting too thick, and a little water to thin it back down. Also, add the milk all at once. Some YT cooks add the milk a little at a time, which tends to cause lumps. (What is muskrat powder?)
Try this. Add seasoning to the flour, white pepper, thyme, salt, paprika, and dried garlic. For the gravy pan fry some finely chopped onions and garlic then all the milk and flour.
Thank you. CFS will be my mellow meal tonight. Vet told me today, my 90 lb dog is on the final stage of his life. Comfort food cures or at least helps. Thank you for your show
Interesting technique with the flour, I learned to add flour before cream and whisk to breakdown all the flour, then add the cream as a way to keep from getting clumps. Always love learning new ways, keep cooking and have a Blessed day!
Love when you sit the family down to enjoy your cooking creations and a lil’ dialogue between y’all. But, I also understand that the family needs a lil’ TH-cam separation, too. Thanks for being real !
The term for the Milk and Eggs is "Binding Agent". I learned all the "proper" terms in Culinary School... but I'm a Born & Bred Southern Boy....so I just went back to my Down South terms after graduating. You know.... Like "Thing-a-ma-jig"... "Slap and Tickle" (tenderizing and marinating)... Pinch And Tinkle (drove my coworkers mad! They measure everything!) 🤣🤣
What I do is I have the oil in that pan turn down the stove and put flour in and add milk slow as well I never have lumps and its good gravy everyone to it own Thank's for shaving lovely lady 😉🙏🍑🇺🇲🍽⚘🌻
Yours is one of the few pleasant places I watch that reminds me of the way I wish America could be these days. That is, hard working, loving families focused on doing good no matter where they live or what they do. I know that's a tall order, but I'd at least like to see a piece of that, and your channel brings that light. Thank you.
Hello Ms. Meredith, If you add your flour to the pan drippings, and cook it a few min while stirring, it will release the glutten and make a rew from the flour and oil. Then add the milk or cream and water and stir. (if you use self rising flour the lum[ps will cook out better and easier.
I know it's good because my mom made chicken fried steak the same way and the beans the same way " I had to snap them lol" and the mashed potatoes the same way. Never thought I would see cookin like that again but I guess I was wrong lol. BTW my peeps are from NC so maybe that's what it is 😃
A cool trick to avoid lumps: put the strainer with flour into the liquid and whisk from within. It prevents clumping of the flour, as it disperses more smoothly
sweetie, just use your rolling pin on the cracker crumbs in the bag, and you will save your hand, and get a great crush on the crumbs too!! I have used this for years, you are so right it is delicious!!!!!
Hi, that looks so good! Thank you for showing all of us. Reminds me of the great meals our Mom would cook up back in the days from my childhood. We ate like small farm kings. Happy farm life to your family & U!
If I didn't know better I would swear we are kin. Maybe distant cousins? We cook just alike. I don't ever measure when I cook, and my recipes are entirely toooo much like yours - simple and delicious. Thank you for turning me on to the chain mail iron skillet cleaner. I'm loving it. Thank you for all of your hard work.
Im a chef from the uk, i onced worked in a michillen starred resturant we were known for our mashed potatoes, theres only 2 ingredients equal weight potatoes and butter plus salt pepper, trust me once you try it youll never add cream half and half or sour cream,
When I do the flour and milk I put a 8 oz of milk in a glass 2 tablespoons full of flour mix it up real good. Then when you poured into your hot grease it instantly makes gravy add salt and pepper to taste. I also like to have enough gravy to put my steaks back in the gravy for a minute put the lid on and let it simmer for a couple of more minutes, this makes the meat real tender. Really enjoyed watching your show just thought I'd share this with you.
Yummy yummy in the tummy going to be making this. Miss Annabelle says hi and yummy to. I asked my grandma Binley once why it was called chicken fired steak and she said because of the chicken gravy some people use but she always used the same method that you use. Keep up the great videos
I finally gave in a ordered some musket powder and my fiancé and myself use it more than my Cajun seasonings! I find myself using the Red Label more though since being from South Louisiana!!!
@@ThisFarmWifeCooks my fiance was like what's so great about it and then she smelled it. How this women is a coffee freak lol. I may be ordering more soon.
I had to reorder more Musketpowder,,I ordered 1 of each and it was great on everything.This time I ordered 2 of each and used TFW discount.Told my neighbor about it and he ordered 1 of each and they are now hooked.Most everyone I tell about it has ordered 1 of each and loves it, And Meredith you are right,,,You can not put too much on anything!!Thanks and I subscribe to both channels and love all the videos!!
Gosh darn your family is lucky!!! Don't get me wrong, I love my wife and she's a great cook, but cobbler AND Chicken fried steak! As we say here in Minnesota, Oofta! That sounds amazing.
Another southern meal.... This coating, your secret ingredient, I have to give this version a try! I get so interested while watching you preparing such delicious recipes, that I let the video end, and then realize I forgot to LIKE the video. So I start the video over..and press the👍. In the kitchen, you are so "real".... You are a natural with the camera. I love your sense of humor....
I was thought to add the flour to your oil and drippings and cook it for a min then add a small amount of milk stir it together then add the rest of milk and salt a d pepper. Just an FYI
@@ThisFarmWifeCooks when its done that way it permits the flour to cook and brown faster to remove the raw flour taste and adopt the flavor of the drippings and bits remaining in the skillet. Whisk, whisk whisk
For gravy, I always put the flour in and make a roux first so I can get that flour cooked good (I add salt at this point also), then add the milk. Your gravy looks great though. :-)
Hi Meredith. I'm all in on learning this one. I don't have a long handled egg whisker but I do have a fork. Cube steak and flour and this and that - all very doable thank you!
tried the cube steak chicken fries steak but i used cubed pork and all was very good but i need a little more practice doing the gravy,didnt have alot of flavor but it was good for first time. will deffinetly make this again
Thanks for sharing, looked great. I see there was a dilemma about the cobbler quality, seems you had to keep going back to check it. Glad you decided it was good enough to share with Lawrence and the kids. Stay safe, wishing you and your family the best.
Hey Meredith👋 I LOVE chicken fries steak!❤❤❤ The best eaten food in the world plus u have skillet gray with it, thats meal is totally awesome! My favorite anytime I go out to eat!!! 😆❤👍
I do my oysters that way up here in Maryland on the Chesapeake Bay.. and it was my secret to them! But da I never thought about it on cube steak... 🤯 Thanks.. gonna make some..
Fried in tallow might be amazing 😁 I judge a restaurants on their chicken fried steak, usually at breakfast... with over medium eggs. Oof, I’m hungry! Saving this to my Pinterest! This is great!
Thank you for the video's. I'm subscribe to both channels and enjoy them all. Love chicken fried steak but haven't had it in a few years mom use to cook it till she got to sick to cook. Never tried cooking it my self but may try it after this video. Complete dinner looks great and making me hungry at 12:45 am. It's called chicken fried steak because it's coated and fried like chicken.
Thank you (MAD LOL) Meredith! That looks great, I love "country" fried steak (same thing) and eggs for breakfast! Bonnie just got a nose full of season all.
I trust a farmer 👍👍 its not even noon yet and I want some , oh man looks yummy yum, yum, we had shepherd's pie last night , only thing is smashed potatoes on the bottom 🤔 I think supposed to be on top? It was good👍👍✌✌🙏🙏❤😝
Mix and cook fat and flour first...it cooks out the flour flavor....then add your preferred liquid! Use these easy to remember measurements: 2 Tbs fat (bacon grease is best) 2 Tbs flour (leftovers from steak breading) 2 cups preferred liquid (whole milk or half n half for cream gravy) Easy to remember 2/2/2
FOR MONTHS I HAVE BEEN USIN BUTTER AND PRETTY MUCH QUIT USIN OIL, THIS IS ONE THING I USE IT ON, BUT MY POINT HERE IS MY DR CHECK UP THE OTHERDAY, MY CHOLESTEROL WAS GREATLY LOWER
what makes it good is your southern accent!! That adds flavor to any dish
Have you ever added your flower to your oil and make a rue from it? Let the flower brown until it’s nutty brown. Then add your milk, you will never have limps and the gravy tastes a little nutty.
I need to try it that way!
That’s the way I do it
Yeah this is what I was going to comment. It cooks it down and gets that "flour" taste out of the gravy.
Hot roux, whisk in cold milk, no lumps!
Measure the amount of flour you add (level tablespoonfuls) and then one-half cup milk for each spoonful. It will thicken quickly when it reaches a slow boil. If it starts getting too thick, and a little water to thin it back down. Also, add the milk all at once. Some YT cooks add the milk a little at a time, which tends to cause lumps. (What is muskrat powder?)
I don't care what others say; chicken fried steak is one of my all time favorites! Great meal.
Same here!
Try this. Add seasoning to the flour, white pepper, thyme, salt, paprika, and dried garlic. For the gravy pan fry some finely chopped onions and garlic then all the milk and flour.
Thank you. CFS will be my mellow meal tonight. Vet told me today, my 90 lb dog is on the final stage of his life. Comfort food cures or at least helps. Thank you for your show
Interesting technique with the flour, I learned to add flour before cream and whisk to breakdown all the flour, then add the cream as a way to keep from getting clumps. Always love learning new ways, keep cooking and have a Blessed day!
Meredith
ANYTHING you cook and bake is amazingly scrumptious
agreed!
Love when you sit the family down to enjoy your cooking creations and a lil’ dialogue between y’all. But, I also understand that the family needs a lil’ TH-cam separation, too. Thanks for being real !
The term for the Milk and Eggs is "Binding Agent". I learned all the "proper" terms in Culinary School... but I'm a Born & Bred Southern Boy....so I just went back to my Down South terms after graduating. You know.... Like "Thing-a-ma-jig"... "Slap and Tickle" (tenderizing and marinating)... Pinch And Tinkle (drove my coworkers mad! They measure everything!) 🤣🤣
It is easier to add flour and let brown then add milk and stir till done.
Agreed, it cooks the flour and gives it a better taste.
If you add the flour to the fat first then add the milk you will never have lumps. Thank you for the video’s.
What I do is I have the oil in that pan turn down the stove and put flour in and add milk slow as well I never have lumps and its good gravy everyone to it own Thank's for shaving lovely lady 😉🙏🍑🇺🇲🍽⚘🌻
Yours is one of the few pleasant places I watch that reminds me of the way I wish America could be these days. That is, hard working, loving families focused on doing good no matter where they live or what they do. I know that's a tall order, but I'd at least like to see a piece of that, and your channel brings that light. Thank you.
Thank you for this comment. So glad you enjoy watching!
i realize Im kinda off topic but do anybody know a good website to watch newly released movies online ?
@Korbin Fox Flixportal :)
@Camden Louie thank you, I signed up and it seems to work :D Appreciate it!!
@Korbin Fox No problem xD
I have never, ever seen gravy made this way but your technique makes perfect sense.
Try adding the flour to the hot oil and cook a minute then add the milk. Flavor will be so good .
Wow I just finished lunch and watched your video, and I'm hungryyyyyyy again...yummmmmm
Haha sorry!
i know that feeling
The flour goes in the grease first for the gravy. Brown the flour to cook off the raw flour taste. Then add milk.
Hello Ms. Meredith, If you add your flour to the pan drippings, and cook it a few min while stirring, it will release the glutten and make a rew from the flour and oil. Then add the milk or cream and water and stir. (if you use self rising flour the lum[ps will cook out better and easier.
Watching a video of you preparing food makes this my best birthday ever! :)
Aw, Happy belated Birthday! Hope it was great!
@@ThisFarmWifeCooks Awe thanks Meredith, you just made it great :)
Great video 👍 , the fun you have cooking , enjoy , thank you ! 10-4 , Bob
Glad you enjoyed it!
using a sieve to get flour in the skillet for gravy to avoid lumps is a great idea👌🌹
Wow. What a meal after a hard day on the farm. LB is one blessed man!
I know it's good because my mom made chicken fried steak the same way and the beans the same way " I had to snap them lol" and the mashed potatoes the same way. Never thought I would see cookin like that again but I guess I was wrong lol.
BTW my peeps are from NC so maybe that's what it is 😃
Meredith, your cooking this meal caused tears in my eyes, just like my mother’s cooking. Great job.
Aw, thank you!
A cool trick to avoid lumps: put the strainer with flour into the liquid and whisk from within. It prevents clumping of the flour, as it disperses more smoothly
We just ordered musket powder for the second time!! We love it! Thank you for sharing your recipes with us!
Thanks for your orders! Thanks for using TFW at checkout!
Yippee!🥳
@@ThisFarmWifeCooks Really really wish I could buy Musket Powder here in England :-(
@@ThisFarmWifeCooks Meredith try adding 2-3 spoon fulls of dukes to the mash potatoes
This is my kind of channel down to earth and real
sweetie, just use your rolling pin on the cracker crumbs in the bag, and you will save your hand, and get a great crush on the crumbs too!! I have used this for years, you are so right it is delicious!!!!!
I need to do it that way!
@@ThisFarmWifeCooks I agree with Meredeth's way. GREAT stress relief! Where else can you punch something and not get in trouble? LOL!
That all looks delicious, thanks for the recipes.
THANK YOU FOR ANOTHER GREAT VIDEO MEREDITH , THAT LOOKS TASTY , EVERY ONE PLEASE KEEP SAFE , XXX .
We've been watching your cooking channel all afternoon. Love your recipes. I don't measure anything either. Keep up the good cooking. From East Texas.
I can just eat a meal watch one of your videos Meredith and I'm hungry all over again😋
Hi, that looks so good! Thank you for showing all of us. Reminds me of the great meals our Mom would cook up back in the days from my childhood. We ate like small farm kings. Happy farm life to your family & U!
Good eating! Thank you for watching :)
Thanks for the tips and tricks! Hope your late supper was delicious! Take care!
Thank you! You too!
Dinners ready, and half the dessert is all ready gone. Love it! Love your recipes!
Yay! Thank you!
Awesome lookin' meal MB!!! You got it! Chicken Fried Steak cause you fry the steak... just like you do chicken! Dredge it, Dip it, Fry it!!! :-)
that sounds delicious
If I didn't know better I would swear we are kin. Maybe distant cousins? We cook just alike. I don't ever measure when I cook, and my recipes are entirely toooo much like yours - simple and delicious. Thank you for turning me on to the chain mail iron skillet cleaner. I'm loving it. Thank you for all of your hard work.
I like watching your cooking videos cause you cook like most people without all the fancy things
Im a chef from the uk, i onced worked in a michillen starred resturant we were known for our mashed potatoes, theres only 2 ingredients equal weight potatoes and butter plus salt pepper, trust me once you try it youll never add cream half and half or sour cream,
That looks amazing I order that Everytime I go to cracker barrel for dinner thank you for sharing love your videos.
We always called it either chicken fried steak or country fried steak it’s the same thing. A staple in southern homes
You are just a hoot! Love and try all your dishes. Grate suggestion on the spices.
That looks great. We love all your videos. Hope you and your family are having a wonderful day.
Thank you! You too!
When I do the flour and milk I put a 8 oz of milk in a glass 2 tablespoons full of flour mix it up real good. Then when you poured into your hot grease it instantly makes gravy add salt and pepper to taste. I also like to have enough gravy to put my steaks back in the gravy for a minute put the lid on and let it simmer for a couple of more minutes, this makes the meat real tender. Really enjoyed watching your show just thought I'd share this with you.
great idea, should have been obvious to me thinking that if you use corn starch instead of flour the liquid always has to be cold.
Yummy yummy in the tummy going to be making this. Miss Annabelle says hi and yummy to. I asked my grandma Binley once why it was called chicken fired steak and she said because of the chicken gravy some people use but she always used the same method that you use. Keep up the great videos
Thanks Kenny and Annabelle! Glad to know I make it like your Grandma :D
I finally gave in a ordered some musket powder and my fiancé and myself use it more than my Cajun seasonings! I find myself using the Red Label more though since being from South Louisiana!!!
Yes, I find myself using it more than the black, too. So glad you tried it and like it! :D
thanks for your order! thanks for using your code and supporting @Thisfarmwifecooks
@@ThisFarmWifeCooks my fiance was like what's so great about it and then she smelled it. How this women is a coffee freak lol. I may be ordering more soon.
Hi Meredith. Another great recipe! Always smile when I see your latest video. Hi to all. Love and blessings from N.H.
Thank you so much!
@@ThisFarmWifeCooks You are very welcome Meredith.
I love NH
@@musketpowder Thank you. That's nice to hear.
I had to reorder more Musketpowder,,I ordered 1 of each and it was great on everything.This time I ordered 2 of each and used TFW discount.Told my neighbor about it and he ordered 1 of each and they are now hooked.Most everyone I tell about it has ordered 1 of each and loves it, And Meredith you are right,,,You can not put too much on anything!!Thanks and I subscribe to both channels and love all the videos!!
Looks very yummy you are such a good cook. Look very good.😀
Thank you so much
The Zip-locks n Saltines are the "key" when egging n frying I do it with flounder too :-) be well.
Gosh darn your family is lucky!!! Don't get me wrong, I love my wife and she's a great cook, but cobbler AND Chicken fried steak! As we say here in Minnesota, Oofta! That sounds amazing.
Haha, I like that saying!
oofta!
We just tried this it was great and you also have us hooked on the musket powder
Good recipe with saltines.
Try adding flour to grease 1st and make a light roux then add milk and let thicken..
Another southern meal.... This coating, your secret ingredient, I have to give this version a try! I get so interested while watching you preparing such delicious recipes, that I let the video end, and then realize I forgot to LIKE the video. So I start the video over..and press the👍. In the kitchen, you are so "real".... You are a natural with the camera. I love your sense of humor....
Aw, thanks for going back to like! :D Thanks for the kind words and for being here!
I was thought to add the flour to your oil and drippings and cook it for a min then add a small amount of milk stir it together then add the rest of milk and salt a d pepper. Just an FYI
That's what my mom taught me back in the early 60's too, but it looks great either way.
I've got to start doing it that way evidently :D
@@ThisFarmWifeCooks when its done that way it permits the flour to cook and brown faster to remove the raw flour taste and adopt the flavor of the drippings and bits remaining in the skillet. Whisk, whisk whisk
I'll be trying out doing you're recepi from Nicaragua Gracias...
For gravy, I always put the flour in and make a roux first so I can get that flour cooked good (I add salt at this point also), then add the milk. Your gravy looks great though. :-)
I guess I need to be doing it that way, I'll try next time!
That whole meal looks mighty delicious, is wolf that down any night, thanks for sharing
Looks good, a meal fit for a king.
Looks good Merdi
Just a note to you from Pat , sprinkle in a little Montreal Steak seasoning to those mashed potatoes!! Nice!! God Bless ❤️
Will try that!
Beautiful cook.
Looks absolutely delicous. Instead of saltines try Ritz crackers for a different taste, it's all good, yummy.
Hi Meredith. I'm all in on learning this one. I don't have a long handled egg whisker but I do have a fork. Cube steak and flour and this and that - all very doable thank you!
You got this!
tried the cube steak chicken fries steak but i used cubed pork and all was very good but i need a little more practice doing the gravy,didnt have alot of flavor but it was good for first time. will deffinetly make this again
Thanks a million!!! You're awesome!!!!!
Meredith , everything looked delicious !
Thank you!
FYI Musket powder is the bomb in gravy,you have me hooked on musket powder I have 6 bottles in the cabinet and I use it every day.
Yay! I'm telling you, it's great with everything!
thanks for your order and thank you for using TFW code to help the channel!
Thanks for sharing, looked great. I see there was a dilemma about the cobbler quality, seems you had to keep going back to check it. Glad you decided it was good enough to share with Lawrence and the kids. Stay safe, wishing you and your family the best.
Yes I did haha
Smashed pork rinds work well too
thats a new one, trying that
Looks good. Bet it smells even better 😃😃😃😃😃😃
that's exactly how i do cobbler/you cook just like my grandmother taught me!
Hey Meredith👋 I LOVE chicken fries steak!❤❤❤ The best eaten food in the world plus u have skillet gray with it, thats meal is totally awesome! My favorite anytime I go out to eat!!! 😆❤👍
I do my oysters that way up here in Maryland on the Chesapeake Bay.. and it was my secret to them! But da I never thought about it on cube steak... 🤯 Thanks.. gonna make some..
Oh, good idea for oysters! I have never though to use it on them. Duh! Glad we both helped each other out haha
Fried in tallow might be amazing 😁
I judge a restaurants on their chicken fried steak, usually at breakfast... with over medium eggs. Oof, I’m hungry!
Saving this to my Pinterest! This is great!
Thank you for the video's. I'm subscribe to both channels and enjoy them all. Love chicken fried steak but haven't had it in a few years mom use to cook it till she got to sick to cook. Never tried cooking it my self but may try it after this video. Complete dinner looks great and making me hungry at 12:45 am. It's called chicken fried steak because it's coated and fried like chicken.
Our most favorite comfort food meal! Great anytime! 👍 My wife will taste, ( have her cobler) before the meal too! LOL
Yay! Now I am hungry!
Love your recipes. Just tried the meatloaf recipe tonight and it was amazing. Watching you cook is awesome.
It looks great
One of my favorite to cook
Egg wash aka (binder) looks yummy
Oh my gosh! Whata fun channel!
Love your cooking show, so funny 😂.
Thank you !
We use mayonnaise sometimes. But if I do not have time I will cook instant and add mayonaise
Thank you (MAD LOL) Meredith! That looks great, I love "country" fried steak (same thing) and eggs for breakfast! Bonnie just got a nose full of season all.
Looks good , i beat mine agin with a meat beater before frying , it makes it more tender
Please, someone clone a couple million Meridith!!!
we fully agree
i love chicken fried steak. i'm gonna buy some musket power to try too.
Thank you
Trying today I’ll keep you posted wish me luck need to impress 🙏
Where did you get that whisk? Never mind . Found it on the Zon! Love your videos!! I ordered some Musket powder with you code.
I was stuffed from eating fried catfish, and after watching this video I'm hungry again. 😃
I trust a farmer 👍👍 its not even noon yet and I want some , oh man looks yummy yum, yum, we had shepherd's pie last night , only thing is smashed potatoes on the bottom 🤔 I think supposed to be on top? It was good👍👍✌✌🙏🙏❤😝
It doesn't matter! I've used them on the bottom and done in a skillet instead of pie crust :D
Mix and cook fat and flour first...it cooks out the flour flavor....then add your preferred liquid!
Use these easy to remember measurements:
2 Tbs fat (bacon grease is best)
2 Tbs flour (leftovers from steak breading)
2 cups preferred liquid (whole milk or half n half for cream gravy)
Easy to remember 2/2/2
Your killin me , one of my fav dishes . lol
cube steak has gone through the roof , here anyways . Growing up it was a pretty cheap staple .
Mine too!
hard to not be hungry watching this
My dad called the egg the 'wash'. He would dredge panfish to fry the same way you did the steak.
Meredith I’m eating to much that was very good love ❤️ yaw and moomoos
what a cute southern bell.
Meredith's not dingy...she's a BELLE!!
FOR MONTHS I HAVE BEEN USIN BUTTER AND PRETTY MUCH QUIT USIN OIL, THIS IS ONE THING I USE IT ON, BUT MY POINT HERE IS MY DR CHECK UP THE OTHERDAY, MY CHOLESTEROL WAS GREATLY LOWER
How about that? :D Good to hear!
Looks amazing!!!
Going to make this def