Dipped Steak
Ingredients
Directions
Boil and coat
Bring a pot of water to a boil.
Drop the steak into the boiling water for a moment.
Remove the steak and coat it in flour.
Return the steak to the boiling water briefly.
Coat the steak in flour again.
Fry
Drop the steak into boiling fat.
Cook until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Steak
- The main protein, which cooks through while its outside browns.
- Flour
- Forms a coating that sets into a crust and browns during frying.
The step that matters
Dropping the steak into boiling fat. Hot fat sets the flour coating into a crisp crust quickly. If the fat is too cool, the coating absorbs more oil and turns greasy and soggy rather than golden.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.