I Finally Made Chicken Fried Steak - I'm Shocked by the Results!

[@genghis1971]

"Did I put too much gravy?" What the hell kind of question is that?

[@iambecomepaul]

He’s still transitioning into being American 😂

[@teresakolacz7358]

Not his first language. My father sounded exactly like this. I get it.

[@iambecomepaul]

@ nah… not his ACCENT 😆 they meant, “there’s no such thing as too much gravy (in America).” lol.

[@AngieCurl]

😂😂😂

[@gibsalot]

the Question is never ( Did i put too much gravy ) it is always Is this enough Gravy and the answer is always NO

[@Tatersmama101]

I'm a 70 year old woman who has been eating or cooking Chicken Fried Steak for all my life, and I'm absolutely blown away with how perfectly yours turned out - especially for a first try!!! It must be due to that good Portuguese butter or something. 🤔

[@sophiacromwell8017]

Yes… I grew up in the Mid-Atlantic region and never had anything that was “Chicken Fried” (the only “deep fried” foods we ate were the junk food at the County Fair) - as a result, I’ve NEVER been able to make anything that’s got a breaded coating! 😢. He’s a Master Chef if he pulled this off on his very 1st try!! 😂😂

[@blakecouch4621]

@@sophiacromwell8017trust me some chicken fried steak with mashed potatoes with gravy also divine

[@heathenchild7437]

BTW, chicken fried steak came to us from German immigrants. It's a take on their schnitzel. A lot of "our" foods are a reflection of all the places our people immigrated from.

[@Mandifly]

You day reflection..I say improved 😉

[@wordforger]

Yep. Immigrants making do with what's available.

[@MGmirkin]

We liberally "borrow" from other cultures' foods, and kinda' make it our own. And yes, this is very much Schnitzel ... smothered in gravy. 'Cause gravy is delicious!

[@reginastevens1014]

That's funny. I just read an article about Scottish Americans brought the practice of deep frying meats to America. The result, fried chicken and Country Fried Steak.

[@heartlandokie4485]

But why did they use beef? Because veal wasn't a thing in the US. Also, they use brown gravy whereas we use white gravy which is just a peppered bechamel really.

[@hardknox1917]

Bro your better on camera in the kitchen than I ever imagined , this series is gold!

[@donfette5301]

@@hardknox1917 He’s found his secret calling!!! The views are exploding!! I hope he continues this AND once more viewers are locked in, he does some standard Portuguese dishes and/or American-Portuguese “fusion” dishes! That would be amazing!!! (Im planning out the meteoric rise of his international fame and fortune 😆🕺🏻.

[@HellfireCignus]

I would watch a Twitch stream of this!

[@emdmao1]

It really is very good

[@gkiferonhs]

Don't clean out the fry pan. Pour off all but a couple of tablespoons of grease and put in your flour to make the roux. Cook the roux and then add milk to make the country-style gravy. This also goes good with biscuits and eggs.

[@corymorrison4488]

He’ll yeah brother. What part of the Midwest are you from?

[@sandyhubbard6618]

He didn’t add any salt and pepper to the gravy either. 😢

[@bunny_0288]

​@@corymorrison4488 I do this too and I'm from Texas. So definitely both a Midwestern and a Southern thing 😊

[@briangiffen8598]

It's everywhere. Drippings are always for gravy. Needs salt and lots of pepper, though. Maybe he used his leftover seasoned flour. BTW, buttermilk for biscuits and dredge, plain milk and cream for gravy😊 Looks better than any restaurant I frequent. 😊

[@maj0rsquish]

Add a little pepper

[@Clarice-rp7mh]

Always add pepper to the gravy. There is no such thing as too much gravy, and cover the mashed potatoes with gravy also, when you make those to go with it. French fries work well with the steak and gravy too. If you reheat the gravy later, you might have to thin it out a bit with milk, because it thickens after it is cold. Do not clean the pan after frying the steak. Go straight to the gravy process, leave the brown bits in the frying pan they add flavor to the gravy, similar to the same recipe as sausage gravy for biscuits. Leave some of the cooking oil with the bits if too much is left, take some out, depending on how much gravy you want to make. 2-3 tablespoons of flour for 2 Tablespoons of fat for every 1 cup of liquid.

[@theblackbear211]

First I heard - "is this too much gravy?" - to which I thought - No! There can never be too much gravy! Then, I heard you say'...this is life changing... as you reached over a poured more gravy on your steak! I honestly almost fell out of my chair laughing! Clearly - you've made yourself some fine "Chicken Fried Steak" there! Congratulations! I loved the video. Thanks!

[@bobbiejojackson9448]

Andre always asks if a little bit of one thing or another is "too much". I honestly thought that after reacting to so many "American food" videos, that he'd grasped the idea that in the US, there's rarely ever too much of anything! We are most definitely the land of "more is better". 😅 It's still early, though. He'll figure it out, sooner or later. Especially with his "PB&G" (as he calls them) sandwiches. In the video where he made/tried one, you could still see the bread under both the PB and J sides. That's just not an acceptable ratio! 😉😅

[@MsTashaTchin]

Funny, we have Black Bear Diners here in Northern California and they serve an excellent steak and gravy dinner.

[@theblackbear211]

@@MsTashaTchin 🙂 Yes, I know.😁

[@nicolejamieson35]

We have them in SoCal too. Their biscuits tend to be on the dry side though.

[@robynbeach3198]

He became American with the second pour of gravy!❤

[@notthatyouasked6656]

A few years ago, my family and I were having breakfast at a small local place. I ordered the chicken fried steak. My niece had never seen it and wanted to know what it was, so I gave her a taste. She got the biggest smile on her face and reveled in the taste for a minute. Then she pushed her plate away from her and took my plate!

[@orio667]

Please do not stop making these cooking videos. Such a delight to watch

[@brucemcgoose7609]

I find myself looking forward to every one he makes

[@tamaraliske3836]

These kinds of videos make me think of world peace and friendship. ❤

[@trannigan3349]

100% agreed

[@halah34]

@@tamaraliske3836world class reply, and I agree.

[@TimothyAtwell-hb9zv]

@orio667 100% The look on his face was like love at first sight. I love seeing people love and respect the art of cooking and taking the risk to try to achieve something new.

[@waynenubile5]

I think the cooking is great. Years ago I studied in Russia and I the misfortune to taste what Russians in the late 90's thought was American pizza. I am not a great cook but I ran around the city where I studied and finally got as close to the ingredients as possible I made from scratch pizza. The smell of the pizza saturated the entire dormitory and everyone was asking what was I cooking. I ended up giving away all the pizza I made (2) and I had a slice my self. Everyone agreed that they had no idea that pizza could be so good. The pizza in Russia had a weird white sauce (I think it was mayonnaise) and it was difficult to not get cucumbers and fish on a pizza. Sometimes you just have to cook it yourself.

[@spacehonky6315]

Lol. Gross! I'm glad you found enough ingredients to get close.

[@Jewlietoo]

I cannot think of anything more American than using a power tool in the kitchen! Much ❤️ from Michigan

[@thesupervideogamenerdmore3171]

Reminds me of the swiss cheese video where the dad uses the drill on white cheddar cheese to make holes like swiss cheese.

[@bjornronaldson6017]

I definitely don't have a cordless drill next to my stand mixer......

[@lucylulusuperguru3487]

@Jewlietoo but it's a Portuguese power tool lol

[@farvista]

After getting tired of the bitty little kitchen torch, I got me a RIGHT PROPER butane torch to caramelize the spiced sugar on my ham, and on creme brulee, and you can get big ole rigs to fry a whole turkey at some of the home improvement stores. It's fine, after 40 years, my husband knows to give me power tools now, instead of diamonds.

[@SgtRocko]

Bravo, André!!! When we moved to America, this was one of the first American foods we had - we were astounded "This is beef Schnitzel!" and it made us very happy. YOU make us very happy, André! We enjoy this a LOT - we have a meat tenderising hammer (so it really makes the meat tender) - but while it's traditional to use cheaper cuts of beef, we use whatever we have on hand (NY Strip steak makes AWESOME Chicken Fried Steak). For even better taste, do it flour-egg-flour-egg-flour (Our religion doesn't allow us to mix meat with milk, so no milk for us). The double coating adds a NICE awesomeness to it. We like ours with mushroom gravy, a fried egg on top (okay, TWO), with sweet corn and either green beans or Brussels sprouts. And Kosher dill pickles!. You can get this in a lot of restaurants even as a breakfast meal! Hej... ever had Corned beef hash?

[@bobsyouruncle3075]

Chicken fried steak made with Portuguese butter...smells like dual citizenship to me. ❤

[@vanessarupe2039]

😂

[@Deborah-so8mv]

@@vanessarupe2039it’s not healthy, but it’s tasty.

[@lucylulusuperguru3487]

@Deborah-so8mv It's not unhealthy if only eaten occasionally. In my area CFS is a treat more than a weekly staple.

[@HidingFromStupid]

​@@lucylulusuperguru3487 - Sounds like somethin a Durn Yankee would say

[@lucylulusuperguru3487]

@HidingFromStupid shows how much you know. I'm a Tennesseean born & bred. If you're eating CFS more than once every couple of weeks your location isn't the issue, but obesity likely is.

[@Viking300]

Normally, there is more pepper in the gravy, but since there was more pepper on the steak, it evens out at the end so nailed it. That is how you fail a mission successfully. I salute you good sir 07.

[@Steampunk_Kak]

i've seen many others attempt to make american food, but your the first one to do so well consistently on the recipes! great job!

[@KelliDowning]

Agreed!

[@HidingFromStupid]

You must be talkin bout them British Folks. They don't have all them fancy Portagees tools and food items

[@Awood2207]

I remember a few videos back when I mentioned that most foreigners panic when making American dishes, but you seem to be much more calm and confident now. You are also about the only foreign cook right now that I've seen use ingredients from your country instead of having American ingredients imported (which importing isn't bad either) and I keep telling them that you can make most American dishes with the ingredients you already possess. Good thing you tackled Chicken Fried Steak and your gravy making skills have gotten much better, plus your confidence as well. Sending love from the US, brother. I would recommend you try making both Sweet Grits and Savory Grits. Sweet Grits are sweetened with sugar and butter while Savory is made with either Shrimp, Bacon, or Cheese (or both) I believe. I personally prefer Sweet Grits over Savory.

[@farvista]

Awood, I could hug you, honey. My daughter went to LSU, and when she put cream 'n sugar on her grits (breakfast grits, like I grew up eatin' in Texas), they like ta had a conniption fit over there in Louisiana. I gotta say, I don't think I'd care for shrimp in my grits, although I wouldn't say no to tryin' it. You gotta be open to new things.

[@devilsmusic3551]

I am from Oklahoma so I have this all the time. I have been watching and noticed you get less nervous every time. Great job and much respect.

[@chanmi1957]

It's nice to see his confidence growing.

[@davidscott202]

I grew up in Oklahoma from age 5 to 18 and can concur that this is a very popular dish in OK. In fact, it is part of the "official Oklahoma state meal ".

[@leannsmarie]

I never had this dish until I moved to Oklahoma in 1994. My husband is from there. Its one of my his favorites. Even though we moved to the mid-Atlantic area 3 years ago, every time we go back to visit family, we stop at Del Rancho's restaurant. He can get his fix there because he always orders a (chicken fried) Steak Sandwich Supreme. He orders a dish of the gravy on the side & dips his fries in it.

[@katrina3670]

I lived for the first 12 years of my life in Oklahoma, and I have carried my love of Chicken Fried Steak with me ever since. (I’m now 52). My Louisiana born husband just doesn’t get it.

[@MysticTraveler-eb9xt]

::waves to all my Oklahoma Portuguese friends:: 😂

[@joeybla9nkenship332]

I love how everything starts with "Portuguese" -- I laughed so hard at "Portuguese bowls." 2:42

[@David-i2x4m]

Andre, PLEASE next time, could you get your wife to react to your cooking on camera?? Has she eaten any of your "creations"? Dave USA :)

[@rupp420]

Agreed. Need more comments on this thread so it can move up, and maybe he'll see it.

[@dolphinbear661]

@@rupp420 thirded, want to see if she likes any of it.

[@ArtheniaPendragon]

Agreed! This would be awesome

[@goldenhawk6357]

Yeah 100%. Andre, we want to see your wife's reaction when she actually tries these.

[@msnouveau]

Yes, I want to know if your wife likes these recipes, too. Greetings from Alabama!

[@mikeyates7931]

11:28 whenever you think maybe you've put too much gravy , the answer is always no

[@bevinboulder5039]

Andre! You crack me up. Michael Phelps when you put the meat in the egg drench! Hilarious.

[@Deborah-so8mv]

My last name!

[@fishguru73]

Pretty good for your first time making and trying chicken fried steak. I do have one hint for you though. Don't bread all of your steaks ahead of time. You want to go straight into the oil after applying the flour. The breading can soak up the egg while it sits and make the texture hard when it's cooked but straight into the oil after breading will turn out lightly crunchy and fluffy every time.

[@tspawn35]

Also, yes mash potatoes is almost always paired with chicken fried steak. You smother both with gravy

[@wordforger]

Cut a piece of the steak, and dip in the potatoes with the gravy. Yum!

[@Deborah-so8mv]

@@wordforgera bit of salad on the side to refresh the palate.

[@Owlincoup]

Andre my friend, you should do a poll from each state and cook the winning dish from every state. Thats a guaranteed 50 cooking shows for us

[@DaveBrazda-b4f]

The reason you pound the meat is to tenderize it. It would be better if you bought a tenderizing mallet, which has small spikes on one side, to help break the fibers down, very inexpensive.

[@tx_1]

I wouldn't put them in a plastic bag either.

[@crystaldawn722]

Came here to say just this.

[@KimKinzer]

Agree, as for the mallet the spikes break the fibers making it tender and flatten to a consistent level. Monitor your oil temp to keep it hot. I would use a Dutch oven (large pot) instead of a pan. Regardless, it looks good enough for my American table. Must be the patriotic flour 😂

[@Ryarios]

The bottom of a heavy pan works too…

[@MsTashaTchin]

Or the side of a small, heavy plate will do in a pinch. Like Karate chopping it into submission with the side of the plate. Turn the meat periodically until the whole peace is covered in hashmarks.

[@The_Kiosk]

What's great about these recipes is, they're basic common methods with basic common ingredients. Breading, gravy, biscuits/dumplings, soups. The same principles apply in other types of foods. Ergo, they're easy once you learn and can be thrown together in a pinch from whatever is available. That's survival food. Most comfort foods are also either ancestral like the schnitzel you made here, or rooted in hard times or self sufficient farm life, like chicken and dumplings or biscuits and gravy.

[@AngelaGWillis]

Always use the oil from cooking the meat, as well as the flour for the meat for the gravy- don't waste any of it! The meat drippings help make it wonderful! Yes! YES! Potatoes go with it so well ! It looks perfect. Man, you've made me hungry! Look at you making your first béchamel white sauce and in one week perfecting the gravy!

[@brendasusanchristensen7058]

Andre, next time try using vinegar. Your milk will still turn into buttermilk but less bitter like lemon juice does! And in our family there is no such thing as "too much gravy!" You did an outstanding job-it looked delicious!!

[@TanifsThoughts]

My one critique would be to add more black pepper to your gravy, other than that you did great! I am glad you enjoyed it. Its one of my favorite dishes as well.

[@swstish]

Definitely more pepper

[@jaygardnertenor]

LOTS of black pepper!

[@bunny_0288]

There cannot be too much black pepper in gravy lol

[@kathybouziane5269]

True! Cracked black pepper

[@yourearidiculouslunatic8435]

the citric acid of the lemom juice makes the colloidal butter milk drop in pH, which thickens it. Essentially dropping the butter out of solution.

[@kristinallison5970]

One thing I give you in trying American recipes is you actually try! We've seen others try and are so far off it's crazy! You seem to follow good recipes that are recognized as American!

[@bethanyhanna9464]

I notice many of them read the recipe and refuse to follow a particular (or several) important step(s) in the process. Like "Oh, I would never do it this way" attitude. I'm all for making something your own, but you need to at least try it the real way 1st.

[@kristinallison5970]

@@bethanyhanna9464 that's how I feel! Other channels don't have to be perfect at all...but why are they saying " I'm making an American hamburger!" Then making meatloaf on a bun? It's very odd! But Andre so far is a thousand percent closer to anyone I've seen yet! I just watched one where sausage was a main ingredient and they used pepperoni. Comments were saying "great job and we need to understand that they don't have certain ingredients like us!" I'm thinking "what? Sausage is like their national food!" ! Lol

[@DannyBoyZero]

Texan here. 10/10 on being willing to try new things. 10/10 on the enthusiasm. 10/10 on adapting to a lack of ingredients. 7/10 on the execution of the project. A few things: first, and most importantly, that meat was not tenderized. You flattened it, but proper tenderizing required a tenderizer, not a mallet. Optimally, you'd have a specific machine that does the job, and it would take about 5 minutes per steak. Suboptimal, but still effective, would have been a manual tenderizer. Second, you shouldn't have cleaned the pan when you made the gravy. You also definitely did not have enough pepper in your pepper gravy. Third, you absolutely should have made mashed potatoes and gravy, and corn on the cob to round the meal out. Final score: 9/10. Please repeat the process with the above advice. You'll be making that once a week if you do.

[@iambecomepaul]

PERFECTO!! Done very competently! Fried or mashed potatoes… some sweet corn… sweet dinner roll on the side… now you’re talkin’!

[@Malficious]

It's funny, I think breakfast when i think of chicken Fried Steak, but it really does work for breakfast, lunch, OR Dinner, you just change the sides. There is never a bad time to eat chicken fried steak.

[@iambecomepaul]

@ hard agree. Good point!

[@bunny_0288]

Oh I would make fried okra and mashed potatoes for the sides. I would love to see his reaction to fried okra!

[@iambecomepaul]

@ I’m guessing you’re in the South 😊 It’s a perfectly valid couple of sides.

[@bunny_0288]

@@iambecomepaul Yup! I'm from the great state of Texas. I really need to stop watching these videos though. I've been trying so hard to eat healthier, but tonight I made chicken and dumplings because of his video the other day and now I really really want some chicken fried steak! This is a problem lol

[@chrissit7202]

Im seriously impressed at how well your cooking skills are coming along!!! Does your wife enjoy trying all the new recipes? I hope you continue to make these videos, they are so fun to watch!!

[@herbwitch5681]

Generally chicken fried steak, aka country fried steak, is made with a cheap steak cut like a chuck steak. The pounding with a tenderizer is to make the steak more tender. The only thing I would add is more black pepper in the gravy

[@ALLarson-k1k]

When I watch "cooking American" videos, I realize how much black pepper I use daily. Andre was swinging for the hills with the "generous" black pepper early on the steaks so maybe he balanced it out!

[@mokumboi19]

Great job for the first try! And you are right, mashed potatoes is a great side. It's also great with scrambled eggs and hash browns for a big breakfast. Pro tip: when battering, use the one wet hand, one dry hand method. Makes it a lot easier to keep things tidy. Also 200C is too hot, you want about 175-180C for frying. Most importantly, you want to set the cooked CFS on a wire rack. Do NOT stack them on top of each other, they will overcook and lose crispness. :)

[@marybrandenburg7127]

When you have finished cooking the meat just pour off any excess grease and set it aside. NEVER clean the pan. All the bits and pieces that stuck to the pan & floating in the grease is flavor. Add back equal amounts of reserved grease and flour, cook a little then add milk and seasonings (especially pepper) to desired thickness. Must serve with mashed potatoes so you can pour gravy on them too! Good job!

[@marybrandenburg7127]

…oh and biscuits too. Another something to pour on more gravy!(realize you just repeated those same steps for your sausage gravy…grease from cooked meat including all the bits & pieces + flour (thickens the gravy), + milk, cook & till desired thickness = milk gravy. ) Do the same exact steps after frying chicken= chicken gravy. Yummy. Just imagine all those potential gravies.

[@thomascunningham6275]

Love it! Perfect amount of humor added in! With white gravy, it is common to cover it to taste (usually heavily covered) with black pepper. I have yet to see any Europeans add black pepper like many of us do in the south. Also, bacon and pork chops go great with white gravy, fyi.

[@dangerkeith3000]

Your jokes in this video had me laughing hard, Andre! Shout out to the Portuguese cows for making all the milk and butter!

[@JefferyKordsmeier]

You are inspirational!!! I would love to see Portuguese wife and Portuguese friends/neighbors try your recipes some day! 🤩

[@janrey4629]

Andre, when I am in the main living area with family and watch one of your videos with ear buds in, my family want to know...... what are you finding so amusing Jan? LOL I am smiling from ear to ear watching these videos. Can't get enough. I suggest you make a very nice southern banana pudding!!!

[@taustin6524]

The reason we pound (flatten) the steak is to thin it out and tenderize it. If you’re already starting out with a very thin and tender meat, you can skip this step. BTW: can’t have too much gravy and be sure to use the pan drippings to make the gravy and don’t forget to season it up!

[@The_Real_KaiO]

Chef Andre brings the heat once again.

[@shuvool1]

There are a couple of reasons you pound a piece of meat flat to make chicken fried steak (or schnitzel, the dish chicken fried steak is probably inspired by). First, the ideal piece of meat for a chicken fried steak isn't exactly supposed to be a melt-in-your-mouth ribeye or anything like that, it's a leaner, cheaper cut that does a lot of work so it needs to be tenderized. Comfort foods are usually cheaper foods, although nowadays people like to make them a bit fancier than they historically were (example: there are restaurants that sell truffle mac and cheese). Here, a lot of people use cube steak to make chicken fried steak, which is made from sirloin or top round, which I think are close to what alcatra and pojadouro are. The other reason it gets pounded thin is that this is meant to cook very quickly. If it's too thick, a high heat can lead to uneven cooking.

[@deaniej2766]

Chicken fried steak is usually made with "cube steak", a very inexpensive cut, so the hammering is done to try and tenderize it, and to make it a uniform thickness so it cooks evenly. It's either no gravy or slathered in gravy, no in between. I have a thing about the mouth texture of gravy, most people can't find the meat for the gravy. Yes, sweet corn (on or off the cob), mashed potatoes, and/or greens (collard or mustard). State dish of Texas and very Southern.

[@broncobra]

BLASPHAMY? lol. I'm from Nebraska. I lived in Houston 12 years. Gravy is a MUST? lol. All my exes live in TX. All one. Texans mean what they say, and say what they mean?

[@yourarerightmybad...]

I thought brisket, sausage, Mac and cheese and beans was the state dish of Texas. What your describing sounds like the state dish of Oklahoma! 😂😂

[@mariaeisenhardt2296]

@@yourarerightmybad...I think anything below the mason-Dixon line is chicken fried steak country. Growing up in New Orleans I’ve fried my fare share of this dish for my family. And in the morning through some Jimmy deans in a fry pan use the leftover gravy and served it over split biscuits and sunny side up eggs. That’s a happy camper breakfast. 😀😀😀

[@Lennox1492]

Sounds great BUT no collards or mustards for this Texan! I will take some okra or green beans! I like brown gravy better than cream gravy but I like both don’t get me wrong

[@jaygardnertenor]

@@yourarerightmybad... We LOVE our chicken fried steak here in Texas. Definitely a state dish!

[@matthewphillips2698]

I made chicken fried steak last weekend actually. It's my grandmother's recipe. Remember there's no amount of gravy that will ruin your eating experience. It's also the one dish you can either use the white country style gravy or brown gravy!

[@SirTrollerDerby]

The sunglasses and pan cover as a shield were brilliant. You keep getting better at making your cooking videos fun to watch. The last time I had chicken-fried steak was while traveling through Ohio early in the Fall.

[@sgholt]

Biscuit go good with all that gravy too....love a chicken fried steak! Don't mess with the bowls ...lol, Looks very delicious, thanks Andre :) As a Texan I approve :p

[@kerry_richmond24]

Andre is having his “come to Jesus” moment. He’s adapting nicely to American foods! And getting more comfortable in the kitchen! Looks like a pro! And never too much gravy, make a double batch next time ❤

[@arlenehingle4276]

From Louisiana, I love your positivity.

[@johnspence5689]

Hey I’d just like to say that your attitude and personality are so special. It’s very refreshing to see how you learn about America and its culture. You don’t do it like the others, and that a good thing. Love you man!

[@joelmeeks8683]

I am honestly from Ga in the South in the USA and my Grandfather said the only reason to cook meat was so he could make gravy.

[@glitterspray]

The meat is just a byproduct 😅

[@selinahann5595]

You should try making a dessert next. Banana Pudding or Peach Cobbler.

[@dr.johndoe1603]

Or Apple pie !!!

[@jeffblalack64]

@@dr.johndoe1603 Or lemon ice box pie with meringue. Maybe key lime

[@tracieh215]

Pecan Pie!!

[@itsmeshay8089]

Apple pie as well!! I love using a mix of spies and Goldens to make mine

[@Moonbow1984]

Or a cinnamon raisin bread pudding

[@angelfired3616]

I think I've seen all of your cooking videos and they are my favorite by far! You are doing an amazing job (with the exception of under cooking the eggs for deviled eggs and we don't generally use vinegar unless we're making salad dressing with mayo.) but, you've done a great job! I would've added salt to the flour, but I use the exact same seasoning for my chicken fried steak. And, the gravy could've used a bit more course ground pepper, but that's just me. You did great! Keep it up!

[@aaronslater470]

This is a full circle. The Portuguese introduced pan frying with oil to the world. Now fried has come home changed for the better

[@steveeymann6374]

It's really fun watching you learn how to cook American food and see how much you love it. Your love of American culture is very heartwarming. You don't need to smash those steaks. We typically use "cubed steak" for chicken fried steak. It's a piece of meat similar to what you have but they use a large roller with needles on it to poke holes in the meat. Don't ask me why but it does help to make a good chicken fried steak.

[@corwinchapman4565]

You gotta make chicken-fried steak for all your friends and family and neighbors, because there's nothing more authentic to southern cooking than making sure nobody goes hungry

[@mikeakey3358]

You are a naturally entertaining guy my friend! I believe you to he a good human being, and i love it when good things happen to good people

[@patkaiser7177]

It's never too much gravy! Looks good

[@kmorse6487]

Great job Andre! Looks delicious

[@zarahbelle3627]

Let me tell y’all something!One thing Andre gone do is cut the fool baby & I live for that👏🏾😂😂 Keep these cooking vids coming Andre cuz this is my new favorite genre!❤

[@zeroswat1762]

When I make my white gravy for CFS, I just use old grandma trick and use bacon fat. Get a jar, when you cook bacon drain it into the jar. It’s adds to so many recipes. Over all I would eat it. Hope your family enjoys!

[@thelma48]

Usually a common side to have with chicken fried steak with that type of white peppered gravy is mashed potatoes🎉

[@mfm831]

Don’t you mean “smashed” potatoes? 😂 (that’s what he calls them)

[@SilvaDreams]

A little hint for mixing. Don't swirl it around in a circle but lift it upwards and spin the bowl the bowl a bit to get all the edges and bottom.

[@agentredfox]

You’re so dang joyful one can’t help but catch your enthusiasm! 🙂

[@jmburen8647]

couple of suggestions, When I fry in a skillet, I use a splatter screen to keep the hot grease from flying out, also for the gravy, I use the oil from frying the steaks to make the gravy. When you use butter, flour and milk, what you are making is more of a white sauce which is very tasty, but not quite the same. If you make the butter, flour, and milk gravy, put in some sliced hard boiled eggs and serve it over toast or biscuits I think you would like it as well.

[@michellesayer9894]

Geeeezzz I’m so proud of you! Watching you cook all of the foods and trying them has been my favorite thing to look forward to! I love it!!

[@scoobysnacks]

He's come a long way from the Pop Tarts, hasn't he.

[@lotusasche4183]

ANDRE!!!! I am so excited that your cooking has improved. That is perfect golden brown fried chicken fried steak. You can never have too much gravy on chicken fried steak, chicken fried chicken, chicken tenders, mashed potato's, biscuits, etc... especially when its white gravy! HELL, I love to completely drown my chicken fried steak/chicken in it till its practically swimming!l Even every bite has to be covered in white gravy! I was absolutely waiting in anticipation that you tackle one of my favorite southern dishes. I can absolutely imagine how much of an epic elevation that the dish takes with ingredients from your home country, Portugal. Heck, you got me salivating. LOL XD My mom has this amazing nack for using just the right amount of oil to fry the chicken fried steak/chicken and use the left over of said oil and the fat that was cooked off and then turn it into the white gravy itself! You can use practically any kind of fat/lard from any meat source to make white gravy! It just makes the dish even better, also it cuts down on the loss of product and from having to wash or use a new pan/skillet. Between my mom and I, we not only salvage but reuse/recycle the leftovers from our cooking to create either dressing or side dishes. Just cut back a little on your cooking medium rather its butter/margarine or sunflower/avocado/grape seed/canola/olive oil's when frying. Please keep up the great work and WE would absolutely LOVE IT if you revisit cooking these dishes in the future to see how much you have improved

[@eitanaltman158]

Looks great! There is no such thing as too much gravy or sauce in the USA! (although the typical gravy in this dish would have more fresh cracked black pepper, should be visible black flecks in the white gravy) You need to do a video RANKING your favorite American dishes that you've cooked!!

[@Debbie-wb9mj]

Lol.. you cannot have too much gravy. I am from Oklahoma.. This is our state comfort food. You did an awesome job.. yes one of the side dishes with this meal is mash potatoes.. Two thumbs up.

[@lucylulusuperguru3487]

Andre there is no such thing as too much gravy. When cooking for your family, always make a double amount of gravy. Just double the recipe. Also, fresh ground black pepper in it is a must. A typical chicken fried steak meal at my house has garlic mashed potatoes and some sort of green side like broccoli, green beans or a green salad. and I serve with biscuits or a yeast roll for bread. Great for (sopping) the remnants of the gravy out of the plate when you're finishing up. The beverage is usually a sweet tea,unless my father drops by then it's milk bc he LOVES milk like a little kid even though he's 72 lol. He never leaves hungry tho.

[@thesimplesaguaro]

I am so excited you made this dish! It’s my favorite of all time. You did great!

[@connief5154]

The next time after cooking the meat just pour off the excess oil, leaving some oil and the bits of the meat in the pan, add your flour to the pan, mix then add milk. The flavor of the meat drippings add all the flavor to the gravy.

[@odiebryer2144]

We ALL . . . speaking for all viewers here . . . want to see your wife try the chicken fried steak, too! I'm tickled pink 💗 to know that you liked your CFS! From here it looks excellently made! I'm so proud of you. 🥰👌💯 Just one point -- DON'T EVER CLEAN OUT YOUR PAN aftef cooking your steak. Pour off any oil if there's too much. Leave 2-3 tablespoons of oil for making the gravy. There are bits of the steak and the flour from cooking the steak, commonly called "leavings" or other names, which are used to flavor your gravy along with the seasonings you add. Then add a couple tablespoons of flour to your oil over medium heat. Stir almost constantly to keep the flour from burning. Cook for approximately 5-6 minutes to cook the flour taste away. Then add salt & pepper, then your milk. It looks from the video that your amout of milk was good for the right consistency of gravy. Your overall product looked really good. Just remember that when you DON'T wash your pan between frying your CFS and making your gravy, your gravy will be more amazing! GREAT JOB!!! You're going to have cook for your family & friends now to spread the experience from America! 🇺🇸 🇵🇹

[@enneir]

Very nice! Is your wife liking all the food also?

[@european-reacts]

Oh yeah 😅

[@chuckfina5388]

@@european-reacts Will she ever make a camera appearance to say, "hello"? :)

[@TexasRose50]

She and the baby were on the holiday video where they walked around town and showed us the Christmas decorations. Go watch it!

[@cindyspangler3982]

​@chuckfina5388 She appeared in a Christmas in a park video they made I saw a few nights ago. She was walking Baby Santiago in his stroller and she waved to the camera. Cute family..

[@sagemaster6814]

​@@chuckfina5388she as well as the kidderinos were in his city's x-mas light video. They both looked extremely short. It's hard to tell as they were laying in a stroller being pushed by their parents, but I'm guessing short.

[@brianwalker5937]

Andre, you are a natural commentator. I love these videos. The recipes you choose seem to be sound classic recipes. You follow the recipes very well. Your humor is on point. The results are great for first time attempts. Sure there are people how have comments - and most of them are valid. I would love to see you revisit these after 6 months or so and have cooked them a few times. I think you will be amazed by how much you learn each time you cook a new dish a few times especially when you have suggestions. But watching you make this makes me want to make it in the coming days. I'd really love to hear what your wife thinks about this not that she has to be on camera, but even if you tell us what she thinks of it.

[@mattdeats6803]

Good outcome for the first time doing a chicken fried steak. Thumbs up from Texas

[@johngillespie3409]

Weiner Schnitzel is the actual name and it came from Germany. German immigrants brought it to Texas, and it's yummy and always goes with mash potatoes 😋 I've had Texas weiner schnitzel

[@barbaramelone1043]

I thought that was usually pork.

[@famemolto]

Wiener schnitzel is veal. With pork it’s called schweinesschnitzel. Also delicious!

[@Clarice-rp7mh]

I knew the german versions were usually veal and pork. Those are what I have had. Is there a schnitzel for beef. If so, my german connections, long since passed, never cooked it.

[@famemolto]

@@Clarice-rp7mh. Breaded fried meats have been around since at least the ancient Romans. I’m guessing that you use whatever you have in abundance. If you’ve got lots of tough beef, you pound the daylights out of it and fry it up.

[@JackieOgle]

You are such a "hoot"! I love that you tackle these dishes and you nail it everytime. There's never TOO much gravy. You are fantastic! I enjoy your zest for the food!

[@jaa4742]

You take thin slices of a tougher and cheaper cut of beef to tenderize. It's a way to use the cheaper cuts. You did great. I'm southern, but my grandmother didn't really make that. We make something similar, she called, tenderloin. It was made with thin, tenderized pork, dredged in flour, and pan fried. You can eat it with gravy, but we put it in a biscuit, and ate like a sandwich. The way my grandmother made it, the breading is just a dredge of flour and thinner. Different people make things different ways. Texas eats more beef and the southeast eats more pork.

[@jonellamoore960]

Probably my favorite meal is chicken fried steak with mashed potatoes and lots of white gravy and green beans cooked with bacon grease and diced onion. I had it about 2 weeks ago! Loving your cooking videos. Much love from Indiana USA ❤️🇺🇸

[@teknicron1080]

It's not "smashing" them it's tenderizing, basically making it so the meat cooks more evently, AND allows more flavor from spices and the frying process to infuse the meat with more flavor. There are tenderizer machines (manual and automatic), and tenderizer hammers (usually have spikes on a mallet). Also, if you heat the oil to 350 F (176.7 C) on medium heat it'll reduce the sizzling and splashing a bit.

[@shrugger1]

I never actually realized we had ethnic American food.😋

[@oldfogey4679]

Shrugger of course the us has ethnic food im surprised u didn't know this? With so many different ethnic groups the country would have to have ethnic foods! What im surprised about is how differently different countries utilize how they compound ingredients that we all have! Like peanut butter jelly sandwiches! We've all got the basic ingredients yet Portugal the UK don't eat ppj sandwiches like the us does!

[@ironwolfsaber2739]

I was surprised biscuits and gravy and grilled cheese was amongst them.

[@melissajones5829]

Lots of black pepper in gravy along with salt

[@trentgay3437]

Lots of foods have been invented in the u.s.

[@vi-r22]

@@melissajones5829 Yeah, I am use to seeing bunch of black speckles in my white gravies lol

[@Cortanis001]

Looks good but I think the gravy needs a bit more pepper for it. Keep in mind that the gravy is also the same for biscuits and gravy.

[@LawlCatzPLayz]

We do the chicken fried steak covered in sausage gravy with eggs prepped your way and home fries

[@Tricia.C.Flores]

i'm going to try it like that !

[@bobbiejojackson9448]

Everything is better with sausage gravy on it! Well... maybe not ice cream, or chocolate, or peach cobbler, or... er, uhm, you catch my drift, right? 😅 One thing we need to teach Andre is that it's much better to drain off most of the grease and to not wipe out or rinse the pan to make the gravy. (unless you've gone a little overboard and burned everything 😮) Those little browned bits just add more flavor and it's perfectly fine to have some little pieces of that crunchy, "chicken fried" crust in your country gravy! Aside from that, I think he's doing a great job with his "American food" try-outs!!

[@Ski55]

Occasionally I've been known to make biscuits and gravy in the morning and use the leftover gravy for chicken fried steak. You can also use the grease from the chicken you cook to make the gravy. Mashed potatoes are a must along with whatever vegetables you have on hand. This series has been a treat!

[@Marcia-f3w8c]

Uncle Sam tipped his hat for you, your efforts and accomplishments. Bravo!❤

[@sanoxile9397]

I would recommend trying to make sweet potato casserole. It's something Americans have on holidays. The toppings that go on the top are traditionally marshmallows. However, my family uses brown sugar with some walnuts to add crunch and sweetness. Making one with half of each you could get the best of both worlds.

[@scoobysnacks]

Nothing wrong with putting the marshmallows on top of the brown sugar and walnuts.

[@revgurley]

Love these videos! Would love to know what your wife thinks of these American dishes - if you save her any. 🤣

[@carolynbrubaker1619]

My husband LOVES chicken fried steak. He ordered one just last week and enjoyed every bite. (I can't eat them any more which breaks my heart) THe steaks need to be tenderized because it is usually made with a cheaper cut of meat which tend to be tough. Our tenderizer are indeed hammers but they have teeth. And yes you must have smashed potatoes with it...always! I have to say I want some of those Portuguese eggs. they look AmAZING!!

[@gwendolynfoote4460]

😂 country/ chicken fried steak is my favorite dinner. Biscuits and gravy is my favorite breakfast. 😊 I am enjoying your videos so much.

[@randallwilson4088]

That Portuguese beef looks good. I'm sure others have already told you why you hammer even thinner beef. Thanks mate, been loving your content for a while and this cooking series is a breath of funny fresh air!

[@g-ma_of_8]

Chicken Fried Steak....because it's steak, but you fry it as you would chicken, ergo; chicken-fried. An alternative to the lemon juice, you can use the same amount of plain white vinegar. Different things ; same magic. I am loving this video series so much! You're doing such a great job I think you will soon develop an American accent. Wouldn't surprise me.

[@rupp420]

It can also be called country fried steak.

[@g-ma_of_8]

@@rupp420 True, and that would be a lot less confusing for Andre.

[@paulschuckman6604]

Country Fried Steak = cream/milk gravy Chicken Fried Steak = chicken gravy Beef Fried Steak = beef gravy

[@EstherJaneM]

You are learning all the "comfort foods" that we hold off that winter chill with! enjoy!

[@Prisoner..24601]

Definitely try making a cheese steak sub. That beef you are using in this video should work fine, just slice it very thin, pan fry it with some salt and pepper, then use a cheese of your choice on top.

[@oceansoul6061]

The "you can feel America," after covering the steak in flour absolutely cracked me up! XD I actually had chicken fried steak just last week! :) But that was probably the first time in years, I had it more often when I lived in the Southwest and went on road trips.

[@vdeserisy]

with mashed potatoes with some more gravy on top and a serving of veggies such as green beans or whatever you like makes a perfect meal

[@robertlott8383]

Southerner here, just so you know next time the crunchy bits left over in the oil are best left in the oil for the gravy. Nothing but flavor.

[@beverlyshissler2210]

You are joy to watch. So happy that you enjoy making and eating what has made American great. The tastes from all over the world in one great country. That is what makes the USA great . Thank you.