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Happy Thanksgiving!

Hambagu

I imagine she had no idea of the plagiarism as I doubt she has any role in writing her books. I could likewise imagine a disgruntled employee (of which she's had a few) doing it as a little payback to Martha.

As do I.

Probably a bad idea then. But there are a lot of them for sale.

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Agreed. I'll often go to a lower finished temp. I like a hint of outer flake and internal moistness.

Chicken fried steak, broiled grapes and sprouts, mashed potatoes.

@Smithy I do salmon in the CSO at around 300 steam for about 12 min...until 115 internal temp. Rest 5 min. Definitely not "well done". No crustification. Salting the salmon for 20 min pre cook keeps it from weeping albumin.

no just a few minutes on each side

The ones in the video. Pretty much bread it and fry it. I suspect that resting after breading might improve it, but I could be wrong. I did salt the pork prior to breading.

Tested it after well browned (~ 5 min total) and it was 138 in the center. After 5 min rest it went up to 145. So yeah, I cheated. 😉

Trimmed room temp pork chop. Breaded and fried without resting. Held together nicely after a 5 minute post fry rest. Nice and juicy at 145F.

@Duvel it looks like no knives are needed for this tonkatsu even though there are cuts Id think would be too tough to bite through easily. Does he trim the meat so toughness is minimized?

Very helpful. He makes a comment that cold pork will make the breading fall off. Hmmm, more testing required. Also says that wooden skewers help heat penetrate tough cuts. Wait a second...meat conducts heat better than wood !

big chunks fall off but no air pocket that I can see

Might not be chilling that helped. Might just be the passage of time that allows the breading to mature or something. Various katsu recipes on the webs don't mention resting or chilling though. Anyone with restaurant experience able to comment on whether kitchens bread-up a bunch and store uncooked or do they do it ala minute?

@robirdstx suggested 30 minutes in the fridge between breading and frying. Two pieces of the same breast...top one was breaded and refrigerated and then fried and the bottom one was breaded and fried straightaway. The refrigerated one had a more sturdy crust and sliced without shattering. The other had a more fragile crust and had some fall off after cutting. So chilling helped. Thanks! Both were fried together...odd that the chilled one browned more.

I have trisol but that's a crisp enhancer. What doyou suggest?

My chicken katsu is tasty but the breading falls off half of the pieces when I slice it. I flour...egg wash...panko and fry. Rest for 5 min and slice. What am I doing wrong?

If we've learned anything from covid its that when morons are in charge they make moronic rules.

Yes it does. Minimal content, lots of blather.

Neuro-fuzzy here. Perfect for 10 or 15 years.

@Smithy These bugs survive the acid in our stomachs in order to get past and start an infection. Stomach pH is around 2. Straight white vinegar is 2.5ish says google...probably less acid in a ceviche prep. But swimming in a lake doesn't often cause an infection (although years ago I got something...probably salmonella..after a canoe capsized in the New River and I drank a lot of water unintentionally). And as you say walleye don't usually consort willingly with mammals.

Any concerns about using freshwater fish uncooked? In the back of my head is a ban on them for sushi because of all the poo that's in freshwater.