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Mint Chocolate Chicken Fried Steak with Lovely Lady Cakes

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Get exclusive recipes, and incredible behind the scenes insights: http://goo.gl/70hBO Watch chef Adrian Bustamante turn the delicious cake Lovely Lady Cakes' Anna O'Steen brought us into a sweet, savory, surprisingly tasty chicken fried steak, oz style. This cake is breaded in rich chocolatey cake crumbs and pan fried, combining classic southern flavors with Anna's distinctive dessert. After all, there's no place like home. Check out Anna's Channel - http://www.youtube.com/user/lovelyladycakes Check out us out on social media! Facebook: http://www.facebook.com/pages/Food-Deconstructed/225095110949292# Twitter: https://twitter.com/FoodDeconstruct Tumblr: http://watchfooddeconstructed.com Pinterest: http://pinterest.com/fooddeconstruct/ Google +: https://plus.google.com/106787804557195200939/posts ABOUT FOOD DECONSTRUCTED: Each week on Food Deconstructed, chef Adrian Bustamante deconstructs one of the world's favorite foods to its basic parts puts them back together in exciting, unexpected, and sometimes strange ways. Tune in each week to see if your food gets deconstructed and to see what Adrian transforms it into.
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Join our email list and get exclusive recipes, awesome members-only videos, and incredible behind the scenes insights: http://goo.gl/70hBO This week, we're happy to announce a special guest on Food Deconstructed, the lovely and talented Anna O'Steen of the awesome youtube channel Lovely Lady Cakes. Anna brought us a delicious and beautiful Wizard of Oz themed cake to celebrate the upcoming movie "Oz the Great and Powerful." Watch Adrian Bustamante taste Anna's delicious theme cake, and stay tuned next week to catch him deconstructing this delicious Chocolate Mint thin cake and turn it into 3 different (and shockingly delicious, for once) dishes. Check out Anna's Channel - http://www.youtube.com/user/lovelyladycakes Check out us out on social media! Facebook: http://www.facebook.com/pages/Food-Deconstructed/225095110949292# Twitter: https://twitter.com/FoodDeconstruct Tumblr: http://watchfooddeconstructed.com Pinterest: http://pinterest.com/fooddeconstruct/ Google +: https://plus.google.com/106787804557195200939/posts ABOUT FOOD DECONSTRUCTED: Each week on Food Deconstructed, chef Adrian Bustamante deconstructs one of the world's favorite foods to its basic parts puts them back together in exciting, unexpected, and sometimes strange ways. Tune in each week to see if your food gets deconstructed and to see what Adrian transforms it into.
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Watch more How to Deep Fry Food videos: http://www.howcast.com/videos/511560-How-to-Marinate-DeepFried-Chicken-DeepFrying Learn how to deep-fry chicken fried steak in this Howcast video. This is the battered steak I made this morning. This is the batter I made for it. I'm going to dump all the steak into the batter. Make sure it's well-coated. Mix it all up. I'd love to know, I'd love to meet the person the person who thought about chicken fried steak. I mean how did they come up with this idea? How? It's beyond me. It would be absolutely crazy, if it wasn't so good. We're going to go to the smaller fryer again, and what we're going to do is we're going to drain off the excess. Drop it into our seasoned flour, like the fried chicken. We're going to make sure that we give it a good pressing in, and so we've got nice seasonings in there. Remember we put salt in the batter, into the batter mix, so there's no need to season the steak. And it's just a little bit of joy, and if I can get half as good as a place in Austin, Texas I went to, I will be a very happy man. When I put these in, I'm putting them away from me again. So when it splashes, it splashes against the back of the fryer. You know, I've burnt myself too many times over the years. We all have and I will continue to. It's inevitable, just with the career path that I have chosen. A lot of people pan fry this, but as this is a show about deep fat frying, deep fat frying we will do. You really want that crust because that's the best bit. And this would you believe is $10 worth of steak. So I don't know how many people you'd feed out of this. Quite a lot, it's a very economical dish, and more importantly very delicious. These are going to be in the fryer for about 8 to 10 minutes. This fryer is at 350 degrees right now. Its probably dropped down to about 325, as we put the meat in there, because it's not as powerful as this fryer. But as soon as it starts to start looking brown, we know it's done. I'm actually going to put a basket in there and sink them, so they cook evenly. So this is now finished, it's been draining for a minute or two. We're going to serve a big old plate of chicken fried steak. I mean that is what chicken fried steak means to me. It looks like fried chicken, tastes like steak. How can you get better than that? And a big old plate of it as well. I'm really happy with that.
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To view the next video in this series click: http://www.monkeysee.com/play/13582
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Watch more How to Deep Fry Food videos: http://www.howcast.com/videos/511559-How-to-Make-Chicken-Fried-Steak-Part-2-DeepFrying Learn how to prepare a steak for deep-frying in this Howcast video. So this is chuck steak for the chicken fried steak. You want to use a cheap cut of meat, because you're going to beat the hell out of it with the meat hammer to tenderize it, and you're going to fry it. Why would you want to use a porterhouse or something any good? You take the bone out. Basically, any bit of the meat that you don't want to eat, you take out. Big lumps of fat you take out, because they're very unappetizing. It's a really good way of making a cheap family meal every now and again, because remember fried food is really good, but you can't live on it. Once or twice a week is probably a lot more than you need. Once or twice a month is probably good. The bone's out, and you cut it into your portions. Take as much of the fat off as you want. If you want to leave a lot on, you can. I like it fairly lean. I've cut it into good sized portions to batter out. It's an awful good bargain, I mean this steak was $10, and it's going to feed a family of five, yeah. If you feel the steak -- I mean if you have a steak and you feel it; if your finger goes through it easily; you know that meat is going to be tender. This meat is about as tough as these Doc Martin boots. It really isn't a good quality meat. So you want to give it the tenderizing treatment. What this does is it breaks down the collagen in the meat, so it becomes tender and it takes a, not a nasty cut of meat. It takes a really cheap, inexpensive cut of meat and you can actually call it steak. It's great, isn't it? A little piece like that will make a big piece of chicken fried steak. It's such an economical dish. I'm using the thick side first, just to really tenderize that and the smaller side, there you have it. Chicken fried steak, getting ready to be drenched through your buttermilk and egg mix, floured. We're going to pan fry it and we're going to deep fry it.