Thread: tenderise tools
View Single Post
  #3 (permalink)   Report Post  
Old 24-05-2005, 02:29 PM
Gregory Toomey
Posts: n/a

ilaboo wrote:

any comments about tendrising tools especilly for chicken cutlets is
appreciated--what seems to work the best--hammer type or fine knife
blade type for example


Give them a light hit with a kitchen hammer, or sometimes I even use the
flat blade of a large knife.

But its easier to use a natural meat tenederiser - pineapple, papaya/pawpaw
or kiwifruit. They contain enzymes bromelian, papain and actinidin
respectively. Commercial meat terneriser is usually papain.