James said...

> On Aug 30, 1:19 pm, Andy <q> wrote:
>> James said...
>>
>>
>>
>>
>>
>> > Do you beat your meat?
>>
>> > Enzymes?
>>
>> > Dry rot?
>>
>> > Slow cooking?
>>
>> > I don't like slow cooking lean beef because by the time it's tender
>> > it's also tasteless. Enzymes is nice but too much is bad. I don't
>> > like predigested food. Beating your meat also pounds a lot of the
>> > juice out and you don't get a plump juicy steak.
>>
>> > My favorite is cheap chuck steak or roast on sale, a bit of tenderizer
>> > and salt, grilled over hot flame till juice come out the top and the
>> > flip side about 5 minutes.
>>
>> I use the jaccard 15-blade meat punch. The marinade gets into the meat
>> rather than just on it. It also reduces the cooking time. I do this with
>> pork tenderloins too.
>>
>> Andy- Hide quoted text -
>>
>> - Show quoted text -
>
> Don't butchers usually do that on request? Looked at the site and
> didn't realize other meats are also tenderized. Didn't know one can
> get a tough chicken or turkey.


Good question. I never thought to ask.

Jaccarding boneless chicken or turkey probably benefits in marinating and
reduced cooking time.

About the only thing wrong with the jaccards is after awhile, the points of
the blades do blunt from hitting the cutting board so often. It probably
adds a little resistance but still gets the job done.

The multi-row 48-pin units require a lot of pressure to punch through the
meat, they are really overkill with such close punches the meat would
probably bleed dry during cooking and are not as easy to clean.

Andy