jaccard meat tenderizer as by requst
 

I bought a jaccard meat tenderizer today and said so in the chat
room....notbob wanted a report. Cost me around 44 dollars Canadian. It
was a late xmas present to myself.


I got the rectangular 16 pin/knife model. And it comes with a plastic
cover/shield to protect the blades and you...that shield is a pain as it
fits on only one way.

The first thing I discovered is it is very sharp and penetrates meat well
as the punctures in my thumb prove.

I ran it over a pork steak I plan on eating tomorrow for supper...it was
quite easy to use and very little effort was required to get maxium
penetration. I punched hundreds of holes in the steak on both sides of
the steak quickly and easily. It was a little difficult to puncture the
meat near the bone though.

I then seasoned the steak on one side with granulated garlic and fresh
black pepper and put it back in the fridge as I'll be cooking it
tomorrow. This will show if it is true about absorbing the spices... well
kinda.

On to the cleaning....It is dishwasher safe but the working end of the
pins/knives are covered inside the base and won't clean well in the
dishwasher in my oppinion...so I hand washed it. There are too many nooks
and creavaces to tell you it cleans fast and easy with a simple quick
rinse. But with soap, water and a sponge it cleaned fairly
easily....holding down the plastic base to clean off the pins/knife
blades is a bit tricky but can be done with little or nor further
punctures of your fingers if you go slowly.

So far I am impressed by its ease of use and puncture
capibilities...Tomorrow will be the true test though. Now where are those
bandaids?

jaccard meat tenderizer as by requst
 

Mr Libido Incognito said...

> On to the cleaning....It is dishwasher safe but the working end of the
> pins/knives are covered inside the base and won't clean well in the
> dishwasher in my oppinion...so I hand washed it. There are too many nooks
> and creavaces to tell you it cleans fast and easy with a simple quick
> rinse. But with soap, water and a sponge it cleaned fairly
> easily....holding down the plastic base to clean off the pins/knife
> blades is a bit tricky but can be done with little or nor further
> punctures of your fingers if you go slowly.


Mr. Libido Incognito,

Do yourself a favor and return it and get the jaccard that can be
disassembled for rapid and safe cleaning. You'll thank me later and you can
cut back on the frustration and bandaids.

Andy

jaccard meat tenderizer as by requst
 

On 2007-01-07, Andy <q> wrote:
>
> Do yourself a favor and return it and get the jaccard that can be
> disassembled for rapid and safe cleaning.

What? ...they got the "hard to clean" and "easy to clean" models? WTF?

LibInc: buy yourself a dishwashing brush. I use them almost
exclusively, now, and recommend them highly for almost all dishwashing
chores.

nb

jaccard meat tenderizer as by requst
 

notbob wrote:
> Andy <q> wrote:
> >
> > Do yourself a favor and return it and get the jaccard that can be
> > disassembled for rapid and safe cleaning.
>
> What? ...they got the "hard to clean" and "easy to clean" models? WTF?

The easy clean model is two dinner forks, one in each hand.

jaccard meat tenderizer as by requst
 

In article >,
Mr Libido Incognito > wrote:

> I bought a jaccard meat tenderizer today and said so in the chat
> room....notbob wanted a report. Cost me around 44 dollars Canadian. It
> was a late xmas present to myself.
>
>
> I got the rectangular 16 pin/knife model. And it comes with a plastic
> cover/shield to protect the blades and you...that shield is a pain as it
> fits on only one way.
>
> The first thing I discovered is it is very sharp and penetrates meat well
> as the punctures in my thumb prove.
>
> I ran it over a pork steak I plan on eating tomorrow for supper...it was
> quite easy to use and very little effort was required to get maxium
> penetration. I punched hundreds of holes in the steak on both sides of
> the steak quickly and easily. It was a little difficult to puncture the
> meat near the bone though.
>
> I then seasoned the steak on one side with granulated garlic and fresh
> black pepper and put it back in the fridge as I'll be cooking it
> tomorrow. This will show if it is true about absorbing the spices... well
> kinda.
>
> On to the cleaning....It is dishwasher safe but the working end of the
> pins/knives are covered inside the base and won't clean well in the
> dishwasher in my oppinion...so I hand washed it. There are too many nooks
> and creavaces to tell you it cleans fast and easy with a simple quick
> rinse. But with soap, water and a sponge it cleaned fairly
> easily....holding down the plastic base to clean off the pins/knife
> blades is a bit tricky but can be done with little or nor further
> punctures of your fingers if you go slowly.
>
> So far I am impressed by its ease of use and puncture
> capibilities...Tomorrow will be the true test though. Now where are those
> bandaids?

I have one and I love it. :-) I reserve it for tough beef, like sirloin.

Use a brush on the blade tips, it's easier.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

jaccard meat tenderizer as by requst
 

On Sun, 07 Jan 2007 05:49:22 -0600, notbob > wrote:

>On 2007-01-07, Andy <q> wrote:
>>
>> Do yourself a favor and return it and get the jaccard that can be
>> disassembled for rapid and safe cleaning.
>
>What? ...they got the "hard to clean" and "easy to clean" models? WTF?
>
>LibInc: buy yourself a dishwashing brush. I use them almost
>exclusively, now, and recommend them highly for almost all dishwashing
>chores.

I don't know what LibInc: means, but I concur with the recommendation.
We have 3 brushes: one for general use, one for veg, one for the
dog's/cat's dishes. Saves a manicure, no?

TammyM

jaccard meat tenderizer as by requst
 

TammyM wrote on 07 Jan 2007 in rec.food.cooking

> On Sun, 07 Jan 2007 05:49:22 -0600, notbob > wrote:
>
> >On 2007-01-07, Andy <q> wrote:
> >>
> >> Do yourself a favor and return it and get the jaccard that can be
> >> disassembled for rapid and safe cleaning.
> >
> >What? ...they got the "hard to clean" and "easy to clean" models?
WTF?
> >
> >LibInc: buy yourself a dishwashing brush. I use them almost
> >exclusively, now, and recommend them highly for almost all dishwashing
> >chores.
>
> I don't know what LibInc: means, but I concur with the recommendation.
> We have 3 brushes: one for general use, one for veg, one for the
> dog's/cat's dishes. Saves a manicure, no?
>
> TammyM

Actually this jaccard comes apart... the base slides apart and the
pin/blades can be unlocked and removed. By sliding the jaccard name plate
over and pushing the blade up thru the top of the handle part. But it is
easier to just hold the spring loaded base up so the hidden blade tips
are exposed and wipe those with a damp sponge. It's the base that has
cracks and creavices which is the true pain to wash/clean. I will, in the
future, slide the base apart to wash... to allow for better drying as it
was still water logged this morning when I slid it apart.

I have always found disassembling stuff too often causes wear and
shortens it's life span. And I plan on using this a fair bit. Still I
wish there were less nooks and crannies in the base part.

jaccard meat tenderizer as by requst
 

"TammyM" > wrote

> I don't know what LibInc: means,

Libido Incognito.

nancy

jaccard meat tenderizer as by requst
 

Steve Wertz wrote on 07 Jan 2007 in rec.food.cooking

> It'd be nice if they had models that were individually spring
> loaded.
>
>

And didn't have nooks and crannies to clean.

jaccard meat tenderizer as by requst
 

Mr Libido Incognito wrote:
> Steve Wertz wrote:
>
> > It'd be nice if they had models that were individually spring
> > loaded.
>
> And didn't have nooks and crannies to clean.

They do, and relative to that exhorbitant price ($44!) you paid for
that crappy toy you bought they're a much better deal. Northerntool.com

Even Amazon.com has an array of much nicer units than your skimppy 16
pin job, and for much less money.

And typically mechanical meat tenderizing isn't done with meat that
contains bone... someone knows to cook would first remove the bone. duh

jaccard meat tenderizer as by requst
 

In article .com>,
says...
>
> They do, and relative to that exhorbitant price ($44!) you paid for
> that crappy toy you bought they're a much better deal. Northerntool.com
>
> Even Amazon.com has an array of much nicer units than your skimppy 16
> pin job, and for much less money.
>
> And typically mechanical meat tenderizing isn't done with meat that
> contains bone... someone knows to cook would first remove the bone. duh
>
>
Hmmm... I think I've got an old pair of golf shoes down in the
basement. Now, if I can find my copy of that old video of Nikita
Khruschev at the U.N., I may be able to enter the "whacky" world of meat
tenderizing and flavorizing, in style, and *at zero expense*!

Whack! Whack! Take that Northern Tool, Amazon, Jaccard and the others!
We will bury you!

Bob :-)