Why on earth would you mistreat your meat with a meat tenderizer or a saucepan? Simply for the reason that it makes the meat more tender. Of course, this is not done for whole roasts, but only for quick-cooking cuts like schnitzel, steaks, and other types of meat.fine fibers of the meat are crushed, making it more tender.
Tenderizing meat correctly
If the meat is already quite thin, it naturally does not need to be pounded – chefs only perform this process when they want to process a particularly thick piece of meat. The meat is first washed thoroughly on both sides with lukewarm water and then patted dry with a kitchen towel. Now it is wrapped in cling film or placed in a freezer bag before the actual work begins. Primarily suitable is a Meat tenderizer. This looks quite similar to a hammer – only the tenderizer has two sides: a flat one and a serrated one. Depending on the intensity, you can work your meat with one of the tenderizing sides.
Household remedies for meat tenderizers
saucepan
If you are missing a meat tenderizer, you can also make do with a saucepan
Rolling pin
Loosely from the wrist, strike the Rolling pin
Extra tip: As a rule, however, well-aged meat does not require pounding.
Image by Janine for meinhaushalt.at
