How Do You Use A Meat Tenderizer?
Getting meat tender, or thinning out a cut of chicken until it is thin enough for a specific recipe, is an art. It isn’t impossible, but there are a couple pitfalls to jump over to make your way to a successfully tenderized piece of meat. Once you know how to use a tenderizer, your recipe options will multiply. Prepare your beef for a marinade. One use of the tenderizer is to prep meat for a marinade. For this, you will want to take a cut of beef that will take a marinade well. This could be any low-fat, tough cut. Flank steak is an excellent choice. Place it on a hard, washable surface. Using the spiked side of the tenderizer, use medium force and pound the steak evenly. Flip and do the same on the other side. Do not use excessive force, otherwise the flesh will became mushy and the marinade will destroy the meat. Prepare the filet for a carpaccio. Another use for the tenderizer is to thin or flatten meat. When preparing a beef carpaccio, the meat must be two things: very high quality
