Meat tenderizing involves using a hammer to flatten meat, so that the fibers in tough cuts are broken up and stretched. All good meat hammers have spiky sides and flat sides. The spiky side is used for tenderizing. It rips the fibers apart and punches holes through the meat, so that the meat tenderizes while cooking. It is best to tenderize big skinless, boneless meat cuts. Wild game, pork, beef, chicken and turkey are all good examples. Here’s how to tenderize meat correctly:
With scaloppini and paillards, position the meat between a couple of plastic wrap sheets, ensuring that the sheets are sufficiently large to hold the meat as it gets bigger, while being pounded. Start from the middle and work your way outwards. Use a gentle but rhythmic pounding. Bring down the hammer repeatedly, both straight and sideways. For each new batch, use fresh plastic sheeting.
Bigger cuts should…
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