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Tenderizing  

post #1 of 2
Thread Starter 
For the past year or so I've been using a pinner (Jaccard) to help tenderize tough cuts such as flank steak. I've found it can really make a difference, even when using marinades.

Your recipe for Marinated Flank Steak with North African Marinade, for instance, comes out practically fork tender when prepped that way.

Was wondering what your feelings are about mechanical tenderizers?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #2 of 2
I know that a lot of steakhouses use such and I think it is a good idea if it makes the results more tender without completely destroying the texture. __________________
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