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What Do You Flatten Your Cutlets and Tenderize Your Meat With?

post #1 of 15
Thread Starter 

What do you use to flatten and tenderize meat, and which tool would you recommend most? 

 

 

I am mainly interested in flattening chicken breasts.     To a much lesser extent, I will occasionally want to make some veal scallopini.    

 

Also, I see most of the flattening hammers have a multi-pyramid side to them for tenderizing meat.     I'm not familiar with that technique; but I'm willing to try it out.    Do you like to use this tenderizing part?

 

I saw a couple of hammers at Walmart, and I was looking at the selection on of meat hammers on amazon.com, and they mostly appear to be about the same.   They all seem to be smaller than I would have thought optimal for getting a cutlet to become flat.     I've heard some people use various items like a rolling pin or a can of something too.   Is it worth it to get a dedicated hammer for this task?


Edited by TomBrooklyn2 - 4/10/15 at 12:39pm
post #2 of 15

I place the meat in between pieces of plastic wrap and pound them with a heavy bottom pan or a pot.

post #3 of 15

I place one or two breast in a zip lock bag that is left open....and then use a rubber mallat.

 

Having them inside the zip lock keeps the splatter contained...and the nasty bugs. I find the rubber mallat is better then a metal pounder...less damage to the flesh..

 

The rubber mallat will not tenderize the meat...but it will flatten it quite nicely. I get them at home depot...and they are quite cheap.

post #4 of 15

When I want to be delicate, I don't pound, I use a wooden pin roll to delicately flatten the meat. I learned that trick from a Gordon Ramsay video somewhere. 

post #5 of 15
Quote:
Originally Posted by TomBrooklyn2 View Post

 

Also, I see most of the flattening hammers have a multi-pyramid side to them for tenderizing meat.     I'm not familiar with that technique; but I'm willing to try it out.    Do you like to use this tenderizing part?

 

 

No please. It destroys the meat.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #6 of 15
Thread Starter 
Quote:
Originally Posted by French Fries View Post a heavy bottom pan or a pot.
That's an idea.   I have granite countertops in my current kitchen though.    I might have to be careful about chipping that.     I could do it on a cutting board, though. 

 

Quote:

Originally Posted by Canele View Post  a rubber mallet

That's a neat idea.   I think I already have one of those. 

 

Quote:
Originally Posted by French Fries View Post  When I want to be delicate, I don't pound, I use a wooden pin roll to delicately flatten the meat. 
 

That sounds good also.    I wanted to get a rolling pin anyway, as I'd like to start making some pie crusts.

post #7 of 15
The waffle side splits the meat as you tenderize it which then tears it and breaks it down really fast. It's good for doing a lot of product or schnitzel as opposed to actually 'tenderizing' your meat
post #8 of 15

A HEAVY ALUMINUM MALLET

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 15

Mine looks like this, smooth on all sides. Mine has no visible branding, but this picture from Amazon is a Norpro. Easier to store than a mallet and you have more control. Also handy for tamping down crumb crusts in the pan.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 15
Quote:
Originally Posted by TomBrooklyn2 View Post
 

That's a neat idea.   I think I already have one of those. 

 

That sounds good also.    I wanted to get a rolling pin anyway, as I'd like to start making some pie crusts.

 

 

not a fan of using  rolling pin for anything other then pastry...

 

 

yes, i am a snob about every piece of equipment have its purpose.... but you must also think about cleanness and sanitation.  Do you really want chicken slime on your rolling pin?

post #11 of 15
Quote:
Originally Posted by Canele View Post
 

but you must also think about cleanness and sanitation.  Do you really want chicken slime on your rolling pin?

 

For me it always starts with...:

Quote:
Originally Posted by French Fries View Post
 

I place the meat in between pieces of plastic wrap (...)

... the rolling pin never touches anything other than the saran wrap. 

post #12 of 15

Don't some of yor remember?  The Frugal Gourmet always used an 18" piece of 2 x 4 lumber.

 

Cheap and effective.

 

Mike  :thumb: 

travelling gourmand
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travelling gourmand
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post #13 of 15

Check this guy at 2:22:

 

 

Now, that's a flattener!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #14 of 15

I sit on it :)

 

Seriously - also a big fan of the cling film solution and then "gently" pounding it with a pan (have been known to use a cookbook that someone had left lying around the prep area - but there I wanted to proof a point more than actually flatten the meat).

post #15 of 15

I'm going to say to start, a good sharp chefs knife. I butterfly chicken breasts to be mostly even before ever going to town on them with whatever hulk smash utensil I grab!

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