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And they're both right as far as it goes. These are usually used on the tough cuts of meat that you would normally braise. And once tenderized they're always cooked well done. You wouldn't use it on anything you cook rare because that's already tender.

As to drying it out, these foods are usually cooked quickly in a fry or batter and fry so the drying-out concern is kind of overblown as well.

The resulting texture is also something to talk about. Some people describe it as pre-chewed rather than tender. It is easier to cut into than otherwise but it's not in the same category of tender as a naturally tender cut of meat. Or a tough cut cooked long and slow until it is tender.
 

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Discussion Starter · #5 ·
Well is the thin knife cuts 48 blades not the round spike ones of old. I'm guessig pounding with the teeth hammer must be the worst but the flat end is good for flatten out cutlets
 
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