sf wrote:
> Sheldon wrote:
>
> > The only place you'll see people pounding perfectly tender
> >meat with a tenderizing mallet is on foodtv
>
> Thanks. �My mom wasn't much of a cook and never made
> anything like that, so TV has been the way I learn.

Bragging or complaining.

On Sun, 10 Feb 2008 19:37:21 GMT, "James Silverton"
> wrote:

> Steve wrote on Sun, 10 Feb 2008 18:48:38 +0000 (UTC):
>
> ??>> It is perhaps irrelevant to pounding but freezing slightly
> ??>> (or alternatively, partially defrosting) is an often
> ??>> recommended technique for slicing beef or chicken thinly
> ??>> in modern Chinese cooking.
>
> SP> Does anyone but Benihana's do this?
>
>It's a technique that's been used around my house for 20 or more
>years. Perhaps if my knives were razor sharp I would not need to
>freeze but it's useful. It's certainly not my idea and I see it
>recommended from time to time. Here's one moderately recent
>recipe for Mongolian Beef:
>http://downhomerecipes.blogspot.com/...1_archive.html
>
>James Silverton

i usually only do this for sukiyaki, when you need slices almost
paper-thin.

your pal,
blake

On Mon, 11 Feb 2008 07:39:35 -0800 (PST), Sheldon >
wrote:

>sf wrote:
>> Sheldon wrote:
>>
>> > The only place you'll see people pounding perfectly tender
>> >meat with a tenderizing mallet is on foodtv
>>
>> Thanks. ?My mom wasn't much of a cook and never made
>> anything like that, so TV has been the way I learn.
>
>Bragging or complaining.

Both

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Dave > wrote:
> On Feb 9, 7:19??pm, Mark A.Meggs > wrote:
> >
> > I don't know how it's done commercially, but at home a meat pounder
> > works. ??Mine is a heavy, plated metal disk about 3" in diameter with a
> > handle coming out of the center of one side ??--| ??. ??I use it to

> Thanks Beth and Mark! I'm going out to look for the biggest. meanest,
> meat pounder I can find!

As it happens, I did this just this past weekend. I used a cast iron
frying pan to pound the boneless chicken breasts flat. No wimpy 3 inch
thing either. I used the 8 incher. Put the breast between 2 sheets
of plastic wrap and smacked the crap out of it a few times until it
was a uniform 1/4" thick. I used a schnitzel recipe for ideas.

Bill Ranck
Blacksburg, Va.