brooklyn1 wrote:

> "jmcquown" > wrote in message
> ...
>> "Nancy Young" > wrote in message
>> ...
>>> hahabogus wrote:
>>>> "Nancy Young" > wrote
>>>
>>>>> I find it helpful to butterfly the thicker part of the chicken
>>>>> breast first. Then, the cut side is more amenable to pounding.
>>>
>>>> The plastic wrap only aids in the clean-up and helps prevent
>>>> tearing the meat when you need very thin meat slices. You can just
>>>> put the chicken breast on a clean, sturdy surface and the smack it
>>>> about with your meat mallet, to ensure an even thickness.
>>>
>>> I actually deleted what I started to say, is that I don't use
>>> plastic wrap or anything else, and that Perhaps it's not the most
>>> sanitary method. I can assume that when you pound the chicken,
>>> juice is spattering all around.
>>> I just find the plastic to be annoying, but that's just me.
>>> Whatever works for you.
>>>
>>>> Using the plastic wrap you just chuck out the wrap as apposed to
>>>> cleaning the surface and the mallet. And since I use a
>>>> industralized sized rubber mallet (well a horkin big one)
>>>> purchaced in a hardware store and not one of those lightweight
>>>> meat mallets fund in the cookware aisle; I need a way to cleanly
>>>> cover the rubber hammer's head, cause I ain't sure if it is food
>>>> grade safe. Start whacking the meat in the center and work to the
>>>> edges,
>>>> hopefully working in all directions at once ( work outward from the
>>>> center in a circular pounding motion) slowly and with controled
>>>> force; you made need to repeat this several times to get a
>>>> reasonable thin, even cooking surface Well that's what works for
>>>> me
>>>
>>> I have a meat pounding ... disc? and I start in the middle and slide
>>> out to the edges.
>>> Nice to hear you have a horkin big mallet.
>>>
>>> nancy
>>
>>
>> LOL I use waxed paper
>>
>>
>
> Don't you think Charmin would be less scratchy and neater? heheh


That's what the cybercat uses to stuff her piehole...

;-P

--
Best
Greg