Janet Bostwick wrote:

>On Wed, 05 Mar 2014 14:30:01 -0800, sf > wrote:
>
>>On Wed, 05 Mar 2014 14:00:16 -0700, Janet Bostwick
> wrote:
>>
>>> On Wed, 05 Mar 2014 12:25:35 -0800, sf > wrote:
>>>
>>> >From Food 52 http://food52.com/blog/9903-9-ways-t...a-meat-pounder
>>>
>>> Some good ideas there, however, I use a 9-inch skillet for a meat
>>> pounder when needed. and this to tenderize. http://tinyurl.com/qgp8odc
>>
>>One of these days, I'll get one of those gadgets just to have it...
>>but in all honesty I don't buy meat that needs tenderizing.
>>
>>My meat pounder looks like this
>>http://galleryplus.ebayimg.com/ws/we.../1000x1000.jpg
>>that's two sides of the one disk. Unscrew the handle and flip the
>>disk to go from rough to smooth, but I've only used the smooth side to
>>pound chicken.
>
>I don't think the pork chops or chicken from Costco need tenderizing,
>but a little run through with the knives and let sit with some
>seasoning, seems to make some tasty, juicy meat -- that happens to be
>tender. I do use it on tougher cuts of beef steak because I use them
>for sandwiches, Phillys, fajitas etc. I just don't buy regular steaks
>because neither one of us eats that much meat.
>Janet US

Pounding any meat ruins it... breaks the cells and lets the moisture
out... cooks dry and tough. For thin meat learn to slice cutlets, for
thicker cuts tenderize with a cuber. A trick I learned for
tenderizing top round for London broil is to with a dinner fork in
each hand punch lots of holes over the entire surfce, both sides...
then dry rub or marinate, the seasoning penetrates for better
flavor... the fork tines don't rupture the cells, they go between.
Toss your meat mallets in the trash or use them for doorstops.