Andy <q> wrote in message
.. .
> Stumbled across this cooking contraption while shopping
> for cooking contraptions.
>
> http://www.cooking.com/products/shprodde.asp?SKU=311807
>
> Is it really wise to puncture meats like this? It makes sense
> as far as allowing meats to soak up marinade but won't it
> cause the meat to "bleed to death" while cooking?

Yes; it's alright to use it. It's used for tenderizing cheaper cuts of
meats that are stringy or tough. It's sort of redundant to use it on
aged beef or tenderloin... The individual blades "cut" the meat to allow
easier breakdown of the tissues.

My first job as a cook was using the institutional-sized pull-down
handle Jaccard on case-after-case of baltip sirloin. We also used a
similar model from Chicago Cutlery on individual steaks. Beware your
hand, though. I saw a couple people staple themselves to the cutting
boards when they weren't paying full attention. There's not a lot an
emergency clinic can do when you turn your hand into pulp. (The blades
can go through small bones, too.)

The nice thing about this model is that you can run it through the
dishwasher and it'll completely clean it.

Thanks for the link.

The Ranger