In article >, Andy <q>
wrote:

> 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?
>
> Curiously,
>
> Andy
> Apologies to a.b.f

<lol> no!

I have a jaccard tenderizer and it's one of my MOST valuable kitchen
tools!

I use it on Sirloin, round and rump when I want to make steaks out of it!

I'll also often cook meat as a steak, then slice it into very, very thin
strips and toss it into a finished stir fry.

It is a WONDERFUL tool!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson