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9 ways to use a meat pounder
From Food 52 http://food52.com/blog/9903-9-ways-t...a-meat-pounder
-- Good Food. Good Friends. Good Memories. |
9 ways to use a meat pounder
On Wednesday, March 5, 2014 12:25:35 PM UTC-8, sf wrote:
> From Food 52 http://food52.com/blog/9903-9-ways-t...a-meat-pounder mine looks like this. Never thought about using for some of those applications though. http://www.amazon.com/Sur-La-Table-P.../dp/B005GQWO66 |
9 ways to use a meat pounder
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 Janet US |
9 ways to use a meat pounder
On 2014-03-05, ImStillMags > wrote:
> mine looks like this. Mine looks like this: http://www.extremehomeworkout.com/106800096.html What was the real name of a meat pounder? It got bandied about on rfc many yrs ago, but I forget the exact term. nb |
9 ways to use a meat pounder
On 3/5/2014 4:18 PM, notbob wrote:
> On 2014-03-05, ImStillMags > wrote: > >> mine looks like this. > > Mine looks like this: > > http://www.extremehomeworkout.com/106800096.html > > What was the real name of a meat pounder? It got bandied about on rfc > many yrs ago, but I forget the exact term. Batte carne? nancy |
9 ways to use a meat pounder
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. -- Good Food. Good Friends. Good Memories. |
9 ways to use a meat pounder
On 2014-03-05, Nancy Young > wrote:
> Batte carne? Nope. All one word. Even wiki doesn't list it. Perhaps someone who is brave enough to venture into gobble groups can find it. nb |
9 ways to use a meat pounder
On 3/5/2014 3:25 PM, sf wrote:
> From Food 52 http://food52.com/blog/9903-9-ways-t...a-meat-pounder > > Never saw one, never owned one. Don't need one. :) Jill |
9 ways to use a meat pounder
On 2014-03-05, jmcquown > wrote:
> Never saw one, never owned one. Don't need one. :) I mostly use it for smashing ginger slices. Cut off a 1/4 inch slice o' ginger, trim off peel, *SMASH*, chop, toss in pan/pot/wok. nb |
9 ways to use a meat pounder
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 |
9 ways to use a meat pounder
On 03/05/2014 01:18 PM, notbob wrote:
> On 2014-03-05, ImStillMags > wrote: > >> mine looks like this. > > Mine looks like this: > > http://www.extremehomeworkout.com/106800096.html > > What was the real name of a meat pounder? It got bandied about on rfc > many yrs ago, but I forget the exact term. > > nb > I've heard it called a "meat mallet". Works for me. |
9 ways to use a meat pounder
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. |
9 ways to use a meat pounder
On Wednesday, March 5, 2014 1:18:09 PM UTC-8, notbob wrote:
> > What was the real name of a meat pounder? It got bandied about on rfc > > many yrs ago, but I forget the exact term. > Are you thinking of a Jaccard? |
9 ways to use a meat pounder
On 2014-03-06, ImStillMags > wrote:
> Are you thinking of a Jaccard? I think that's a brand name. nb |
9 ways to use a meat pounder
On 3/5/2014 10:52 PM, Janet Bostwick wrote:
> 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 > Tenderize with this http://www.jaccard.com/Original-Supe...nife_p_10.html Use the pounder for picata. |
9 ways to use a meat pounder
On Thu, 06 Mar 2014 11:29:45 -0500, Ed Pawlowski > wrote:
>On 3/5/2014 10:52 PM, Janet Bostwick wrote: > >> 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 >> > >Tenderize with this >http://www.jaccard.com/Original-Supe...nife_p_10.html > >Use the pounder for picata. yup, that's what I have except mine is a Deni. The skillet is used to flatten stuff for picata. Janet US |
9 ways to use a meat pounder
On Thu, 6 Mar 2014 06:43:27 -0800 (PST), ImStillMags
> wrote: > On Wednesday, March 5, 2014 1:18:09 PM UTC-8, notbob wrote: > > > > > What was the real name of a meat pounder? It got bandied about on rfc > > > > many yrs ago, but I forget the exact term. > > > > Are you thinking of a Jaccard? Jaccard is doodad Janet B has. Meat pounders are called mallets. -- Good Food. Good Friends. Good Memories. |
9 ways to use a meat pounder
Ed Pawlowski wrote:
>Janet Bostwick wrote: > >> 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. > >Tenderize with this >http://www.jaccard.com/Original-Supe...nife_p_10.html The jaccard is a variation on a cuber, does the same thing but slower, with more effort, and costs less. The jaccard or cuber doesn't make the meat thinner. >Use the pounder for picata. For piccata use a sharp knife to slice cutlets... pounding meat ruins it. Don't you go to those specialty butcher shops... a good Italian butcher shop will charge like $20/lb for veal, were you to buy a veal roast and told the butcher you intended to hack it up into slabs and pound each thin they'd cry. A real butcher slices veal cutlets to order, cut in advance they dry. Veal cutlets are sliced with the grain or on the bias, same with pork or chicken breasts. It's very easy to slice cutlets almost paper thin (I have described the process here a few times) but people are still pounding their meat, oy. Scallopini is sliced a bit thicker (3/16") than cutlets for piccata (1/8"), but neither should be pounded. If you can fillet a flounder you can slice cutlets. |
9 ways to use a meat pounder
I've used my mallet to act as a make-weight over a plate over something I want to keep flat in a skillet.
I've also used it to hammer a knife thru a something really tough, like a head of cabbage, when I don't want any fingers NEAR the blade. Mine isn't round tho - it's shaped like a hammer and has a tenderizer on one end of the head, flat on the other. I figure I'll try to grab it if I'm ever cornered by an assailant in that part of the kitchen - it lives in a counter caddy. Do I need a permit? It sure ain't concealed. "Blunt, heavy object," as the police reports go. |
9 ways to use a meat pounder
On Fri, 7 Mar 2014 07:57:19 -0800 (PST), Kalmia
> wrote: > I've used my mallet to act as a make-weight over a plate over something I want to keep flat in a skillet. > > I've also used it to hammer a knife thru a something really tough, like a head of cabbage, when I don't want any fingers NEAR the blade. > > Mine isn't round tho - it's shaped like a hammer and has a tenderizer on one end of the head, flat on the other. > > I figure I'll try to grab it if I'm ever cornered by an assailant in that part of the kitchen - it lives in a counter caddy. Do I need a permit? It sure ain't concealed. "Blunt, heavy object," as the police reports go. Mine could easily be used as a deadly object, but I used it on ginger last night. I like it for that use! I'll still use my microplane to grate ginger, but it works well to smash both frozen (thawed) and fresh ginger and subsequently chop it. Juice goes flying all over the place with frozen and thawed... but that's the worst I can say. -- Good Food. Good Friends. Good Memories. |
9 ways to use a meat pounder
On Wednesday, March 5, 2014 1:18:09 PM UTC-8, notbob wrote:
> What was the real name of a meat pounder? It got bandied about on rfc > many yrs ago, but I forget the exact term. > Tenderizer. |
9 ways to use a meat pounder
> wrote in message ... > On Wednesday, March 5, 2014 1:18:09 PM UTC-8, notbob wrote: > >> What was the real name of a meat pounder? It got bandied about on rfc >> many yrs ago, but I forget the exact term. >> > > Tenderizer. I got a Victor EasyChef. I was worried about hollow tines and how I could get them clean, so I got this one which has blades. http://www.amazon.co.uk/Victor-easyC.../dp/B009UDS7JY Or did you mean the hammer type? -- http://www.helpforheroes.org.uk/shop/ |
9 ways to use a meat pounder
On Friday, March 7, 2014 12:08:03 PM UTC-8, Ophelia wrote:
> > wrote in message > > ... > > > On Wednesday, March 5, 2014 1:18:09 PM UTC-8, notbob wrote: > > >> What was the real name of a meat pounder? It got bandied about on rfc > >> many yrs ago, but I forget the exact term. > > > Tenderizer. > > I got a Victor EasyChef. I was worried about hollow tines and how I could > get them clean, so I got this one which has blades. > > > > http://www.amazon.co.uk/Victor-easyC.../dp/B009UDS7JY > > > > Or did you mean the hammer type? > The hammer with the pyramid side, we called a "tenderizer." Beating, say, a round steak with it, would make it a little easier to eat. Does cutting through the tough fibres, as your tenderizer does, really tenderize the meat? |
9 ways to use a meat pounder
> wrote in message ... > On Friday, March 7, 2014 12:08:03 PM UTC-8, Ophelia wrote: >> > wrote in message >> >> ... >> >> > On Wednesday, March 5, 2014 1:18:09 PM UTC-8, notbob wrote: >> >> >> What was the real name of a meat pounder? It got bandied about on rfc >> >> many yrs ago, but I forget the exact term. >> >> > Tenderizer. >> >> I got a Victor EasyChef. I was worried about hollow tines and how I >> could >> get them clean, so I got this one which has blades. >> >> >> >> http://www.amazon.co.uk/Victor-easyC.../dp/B009UDS7JY >> >> >> >> Or did you mean the hammer type? >> > > The hammer with the pyramid side, we called a "tenderizer." Beating, say, > a round steak with it, would make it a little easier to eat. > > Does cutting through the tough fibres, as your tenderizer does, really > tenderize the meat? Sure seems to:) It also doesn't smash the meat around which I prefer. -- http://www.helpforheroes.org.uk/shop/ |
9 ways to use a meat pounder
On Friday, March 7, 2014 12:27:17 PM UTC-5, sf wrote:
> On Fri, 7 Mar 2014 07:57:19 -0800 (PST), Kalmia > > > wrote: > > > > > I've used my mallet to act as a make-weight over a plate over something I want to keep flat in a skillet. > > > > > > I've also used it to hammer a knife thru a something really tough, like a head of cabbage, when I don't want any fingers NEAR the blade. > > > > > > Mine isn't round tho - it's shaped like a hammer and has a tenderizer on one end of the head, flat on the other. > > > > > > I figure I'll try to grab it if I'm ever cornered by an assailant in that part of the kitchen - it lives in a counter caddy. Do I need a permit? It sure ain't concealed. "Blunt, heavy object," as the police reports go. > > > > Mine could easily be used as a deadly object, but I used it on ginger > > last night. I like it for that use! I'll still use my microplane to > > grate ginger, but it works well to smash both frozen (thawed) and > > fresh ginger and subsequently chop it. Juice goes flying all over the > > place with frozen and thawed... but that's the worst I can say. > > > > > > -- > > > > Good Food. > > Good Friends. > > Good Memories. I used it recently to separate a chicken. I could get my chef's knife about midway tween thigh and body - used mallet on edge of knife to whack my way thru. The mallet tenderizer side is also useful if I have time and energy to make braciole. |
9 ways to use a meat pounder
On Tuesday, March 11, 2014 7:54:39 PM UTC-4, Kalmia wrote:
> On Friday, March 7, 2014 12:27:17 PM UTC-5, sf wrote: > > > On Fri, 7 Mar 2014 07:57:19 -0800 (PST), Kalmia > > > > > > > wrote: > > > > > > > > > > > > > I've used my mallet to act as a make-weight over a plate over something I want to keep flat in a skillet. > > > > > > > > > > > > > > I've also used it to hammer a knife thru a something really tough, like a head of cabbage, when I don't want any fingers NEAR the blade. > > > > > > > > > > > > > > Mine isn't round tho - it's shaped like a hammer and has a tenderizer on one end of the head, flat on the other. > > > > > > > > > > > > > > I figure I'll try to grab it if I'm ever cornered by an assailant in that part of the kitchen - it lives in a counter caddy. Do I need a permit? It sure ain't concealed. "Blunt, heavy object," as the police reports go. > > > > > > > > > > > > Mine could easily be used as a deadly object, but I used it on ginger > > > > > > last night. I like it for that use! I'll still use my microplane to > > > > > > grate ginger, but it works well to smash both frozen (thawed) and > > > > > > fresh ginger and subsequently chop it. Juice goes flying all over the > > > > > > place with frozen and thawed... but that's the worst I can say. > Put it in a baggie first to avoid the splatter? Tell me about freezing ginger. DIY or buy it that way? I just let mine float in cheapo wine and fish it out as needed. I do peel it first, tho. |
9 ways to use a meat pounder
On 3/20/2014 1:34 PM, Janet Bostwick wrote:
>>> >>> You're speaking my language! Do you do the egg inside? >> >> No. Neither do I put a hardcooked egg in meatloaf, unless it's for company and I remember to cook the egg ahead of time. > A hard cooked egg in the meat loaf would have me refusing any. I > don't know why, but the pictures and thought of that really turns me > off. Who eats a hot, re-cooked hard boiled egg anyway? > Janet US > That might be me. I make a half dozen hard cooked eggs and then reheat one for my breakfast during the week. Along with the leftover bacon or sausage from the weekend breakfast. Toast is made fresh though. |
9 ways to use a meat pounder
On 2014-03-20, Janet Bostwick > wrote:
> On Thu, 20 Mar 2014 13:56:55 -0700 (PDT), >>The Scots, apparently. >>https://www.jamieoliver.com/recipes/...ese-and-pickle > that looks really pretty. It would have to be a cold egg for me. I like the looks of it. Where's the damn recipe? nb |
9 ways to use a meat pounder
"notbob" > wrote in message ... > On 2014-03-20, Janet Bostwick > wrote: > >> On Thu, 20 Mar 2014 13:56:55 -0700 (PDT), > > >>>The Scots, apparently. > >>>https://www.jamieoliver.com/recipes/...ese-and-pickle > >> that looks really pretty. It would have to be a cold egg for me. > > I like the looks of it. Where's the damn recipe? Jamie Oliver recipe: Ingredients 10 large free-range eggs, 2 beaten 800 g quality sausage meat 1 small bunch fresh chives, finely chopped 1 small bunch fresh parsley, leaves picked and finely chopped 1 whole nutmeg 1 tablespoon English mustard sea salt freshly ground black pepper plain flour, for dusting 150 g good-quality white breadcrumbs 2 litres vegetable oil 3 tablespoons vegetable or corn oil Method Often, the best way to get quality sausage meat is to buy some really lovely sausages, slit them open, then squeeze out the meat. I like my Scotch eggs a little runny in the middle, but if you like a harder boiled centre, simply boil them for an extra couple of minutes at the start. You want the pork cooked through, the outside golden and crispy and the inside hot and runny. That's when you know you've got yourself a good Scotch egg. Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them. Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls. Have 3 plates ready - one with a small handful of flour, one with the beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.) Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven. -- http://www.helpforheroes.org.uk/shop/ |
9 ways to use a meat pounder
On 3/20/2014 11:34 AM, notbob wrote:
> On 2014-03-20, Janet Bostwick > wrote: > >> On Thu, 20 Mar 2014 13:56:55 -0700 (PDT), > > >>> The Scots, apparently. > >>> https://www.jamieoliver.com/recipes/...ese-and-pickle > >> that looks really pretty. It would have to be a cold egg for me. > > I like the looks of it. Where's the damn recipe? > > nb > Here you go: http://www.jamieoliver.com/recipes/e...ese-and-pickle |
9 ways to use a meat pounder
In article >,
says... > > On Thu, 20 Mar 2014 13:56:55 -0700 (PDT), > wrote: > > >On Thursday, March 20, 2014 10:34:06 AM UTC-7, Janet Bostwick wrote: > >snip > >> A hard cooked egg in the meat loaf would have me refusing any. I > >> don't know why, but the pictures and thought of that really turns me > >> off. Who eats a hot, re-cooked hard boiled egg anyway? > > > > > >The Scots, apparently. > > > >https://www.jamieoliver.com/recipes/...ese-and-pickle > > that looks really pretty. It would have to be a cold egg for me. > Janet US Scotch eggs are eaten cold. Some people also put a hardboiled egg in a pork pie (also, eaten cold). Both delicious. Janet UK |
9 ways to use a meat pounder
On Fri, 21 Mar 2014 14:25:08 -0000, Janet > wrote:
>In article >, says... snip >> > >> >https://www.jamieoliver.com/recipes/...ese-and-pickle >> >> that looks really pretty. It would have to be a cold egg for me. >> Janet US > > Scotch eggs are eaten cold. Some people also put a hardboiled egg in a >pork pie (also, eaten cold). Both delicious. > > Janet UK O.k., that would be fine. I actually like eating cooked things cold. Are the Scotch eggs hard to make? Or is there a trick to keeping the whole thing together for/during cooking? Janet US |
9 ways to use a meat pounder
That Rachael Ray egg in a meatloaf looked pretty but was lame. Worthless ingredient, imo. http://www.rachaelray.com/recipe.php?recipe_id=4262 G. |
9 ways to use a meat pounder
In article >,
says... > > On Fri, 21 Mar 2014 14:25:08 -0000, Janet > wrote: > > >In article >, > says... > snip > >> > > >> >https://www.jamieoliver.com/recipes/...ese-and-pickle > >> > >> that looks really pretty. It would have to be a cold egg for me. > >> Janet US > > > > Scotch eggs are eaten cold. Some people also put a hardboiled egg in a > >pork pie (also, eaten cold). Both delicious. > > > > Janet UK > O.k., that would be fine. I actually like eating cooked things cold. > Are the Scotch eggs hard to make? No, easy peasy. http://www.youtube.com/watch?v=vMSi8HcE58o .. Janet UK |
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