Reddit reviews Jaccard 200345NS 45-Blade Meat Tenderizer, Simply Better Meat Tenderizer, Stainless Steel Columns/ Removable Cartridge, NSF Approved, Black
We found 4 Reddit comments about Jaccard 200345NS 45-Blade Meat Tenderizer, Simply Better Meat Tenderizer, Stainless Steel Columns/ Removable Cartridge, NSF Approved, Black. Here are the top ones, ranked by their Reddit score.
Hand Held Meat Tenderizer: Reduces cooking time by up to 40% and provides pathway for marinades to be absorbed deeper into the meat and increasing absorption by up to 600%. It is ideal for both professional chefs and home cooking enthusiasts.Commercial Meat Tenderizer: The meat tenderizer has double sided razor-sharp stainless-steel knives that effortlessly cut through the connective tissue in meat that can cause it to be tough.Steak Tenderizer, Meat Tenderizer: Achieve better cooking results from less expensive cuts of meat with Jaccard multi-blade hand-held meat tenderizer.45 Blade Meat Tenderizer: Enhances any type of meat, including but not limited to beef, pork, veal, chicken, venison and fowl; Incredible results on boneless chicken breasts including even cooking, and retention of natural juices and flavors.Jaccard Simply Better Meat Tenderizer: The tenderizer is made from the highest quality materials and is built for performance and durability and is backed by a lifetime warranty against material and workmanship defects.
Here are a couple of tips I would suggest to mellow the meat out as well:
We cut the meat into the sizes we want to cook it, Jaccard it, then sprinkle with the tenderizer. Then, we put it back in a bag in the fridge for a bit. That way, it isn't so tough when you cook it. Also, we like to marinate deer meat in Italian dressing. Tastes great.
This recipe is not great. I tried it just to see.
1st, use fajita marinade. Very easy to find. and there are lots of great options.
2nd, the slow cooked flank steak is "meh" in the fajitas. It is much, much better to tenderize the flank steak the pan sear it or grill it.
Also, the texture of the vegetables is soft and mushy, as I expected it would be due to the slow cooked method. but is really ruins the whole "fajita vibe"
I will not be waiting time, money, and ingredients on this method again.
For anyone reading this, I just bought the best tool ever for tenderizing tough meats. This Jaccard tenderizer is absolutely the BOMB! It makes tough brisket and flank steak almost as tender as a good Ribeye.
https://www.amazon.com/Jaccard-Simply-Better-Tenderizer-Stainless/dp/B000A3G0F6/ref=sr_1_2?ie=UTF8&qid=1492098174&sr=8-2&keywords=jaccard
A Jaccard meat tenderizer. This kitchen gadget will turn any cut of meat into tender wonderfulness, fast & easy, by basically using a small handle with 45 spring-loaded teenie little knives to punch zillions of holes into the meat. It also allows for marinades to get much penetration, much faster. Best kitchen gadget I ever bought, bar none.
I like this model because it's easy to pop out the blade assembly to clean it.
I worked in a place where we cooked chicken-fried steak. Get one of these Jaccard Tenderizers. I can't speak to jerky, but one of those will make anything easy-to-chew.