Reddit reviews Jaccard 200348 48-Blade Meat Tenderizer, Original Super 3 Meat Tenderizer, 1.50 x 4.00 x 5.75 Inches, White
We found 23 Reddit comments about Jaccard 200348 48-Blade Meat Tenderizer, Original Super 3 Meat Tenderizer, 1.50 x 4.00 x 5.75 Inches, White. Here are the top ones, ranked by their Reddit score.
Original 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 the original multi-blade hand-held meat tenderizer.48 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, retention of meats natural juices and flavors.Jaccard Original 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.Achieve better cooking results from less expensive cuts of meat with the multi-blade hand-held meat tenderizerHelps reduce cooking time by up to 40 percent; helps meats cook more evenly by reducing shrinkageRazor sharp knife blades cut through connective tissues that make meat toughTiny heat channels are created without changing shape or appearance of meat, resulting in faster penetration of marinadesMade of white ABS plastic, the tool measures 5-5/8 by 4-1/8 inches
Marinating works. Brines work. They work better if you use one of these.
However, you can buy cheaper cuts of steak and do this at home with a jaccard. It's not going to be as tasty as a better cut of meat, but it works in a pinch. It's also great for making chicken fried steaks.
Thought about it a bit, I think here are your options (specifically excluding "cook it more" like the sous vide suggestion):
You don't have to, but if you do, you probably won't regret it.
When I'm doing any kind of marinade for anything - beef, chicken, or pork - I give it a good pounding with one of these.
Your basic toolbox is going to be salt (assuming you don't have a sodium restriction), stevia/sucralose and lemon juice/vinegar. Any of the flavor profiles you might want to apply to the food you can eat will need them and thankfully, they will fit into your diet.
Saltiness, sweetness and acidity perpetuate flavor so having them as a basis for your work will be necessary. As an example, some acidity will help lift fruit flavors, while not necessarily making the food acidic.
If you want to exaggerate the profiles of the foods you can eat, there are consumer level offerings of food flavors, like ones sold here:
These are cut from industry offerings, so they will be easier for you to work with. I would also look at spices and spice oils as well. I would invest in a vacuum tumbler and a Jaccard for getting that flavor into your meat and seafood most effectively:
These work amazingly well. Jaccard the meat first, make a brine of flavor, seasonings and other ingredients and tumble them with your protein.
If I had a meat tenderizer, I could use it protect myself and my buddy, AND tenderize foods for our dinner. Who doesn't want to beat their meat, right? :P
My goto is marinade. I have an awesome Teriyaki marinade a friend passed on to me. In a pinch, I just use Italian dressing, prefer the "Zesty" or (my favorite Wishbone Brand "Robusto Italian Dressing". Be sure to poke meat with a fork or use a tenderizer beforehand to let the marinade penetrate deeper and, well, quite frankly cheaper cuts of meat tend to be tough and this helps a bunch. You might want to invest in a good tenderizer. Got mine here: http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/ref=sr_1_1?ie=UTF8&amp;qid=1420396666&amp;sr=8-1&amp;keywords=meat+tenderizer. Yes, it's a bit pricey but with it, you can always buy cheap cuts of meat like steaks and still get good results. Plus, if you take care of it, I get the impression it will be the last one you ever have to buy.
:/ Sorry about that. I completely forgot to talk about how to turn pieces of meat with connective tissue into a tender cut of meat for this recipe.
What you want is a meat mallet with spikes or a meat tenderizer tool.
I don't have the tool, but alton brown seems to like them. What they do is they manually sever the connective tissue and so that the chewy bits ball up and the whole thing seems tender.
More on meat mallets: https://keepingiteasyandsimple.wordpress.com/2012/05/08/tool-of-the-week-meat-mallet/
As for the meat cuber, I don't own one but it has a bunch of flat blades that pierce the meat and tenderize it for you: http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6
I totally had this link bookmarked in my notes and everything: http://www.foodnetwork.com/videos/altons-chicken-fried-steak-0170182.html :(
Though in a practical sense, if you don't want to buy either of those tools, banging it more would probably do the job for you.
No soup for you! I like mine on the charcoal grill, well done with hickory smoke chips and a-1 along with potatoes on the grill- with a-1 sauce and butter with sour cream! dinner with whoever would show up from the smell of the grill LOL - true story, was grilling once and a jogger stops and says mmm steak- got any extra there? :D
Thank you for the reply. What's the name of the full-size papaya on a dwarf tree? I grabbed a papaya plant with two other little siblings attached to it for $5 from a Thai lady in August and got them through winter here (North Florida) and just recently planted them in the ground about a month ago. At the time of my purchase I didn't know anything about papayas but then read about the different flower types and that they don't transplant very well. I'm noticing two of the three plants haven't established a strong root zone and wobble pretty easily once I transplanted them so I can see why they say they don't transplant well, and I can see from your comment that this has probably happened to you as well. Hopefully they'll make it through, but if not I'll have learned my lesson and will be ready to try some of your techniques for next spring (starting them in the fall for a spring transplant).
I'm looking for the large size papayas as my wife loves to use them green for papaya salads ("som tam", she's from Thailand), but don't have a ton of yard space, so if you can recommend any dwarfs that grow well for you I'm all ears.
Regarding the fabric pots, do you think the roots will penetrate through these fabric pots? I use these a bunch for other plants and I'd be open to just throwing them into the ground come spring next year if that means they'll have a better chance of surviving transplant. I just don't know if the roots can penetrate these well enough or not. I guess I could see if any of my current potted plants in these have been able to establish roots on the bottom side successfully or not. If not, I have a meat tenderizer (this guy) that could probably make some pretty decent holes! haha.
This works, it's a chef tool.
bought one of these tenderizers with puncturing blades in it and it's awesome for flattening and softening white meat breasts. Makes the cooking time shorter and texture less chewy. White meat boneless chicken is almost always too tough no matter which way you cook it. With that? Awesome.
Jaccard a thin piece and make chicken fried steak on a bed of mash potatoes and gravy. Mmmm. Cheap and delicious.
Season the steak liberally with kosher salt (not iodised salt) and pepper and then hit it with a tenderizer like this one. Let the steak sit out for 20-30 minutes until it comes to room temperature. Heat the pan to ~400 F with a little olive oil and then cook the steak for about 3 minutes per side (for rare).
The way I've always done it is to hit the meat with a meat tenderizing tool like this then soak it overnight in buttermilk. The buttermilk is more for removing the gamey taste from the meat, but I like to think that it helps tenderize it too.
This guy will tenderize it pretty well http://www.amazon.com/dp/B001347JK6/?tag=hyprod-20&amp;hvadid=15474605259&amp;hvpos=1o2&amp;hvexid=&amp;hvnetw=g&amp;hvrand=585831003675954919&amp;hvpone=&amp;hvptwo=&amp;hvqmt=&amp;ref=asc_df_B001347JK6
If you eat a lot of these I can attest that a Jaccard Meat Tenderizer does wonders to this cut.
You can tenderize the raw steak with a Jaccard. Then marinade. Or you can pound it with a meat tenderizing mallet.
If you've got $50, you can get a home meat slicer. Then buy primals, partially freeze them, then slice thinly, as for cheesesteaks.
Steak tenderizer, cast iron skillet, butcher's block, chef's knives and sharpener.
They make special tenderizers for that purpose, things like this, I've got one and it's awesome.
Extending off of this article, this is when a steak tenderizer can really come in handy as well.
/u/brock_lee is probably correct, but I think it could also be a meat tenderizer.
Get one of these: http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6
Then follow Alton Brown's recipe for swiss steak.
I believe he has some other cheap steak recipes as well.