Hammer - choice of material and types of working surfaces

choice of material and types of working surfaces

The better the meat hammer you have in your hands, the less effort and time it will take to process pork, beef or poultry.
This important accessory is needed to soften the fibers. But if you use the wrong tool, excess juices will leak out of the piece of meat, and the dish will turn out dry and tough. It is important to understand that each recipe requires its own device. What to choose for steak, and what to soften entrecote or chop? Which material is more reliable and is it worth buying combined models with hatchets?

In this publication:

Which chop hammer to choose for meat and poultry

To figure out which meat hammer is better, compare the materials, shape, and types of working surface. There are no good or bad tenderizers; the choice depends on the culinary tasks and types of meat dishes.

Material is the main criterion

A wooden mallet is not always suitable for beating meat because it is light and fragile. Even if hard rocks were used for production. It takes a lot of effort to cut a piece of pork for a cutlet. In addition, wood is a porous material. Juices will be absorbed into the pores and accumulate inside, and it is not easy to treat and disinfect the wood.

A wooden hammer is suitable for beating small, tender, boneless pieces of chicken fillet. To prevent wood from coming into contact with raw meat, use plastic wrap. After washing, the wooden device must be dried thoroughly. There are wooden hammers with metal surfaces, but the juice still ends up on other areas.

A kitchen meat hammer made of aluminum is hygienic and does not absorb juices; it can be washed with detergents and disinfected in boiling water. Not afraid of rust and temperature contrasts.

But aluminum is a lightweight metal, which means that complex parts of the carcass and tough meat will require more time and effort. Aluminum mallets are good for chicken fillets, thin pieces of pork tenderloin, veal - where delicate preparation is needed.

The most practical and convenient is a stainless steel meat hammer. Stainless steel is a durable and strong material, non-porous and resistant to corrosion. Steel accessories can be washed in the dishwasher, treated with detergents, and doused with boiling water to disinfect.

Steel hammers vary in weight. Weighted models are preferable, as the impact will require less effort. However, tools that are too heavy will require precision and proper distribution of force when preparing delicate pieces. Please note that the steel is hard, grade not lower than 18/10 .

A relative novelty on the market is kitchen bumpers made of plastic. You should not immediately write off such options. Modern types of plastic are durable and heat-resistant. They are not afraid of impacts and do not splinter, even if they hit a bone. But do not forget to take into account the weight of the product; light ones are suitable for gentle beating.

There are many combination hammers in online stores. For example, a steel case is covered with a plastic or silicone casing for more delicate processing and to prevent fiber breakage.

Shape of the working part and features of the teeth

A kitchen hammer for beating meat consists of two parts - a handle and a working part. The shape of the working side can be round, square or rectangular. There is no particular difference in quality and ease of use, but square and rectangular models in some cases have three or four working surfaces, while cylindrical models always have only two.

The size of the work surface determines how long it will take to process the meat. If you cook chops or pound chicken for roulade once a week, don't look for professional kitchen tools.

In a classic kitchen hammer, one side is smooth and the other is ribbed or serrated. But the teeth can also be different - from barely noticeable to tall and even sharp. Which hammer should I choose for beating steak meat, and what should I use to process the chops?

The steaks are beaten with the smooth side, giving the piece the desired shape and making it thinner. No mechanical processing is required here.
The serrated side is for preparing chops. Processing with cloves breaks down the connective fibers, making the meat more tender and juicy, preventing it from shrinking during frying.
The height of the cloves is an important point when choosing. To tenderize thick or tough meat, use a large-toothed mallet. For thin and soft pieces, smaller teeth are suitable. Also, a fine-toothed surface is needed for beating edges.
A relief in the form of waves is most often used for the final processing of a piece, giving it a pattern, like on a grill pan.

Some models have a tenderizer on one side - a surface with sharp needles that pierce the piece and make many holes in it. Some recipes require this kind of processing.

Signs of a comfortable handle

Not only the ease of use, but also the time it takes to beat the meat depends on the handle of the hammer. A good handle correctly distributes the center of gravity, making work easier. It is difficult to identify such a handle by eye; you need to take the hammer in your hands and make several typical movements, observing your efforts. Or trust the reviews of people who understand.

Inexpensive cast aluminum models have solid handles. Modern steel kitchen hammers are often complemented with ergonomic rubberized handles that are comfortable to hold in your hand. The main thing is that the rubber is resistant to high temperatures and does not wear out. Synthetic rubber has proven itself well.

Please note that a round handle is always more convenient. The rectangular shape lies unnaturally in the hand, and the corners can even put pressure on the palm and chafe the skin from prolonged use. The diameter of the handle also matters - a thicker one is more convenient and practical.

It is convenient if the handle is equipped with a loop or hole for hanging. This way, the kitchen bumper will not get lost in a drawer, but will always be on the cabinet door or in another accessible place.

Review of interesting kitchen hammers

What is attractive about this model is its unusual shape, which dictates non-standard use. A metal kitchen hammer for beating meat in the form of brass knuckles is more popular with men who combine cooking with training.

The disadvantage of culinary brass knuckles is that one working surface is usually corrugated. And be careful when ordering an unusual device from foreign online stores. It may be incorrectly assessed at customs, mistaking it not for kitchen utensils, but for an item prohibited for purchase.

If you are not only tenderizing, but also chopping meat, look for a hammer with a hatchet. A hatchet hammer will help you deal with chicken bones and hard pieces without resorting to a knife. The size of the blade depends on your culinary tasks and needs. If you are chopping pork carcasses, such an accessory will be useless. It's better to buy a separate hatchet.

A tenderizer hammer is easily recognized by the long, sharp needles or thin blades on one side of the working part. The other side is made with reliefs or smooth to level the chop.

The tenderizer does not beat, but silently and effortlessly pierces a piece of meat through and through, without tearing or flattening it. The marinade and spices penetrate deeply into the holes of the loose cutlet. Can be used as an alternative to a chipper for faster and less difficult processing.

If you know which meat hammer is best to choose, share your experience in the comments. Your tips will help novice housewives make the right purchase.

vidy-posudy.ru

Electrical device

The electric meat tenderizer includes 3 main parts:

Frame.
Electric drive.
Working screen.

The drive consists of an electric motor and gearbox. The knives begin to work due to the action of a cylindrical pair; when rotated, they return to their original position. The result is meat that is processed on both sides.

To soften the product, it must be placed in the receiving hole. There it is captured by the blades and quickly processed. This way you can soften pieces of meat that are fastened together. To do this, one piece must be placed on top of another, placing them on the fixtures. And when passing it again, the meat should be rotated 90 degrees.

Chop hammer - Wikipedia (with comments)

Material from Wikipedia - the free encyclopedia

A chop hammer
(also
a hoe
[1]) is a kitchen utensil for beating (to soften the fibers) various types of meat and some meat products in order to prepare them for the culinary process and improve subsequent chewing and assimilation of the resulting food product [2]. In Western cuisine, it is considered an essential utensil for preparing various types of steaks[3]; Some cookbooks, however, recommend other methods of pounding meat, since it is believed that pounding breaks the bonds between the fibers of the meat rather than flattening them, which ultimately leads to a deterioration in the taste of the dish.[4]

Hammers can be of various types (in particular, the Tipnut website identifies 11 varieties of this utensil[5]), but two varieties are most common. The first, shaped like a hammer with a short handle made of wood or metal, has two heads, one of which is flat (in some cases sharp), the other with rows of sharp pyramidal protrusions. The second is a kind of potato press with a short handle and a large metal blade, which can be either flat or with the same pyramidal protrusions

[6]. Various hammer designs have been patented in the United States since at least 1853.[7]

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Notes

↑
[books.google.ru/books?id=6eegAgAAQBAJ&pg=PT63&dq=%D0%9C%D0%BE%D0%BB%D0%BE%D1%82%D0%BE%D0%BA+%D0%B4%D0% BB%D1%8F+%D0%BC%D1%8F%D1%81%D0%B0&hl=ru&sa=X&ei=OUVwVLODF4XnywONg4CoAg&ved=0CFoQ6AEwCDgK#v=onepage&q=%D0%9C%D0%BE%D0%BB%D0%BE %D1%82%D0%BE%D0%BA%20%D0%B4%D0%BB%D1%8F%20%D0%BC%D1%8F%D1%81%D0%B0&f=false Cold and hot meat dishes. 2014. P. 63.]
↑
[www.pbs.org/food/fresh-tastes/tenderizing-meat/ Tenderizing Meat Techniques|PBS Food]
↑ Gwyther Pamela.
The Beginner's Cookbook. - Queen Street House, 4 Queen Street, Bath BA1 1HE, UK: Parragon Publishing, 2001. - P. 13. - ISBN 1-4054-3689-1.
↑
[books.google.ru/books?id=GXaEAQAAQBAJ&pg=PA31&dq=%D0%9E%D1%82%D0%B1%D0%B8%D0%B2%D0%BD%D0%BE%D0%B9+%D0% BC%D0%BE%D0%BB%D0%BE%D1%82%D0%BE%D0%BA&hl=ru&sa=X&ei=aERwVJOPHobTygPb8YCYDA&ved=0CDMQ6AEwATgK#v=onepage&q=%D0%9E%D1%82%D0%B1 %D0%B8%D0%B2%D0%BD%D0%BE%D0%B9%20%D0%BC%D0%BE%D0%BB%D0%BE%D1%82%D0%BE%D0%BA&f =false A. Zimin. Supermarket kitchen. 2014. Page 31.]
↑
[tipnut.com/tenderizers-work/ 11 Meat Tenderizers & Why They Work : TipNut.com]
↑
[www.netzwissen.com/kuechentechnik/kuechenbesteck.php/2 Teigkarte – Netzwissen.com]
↑
[drive.google.com/viewerng/viewer?url=patentimages.storage.googleapis.com/pdfs/US9932.pdf US Patent 9,932].

Excerpt characterizing the Chop Hammer

“Mr. Adjutant,” he shouted, “order that there is no crowd.” - The adjutant, having carried out the order, approached Prince Andrei. From the other side, the battalion commander rode up on horseback. - Be careful! - a frightened cry of a soldier was heard, and, like a bird whistling in rapid flight, crouching on the ground, two steps from Prince Andrei, next to the battalion commander’s horse, a grenade quietly plopped down. The horse was the first, without asking whether it was good or bad to express fear, snorted, reared up, almost toppling the major, and galloped away to the side. The horror of the horse was communicated to people. - Get down! - shouted the voice of the adjutant, who lay down on the ground. Prince Andrei stood indecisive. The grenade, like a top, smoking, spun between him and the lying adjutant, on the edge of the arable land and meadow, near a wormwood bush. “Is this really death? - thought Prince Andrei, looking with a completely new, envious gaze at the grass, at the wormwood and at the stream of smoke curling from the spinning black ball. “I can’t, I don’t want to die, I love life, I love this grass, earth, air...” He thought this and at the same time remembered that they were looking at him. - Shame on you, Mr. Officer! - he told the adjutant. “What...” he didn’t finish. At the same time, an explosion was heard, the whistling of fragments as if of a broken frame, the stuffy smell of gunpowder - and Prince Andrei rushed to the side and, raising his hand up, fell on his chest. Several officers ran up to him. On the right side of the abdomen there was a large stain of blood spreading across the grass. The militiamen with stretchers were called and stopped behind the officers. Prince Andrei lay on his chest, with his face down on the grass, and breathed heavily, snoring. - Well, come on now! The men came up and took him by the shoulders and legs, but he moaned pitifully, and the men, after exchanging glances, let him go again. - Take it, put it down, it’s all the same! – someone’s voice shouted. Another time they took him by the shoulders and put him on a stretcher. - Oh my god! My God! What is this?.. Belly! This is the end! Oh my god! – voices were heard between the officers. “It buzzed just past my ear,” said the adjutant. The men, having adjusted the stretcher on their shoulders, hastily set off along the path they had trodden to the dressing station. - Keep up... Eh!.. man! - the officer shouted, stopping the men walking unevenly and shaking the stretcher by their shoulders. wiki-org.ru

Safety and Operation

The device is considered safe, but you still need to know the rules for its use. When using the device in production, there is virtually no risk of injury. If the protective cover moves even a millimeter from its normal position, a special function will be activated and the engine will be turned off.

The tenderizer can be disassembled and the removable parts are easy to clean. But to extend the life of the device, you should regularly lubricate the auger and gear mechanism with oil. Sharpening of knives is carried out mechanically and manually using a file or whetstone. As user reviews show, operating the home device is also not difficult. Many housewives recommend using this device.

How to beat meat without a hammer: methods

Many people love chops, whether they are made from chicken, pork or other meats. Everyone knows that in order to cook delicious meat, you need not only to select the necessary spices or marinade for it, but also to properly pre-process it. To make the product soft and juicy, it must be beaten before cooking. For this you need a special kitchen hammer. However, there are situations when it is absent. In such cases, you don’t need to get upset right away, because the situation can be saved by learning how to beat meat without a hammer with other improvised objects.

How to hit correctly

Beginners in the kitchen who are planning to cook delicious and juicy chops for the first time will have a rather difficult time. To do everything right, they will definitely need a few tips on how to beat meat without or with a hammer:

It is best to beat fresh meat that has not been frozen before. Such chops turn out juicier because they will not lose juice when defrosting. If, after all, the meat was frozen, then before processing, you need to wait for it to completely thaw. Otherwise, the frozen product will tear when beaten.
Old meat with veins is least suitable for beating. It is best to choose pieces of young meat, not lean, but not too fatty.
Meat should not be washed before cooking. If it was washed, then in order for the dish not to turn out dry, it must be dried.
It is not advisable to season the meat before beating it. All necessary seasonings should be used immediately before frying.
The product should not be beaten too thin, otherwise you can make holes in it or the chops will turn out very dry.
You need to fry the prepared pieces in a very hot frying pan so that they turn out tasty and juicy.

Why is meat beaten?

Since meat is made up of muscle fibers, ligaments and tendons, it has a tough structure and retains it. This rigidity remains even after heat treatments. Therefore, a dish that is prepared from unbleached meat can be very tough, and it will be much more difficult for the body to process it. To do this, the digestive system will spend much more resources, which negatively affects the body as a whole.

As you can see, dishes made from pre-prepared meat not only turn out more tender and juicy, but, in addition, they will not impede the functioning of the digestive system.

Meat beating technology

To beat the meat, you will need a few tools:

special kitchen hammer;
cutting board;
seasonings to taste.

It is better to prepare all these devices in advance so that you are not distracted by anything during the cooking process.

So, step-by-step instructions for beating:

Fresh or previously defrosted product must be cut into thin slices.
Next, you need to take a slice and apply even blows over the entire piece. Having beaten it on one side, you should turn it over and do the same on the other.
Repeat this procedure with all the slices.
After all the pieces have been beaten, they need to be placed in a well-heated frying pan and all the necessary spices should be added.
The cooking time for chops may vary. It depends on whether it is chicken, pork, veal or another product.

How can you beat meat without a hammer?

There are times when you don’t have a kitchen hammer at hand. In such situations, there is no need to immediately abandon the idea of cooking chops. Many people do not know how to beat meat without a special hammer and cannot even imagine that ordinary household utensils can help with this.

For example, an ordinary knife with a thick blade can be an excellent replacement for a kitchen hammer. It is very easy to make chops with this device. Slices of meat must be struck with the blunt side of the knife. Many chefs do not recognize kitchen hammers and beat the product this way.

Here's another life hack on how to beat meat without a hammer. An ordinary glass bottle can replace a kitchen hammer. You can use it to make a soft and juicy dish by tapping it with the neck of a bottle turned upside down.

A puree maker and a dough rolling pin are also good helpers. With their help you can loosen the meat quite quickly.

If you don’t have a kitchen hammer at hand, but suddenly find yourself with an ordinary hammer, then it can also become an assistant in preparing chops. To do this, you need to tape a regular fork to it with tape or tape and beat it with this side. Excellent replacement.

As you can see, the question of how to beat meat without a hammer is not so difficult. There are different methods, and every housewife can find one that she likes.

Benefits of pounding meat

The texture of the meat becomes softer when beaten. Therefore, as already mentioned, it will be easier for the body to absorb the fats and proteins contained in it.

The deposition of proteins in the stomach and their subsequent rotting is one of the causes of stomach diseases. This process can trigger the development of various diseases, ranging from poisoning to colorectal cancer. This is why many people gave up eating meat and became vegetarians.

When eating ground meat, this risk of protein deposits is minimized. Also, the rough product causes significant damage to the teeth because it is quite difficult to chew.

As can be seen from all of the above, unbeaten meat is harmful, and therefore, if you do not have a special device at hand, you must definitely find something to use to beat the meat without a hammer.

Disadvantages of pounded meat

However, in addition to the advantages, beaten meat also has disadvantages. For example, when beating, the product loses some valuable substances in the form of proteins and fats. Also, a lot of liquid is released from the beaten meat, which contains useful mineral salts and vitamins.

In order for this to happen as little as possible, it is necessary to find a suitable degree of beating.

A few secrets

There are a few more tips on how to beat meat without or with a hammer:

It's no secret that when beating meat, splashes from it fly in all directions and stain everything. To avoid this problem, the product must either be wrapped in a bag or wrapped in cling film.
Many housewives do not cook chops because it creates a lot of noise. To make this process quieter, place a towel under the cutting board.
Thick pieces of meat should be beaten with large teeth of a hammer. The edges of the slices need to be beaten harder. This is done so that the chops do not change their shape during cooking.
The wooden cutting board must first be moistened with cold water so that it does not absorb liquid from the meat. By the way, it is better to use wooden cutting boards for chops.
The meat should be beaten carefully to prevent holes from appearing.

What to cook from chopped meat

Naturally, the most popular and simplest dish is regular chops. A more complex dish is meat rolls, which can be stuffed with any food item. For example, pork rolls with prunes are very popular. In general, you can cook anything your imagination allows from chopped meat. You can easily come up with new recipes yourself.

A little conclusion

As you can see, there are many ways to beat meat. In the article we indicated the most common of them. All the equipment for this can be found in every home, therefore, after reading, no one should have any questions about how to beat meat without a hammer.

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Why beat the chicken?

The bird is used to prepare tender rolls, filled rolls, large and juicy chops, and for “French-style meat.” If the fillet is properly processed before preparing these dishes, the result is excellent.

When working with chicken or turkey fillet, be sure to:

cut into portions at least 1 cm thick;
before beating, put the meat in a bag so as not to spoil the appearance and avoid splashes (before placing a piece in the bag, it can be seasoned with spices and salt);
Remove the beaten meat from the bag and place it in a bowl for half an hour to marinate.

If you pound meat at home on the table, a damp cloth or kitchen towel will help to avoid excessive noise. It is placed under the cutting board while working with a hammer, and the noise disappears.

Most people love soft and juicy chops fried in batter; this dish can be served both on a holiday table and on an everyday basis. Why beat meat and how to do it correctly?

Content:

Meat hammer

A huge variety of attributes have been invented that make life easier for cooks and cooks, making the cooking process fun and enjoyable. A meat hammer is one such tool. It helps bring the meat to the very state where it turns out very soft, juicy and tasty. But among the large assortment presented on the shelves, it is very difficult to decide. So that your eyes don't run wild, we'll tell you how to choose the meat hammer that's right for you and what you should pay attention to when buying it.

Types of hammers for beating meat

1. Wooden hammer for beating meat. Based on the experience of a huge number of housewives, we can say that such a hammer is not always suitable for processing meat.
A wooden mallet is usually very light, which is the exact opposite of what meat needs. After all, we just want to beat him off, and not “stroke him.” And it is precisely this very lightness that forces one to exert considerable force in order to properly beat off the desired piece. In addition, despite the environmental friendliness of the material, moisture has a very adverse effect on the tree, which becomes a breeding ground for pathogenic bacteria. 2. Stainless steel meat chopper.

Here, as a rule, only praise is heard. Moreover, you don’t have to buy an expensive hammer from a well-known company; an old Soviet one, inherited from your grandmothers, will work just fine. The advantages of such a hammer will be:

weight – with a heavy hammer it will be easier and faster to beat the meat to the required thickness. Moreover, with such a hammer you will be able to beat off a piece of steak that will fry in just 3 minutes;
metal teeth. There may be several variations here. On one side the hammer is smooth, on the other it has teeth, or on both sides there are teeth, but of different sizes. Although it is generally accepted that nothing can be beaten well with the smooth side, but here, as they say, it’s a matter of taste. But definitely, having a hammer with teeth, you put less effort into the beating process. The cloves work well with the veins, making them softer.

3. A meat hatchet hammer is a kind of 2-in-1. On one side is a hammer, with or without teeth, and on the other is a small, neat hatchet that can come in handy at any time when working with meat.

Now you know the main subtleties and tricks that the housewives noticed, and certainly, when you come to the store, you will know what you need. A final piece of advice: check the strength of the product you are purchasing so that one of the components of this tool does not fly off to the side during the cooking process.

womanadvice.ru

Advantages of the tenderizer

Can a tenderizer be compared to a hammer? The purpose of these two kitchen appliances is really the same - to soften hard fibers, but the effectiveness is different. The tenderizer has a number of advantages:

The work is not accompanied by strong noise, characteristic when using a hammer for beating.
The piece retains its shape.
The product does not lose its juiciness, since the blades make very thin punctures that immediately close. All the juice remains inside.
The meat pounding device allows you to minimize contamination of the cutting surface and the area around it.
Models with a marinade or sauce reservoir allow you to soften and marinate at the same time.

An additional advantage is ease of use and safety. Due to the comfortable handle, manual models are easy to use.

How to beat meat. Useful tips with photos

Many people are interested in how to properly beat meat . When you hear the word “chop,” your imagination immediately conjures up juicy pork chops, lamb chops on the bone, Wiener schnitzel, krucheniki, steak, escalope, beef stroganoff, Kiev cutlets, chicken chops and rolls, meat rolls with prunes or mushrooms. To prepare all these dishes, we need a meat hammer, which is probably found in every kitchen.

The meat is beaten in order to separate and soften the muscle fibers so that the meat remains soft when cooked. Beating also gives a piece of meat a larger area, so that it is convenient to make rolls.

You can beat meat from various parts of the meat carcass. To prepare classic chops, a loin is used (with or without the bone), you can also beat the flesh of the neck or hind leg (ham), and a shoulder (mostly pork) is used somewhat less frequently.

Some tips on how to beat meat

For beating, fresh meat that has not been frozen is best suited (such meat will be juicier, since it will not lose juice when defrosted) or completely thawed meat: frozen meat contains frozen water, and when beating it will simply tear into pieces. Therefore, first leave the frozen meat to defrost so that as much water as possible can drain out of it. The meat must be young, not stringy and not too lean.
If you rinse the meat, be sure to dry it before frying so that the chops do not turn out dry.
Do not salt or pepper the meat before beating; it is better to salt the meat during frying, when a crust forms, or immediately before it. If you salt the meat long before frying, it will release juice and lose tenderness. If you cook meat in batter or sauce, salt the batter or sauce itself, so the spices will only emphasize the taste of juicy meat.
When beating the meat, wrap it in cling film. This is very convenient to avoid splashes and keep the walls and table clean. This way you can very carefully beat off even chicken or turkey hearts or liver.
Beat the meat evenly on both sides, paying special attention to the edges. When frying, the fibers contract, and evenly pounded meat will increase in thickness equally.
Larger teeth of a hammer are used if a thick piece of meat needs to be beaten thinner, or if it is a bit tough. Small teeth are convenient for beating off the edges of meat. This is done so that the chops do not shrink or become deformed when frying.
You need to beat the meat carefully to make it soft, but not to put holes in it.
Do not pound the meat too thin, otherwise it will become too dry after frying.
To get delicious chops, you need to fry them in a very hot frying pan. In 2-3 minutes. The meat should be covered with a golden brown crust, which will prevent the juice from flowing out.
To avoid making noise throughout the house, place a kitchen towel under the cutting board.

How to beat meat without a hammer

If you don't have a hammer at hand, you can beat the meat with a rolling pin or the handle of a knife. A potato masher will also work. Another option is to beat the meat with the bottom or neck of a bottle.

How to beat chicken fillet

To prepare some dishes (for example, chops, Kiev cutlets or rolls), we need beaten chicken fillet. This task may seem simple at first glance, but a novice cook can, due to inexperience, beat tender chicken meat to holes. Look at step-by-step photos on how to beat chicken meat.

To make a thin slice, make a cut and unfold the chicken breast in the shape of a heart.

It is better to beat chicken meat with a wooden mallet, not a metal one, and better on the side so that there are no cuts that easily damage the tender chicken meat. If you use a hammer with metal notches, beat the fillet carefully so that it remains intact.

The beaten meat can be breaded or filled with filling and rolled up.

“Our Recipe” wishes you a good mood and delicious dishes!

nashrecept.com

How to use the tenderizer

Meat tenderizers can be of several types:

manual;
mechanical;
electric.

Hand-held devices are compact and can have different shapes - round, square, rectangular.

When pressed, the knives move out of the body and pierce the fibers. The process looks like this step by step:

a piece of meat is placed on a cutting board;
a base is installed on top;
press the handle once or twice;
the base is moved to another area and the action is repeated.

How to beat meat if you don’t have a special hammer? Useful tips

Almost everyone loves chops. There is an opinion that only tough meat like beef requires special preparation. But such processing will not harm any type of meat, be it chicken, lamb or pork. This makes the meat fantastically tender and juicy.

But it often happens that the product is already prepared, cut, and the hammer has disappeared somewhere. What to do in this case? How to beat meat if you don’t have a special hammer? There are quite a few options, and one of them will surely suit you.

The essence of the procedure

Fried meat is considered “aerobatics”. It’s one thing to stew beef or bake chicken in a sleeve, and quite another to cook a juicy steak. This requires not only certain knowledge, but also skills. It would be nice to understand anatomy, then it will be clear why you are doing this.

So, meat is muscle fibers, ligaments and tendons. It has a rigid structure. If you don't break it, the hardness will remain even after cooking. Then it will be difficult for the body to process it. The digestive system will spend a lot of resources, which can have a bad effect on many processes. Therefore, chefs use two methods:

marinade to soften fibers;
mechanically breaking them using a special tool.

How to beat the meat if you don’t have a special hammer? There are a lot of things in the kitchen that can solve this problem. Now let's move on to solving this issue. Properly prepared meat will not only be tasty, but will also not interfere with the functioning of the digestive system.

What is important to know

Before you think about how to beat the meat, if you don’t have a special hammer, you need to choose the right product. Otherwise, the effort spent will not pay off. In addition, there are a number of rules that must be followed:

It is best to choose chilled meat that has never been frozen. This is very important because meat loses its juice when defrosting. If you take it out of the freezer, be sure to wait until it thaws completely. It is best to leave it on the bottom shelf of the refrigerator for several hours.
Old meat with veins performs the worst. Only long-term stewing will help this. Choose young, not too lean, but not greasy either.
Do not wash meat before cooking. If this mistake is made, then dry it thoroughly with a towel.
Seasonings can be added just before frying, but not during the battering process.
You can't hit it too thin or too hard. You can make holes, but the meat will turn out tough and dry.
Be sure to fry over high heat so that the crust sets.

Procedure step by step

It is very important to know how to properly pound meat for chops. You don't need a lot of equipment:

board;
sharp knife;
suitable tool.

The prepared piece of meat needs to be cut into wide steaks. They should not be too thin, otherwise the product will turn out dry. It is usually recommended to make a cut of at least 2.5 centimeters. Filet mignon allows a thickness of 5 cm.

Now we take a device for beating meat and begin to apply even blows. After this, you need to turn the piece over and repeat the procedure on the reverse side. Repeat this procedure with the rest of the meat and turn on the pan.

When it is well heated, place one steak on it, sprinkled with spices. But it’s better to add salt after the first time you turn the piece over with the fried side up.

Choosing an alternative option

Let's think together about how to beat the meat if there is no special hammer. It can be any object that is convenient to strike with. It is desirable that it be massive. This will make the cook's job easier. The easiest way to do this is with a regular kitchen knife. By the way, professional chefs usually use it, not using special hammers. You need a massive knife with a thick blade. Hitting the meat should be done with the blunt side. It is very convenient and does not take much time.

Kitchen helpers

Dough rolling pins, mashed potato masher - any of these devices will perform this function perfectly. There is a small nuance - before starting work, be sure to wrap the piece of meat with cling film or put it in a regular bag. Meat splashes will not bother you. However, many housewives argue that a rolling pin for dough is not a very good option, because even with force, it is impossible to break the fibers.

Another point that you involuntarily think about is a strong knock that can disturb your neighbors. But this problem can be solved very easily. Just place a waffle towel under the cutting board.

Available means

If you don't find anything suitable in the kitchen, you can look in the pantry. Surely there is a glass bottle of wine or champagne. A great option: turn it upside down and strike with the neck. The dish will turn out no worse than if you used a professional hammer.

It also happens that there is not a single bottle at home. Then a toolbox can help out. Take out a regular hammer and attach a regular fork to it with tape. It is with this side that you will strike. Since a hammer is a heavy tool, preparing the meat will go very quickly. The main thing is not to be too zealous; you don’t need minced meat, but a juicy steak.

On a picnic

Of course, before going outdoors, all products need to be prepared in advance. This will allow you to not have to think about what you can use to cut the meat. However, a solution can be found here too. Tools for the car or bike you arrived on may be fine. Or take a stone, wrap the meat in several bags and get started. A couple of dozen blows are enough - and the product is ready for frying. Place the frying pan on the fire and start cooking the meat.

Some cons

When beating, some juice is released. With it, a certain amount of minerals and amino acids is lost, in addition, the final product is drier.

The harder you beat, the more fluid is released. The optimal solution would be to find a degree of tenderization that preserves the maximum amount of nutrients while maintaining a fairly soft meat consistency. This is achieved experimentally. Therefore, you should not fry a large batch at once. Start with one steak, take a sample and adjust the preparation of the meat.

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Cleaning

To ensure comfortable cooking, you need to clean your meat tenderizer regularly. Reviews confirm that the device has a collapsible mechanism, so it unfolds down to small parts. This makes rinsing much faster and easier: there is no need to remove stuck food, especially since there is a risk of injury from sharp knives.

The professional device is safe to use. The risk of injury is minimal. You can wash the device with the same products as dishes.

Chop hammer - Wikipedia. What is a chop hammer

Material from Wikipedia - the free encyclopedia One of the types of hammer.
Another type of hammer. Bouchard

, or
chopper
[1] - a kitchen utensil for beating (in order to soften the fibers) various types of meat and some meat products in order to prepare them for the culinary process and improve subsequent chewing and assimilation of the resulting food product [2]. In Western cuisine, it is considered an essential utensil for preparing various types of chops and steaks[3]. Some cookbooks, however, recommend other methods of beating meat, since it is believed that bush hammering breaks the bonds between the fibers of the meat rather than flattening them, which ultimately leads to a deterioration in the taste of the dish.[4]

What products are used for stuffing meat?

stuffing

- a culinary technique in which a product (mostly lean
meat
, also fish) is stuffed with pieces of bacon, carrots, onions, garlic, parsley, celery, pitted apples, plums and so on, through punctures and slits for the purpose of further temperature processing.

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