Tenderizing

Discussion in 'Open Forum With Bruce Aidells' started by kyheirloomer, Feb 13, 2009.

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  1. kyheirloomer

    kyheirloomer

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    Food Writer
    For the past year or so I've been using a pinner (Jaccard) to help tenderize tough cuts such as flank steak. I've found it can really make a difference, even when using marinades.

    Your recipe for Marinated Flank Steak with North African Marinade, for instance, comes out practically fork tender when prepped that way.

    Was wondering what your feelings are about mechanical tenderizers?
     
  2. bruce aidells

    bruce aidells

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    I know that a lot of steakhouses use such and I think it is a good idea if it makes the results more tender without completely destroying the texture. __________________
     
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