hi gang:
i'm a bit confused...getting back into cooking.
so found some useful youtube channels on cooking, one involved
using a tenderizer hammer to flatten, let's say, a chicken breast for more even cooking and facillitating faster marinating.
but what of the needed 'stamp' versions? should these only be used on tough pieces of meat?
i ask as I'm about to cook my first steak in a long time (using cast iron pan)...wondering if i'd need
to a hammer tenderizer or the needled version (i believe i have a striploin in fridge..but it's not a cheaper piece of beef).
i guess i could always use pinepapple to break down tougher pieces, too....or just salt.
thanks for your feedback to this newbie trying find his footing again.
i'm a bit confused...getting back into cooking.
so found some useful youtube channels on cooking, one involved
using a tenderizer hammer to flatten, let's say, a chicken breast for more even cooking and facillitating faster marinating.
but what of the needed 'stamp' versions? should these only be used on tough pieces of meat?
i ask as I'm about to cook my first steak in a long time (using cast iron pan)...wondering if i'd need
to a hammer tenderizer or the needled version (i believe i have a striploin in fridge..but it's not a cheaper piece of beef).
i guess i could always use pinepapple to break down tougher pieces, too....or just salt.
thanks for your feedback to this newbie trying find his footing again.