Tenderize or Not?

Discussion in 'The BOC Diner' started by ozzy, Sep 9, 2008.

  1. ozzy

    ozzy New Member

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    I have found out that using a Jaccard or other meat tenderizers usually let the juice flow out of the meat and dry it out baddly. Not a good idea. If you start with a tuff piece of meat the only way to make it tender is lots of steam, ie foil on a grill " low heat" crock pot or in a covered pan in the oven. :wink:
     
  2. JERMSQUIRM

    JERMSQUIRM New Member

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    only time i tenderize any meat is when i flat hammer out a deer chop and bread and fry. and still leave them a tick pink.

    other than that a tenderizer hammer. aint good for much else. takes 30 tries to kill a spider. does a quick job on mice though.:smile2:
     

  3. Scott Daw

    Scott Daw New Member

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    I dont use tenderizers. If I have a tough cut I'll cook it lower & slower. Cuts like chuck & london broil turn out great this way.