Love Me Tender = Do you tenderise

imme

I don't tenderise my meat.
Am I missing out, do you tenderise.

L1011

Mechanically using a spiked hammer or whatever - no, but some cuts come like that from my butcher

Chemically - that's what a marinade is. So most people do that lots

Mellor

L1011 wrote: »

Chemically - that's what a marinade is. So most people do that lots

Depends on the marinade really. I'd imagine most marinades that people are using are simply flavourings, rather than tenderising. For example, shop bought BBQ/Teriyaki/Sweet and sour marinades that are basically coloured sugar syrups

L1011

Mellor wrote: »

Depends on the marinade really. I'd imagine most marinades that people are using are simply flavourings, rather than tenderising. For example, shop bought BBQ/Teriyaki/Sweet and sour marinades that are basically coloured sugar syrups

Good point - any I make would have some acid element but there's plenty of just sauces sold.

imme

L1011 wrote: »

Mechanically using a spiked hammer or whatever - no, but some cuts come like that from my butcher

Chemically - that's what a marinade is. So most people do that lots

Yes it is the hammer I'm asking about.

In relation to the marinade I use them occasionally.

L1011

Its a very American thing so you may not find many people who do it here. If you don't also want to flatten the meat, there are the blade devices that do the same thing in terms of severing connective tissues etc; Jaccard is the main brand in the US at least.

Don't use either to something you want to cook less than well done; as it will push surface bacteria inside.