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- TEXTURIZED SURFACE : One of the sides surface is textured for optimum use on a variety of meats
- SMOOTH SIDE INCLUDED : The opposite side of the meat tenderizer is smooth for pounding and flattening For cutlets
- ALUMUNUM CONSTRUCTION : Aluminum construction provides a lightweight, strong and durable tool for the kitchen
- MULTIPLE STORAGE OPTIONS : There is a hole in the ergonomic handle that gives you the option for convenient hanging storage
- EASY CARE: Hand wash with warm water and a mild detergent. Rinse and dry immediately.
- Metal Potato Masher: The premium stainless steel masher includes a soft-touch handle for secure grip
- Masher Kitchen Tool: This gadget features small inner holes and larger outer holes for quick mashing
- Simple Kitchen Gadget & Tool: The masher features an integrated hanging hook for easy drawer storage
- Easy Kitchen Cleanup: The integrated silicone bowl scraper removes leftover food for less waste
- Zyliss Kitchen Accessories: Zyliss kitchen tools are favored by everyday cooks & gourmet chefs alike
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Q: What are some homemade meat tenderizers?
A: Cheap and Cheerful Tenderizing. Many cooks recommend soaking meat in vinegar for an hour or two to tenderize it before cooking. … Smash It to Death. … Tenderize With a Reverse Sear. … Make Your Own Marinade. … Know a Few Tenderizing Tricks. …
Q: What tenderizes meat the best?
A: Most beef can be tenderized with a needle tenderizer. This devise causes the sinew in tougher cuts of meat to be cut and lets the meat relax. Also adding citrus to a marinade will often help. Lemon, Lime and Pineapple work well.
Q: What is the best way to tenderise meat?
A: Dry rubs containing salt are a favorite tenderizer for meats that will be grilled. Fresh pineapple juice contains bromelain making it a good meat tenderizer. A meat tenderizer. Before cooking, a corned beef brisket is cured for several days in a kosher salt brine that makes the meat more tender. Salt is one of the oldest ways used to tenderize meat.
Q: What can you use in place of meat tenderizer?
A: Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins. The key is to not leave the meat in the marinade for too long, as acids can weaken the protein structure of the meat too much, making it too soft and mushy.