Almost Have a Mind to Try This


 
timothy said:
Mom used to have the hand crank one.
Did cube steaks out of cuts from the round.
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How'd they come out? I've stumbled onto the hand ones in antique places and the like, but never thought about buying one. Because by the time I'd see them they were so grody and corroded I would not want them touching my food
 
A Jacquarding machine, I have a hand stamp version. While I have occasionally used it, don't think I use it enough to spring for a powered one. And they are difficult to clean (worse than a grinder, IMO.)

They work pretty well on cuts like flank steak.
 
JKalchik said:

That's the style I have... and may actually be the one I have.
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Same here. But mine is close to 18 years old and getting a little "tired". Still works but the plastic is fatiguing. I do like the idea of the attachment one that can be placed in the dishwasher and being adjustable. As for the Jaccard units I don't understand why one is $11 more than another yet same specs
 
LMichaels said:
Actually I didn't. I was assuming they are different models but I cannot see any differences
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In my experience..... it's pretty common to see exactly the same item on Amazon listed by multiple vendors, with rather significantly difference prices. I bought an automotive distributor a year ago. Right now, I see several distributors listed that look the same for anywhere from $60 to $80. Okay, that's not quite the same range..... but considering that there really aren't that many manufacturers of these gizmos, somebody is making more than somebody else. Nature of business.

I may lose a little on each sale, but I make up for it in volume!
 
Jay Jordan said:
Looks like the difference is the cheaper one is plastic teeth versus the other one has metal teeth.
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Found one on Amazon from GVODE (a Chinese company that makes a lot of accessories for KA machines), anyway all metal (stainless steel) and only a couple bucks more. But not adjustable
 
I could have used one of those for abalone tenderizing when I used to dive for abalone in California.
That sure would have been better than that dimpled aluminum mallet I still have that is quietly waiting to work a chicken breast.
Most people had no idea that they were eating sea snail schnitzel that a German immigrant introduced them to.
 
Around here its typically used for schnitzel and cordon bleu. I think I saw something similar in big kitchens. Usually we just have a wooden mallet. Personally I put under a plastic wrap and whack it with a rolling pin. I use it more to get thin and uniform pieces.

You know you are in the proper hinterlands when the cook comes to your table, shouldering his big schnitzel mallet, and asks you if it was any good :D
 
AndyK said:
I could have used one of those for abalone tenderizing when I used to dive for abalone in California.
That sure would have been better than that dimpled aluminum mallet I still have that is quietly waiting to work a chicken breast.
Most people had no idea that they were eating sea snail schnitzel that a German immigrant introduced them to.
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Never had an abalone that was not pounded. Nice and thin. Might be what you would miss if using a Jaccard...
(last abalone I enjoyed was on the S.S. Princess Louise, ages ago)
Where did you dive for the abalone ? (long time ex-diver asking...)
 
Bob, I have dove for abalone from Ft. Bragg south to Ft. Ross.
I enjoyed Timber Cove, Guallala and the reef just south of Ft Bragg probably the best.

Sometimes I would just cube up an ab add some Lipton soup mix, veggies, some white wine, put it all back in the shell, wrap with aluminum foil and place it in the campfire.
It always came out tasty and tender.
 
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