Was wondering if you folks use or how often you use a blade style tenderizer. Jaccard style, Butchers Kitchen, etc.
I have a flat pounder and textured style that I use fairly often for chicken breasts, etc. Have been thinking about a blade type.
A discussion on the board regarding chicken skin prep for comp got me to thinking about it (actually for duck skin that Kevin K mentioned).
General question would be do you have one, do you use it often? Which do you folks like best.
Other question or concern of mine is that for beef steaks some cuts of pork - isn't the general goal to not pierce to keep the juices in side during cooking? Doesn't this negate that since you're piercing all over. Is there something different piercing like this before cooking? Seems counter to the idea though.
I like the idea of piercing to shorten marinating time and make it more effective. Seems to me there may be other advantages like more even cooking.
Interested in your thoughts in general.
I have a flat pounder and textured style that I use fairly often for chicken breasts, etc. Have been thinking about a blade type.
A discussion on the board regarding chicken skin prep for comp got me to thinking about it (actually for duck skin that Kevin K mentioned).
General question would be do you have one, do you use it often? Which do you folks like best.
Other question or concern of mine is that for beef steaks some cuts of pork - isn't the general goal to not pierce to keep the juices in side during cooking? Doesn't this negate that since you're piercing all over. Is there something different piercing like this before cooking? Seems counter to the idea though.
I like the idea of piercing to shorten marinating time and make it more effective. Seems to me there may be other advantages like more even cooking.
Interested in your thoughts in general.