07-29-2005, 04:47 PM | #1 | ||
Captain Obvious
Join Date: Aug 2001
Location: Norman, Oklahoma
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A question about beating my meat
Which side of the hammer do you use when tenderizing steaks? Do the big spikes work better then the smaller ones? Or do you use a smooth hammer? I have never quite gotten the hang of beating my meat properly and could really use the advice since Im cooking some chicken fried steak for dinner...
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07-29-2005, 04:53 PM | #2 |
College Benchwarmer
Join Date: Nov 2003
Location: New York
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It depends. Are you a lefty, a righty, or a switch-hitter?
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07-29-2005, 04:53 PM | #3 |
Grizzled Veteran
Join Date: May 2003
Location: Ashburn, VA
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It was only a matter of time...
Big spikes for steak and beef, small spikes to flatten chicken.. /tk
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07-29-2005, 05:00 PM | #4 |
Captain Obvious
Join Date: Aug 2001
Location: Norman, Oklahoma
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Why would you want to tenderize chicken? I've never had tough chicken unless it was seriously overcooked...
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07-29-2005, 05:03 PM | #5 |
Grizzled Veteran
Join Date: May 2003
Location: Ashburn, VA
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It's not so much tenderizing as it is flattening.
If you're trying to bake more than 1 piece of chicken, it's usually better to have all the pieces the same thickness...plus, thin chicken cooks faster/more evenly, so flattening it can help... /tk
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07-29-2005, 05:05 PM | #6 |
Coordinator
Join Date: Apr 2001
Location: Early, TX
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I like my chicken flat and my women lumpy, thank you very much.
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07-29-2005, 05:07 PM | #7 |
Coordinator
Join Date: Oct 2000
Location: The Black Hole
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A regular hammer or a sledgehammer?
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07-29-2005, 05:37 PM | #8 | |
Pro Starter
Join Date: Jun 2004
Location: Minneapolis
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Quote:
No, today was my un-boxing day. Give me some time. |
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07-29-2005, 05:42 PM | #9 | |
Coordinator
Join Date: Apr 2001
Location: Early, TX
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Quote:
More werewolf, less trolling, please.
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