A good meat mallet will do most of the work flattening and tenderizing a cut of meat, making it thinner and more uniform for fast even cooking, and gives you an excuse to pound away your frustrations in the kitchen! Mine is 3-sided for different uses, flat, small spikes and large spikes. I like the weight of it, and it has rounded edges between the sides so I can use a slight rolling motion on the edges to keep what I am working on a fairly consistent thickness. Plus, the flat side has a thickness gauge built in so you can measure your thickness without resorting to a ruler from the office!
Mine does not seem to be available any longer, so when you are ready to upgrade from using a heavy sauce pan, and you start shopping for one, find a mallet that has a good weight. That means you will likely want to purchase in person and not online. You want it heavy enough so that it does most of the work, but not so heavy that it hurts your wrist. Most of the models out there have 2 sides, some have more. They are made of all different materials, but I like the dishwasher friendly versions, so that rules out wood for me. When using the mallet, I put the meat on a cutting board, cover it with a strip of plastic wrap, and then pound away. I use the flat side for tender cuts of meat like boneless pork chops or chicken breast, and the spiked sides for tougher cuts of meat like steak. Comments are closed.
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AuthorHi folks, here's a place I can post about what's new, what's in the works, and what I have updated. Hope you enjoy! ~ Darci Archives
November 2021
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