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A Brief Introduction to Meat Tenderizer
Meat is among the trickiest dishes when it
comes to cooking. Reason? The best quality
of old or new meat is always available in
coarse to hard texture. Therefore, cooking it
right requires tenderizing. What serves the
purpose here is a meat tenderizer.
Tenderizing causes the meat to become soft, lending it the ability to
absorb the flavors better. This means that the cooked meal will be rich
in flavors and optimally cooked to treat those taste buds.
Meat Tenderizer–The utensil
American Eagle Electric Meat Tenderizer
Has 33 Stainless Steel blades also has 1 hp motor.
Works Great! Easy to clean.
Opening Size is 7 1/2" x 1"
The tenderizer is available in two forms. The first is as a utensil. There
is nothing complex in the structure and design of this utensil. It is a
simple, manually operated tool to soften the meat slabs in the course
of cooking. It can actually be any handy tool that can easily smack the
meat to serve the purpose of tenderizing.
The three most common designs
•The dual head tool –Available in the options of metal
and wood, it is shaped more or less like a mallet or
hammer that has a short handle to be easily held by hand,
with a comfortable grip. Just as a hammer, this tool too
has one flat side and other pyramid shaped side.
•Potato masher lookalike –This tool has a large metal
face and short yet easy to hold handle. The metal surface
may be designed smooth or carved with multiple pyramid
•Puncture tool –This tool has several blades that cut
into the meat, puncturing it thoroughly so as to
disintegrate the fiber component of the muscle.
Meat treated with the above stated tools is left tender, making them
chewable and easy to digest. It is ideal for preparing well cut steak
portions and also with cooking methods such as steaming and broiling.
Electric - Manual Meat Tenderizers