FOOD NEWS
The Tip To Follow When Tenderizing A Cut Of Meat With A Mallet
BY RYAN CASHMAN
Whether you’re tenderizing chicken, pork, or steak, a meat mallet goes a long way in enhancing its texture and quality. However, over-tenderizing can result in mushy meat.
Pounding the meat too much is actually the antithesis of tenderization; instead of becoming more tender, it will result in a general mush that’s no longer a cohesive piece of meat.
The most commonly used meat mallet is hammer-shaped with a flat side and a spiked side. The flat side is best for delicate meats, while the spiky side is ideal for tough cuts.
To properly tenderize chicken or veal, cover it with plastic wrap or paper and pound until you achieve your desired thickness. Then go over them once with the spiky side.
With steak, it’s best to use exclusively the spiky side. Pound it lightly, starting at the edges and working your way inward until the connective tissue breaks down.
Tenderizing is all about balance, so take your time and use a decent amount of force. You can always tenderize more, but you can't take it back if you over-tenderize meat.