When does one tenderize steak? I've only done it for chicken paillard.
No, not a shell steak, they're very tender.
Pounding meat to tenderize it falls into the same category as things done to "seal in the juices", i.e. nonsense or kitchen lore.
Pounding is about thickness, either thinning a cut or equalizing an already thin but uneven cut.
I agree with the sealing in juice myth. But, what evidence/infornation do you have that pounding meat does not tenderize.
Dumplings for one, dumplings for all.
Shop Spring Cleaning
Gluten-Free Strawberry Tart
Berti Foraging Knife
Cuban-inspired recipes to cook now.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.