When does one tenderize steak? I've only done it for chicken paillard.
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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.
Even after my mother passed away, with no record of her recipe.
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