sunnygirl in nd
- 83
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babywings76 said:When we tried adding water or oil to the bag, it made the chicken kind of slip and slide around in the bag, making it hard to tenderize. Any tips on that?
The rough side of a meat tenderizer has small, sharp points that help break down the muscle fibers in tough cuts of meat. The smooth side is used for flattening and pounding meat to an even thickness.
For tougher cuts of meat, such as steak or pork chops, it is recommended to use the rough side of the tenderizer. For thinner cuts of meat, like chicken breasts, the smooth side can be used to flatten and tenderize the meat.
Meat tenderizers can be used on most types of meat, including beef, pork, chicken, and even fish. However, it is not recommended for use on delicate cuts of meat like fish or thin cuts that may become too thin and fall apart.
The amount of time needed to tenderize meat will vary depending on the type and thickness of the meat. As a general rule, it's best to tenderize for 10-15 minutes, but tougher cuts may require longer tenderizing times.
No, it is not recommended to use a meat tenderizer on frozen meat. The meat should be fully thawed before tenderizing to ensure that it cooks evenly and to prevent any potential food safety issues.