View Full Version : A question about beating my meat
Airhog
07-29-2005, 04:47 PM
Which side of the hammer do you use when tenderizing steaks? Do the big spikes work better then the smaller ones? Or do you use a smooth hammer? I have never quite gotten the hang of beating my meat properly and could really use the advice since Im cooking some chicken fried steak for dinner...
BigJohn&TheLions
07-29-2005, 04:53 PM
It depends. Are you a lefty, a righty, or a switch-hitter?
terpkristin
07-29-2005, 04:53 PM
It was only a matter of time...
Big spikes for steak and beef, small spikes to flatten chicken..
/tk
Airhog
07-29-2005, 05:00 PM
Why would you want to tenderize chicken? I've never had tough chicken unless it was seriously overcooked...
terpkristin
07-29-2005, 05:03 PM
It's not so much tenderizing as it is flattening.
If you're trying to bake more than 1 piece of chicken, it's usually better to have all the pieces the same thickness...plus, thin chicken cooks faster/more evenly, so flattening it can help...
/tk
Schmidty
07-29-2005, 05:05 PM
I like my chicken flat and my women lumpy, thank you very much.
Raiders Army
07-29-2005, 05:07 PM
A regular hammer or a sledgehammer?
Have we already boxed everybody that might have gotten in trouble with this thread?
No, today was my un-boxing day. Give me some time.
Schmidty
07-29-2005, 05:42 PM
No, today was my un-boxing day. Give me some time.
More werewolf, less trolling, please. ;)
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