Tenderizing Meat

I have a Jaccard that I bought prior to getting my egg, I've been hesitant to use it on egg cooked food though because I suspect it would lead to drastic moisture loss. I only use it now for quick cooked foods where I want to get as much marinade penetration as possible vs for tenderizing the meat.

I guess it all depends on what you're cooking and if the food in question would benefit more from low n slow vs tenderizing.

I've found that overcooking is my biggest problem, if I don't overcook, and slice thinly against the grain, most meats aren't too tough to enjoy the flavor.

I use a reversible tenderizer like this one for pounding chicken breasts and tenderizing tougher cuts like flank steak for fajitas. The head screws on either way and it works great.

I actually tenderized the heck out of a flat iron steak last night, hit it with EVOO and salt, then cooked at 600 for 3 minutes per side on a cast iron grid. It was absolutely fantastic.

that REALLY is purdy...shiny..egg like shiny :P ..Leifheit stainless??

I hope your hand doesn't slip off as you are hammering down. Those spikes pointing up would be a bit painful. :pinch: :laugh:

I got it at Williams-Sonoma

It is on their web site, but i am sure there are other places that carry a similar item.

I use my jaccard a lot. I don't think cooking on an egg has any way changed my preference for useing it.
Now that said I should also mention that:
I eat grass feed beef.
My favorite cut is flank.
My eggsperience may not apply to what you are doing but if you are useing a Jaccard for the way you are presently cooking, if you transfer that recipe to an egg I would still Jaccard.
IMHO, WLL