On Sat, 04 Jul 2026 02:24:27 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
>squillage <yy@aba.et> wrote>Rod Speed <rod.speed.aaa@gmail.com> wrotesquillage <yy@aba.et> wroteRod Speed <rod.speed.aaa@gmail.com> wrote* **Pounding:** A meat mallet physically flattens the meatWhich means it reduces the volume, fuckwitNO - FUCKNUTS!No volumetric change occurs, only a reshaping, period!Wrong as always when the fluid and air is pounded out of itIt's not, blade needle tenderizing (the initial example) is not
"pounding".
We had moved on to what happens with a MEAT MALLET
Flattening, period.
>
End of story, ya shitwitted troller!
>And pounding meat in plastic wrap drives any moisture back in.
Not even possible to drive it back in
Of course it holds it in.
>
"AI Overview
>
Pounding meat with a mallet causes very
little moisture loss on its owntypically less than 1% in raw drip or
purge loss. The physical act of flattening only breaks down fibers and
spreads the meat; it does not squeeze out significant water.
>
Why Pounding Actually Keeps Meat Juicier
>
While you might think pounding
squeezes juice out, the goal is often the opposite. Flattening meat
creates several advantages that ultimately save moisture:
>
Shorter
Cooking Time:
>
A pounded cutlet cooks in a fraction of the time, meaning
there is less time for moisture to evaporate on the stovetop or
grill.
>
Even Thickness: It levels out thick, bulbous areas (like chicken
breasts) to prevent the edges from drying out while waiting for the
center to cook.
>
Better Marinades: Flattening increases the surface area,
allowing any marinades or rubs to penetrate better and add flavor.
>
The
Real Cause of Moisture LossIn most cases, the moisture you lose (which
can average 15% to 25% of the meat's weight) happens during the cooking
process itself, not from the mallet. When meat is exposed to heat, the
muscle fibers contract and squeeze out liquid. Overcooking meat by even
a few degrees will cause far more dryness than properly pounding it."
>
YOU LOSE AGAIN, YOU LYING OZTARDED ASSHOLE!
This all sounds like HARD WORK!
I'm gonna investigate the use of enzymes in the meat-tenderizing
process. One exists, I believe.
https://ajifoodsolutions.eu/solutions-and-ingredients/the-role-of-meat-tenderizer-enzymes-in-food-industry/
Now we know what else those restaurants get up to.
What the hell are we eating these days?
| Date | Sujet | # | Auteur | |
| 3 Jul 26 |  Re: Yay, faux meat! | 1 | Peter Jason |
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