Sujet : Re: Tenderizing meat
De : Hank (at) *nospam* nospam.invalid (Hank Rogers)
Groupes : rec.food.cookingDate : 16. Dec 2024, 01:51:14
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vjnti2$qfpd$1@dont-email.me>
References : 1 2 3
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Michael Trew wrote:
On 12/15/2024 2:39 PM, ItsJoanNotJoAnn wrote:
On Sun, 15 Dec 2024 15:57:32 +0000, Ed P wrote:
>
Chances are, you've been beating your meat the wrong way. This machine
will do it for you.
>
https://imgur.com/gallery/beef-beating-machine-mshzbMp
>
>
Yep, I think that will get the job done. But for the
everyday common folk I will use a meat mallet. Not
that I've used it much in the last several years as
I haven't seen bottom round steaks at the store in
a g e s.
Really? Our grocer always carries bottom round steaks. They are just as popular as top round. I typically buy whatever is on sale, but bottom round is good for making swiss steak.
Also, if you let them dry out thoroughly, they are excellent for re-soling your shoes.
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