Reversible Meat Tenderizer and Pounder Dual Sided Meat Tenderizer Mallet Marinating Prep Tool
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I wouldn't say it's necessary, but it's something I do to keep it clean.
In the dishwasher, I've had no issues at all. This one, too, is quite sturdy.
It's a big mallet that gets the job done when it comes to tenderizing beef.
OH yea. This device is capable of smashing through any obstacle.
Selected User Reviews For Reversible Meat Tenderizer and Pounder Dual Sided Meat Tenderizer Mallet Marinating Prep Tool
This handy tool is a time saver for anyone who enjoys pounding meat, whether it's bottom round steak, serious jerky, or a pork butt that needs a little extra rub. One side involves using your powerful mallet to pound the piece until it's tender and juicy. On the other hand, you can get personal by gently massaging the tougher muscles until they release, allowing for a much deeper penetration. br>br>And once you've finished abusing your meat, this incredible tool is dishwasher safe and super easy to clean.
why not. Well, don't do it because the points are so sharp when it's set up to hammer that they poke your hand as you pound, which isn't fun. In addition, the area where the head screws into the handle is "difficult to clean. " I am a food scientist with decades of experience in food sanitation. When I see a "hiding place" for bacteria, I know it's a bacterial risk. Make sure to disassemble and place so that the dish washer's sanitize setting can spray into the tiny screw-in holes. in the right place It's not something I'd go out of my way to purchase again. I'm on the lookout for a single-piece steel pounder right now. Multi-tasking is no longer an option. tools for task management To do the job, you only need one good person.
This works wonders for tenderizing meat. It's well-made and heavy enough to be used with little effort. br>br> I'm going to say it: Meat should be pound. The surface area is 3" across, so there is plenty of room to spread out. I only have experience with the flat side because I use it for chicken breasts, but the spikey side looks like it would work well because the density and size of the spikes are impressive. br>br>many years ago, I received a williams-sonoma chopper. For Christmas, I received a sonama meat tenderizer similar to this one, which I had used for years but had lost due to a move. This meat tenderizer is nearly identical to the previous one, with the exception of a minor difference in casting quality. This, however, has no bearing on its functionality and is only visible if you look hard enough. As a result of the price difference between the two items, buying this one is a no-brainer and the best option.
This pounder has a nice weight and balance to it. I can use it more effectively than my old "hammer" style because it has a larger surface area and I can control the precise impact without having to "aim" the hammer's end. br>I put it on chicken breasts, veal, and pork the most. I've also been known to break cashews and crush some herbs. br>Easy to disassemble for cleaning and/or storing, as well as to reverse the surfaces. br>It comes highly recommended.
It's a great tenderizer. I just wish it was made entirely of stainless steel.
It weighs nearly two pounds, which aids in the pounding process, and the spikes are razor-sharp. (Avoid using any light weight tools because they will not perform as well. ) Make sure the cabinet is well protected to avoid damage. With a common kitchen brush, the spikes can be easily cleaned. The small plastic ring under the handle, however, is not dishwasher safe.
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