Revolting Peasant
Well-Known Member
Read several threads mentioning using the Jaccard meat tenderizer, a hand tool that drives little metal knives through the meat to tenderize it at home. I suggest the better one with three rows of knives.
Try laying out your steak or cutlet and season first. For a real kick, cover with diced jalapeños or other pepper. THEN use the tenderizer. The knives drive the seasoning and peppers into the meat vs just on the surface. Even better if you can let it sit a while before cooking. Kicks your flavors up a notch.
You can make interesting kitchen discoveries by accident while cooking and drinking.
Enjoy. RP
Try laying out your steak or cutlet and season first. For a real kick, cover with diced jalapeños or other pepper. THEN use the tenderizer. The knives drive the seasoning and peppers into the meat vs just on the surface. Even better if you can let it sit a while before cooking. Kicks your flavors up a notch.
You can make interesting kitchen discoveries by accident while cooking and drinking.
Enjoy. RP
