Meat tenderizer II...

[Ron]

Love my Jaccard - best Chicken Fried Steak that I've ever had! I think the meat that I used was better than typical cube steak and the tenderizing process was better than what the local meat market uses (running over with snow tires). I also did Chicken Cordon Bleu with it - nicely tenderized and flattened without tearing.

In order to get the order over $25 for free Amazon shipping, I ordered OXO Good Grips tongs. I'm also happy with them so far.

[pjcooks]

I like mine, too.

How's the "fishin"?

PJ

[Mare749]

Thanks Ron, sounds good. Another gadget for the kitchen!

Maryann

[Ron]

Fishing has been excellent. My dear neighbors (who couldn't catch a starving fish in a bathtub) have relatives visiting in about a week, so I have to try to help them out with a few fish. I think the Jaccard is a legitimate "must have."

[bjcotton]

I would tend to agree Ron. I sometimes buy round steak, which is not noted for being tender, or a rump roast, which isn't tender either, and use the tenderizer to get them into an edible condition. I hadn't thought to use them on chicken, what a great idea! Thanks...I also have the OXO tongs and really like them.

[Ron]

" I hadn't thought to use them on chicken, what a great idea!"

Since chicken breasts tend to be on the dry side, I brine them. In addition to being better shaped, they were also moister after the Jaccard (better brine penetration). Would also be a plus on marinades.

[bjcotton]

Yeah, I'll do this before I make the Roulades You're a genius my friend!

[Ron]

Quote:

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Yeah, I'll do this before I make the Roulades You're a genius my friend!

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Not a floodlight, but closing in on 60 watts.

[bjcotton]