-=PCTechTalk=- Re: OT : Salt in the diet - And MUCH more!
- From: "ML" <my2punkin@xxxxxxxxxxx>
- To: <pctechtalk@xxxxxxxxxxxxx>
- Date: Wed, 6 Feb 2008 19:30:49 -0800
Thats what I used to do in my high school years onna those hammers. It was
an old kitchen hammer.
ml
----- Original Message -----
From: "cristy" <poppy0206@xxxxxxxxxxxxx>
To: <pctechtalk@xxxxxxxxxxxxx>
Sent: Wednesday, February 06, 2008 6:45 PM
Subject: -=PCTechTalk=- Re: OT : Salt in the diet - And MUCH more!
I used to use a big dull knife for hammering meat to tenderize it, I recall
doing that to round steak when cooking country steak.
Christine
----- Original Message -----
From: "ML" <my2punkin@xxxxxxxxxxx>
To: <pctechtalk@xxxxxxxxxxxxx>
Sent: Wednesday, February 06, 2008 8:19 PM
Subject: -=PCTechTalk=- Re: OT : Salt in the diet - And MUCH more!
> hammer tenderizer? might this be in relation to using physical hammer
> that
> haseither wooden or stainless steel block head and has welllllllll dern--I
> know what they look like BUT I can't describe....mmmmmabye stubbles that
> stand out and sink into meat when pounded?
> ml
> ----- Original Message -----
> From: "GMan" <gman.pctt@xxxxxxxxx>
> To: <pctechtalk@xxxxxxxxxxxxx>
> Sent: Tuesday, February 05, 2008 2:56 PM
> Subject: -=PCTechTalk=- Re: OT : Salt in the diet - And MUCH more!
>
>
> ML,
> I prefer picking my own cuts of meats & poultry and using the
> occasional
> marinade for the tougher ones. I also use one of those tenderizer hammers
> on occasion.
>
> However, Babydoll taught me an old country method for tenderizing while
> cooking. Simply brown up whatever seasonings you want to use (chopped
> garlic, onion, cloves, fresh mushrooms, pepper, cumin, etc.) in REAL
> butter
> (much healthier than margarine or whatever that other junk is made of) and
> then add about an inch (2.5cm) of water to the bottom of the pan with the
> meat. As it cooks, the water will not only prevent the meat from
> toughening
> up on you, it'll actually prevent most of the 'juices' from escaping. It
> also carries the flavoring from the seasonings into the meat. The only
> downside is that you'll want to use a little more of the spices than
> usual,
> but you can later scoop them out to cover the finished entrée.
> :O)
>
> Peace,
> GMan
> http://reddit.com
> "The only dumb questions are the ones we fail to ask!"
>
> ----- Original Message -----
> From: "ML" <my2punkin@xxxxxxxxxxx>
> To: <pctechtalk@xxxxxxxxxxxxx>
> Sent: Tuesday, February 05, 2008 4:48 PM
> Subject: -=PCTechTalk=- Re: OT : Salt in the diet - And MUCH more!
>
>
>> wondering what does one use for a tenderizer??? for tougher meat to use
>> on
>> BBQ? Other half has this thing for BBQ for steak that is supposed to be
>> tender????
>
>
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