Can This Tool Make Cheap Meat Tender?

Рет қаралды 399,068

11 ай бұрын

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Пікірлер: 721

@thatdudecancook

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@daveinmontana7726

Pig Shark portion is AWESOME

@georgea9803

I have used the Jaccard tenderizer for years not only for tenderizing but before brining and marinating. It works! The blade penetrations create tiny passages for marinades to penetrate the meat more easily. If you can use it on partially frozen meats I feel like it cuts through the tough muscle fibers more thoroughly without slipping between them. After each pass, rotate the tool 60° and do a 2nd pass over the meat surface. Repeat with a 3rd pass of multiple stab wounds. Great for cooking with the Asian velveting method for stir frying meats. There are many brands. One Jaccard 48 blade model can be had for $5 less than this red one and gets better reviews for some reason. Other brands are nearly half the price. I use on on cuts like top sirloin to mimic the tenderness of filet mignon.

@yacineg27

I might be incorrect but this method of mechanical tenderisation would mean that you can't cook beef to rare/medium rare safely. The blade is touching the surface (where the E coli bacteria exists) and then making contact with the internal areas of the meat, where E coli typically does not exist, which would not be killed at the rare/medium rare temperature. Just putting this here as a warning for anyone who might be immunocompromised.

@jmcmonster

Nice option for cheap cuts for sure! But it’s just a waste for the nicer stuff. Costco does this process to almost all of their pre-cut steaks and it makes no sense to me why they would ever do that to a ribeye or strip? I think tenderloin is one of the few they don’t. You’ll see that the package says “blade tenderized.” It also has a warning to cook the meat to 145, which is above what most people would want a steak. They do this because with all of those holes, bacteria can get deep into the meat. Normally it would would be on the surface, and quickly killed with contact to the hot surface during cooking. Not the case if something is living inside and you cook to med rare. I’m sure it’s totally fine as tons of people eat those steaks and Costco tends to have fantastic sanitary standards. Also, no issue with doing that at home as long as the tool is clean. I just think it’s a waste of a good steak, so now I prefer to buy the whole muscle and break down into steaks myself. Plus you save some cash that way.

@jodencro

Pig-gy shark doo doo doo doo doo doo.

@robobee1707

Because it flattens the meat, I wouldn't have cut the meat until after I'd tenderized it. Then, just cut the flattened piece into two portions. I think the thickness would be better this way.

@adamgta6960

I would consider washing the beef before tenderizing it, ecoli exists on the outside of a lot of beef sold today, which doesn’t matter when you cook it because the bacteria are killed at any kind of cooking temperature, but if you poke holes in the beef you are potentially transferring the ecoli to the interior of the meat and serving it rare or medium rare would mean that the ecoli are still viable and dangerous. I love the video, the marinade and the channel, just my two cents of food safety from a former chef.

@jaureguialex

Awesome input 🤙🤙🤙🤙

@christopherday210

Good video.

@kiddozoo

His primal scream was scary.

@erickcartman8758

How you were using it near the end is exactly how a Jaccard should be used. Quick hits in and out then flip and do the other side. You don’t want to press and pull like you did with the first one. I’ve cooked professionally for years and I love this tool for tenderizing. Great content as always Sonny. Love your show.

@thatdudecancook

I would consider this experiment a success my friends! Here is the tool I used-

@SkillShoe-f11

That tenderizing tool is amazing. I bought one years ago to tenderize the most bottom of the barrel cuts of meat and made the absolute best and most tender grillades n grits. That thing could tenderize a boot.

@PoeLemic

Thank you for showing us this, and all of your videos are so helpful. It's just got too expensive for most of the Middle Class to eat out now. We can't pay $ 12 / 14 bucks for a burger in Houston, Texas. After the Pandemic, everything is so expensive, and our finances are not doing well with this inflation. So, your cooking videos and education helps us keep costs down.

@wolfman011000

We have been using a similar tenderizor for acouple of years now and it has proven well worth while. Our favourites are making pork schnitzel and fried chicken, which become so tender and any marinade / brine is quicker and more flavourful with the marinade penetrating to the centre of the meat.

@smokey1823

You're easily the most entertaining chef online. I look forward to your videos. Keep up the good work!

@matpatenaude4061

Excited to try the marinade! Thanks brother for making me a better cook over the years. Legend!

@SweetTea-Stephens

That pig shark thing was too funny!! I totally said it looked like a fish and then you did that crap! 😂😂😂😂😂😂 the sounds effects were hilarious! I had to rewind and watch again.