Tenderizers 101

richard.fine

Finally ordered one of the 48-blade Jaccard tenderizers from Amazon.

I was wondering if there are any key tips, tricks, or just general things to be aware of when using one. I've read the half-page on them in MC@H, including the warnings about what it does to the sterility of the meat - but reading reviews on Amazon and so on a couple of people mentioned other problems, like it making it harder to do steak rare but seared on the outside, and so on. Plus I myself am wondering about some of the practical elements - do I risk damaging my chopping board? If I'm tenderizing something with skin on, should I avoid pushing the blades through from the side? Etc...

What are your thoughts and experiences?

Brendan_Lee_56950

I would reserve this process for tough cuts of meat your going to cook for quite some time. I think the Amazon reviews are going to be a bit skewed towards more traditional means of cooking which will have a tougher time keeping things rare but with SV I think this will be easier to accomplish. 

I've personally never tenderized anything with skin. I have seen some folks do it with duck breasts (skin only actually) to give the fat a way out. Also, I don't foresee this being any different then a sharp knife on your board so I wouldn't worry too much about that. If your super worried just do it on a sheet pan.