Difference between revisions of "Jaccard meat tenderiser"

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The the effect on the grilled rib-eye was rather good.  It was definitely very tender.  The steak almost had a 'mouthfeel' of a [[hamburger]].  Much nicer than tough chewy steak, though for a proper test, I guess [http://en.wikipedia.org/wiki/Blind_experiment blind testing] is called for.  Overall impression, very good.
 
The the effect on the grilled rib-eye was rather good.  It was definitely very tender.  The steak almost had a 'mouthfeel' of a [[hamburger]].  Much nicer than tough chewy steak, though for a proper test, I guess [http://en.wikipedia.org/wiki/Blind_experiment blind testing] is called for.  Overall impression, very good.
 
 
==See also==
 
==See also==
 +
* [[How to clean a Jaccard meat tenderiser]] - Simple step by step instructions with photos
 
* [http://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias%3Dkitchen&field-keywords=jaccard Jaccard tenderiser search on Amazon UK]
 
* [http://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias%3Dkitchen&field-keywords=jaccard Jaccard tenderiser search on Amazon UK]
 
* [http://www.jaccard.com/Original-Super-Meat-Tenderizer--48-Knife_p_10.html Jaccard.com - Original Super Meat Tenderizer]
 
* [http://www.jaccard.com/Original-Super-Meat-Tenderizer--48-Knife_p_10.html Jaccard.com - Original Super Meat Tenderizer]

Revision as of 13:20, 28 October 2014

Jaccard meat tenderiser being used on a rib-eye steak

What is the Jaccard meat tenderiser

The Jaccard meat tenderiser is a mechanical meat tenderiser that utilises a series of razor sharp knives to surgically cut the meat’s “connective tissue”, thereby making any cut of inexpensive meat as tender as a for more expensive cut.

  • Perfect for beef, chicken, pork, veal, turkey and game - readily penetrating flavor deeper into your favorite cuts.
  • Reduce cooking time by up to 40 percent, while helping meats to cook more evenly.
  • Improves yield and "plate coverage" by reducing shrinkage.
  • Tiny "heat channels" are created, resulting in faster penetration of marinades, providing more even cooking throughout the meat, and significantly reduced cooking times – all without changing the shape or appearance of your meat.

My first impression

When using the Jaccard meat tenderiser for the first time on a rib-eye steak, I was impressed that the action of pushing the tenderiser onto the meat has a similar effect to using a meat hammer in that it compressed and flattened the steak in addition to its intended task.

The the effect on the grilled rib-eye was rather good. It was definitely very tender. The steak almost had a 'mouthfeel' of a hamburger. Much nicer than tough chewy steak, though for a proper test, I guess blind testing is called for. Overall impression, very good.

See also