Jaccard meat tenderizer, true or false?

"Andy" <q> wrote in message
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Quoted message said:

Stumbled across this cooking contraption while shopping for cooking
contraptions.

http://www.cooking.com/products/shprodde.asp?SKU=311807

Is it really wise to puncture meats like this? It makes sense as far as
allowing meats to soak up marinade but won't it cause the meat to "bleed
to death" while cooking?

Nope no bleeding. I have one and use it often. I especially like to use it
on pork chops.

Andy <q> wrote in message
news:[email hidden]...

Quoted message said:

Stumbled across this cooking contraption while shopping
for cooking contraptions.

http://www.cooking.com/products/shprodde.asp?SKU=311807

Is it really wise to puncture meats like this? It makes sense
as far as allowing meats to soak up marinade but won't it
cause the meat to "bleed to death" while cooking?

Yes; it's alright to use it. It's used for tenderizing cheaper cuts of
meats that are stringy or tough. It's sort of redundant to use it on
aged beef or tenderloin... The individual blades "cut" the meat to allow
easier breakdown of the tissues.

My first job as a cook was using the institutional-sized pull-down
handle Jaccard on case-after-case of baltip sirloin. We also used a
similar model from Chicago Cutlery on individual steaks. Beware your
hand, though. I saw a couple people staple themselves to the cutting
boards when they weren't paying full attention. There's not a lot an
emergency clinic can do when you turn your hand into pulp. (The blades
can go through small bones, too.)

The nice thing about this model is that you can run it through the
dishwasher and it'll completely clean it.

Thanks for the link.

The Ranger

On Sun 23 Oct 2005 04:25:42a, Andy wrote in rec.food.cooking:

Quoted message said:

Stumbled across this cooking contraption while shopping for cooking
contraptions.

http://www.cooking.com/products/shprodde.asp?SKU=311807

Is it really wise to puncture meats like this? It makes sense as far as
allowing meats to soak up marinade but won't it cause the meat to "bleed
to death" while cooking?

Not a problem. No bleeding. In fact, that's pretty much what's been done to
meat at the supermarket or butcher shop when you buy "cube steak", except
that the machine is electric and much larger.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article <[email hidden]>, Andy <q>

Quoted message said:

Stumbled across this cooking contraption while shopping for cooking
contraptions.

http://www.cooking.com/products/shprodde.asp?SKU=311807

Is it really wise to puncture meats like this? It makes sense as far as
allowing meats to soak up marinade but won't it cause the meat to "bleed
to death" while cooking?

Curiously,

Andy
Apologies to a.b.f

<lol> no!

I have a jaccard tenderizer and it's one of my MOST valuable kitchen
tools!

I use it on Sirloin, round and rump when I want to make steaks out of it!

I'll also often cook meat as a steak, then slice it into very, very thin
strips and toss it into a finished stir fry.

It is a WONDERFUL tool!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Stumbled across this cooking contraption while shopping for cooking
contraptions.

http://www.cooking.com/products/shprodde.asp?SKU=311807

Is it really wise to puncture meats like this? It makes sense as far as
allowing meats to soak up marinade but won't it cause the meat to "bleed
to death" while cooking?

Nope no bleeding. I have one and use it often. I especially like to use
it on pork chops.

Mine is like this:

http://tinyurl.com/c6zhc

but it's not stainless steel body but plastic. The blades are stainless
steel.

Works great.

MoM

I've seen the earlier model of this device on eBay,
and have been thinking about buying one for some
time. Of course, the new model looks like a big
improvement because of the improved ease of cleaning.

I also have been looking at various commercial
meat tenderizers that appear on eBay. I certainly
don't need the capacity, but if I can afford it
and it pleases me, why not? From time to time
I see large hand-operated antique jadite cast-iron
units. They look great, but are expensive to ship.

Since I stopped eating beef, however, my need
for such a tool has nearly evaporated. I could
use it on pork (pigs do not have transmissable
spongiform encephalopathies), but I don't eat
much pork.