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Meat Tenderizer
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Anybody have any experiences with using meat tenderizer? Does it really make that much of a difference? (I understand the science behind how it works, but I'm particularly interested in using something like this - deeper marinade penetration etc)
https://www.amazon.co.uk/Kuuk-Profes...eat+tenderizor
Thoughts?
https://www.amazon.co.uk/Kuuk-Profes...eat+tenderizor
Thoughts?
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#2
(Original post by hezzlington)
Anybody have any experiences with using meat tenderizer? Does it really make that much of a difference? (I understand the science behind how it works, but I'm particularly interested in using something like this - deeper marinade penetration etc)
https://www.amazon.co.uk/Kuuk-Profes...eat+tenderizor
Thoughts?
Anybody have any experiences with using meat tenderizer? Does it really make that much of a difference? (I understand the science behind how it works, but I'm particularly interested in using something like this - deeper marinade penetration etc)
https://www.amazon.co.uk/Kuuk-Profes...eat+tenderizor
Thoughts?
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#4
(Original post by hezzlington)
Anybody have any experiences with using meat tenderizer? Does it really make that much of a difference? (I understand the science behind how it works, but I'm particularly interested in using something like this - deeper marinade penetration etc)
https://www.amazon.co.uk/Kuuk-Profes...eat+tenderizor
Thoughts?
Anybody have any experiences with using meat tenderizer? Does it really make that much of a difference? (I understand the science behind how it works, but I'm particularly interested in using something like this - deeper marinade penetration etc)
https://www.amazon.co.uk/Kuuk-Profes...eat+tenderizor
Thoughts?
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#5
(Original post by jamestg)
Please never say 'deeper marinade penetration'
Please never say 'deeper marinade penetration'
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#7
(Original post by hezzlington)
Anybody have any experiences with using meat tenderizer? Does it really make that much of a difference? (I understand the science behind how it works, but I'm particularly interested in using something like this - deeper marinade penetration etc)
https://www.amazon.co.uk/Kuuk-Profes...eat+tenderizor
Thoughts?
Anybody have any experiences with using meat tenderizer? Does it really make that much of a difference? (I understand the science behind how it works, but I'm particularly interested in using something like this - deeper marinade penetration etc)
https://www.amazon.co.uk/Kuuk-Profes...eat+tenderizor
Thoughts?
you can make rump taste like filet and filet is out of this world after using this
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(Original post by jamesthehustler)
I have one similar as I'm a big steak eater and it really does show in the final result
you can make rump taste like filet and filet is out of this world after using this
I have one similar as I'm a big steak eater and it really does show in the final result
you can make rump taste like filet and filet is out of this world after using this
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#9
(Original post by hezzlington)
Thanks. I ended up buying one. It's arrived but I haven't had a chance to use it. How do you recommend using it? Spike both sides or is one side enough? How long for?
Thanks. I ended up buying one. It's arrived but I haven't had a chance to use it. How do you recommend using it? Spike both sides or is one side enough? How long for?
I can do a 10oz rump in about 30 seconds but I'd advise being slower at first to get used to it
i cut myself several times on it early on
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(Original post by jamesthehustler)
one side is fine otherwise you can find it falls apart when you turn it
I can do a 10oz rump in about 30 seconds but I'd advise being slower at first to get used to it
i cut myself several times on it early on
one side is fine otherwise you can find it falls apart when you turn it
I can do a 10oz rump in about 30 seconds but I'd advise being slower at first to get used to it
i cut myself several times on it early on
)
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#11
(Original post by hezzlington)
Other than steak? What else can I use this on? I'd like to use it on chicken breast so I can apply some marinades. Does it only work on whole cuts like steak/chicken thigh or would it work on for example, strips of beef for a stirfry (precut unfortunately
)
Other than steak? What else can I use this on? I'd like to use it on chicken breast so I can apply some marinades. Does it only work on whole cuts like steak/chicken thigh or would it work on for example, strips of beef for a stirfry (precut unfortunately
)
I'd think it would only work on whole cuts but it could be worth trying it on smaller stuff
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the best chicken marinades personally are really simple like a butter lemon or seasoned oil
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#12
(Original post by jamesthehustler)
I have one similar as I'm a big steak eater and it really does show in the final result
you can make rump taste like filet and filet is out of this world after using this
I have one similar as I'm a big steak eater and it really does show in the final result
you can make rump taste like filet and filet is out of this world after using this
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#13
(Original post by milliemogs)
You don't use a tenderiser to make a rump taste like a fillet, you use it to improve the texture of a rump. Rumps have far more flavour than a fillet ever will due to the fat content.
You don't use a tenderiser to make a rump taste like a fillet, you use it to improve the texture of a rump. Rumps have far more flavour than a fillet ever will due to the fat content.
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#14
(Original post by jamesthehustler)
I was keeping it simple as I hate using this keyboard but you are right in truth the tenderised rump will have the texture of a fillet and tenderized fillet is out of this world
I was keeping it simple as I hate using this keyboard but you are right in truth the tenderised rump will have the texture of a fillet and tenderized fillet is out of this world
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#15
(Original post by milliemogs)
A tenderised fillet will be only marginally different from a none tenderised fillet. Tenderising breaks down collagen and tough fibres, a good fillet will contain a minuscule amount of these, rendering tenderising virtually pointless. If you're fillet is that much better after tenderising then you are being sold extremely poor quality meat that has not been reared, butchered and hung correctly.
A tenderised fillet will be only marginally different from a none tenderised fillet. Tenderising breaks down collagen and tough fibres, a good fillet will contain a minuscule amount of these, rendering tenderising virtually pointless. If you're fillet is that much better after tenderising then you are being sold extremely poor quality meat that has not been reared, butchered and hung correctly.
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#16
(Original post by jamesthehustler)
how do you think I buy it at £20 a kilo rather than the £30-35 it should cost
how do you think I buy it at £20 a kilo rather than the £30-35 it should cost
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#17
(Original post by jamestg)
Please never say 'deeper marinade penetration'
Please never say 'deeper marinade penetration'
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#18
(Original post by milliemogs)
A tenderised poor quality fillet will still not be as good as a naturally tender high quality fillet. Tenderising isn't that effective. The same as any cut, no matter how much you tenderised it will not have the texture of a good fillet. A lot of decent butchers will sell nearer £25 per kg these days as prices have gone down a lot in the last few years. It seems like you're being mugged off by whoever you buy from.
A tenderised poor quality fillet will still not be as good as a naturally tender high quality fillet. Tenderising isn't that effective. The same as any cut, no matter how much you tenderised it will not have the texture of a good fillet. A lot of decent butchers will sell nearer £25 per kg these days as prices have gone down a lot in the last few years. It seems like you're being mugged off by whoever you buy from.
that's how you stay rich is to make sacrifices personally to grow the business (the merc, watches and designer clothes are marks for success)
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#19
(Original post by jamesthehustler)
it depends on where you based as around here is £34 on average so my guy does a good deal
that's how you stay rich is to make sacrifices personally to grow the business (the merc, watches and designer clothes are marks for success)
it depends on where you based as around here is £34 on average so my guy does a good deal
that's how you stay rich is to make sacrifices personally to grow the business (the merc, watches and designer clothes are marks for success)
It's not a good deal if it's poor quality.
If you are earning that much, £15 extra for some fillet steaks isn't something that requires sacrificing.
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#20
(Original post by milliemogs)
It defeats the point of buying fillet though. If you aren't going to pay for good quality fillet you might as well spend what you are paying on a good sirloin or ribeye, that way you can tenderise if it you're after the better texture and it will taste significantly better as it has so much more flavour.
It's not a good deal if it's poor quality.
If you are earning that much, £15 extra for some fillet steaks isn't something that requires sacrificing.
It defeats the point of buying fillet though. If you aren't going to pay for good quality fillet you might as well spend what you are paying on a good sirloin or ribeye, that way you can tenderise if it you're after the better texture and it will taste significantly better as it has so much more flavour.
It's not a good deal if it's poor quality.
If you are earning that much, £15 extra for some fillet steaks isn't something that requires sacrificing.
invest as much in bullion on possible
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