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Meat, prepare to be tenderized!

Here are easy instructions on how to tenderize different kinds of meat:

Steak:
Wrap the meat between two layers of plastic wrap lying it on the counter.
If you want, before wrapping the meat, you can sprinkle a bit of kosher salt and ground black pepper on it, to enhance the flavor.
If you have a mallet start hammering on the meat with the tool. You will see it flatten and spread.
If you do not have a mallet you can just use a tin foil tube and hammer the meat with that.

Chicken breasts:
The method to tenderize chicken breasts is the same as for stake. You just need to be much more delicate because chicken is a more tender meat and tends to rip more easily.

Whole chicken and turkeys:
If instead of filet, breast or stake you want to tenderize a whole chicken or a whole turkey, it is better to use, instead of a mallet or meat hammer, a kind of tenderizer that uses its stainless steel small knives to penetrate the meat. This kind of tenderizer looks like a rectangular tool that one holds with a hand and that, when set on the meat and pushed, its knives come out and penetrate the meat, tenderizing it.
In this video you can see an example on minute 0:25 http://www.youtube.com/watch?v=b9CfHH2iSJc

So, to summarize, any kind of animal meat (including fish and sea food) that can lie flat on some film can be beaten or hammered with a mallet or other tools, like a aluminium tube or a daikon radish. While whole birds and meats that need to keep their shape can be pierced and penetrated with a meat tenderizer characterized by small knives rather than a hammering head.
Have fun!

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