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Do i need to be strong in order to use a meat tenderizer?

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Not really. Most meat tenderizers have rows of pyramid-shaped tenderizers on their head, which soften the fiber, or have a series of blades that are designed to puncture the meat and cut into the fibers of the muscle. Therefore there is no need to really put much strength in the action.

Posted on Oct 17, 2013

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Is this gluten free?


I've looked it up and can't find anything to say that it is not gluten free. However, I know that 5th season products that are gluten free generally say so on the label. This product, while it doesn't appear to have gluten in it, could contain gluten. Therefore, my advice to you is use your judgement based on your level of intollerance/diet.

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Smoked meat secrets. Fall off the bone fantastic!


Here's the secret. You want to get a digital thermometer with a remote you can keep in the house that reads the air temp and meat temp of the inside of the grill so you can monitor the temps. All you care about is getting the meat's internal temp to 175F and keeping it exactly on that number. When the meat first goes in you can have the air temp around 400f but over the next 2 hours gradually lower it. You can do this in 2 steps to save yourself too much effort. As the meat's internal temp reaches 150F you need to get the air temp in the smoker to 225-250 and keep it there until the meat reaches 175. That is the temp at which the connective tissue in the meat breaks down and gives it that "falling off the bone" quality we all love. Keep the meat's internal temp at 175F until it reaches the desired tenderness. If you do that you're friends will all envy you're smoker skills. Trust me you will be amazed. Now for the vents. It's very simple, Once the coals are good and hot (they should be ash colored) then add a chunk of hickory or applewood. You can buy it at the grocery store in chunks where they sell charcoal. The set the intake vent on the bottom of the fire box to about one and a quarter inches open. Then set the chimney vent so it's only open about the width of a standard pencil. The wood will start to smoke almost immediately. Once it stops add about 8-9 more lumps of charcoal and one more lump of hardwood and just keep an eye on it. After the meat reaches the desired color and looks really savory and covered in smoke then wrap it in foil and finish it in the oven at the temps I mentioned earlier. That way you can really regulate the temp evenly and get perfectly tender smoked meat. Good Luck!

on Jul 09, 2010 | Grilling

1 Answer

Genesis vacuum sealer manual


This is all I could find.
  1. Be careful sealing foods with marinades. Too much marinade can cause a mess as it is sucked out of the bag! Instead, try dry or wet rubs on meats before packing. Slices of lemon or other citrus are a great way to add tenderizing acid with less mess; when food thaws, the acid from the fruit will tenderize and flavor the meat.
  2. Hamburgers are great to store in the freezer in vacuum bags, but shape and freeze them solid before sealing. The force of some vacuum machines is enough to squish and deform burgers!
  3. The same goes for baked goods -- freeze them solid first, and then make sure to use the lowest power setting on the machine. Typically this is the one for moist foods; less suction helps avoid pulling all the air from baked goods.
  4. My trick for freezing soup: I freeze it in plastic microwave-safe soup bowls, then pop the soup "ice cubes" out of the bowls by running hot water over the bowl for a few seconds. Frozen individually, each one is a perfect single serving of soup ready to be put back into the bowl and popped in the microwave!
  5. For items that will be opened and resealed, make sure to use a very long bag so that there is plenty of room to cut it open and then re-vacuum. The best example of this is for cheeses in the fridge. Most bag materials are strong enough to stand up to repeated use and many bags may be washed and reused.
  6. Do NOT wash and reuse bags used to freeze raw meat or poultry! Be sure to clean the parts of the machine completely between different types of meat and poultry to avoid cross-contamination of bacteria.
  7. Make sure to thoroughly read the directions that come with the machine. Used incorrectly, vacuum machines can be quite messy.
  8. Hope that helps. The instructions are supplied with the machine.

Dec 20, 2013 | Computers & Internet

1 Answer

How does a Meat Tenderizer work?


"A meat tenderizer is hand-powered tool used to tenderize slabs of meat in preparation for cooking the meat."..."Tenderizing meat with the mallet softens the fibers, making the meat easier to chew, and easier to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat.[1] It is also used to "pound out" dishes such as chicken fried steak or schnitzel to be wider and thinner." (Wikipedia)

Oct 17, 2013 | Home

1 Answer

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Most Jaccard products have a lifetime warranty. Call them at this number: 7168253814

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1 Answer

Can I use beer to tenderize my meat?


Beer is a great tenderize it has alpha acids and tannins so it effectly tenderizes the meat. It also adds flavour!

Jan 14, 2013 | Home

1 Answer

What is a meat tenderizer?


This is used to tenderize meat before you cook it. It makes the meat easier to chew and digest. You can also use it before you boil or fry meat.
You can do this mechanically, with something like a meat mallet that cuts up the meat fibres. You can do it thermally by putting the temperature really high to break down the connective tissue of the meat. The last method is enzymatic and uses enzymes to break down the collagen. This method is either slow with dry-aging the meat or you can use fruit to marinate the meat.

Jan 14, 2013 | Home

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How long should i cook on high a full crock pot with vegetables and raw meat


when do you want to eat? It usual takes a good six hours on high.

Dec 31, 2012 | Rival Crock Pots & Slow Cookers

1 Answer

Can I brown meat in crockery on stove?


No. It will not brown the meat. Just quick brown your meat and then put in the crock to cook. You will have seriously tender meat and it will be brown.

Oct 01, 2010 | West Bend 84596 6-Quart Slow Cooker

2 Answers

My slow cooker is old and has no istructions for use


Its ok Ill save my subscription fee and find out by experimenting
Thanks

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