Meat Pounding...
Here is the recipe for Chicken Schnitzel: http://www.bonappetit.com/recipe/chicken-schnitzel
My question to the chefs (I am a newb): Why are you supposed to pound the meat?
What is the added benefit of meat pounding? I bought about 8 lbs of chicken breast and I am trying to come up with interesting recipes so I don't get bored, but I don't want to spend my whole entire evening, after work, pounding meat.
My question to the chefs (I am a newb): Why are you supposed to pound the meat?
What is the added benefit of meat pounding? I bought about 8 lbs of chicken breast and I am trying to come up with interesting recipes so I don't get bored, but I don't want to spend my whole entire evening, after work, pounding meat.
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Replies
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I don't want to spend my whole entire evening, after work, pounding meat.
Why not...oh wait...not what I thought this was going to be...0 -
I think it's supposed to tenderize it.0
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Chicken breast are often thicker on one end than the other. Pounding makes it the same thickness for cooking more evenly. Also if it is breaded a thin CB will cook faster & the breading is less likely to burn.0
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Chicken breast are often thicker on one end than the other. Pounding makes it the same thickness for cooking more evenly. Also if it is breaded a thin CB will cook faster & the breading is less likely to burn.
This sounds reasonable. Thanks.0 -
On Wikipedia:
In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
There are a number of ways to tenderize meat:
Mechanical tenderization, such as pounding or piercing.[1]
The tenderization that occurs through cooking, such as braising.[2]
Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.[1] Examples of enzymes used for tenderizing: papain from papaya,[2] bromelain from pineapple and actinidin from kiwifruit.
Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.[1]
Brining the meat in a salt solution (brine).[1]
Dry aging of meat at 0 to 2 °C (32 to 36 °F).[2]0 -
just want this to appear in my news feed to see the inappropriate responses0
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I just wanted to follow-up and say that I've been pounding meat for a few months now and my meat has never been more tender. It really does help cook more evenly as well.0
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Because it's schnitzel.......that's the way it's prepared. otherwise you'd have breaded and fried chicken breast, with no schnitzel's in sight.0
This discussion has been closed.
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