Quote:
Originally Posted by masraum
Years ago, I worked in a bar. I would always see the cook in the back pounding the breasts with the back of his knife. I started doing it at home when I would make chicken sandwiches that the family loved. One time I skipped the pounding and made the usual sandwiches which came out much more tough than usual. I'll never forget the pounding after that time.
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So you always pound your meat?