Quote:
Originally Posted by 126coupe
Not quite, I've used all makes and models and this weight, size and smoothness creates a perfect veal scaloppini, chicken, turkey, beef......  |
My chef friend says anything can get the job done for doing that. No need to get a fancy, specialized tool. He said a good hand can do just as good a job using a small cast skillet. Or a plain old meat tenderizer.
I'm no chef...so I have no idea. But I don't think he'd BS me. I do know that he's quite particular about his knives though.....