Quote:
Originally Posted by Reiver
Buy better cuts of meat...never have that issue.
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I do, but I also have to be conservative since I am on a tight budget. I can't afford to throw Ribeyes or New York strps in everything that I cook.
I also don't want to marinade everything that I am going to cook as well. I do have one of those meat pounders (can't remember the actual name) but I am just unhappy with the results. I know that quite a few restaurants use a mechanical tenderizer for their chicken fried steaks etc... I may look into one of those. I am not a fan of the pebble sized texture that it gives the meat though.
Does anyone use or have you used the hand held type that is like a bunch of thick needles that punctures the meat? Just wondering how good they work and how it leaves the texture of the meat.