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Do you beat your meat?
This is the food forum, not the sex and sexuality forum. Get your mind out of the gutter.
Anyway, do you use a meat hammer to pound steaks and/or other meats prior to cooking them?
I do with steaks sometimes, though not often. Usually depends on the cut and/or my cooking method. I will sometimes with chicken but only if it's a specific recipe and the recipe calls for it.
And for fun...
View attachment 67202632
Do you beat your meat?
This is the food forum, not the sex and sexuality forum. Get your mind out of the gutter.
Anyway, do you use a meat hammer to pound steaks and/or other meats prior to cooking them?
I do with steaks sometimes, though not often. Usually depends on the cut and/or my cooking method. I will sometimes with chicken but only if it's a specific recipe and the recipe calls for it.
And for fun...
Do you beat your meat?
This is the food forum, not the sex and sexuality forum. Get your mind out of the gutter.
Anyway, do you use a meat hammer to pound steaks and/or other meats prior to cooking them?
I do with steaks sometimes, though not often. Usually depends on the cut and/or my cooking method. I will sometimes with chicken but only if it's a specific recipe and the recipe calls for it.
And for fun...
View attachment 67202632
I beat my meat like it owes me money. Nothing like a tenderized chicken fried steak with gravy and lumpy mashed potatoes. And pinto beans with cornbread and garden onions. Sweet iced tea. Huhh..hu..uhhh.h.uhh.....
Sometimes I like to sauce my meat but I do appreciate a good rub now and again.
It is. Sometimes it's difficult to cook evenly.I don't cook red meat that often. However I do cook chicken breasts often and I usually cut in half and the flatten them if needed before cooking.
Today's chicken is unnatural in how big it is.
Never a steak but if I'm making scallopini or schnitzel it's pretty much required. Same goes for chicken breast if I'm substituting that for veal in any scallopini type dish.
Do you beat your meat?
This is the food forum, not the sex and sexuality forum. Get your mind out of the gutter.
Anyway, do you use a meat hammer to pound steaks and/or other meats prior to cooking them?
I do with steaks sometimes, though not often. Usually depends on the cut and/or my cooking method. I will sometimes with chicken but only if it's a specific recipe and the recipe calls for it.
And for fun...
View attachment 67202632
Exactly.
I'd love to watch someone try to roll and then wrap a chicken breast with prosciutto without pounding it first.
Maybe you could lay a bunch of prosciutto on one unpounded chicken breast, put another chicken breast on top of that, layer both chicken breasts on the outside with prosciutto and then hit the outside edges of the whole affair with a nail gun. Or you could pound the chicken breast to flatten it and render it rollable and fasten it with a toothpick. Though doing so would cancel the fun of using a nail gun.
You have my attention with cooking and nail guns. Tell us more.
I don't cook red meat that often. However I do cook chicken breasts often and I usually cut in half and the flatten them if needed before cooking.
Today's chicken is unnatural in how big it is.
That's cuz most chickens are juiced up on hormones. I was reading that juiced up hatchling chicks are generally slaughtered at 5-6 weeks age as they can get them to physical maturity that fast and of course make them bigger.
A free range / organic chicken doesn't reach that for about 3 - 3 1/2 months.
that's the kind of meat that people eat who go to fast food restaurants and then bleat about how great it is.
Do you beat your meat?
This is the food forum, not the sex and sexuality forum. Get your mind out of the gutter.
Anyway, do you use a meat hammer to pound steaks and/or other meats prior to cooking them?
I do with steaks sometimes, though not often. Usually depends on the cut and/or my cooking method. I will sometimes with chicken but only if it's a specific recipe and the recipe calls for it.
And for fun...
View attachment 67202632
I will use a mallet to thin a chicken breast or veal for a cutlet. Never beef.
Not even for chicken fried steak?
Why? Cube steak is still easily available at least where I live.
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