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48 blade meat tenderizer

 
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sirpaul484



Joined: 18 Jul 2006
Posts: 19

PostPosted: Tue Jul 18, 2006 8:33 am    Post subject: 48 blade meat tenderizer Reply with quote

Hello. I heard someone mention a 48-blade meat tenderizer for tenderizing meat, and I was wondering if it was a good item. I would think that an item that perforates meat like one of those would cause a loss of juices, which would not be a good thing. Would it be a good item in my kitchen, or would I be better off with a standard meat tenderizer?

Thanks!
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Wed Jul 19, 2006 4:04 am    Post subject: Reply with quote

I have one of those blade type tenderizers where the three rows of about 16 blades (I never counted them before) extend when you push the device against the meat. That type of tenderizer DOES NOT cause a lack of juiciness in meats as long as you use it BEFORE you cook it. If you were to penetrate meat with it while you were cooking it, say on a grill or broiling, then all the juice would run out. So use it during food prep and you will be fine.
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Guest






PostPosted: Tue May 08, 2007 1:48 pm    Post subject: Reply with quote

to split hairs: "tenderizing" meat means to gelatinize the collagen.

the blade thingies are really just perforating your meat. Kinda like what they do with toilet paper. Both are for your perceived convenience.

use the blade thingie on a cut of meat: you've got ground meat walking
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Howard



Joined: 21 Nov 2005
Posts: 64

PostPosted: Wed May 09, 2007 6:36 am    Post subject: Reply with quote

I suggest you watch:

Good Eats - S10E04 - Cubing A Round
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Wed May 09, 2007 6:56 am    Post subject: Reply with quote

I saw that show, and that is the "tenderizer" I own. It works just like Alton says.

To truly tenderize, i.e. break down the collagen, a little papain (Adolph's meat tenderizer-which comes from papaya) works very well.
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