Blitz1775

Paul for the most part was correct in assuming that I was talking about more of the task of searing/finish for irregular shapes. I honestly thought flattening a piece of meat and using a meat tenderizer were one and the same as far as terms go (thanks mom ). So at least that question seems to be answered for me in regards to either flatten it or trim it down. This still does leave the marinade question of how to improve technique, or perhaps using an injector is the way to go, and if not the injector why not. Although I see one response saying because it's already flavorful and might give it to powerful of a taste. I'm personally of the camp a powerful flavor can be reduced or perhaps utilize a different technique (could be very wrong). In the future I will definitely keep Each topic question to 1 main question and only related sub-questions to go along with it. I just didn't want to clog the forum up with like 3 post at once.

Oh well heck guess I was doing it right enough though the Jacard sounds like the thing I would be looking for in comparison. Although in regards to tender, I wasn't exactly looking for something to tenderize it out, verse more to flatten out the piece of food. Using the chicken breast as an example, it's pretty big and has an awkward shape making it difficult to get an even cooking surface (without using a blowtorch, which made the seasonings not so good on it ). So in regards to that would a meat pounder be instead of what I should be looking for to just press and flatten the meat a bit?