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Anonymous Modernist 5499

general member
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  1. Thank you guys. Appreciate the responses. Will let you know what I find.
  2. Hi Modernist Cuisine and followers, One of the recommended tools suggested by MC was the Jaccard 45-Knife Meat Tenderizer. They are not expensive but the jury seems to be out on whether they make a difference. Does anyone use one? How/when? (i.e. what kinds of meat etc.) Are their any Modernist Cuisine recipes that call for a tenderizer...I would love to make a specific dish twice, once with and once without using the tenderizer to decide for myself. Also, I already have a mallet-style tenderizer for carpaccio, so I am wondering if two tenderizers is overkill or if they are completely different in terms of application and results. Happy to try one out but thought I would run it by the group to see if anyone had experience with them. Thanks, Ian
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