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