Jaccard Meat Tenderizer

[Anonymous Modernist 5499]

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

[Anonymous Modernist 6133]

I haven't tried any of the MC recipes as I just got the books today, but I do have a Jaccard. I have found that with really good high quality meat, the difference was very very minimal. The difference with cheaper meat was definately noticable.

Basically it will make $10 steak taste like a $30 steak, but will only make a $30 steak taste like a $35 steak.

sk.

[Judy Wilson]

I just checked the recipe finder (http://modernistcuisine.com/cook/recipe-search/) and it looks like the kalbi flank steak (6·114) and chicken tikka masala (6·118) both use it.

You could try using the tenderizer you have and if you find it lacking, upgrade to the Jaccard.

Either way, let us know what you think!

[Anonymous Modernist 5499]

Thank you guys. Appreciate the responses. Will let you know what I find.

[MikeMac]

I have Jaccard Meat Tenderizer like it but always have trouble cleaning it now I am reading about people getting sick from meat with E. coli contamination from the XL Plant that supplies most of Alberta. What is scary is not only is it effecting hamburger ( Ground meat) but steaks that are put through a commercial tenderizer. What I am assuming is that their was E. coli contamination on the SURFACE of the steak then when the Tenderizer got into the meat in spread the problem into the inside of the meat so it was not destroyed by the cooking process unless according to Wikipedia the meat hits 162F - which is not a good thing taste wise.

check out

http://en.wikipedia.org/wiki/Escherichia_coli_O157:H7

I wonder now about using the meat tenderizer.

It works much better than the marinades that are supposed to tenderize all they do is give a mushy surface unless its a brine that brings up the moister level.

[Anonymous Modernist 310]

E. coli is killed at much lower temperature. It's not just the temperature but also the time at that temperature. If you keep it long enough you can kill it starting around 125F. But it's all well detailled in volume 1 but I don't have it with me presently. If you want more references here's some publications about the subject.

http://www.beefextension.com/research_reports/1992rr/92-12.pdf

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1057758/pdf/applmicro00337-0057.pdf

http://www.sofht.co.uk/downloads/acmsfburgers0807[1].pdf

If you cook sous vide it will be easy to hold the center of the meat at the right temperature for a long enough time to be safe with you Jaccard. For a quick sear on the grill I wouldn't use it.

[Ted Blockley]

The 45 blade Jaccard (black housing) is marked with the NSF logo. The blades snap out and it all goes in the dishwasher. No problems keeping it spotless.