If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin. A meat mallet has two sides, flat and spiky. The spiky points cut up the connective tissue and muscle fibers, so you can cook steak quickly over high heat.
If you don't have one you can pierce with sewing needles, pins, or even paper clips if they are all sanitized. A pairing knife (the smallest knife) is a last ditch effort, as it will puncture too much meat. Mallets labeled as ``tenderizers'' just flatten the meat. Beating a rolling pin will do the same.
Pounding with a Heavy Object: If you don't have a mallet, you can use a heavy skillet, rolling pin, or even a can. Wrap the meat in plastic wrap or parchment paper to prevent splatter and pound gently to break down the fibers. Scoring: Make shallow cuts in a crosshatch pattern on the surface of the meat.
Comments Section Depends on how much force you need. One of my favorite not-mallet mallets for light stuff is a big screwdriver. Flip it around and hold it by the shaft and use the handle to hit stuff with. Another is a scrap piece of 2x2 or 2x4. Or a big enough but not too big rock. Or a baseball bat.
Most people prefer to pound their meat with a dedicated meat mallet or tenderizer, but specialized hardware isn't necessary. You can use a wine bottle.
To use this method, all you'll need is your steak and a sharp fork. Simply poke the meat with the tines all over, creating tiny holes in the surface of the steak. This works to tenderize the muscle by helping to break up the tough connective tissue and fibers.
Recent Examples of Synonyms for mallet. hammer. sledgehammer. beetle. maul.
Oh, and if you don't have a meat mallet but you need it right now? Bring out your rolling pin or your heaviest cast-iron skillet. Or grab an actual hammer, then add "meat mallet" of need-to-buy purchases, return the hammer to the toolbox, and tell no one.
Meat pounders tend to come in two types (mallet-style and short-handle-style) and can be used to pound meat thin and tenderize meat. Mallet-types — think hammer with a two-sided head — have a flat side for pounding, and the other side has teeth for tenderizing.
If you don't have one, a rolling pin or even a heavy skillet can work. Grab plastic wrap or parchment paper to cover the meat and prevent splatters. Also, choose a cutting board with a solid base for pounding.
Add Some Fruit. In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too long—it will make the meat soft. You can blend fruit to create a marinade.
1. marinating the meat with vinegar will make the meat much softer and tender after cooking; 2. the vinegar of the marinade will flavor your meat and enhance your recipes.
If you don't want to buy a new kitchen tool, you can make do with items you already have on hand. Popular options for pounding meat include a rolling pin, cast-iron skillet, mortar, and even cans of food. See you never, tough meat!
A hammer requires more physical strength and power when using it. Also, it has more power, but it will leave more marks of scratches and scuffs where the hard surfaces contact. For driving wooden pieces together or hitting a chisel without damaging its tip, then a mallet is the right tool.
A heavy-duty cast iron pan is a good option. Another alternative is a flat rock from outside. Be careful when using the makeshift hammer that you don't bang it against the wall or other surfaces, which can cause damage.
Take Texas Roadhouse for instance: Their steaks get generously rubbed with a sweet yet smoky seasoning before the meat is grilled. This creates juicy meat with a spiced crust that packs a flavor punch with each bite.
You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.