(Part 2) Best meat & poultry tenderizers according to redditors

I love Alton Brown but I hate that mentality. It's way too simplistic and doesn't take into account any rational thought at all.

It all depends on how much time and labor they save you vs how much space they take up. Something like this for example would be a pretty bad one. It would take as long or longer to actually clean for safe operation than it would be to just use a knife. It's rather expensive. It would take up a massive amount of cabinet space.

This takes up almost no space when laying down in a drawer, is much faster than using a straw or a chop stick or a disgusting broken pen that just creates excessive waste or food safety issues, and is dirt cheap to obtain.

I wouldn't keep that huge device in OP's picture around taking up space because I don't do enough cherry pitting, but I know people who do. But I do just enough to keep around a $13 device that I don't even notice is taking up space when I'm not looking for it.

note about costco beef; they tenderize it using an industrial version of this. this does tenderize the meat but may contaminate the interior. something to note if you plan to eat raw/rare or even medium rare beef.

Stab stab stabby stab

(Or, alternatively, feed it through the rolling knives of doom)

I think this may work for you. It's a tenderizer/cuber.

I prefer good old clenched fists, but this one looks excellent.

http://www.amazon.com/MIU-Stainless-Steel-Rolling-Meat-Tenderizer/dp/B0006IVZBE

It won't help with ice, but this is a pretty effective meat tenderizer. If you get one be sure to thoroughly clean it after each use.

Now this burger-maker makes not only burgers but also a great team name for whatever you're playing!

Behold the Garbage Smashup Reformers

Don't wait to buy the plunger. Buy the plunger immediately.

Other thaaaan thaaaat....This, so that you can tenderize meat like a manly man you are.

For Marinating, check:

This, This, and That

I love the gizzards, but wild duck gizzards are tougher than any other I've had. I use one of these to tenderize them, and it does help. But they are still pretty tough.

i was never sure what this particular tenderizer does other then just smashes the food without actually tenderizing anything. Or let's say just flattens the meat pieces.

if you need to actually tenderize the meat then use this:

https://www.amazon.com/gp/product/B0114XNB4I/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

48-Blade Stainless Steel Manual Meat Tenderizer

it actually cuts the fibers within the meat and making it less chewy thereby tenderizing it..

Looks like you can also inject liquid with the tenderizer OP

https://www.amazon.com/Chefs-Planet-Stainless-Flavor-Enhancer/dp/B00BO969JC

Gente che ne capisce di cucina, dovrei acquistare un batticarne.

Ora qual è il prezzo onesto? (Visto che non ne capisco nulla)

• 15€
  
  
• 30€
  
  
• O di più?

Here you go

• 1. A [FUCKING BIG hammer] (http://www.amazon.com/Heavy-Duty-Tenderizer-Mallet-Double-sided-Commercial-Grade/dp/B000YDBZCA). Use a hammer to beat your meat. This breaks down the muscle fibers.
     
     
• 2. Do what I do and use one of [these] (http://www.amazon.co.uk/Standard-oven-roasting-bags-PK/dp/B003JCT7Q4) and put your meat into it with 1 cup of water. The water "boils" the meat and keeps it moist and in an hour your food is done. The added bonus is that with the addition of a few ingredients you can turn the water into the tastiest, most nutritious gravy you will ever have tried!
     
     Try this recipe. it's a bit hard to follow so bear with me...
     
     Take 1 pinch salt, 1 pinch pepper, 1 cup of water, chilli to taste, coarse chopped onion, sweetcorn, peas, carrot, 1 diced spud, garlic and a SLAB of beef.
     
     
• Step 1: place all the ingredients into the bag and tie loosely with the tie.
  
• step 2: place in the oven at 200^o for 80 minutes.
  
• step 3: after removing from the oven drain the liquid into a gravy jug and add gravy powder... Stir that shit up!
  
• Step 4 place the rest of the bags contents on a plate and cover with the products of step 3.
  

https://www.amazon.com/ChefLand-Aluminum-Double-Sided-Commercial-Tenderizer/dp/B000YD76QE

TRPer's be like.

Meat Hammer. Use for tenderizing or flattening chicken, beef, pork, or venison.

I highly recommend the Norpro 165 Grip-EZ Meat Hammer for this.

Just give it a few passes with one of these and it'll be falling off the bone.