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santosha
7
Jan 5, 2018
Helpful hint I saw on some cooking show a billion years ago — if you want an inexpensive meat mallet (chicken paillard, anyone?) try a rubber mallet from an automotive supply or woodworking store. They are really inexpensive, nigh on indestructible, and do the job at least as well as the pricey metal mallets they sell at kitchen stores.
Scuba_Ninja
13
Feb 5, 2018
santoshaAgree, and if you're concerned about the food safety of the mallet material, just use a layer of plastic wrap on the mallet. Also, the soft rubber ones are GREAT for helping you cut through things like hard squashes, or bones with a cleaver. Instead of swinging a sharp object down on the food, press the knife in slightly and give gentle whacks with the mallet to the spine of the blade. Much safer.
santosha
7
Feb 8, 2018
Scuba_NinjaAgree. I also use mine with a cheap stamped chef‘s knife for opening young coconuts. A few whacks to open a square on top to get at the water, then the same squash method to split it for the meat.
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