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Nov 20, 2017
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Those little spike meat tenderizers are used a lot for chicken fried steaks where I live (Texas). They are also used a lot for brining meats so the brine penetrates better and more uniformly in a short period of time. That's one kitchen gadget I won't ever use.
An overnight brine is generally sufficient to brine anything you would cook at home without resorting to puncturing it repeatedly. If it is too tough to eat otherwise, that is a different problem and a braise might be in order.
For a classic tenderizer, don't overthink this one. A flat one works really well for most applications because it is less likely to break the plastic wrap covering the butter, herbs, etc. as you pound out that chicken breast or round steak.
Nov 20, 2017
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