Marfa Vasilievna
Many supermarkets have Teskomovskie departments. You try to google, that's exactly how I found a shop in my city. I love Tekkou By the way, in our store it costs 75 g ...
GenyaF
And we only have ATB from supermarkets
Natalia K.
We have Absolute and ATB, and there are no other supermarkets at all. For such town like ours and this is a lot
N @ T @
Girls, in "Epicenter" there is "Fackelman" for 109 UAH, although, to be honest, I like Teskomovsky more
lunova-moskalenko
Quote: N @ T @

Girls, in "Epicenter" there is "Fackelman" for 109 UAH, although, to be honest, I like Teskomovsky more
Thank you. I saw him last Saturday, I didn't like it. Judging by Teskoma's photo, they are better. I'll still be waiting. I have nowhere to rush. I beat it perfectly with a jar and manage with a Soviet hammer.
GenyaF
And after reading the whole topic, I no longer want to knock with an old hammer. : girl_cray: No meditation helps and the fruit and vegetable combine does not distract.Nadia,did you buy yourself a slicer? Cucumbers for a non-female salad are cut, I generally keep quiet about cabbage
GenyaF
Nadia! You will have everything! And I bought my slicer from sellers of used German equipment, my husband disassembled it, cleaned it, I disinfected it. Now I have a perfectly working Bosch at an amazing price - 50 hryvnia.
Luysia
I bought this Teskomovsky yesterday:

Tenderizer, hammer, meat softener



Pichenka
Tricky question. What is better Teskomovsky for 300 + r or Gipfel for 162 rubles? 🔗 only they are brown and black.
What is the difference and I see it myself, but which one to take?
Creamy
Definitely round, I took it in my hands, twisted it, twisted it, there are very strong needles, pointed. They can also fill curly holes on Uzbek flatbread instead of chakich.
Pichenka
I've already read the whole topic. It's just that when you have a choice, you start to doubt. With needles or blades. Teskomovsky is somehow nicer. But this one is powerful.
Yes, it seems that the price is not so much. Gipfelovsky was 280, something was discounted - a discount.
kava
I have a Teskomovsky, there are not needles, but blades. If in principle they are round, then take the Gipfel. I had no choice and no opportunity to turn it over in my hands. It seems to me that the blades enter meat more easily than needles (but this is my subjective opinion, I could be wrong). On the other hand, the price difference is significant, so it's up to you
Luysia
I liked my Teskomovsky and the price was normal, about 60 UAH.

My husband conducted tests, he even overdid it, the beef steak looked like chopped.
Pichenka
Gipfelovsky bought it. Now persuade, I'll buy that one too.
But the difference in price - well, what to compare with.
Yesterday, according to a well-known recipe, I cooked chicken breasts in a cartoon in foil. Delicious.
I think that we need to somehow approach the scientific issue of choice. Is there a difference in the meat, along the grain or across? For a barbecue, just chops or for rolling sausages?
There is no limit to perfection.
14anna08
all the same can someone have two? so still wondering what to take, want!
Lyalya Toy
Anya I have black.

I bought it for an inexpensive price, somewhere in the region of 250 rubles. the firm is generally unknown STAHL BERG. I'm happy with it.
Yesterday I poured chicken thigh fillets with them and fried them in breadcrumbs. Class!
Vladzia
"I bought it for inexpensive, somewhere in the region of 250 rubles. The firm is generally unknown STAHL BERG."
And this is the sister of the Gipfel company. In any case, it is written at the office. website Gipfel. So what kind of tender do you have?
Vladzia
Yes! They have a lot of all kinds of kitchen stuff of this brand, such cool silicone spatula spoons
skate
Quote: 14anna08

all the same can someone have two? so still wondering what to take, want!

Although not Teskomovsky, the principle is the same, I think. comparison
Galinka-Malinka
I have Jaccard 16 blades. bought recently for but the steaks have already done several times. The husband appreciated, although at first he was skeptical .. he says again the device has bought another .... When you cut a steak, then you see seasoning between the fibers of the meat, it really affects the taste. (I sprinkle with seasoning, and then work as a tenderizer)
14anna08
Quote: Galinka-Malinka

I have Jaccard 16 blades. bought recently on, but steaks have been made several times already. The husband appreciated, although at first he was skeptical .. he says again the device has bought another .... When you cut a steak, then you see seasoning between the fibers of the meat, it really affects the taste. (I sprinkle with seasoning, and then work as a tenderizer)
oh, Galinka-Malinka, how beautiful you are! good avachka! I will remember for the seasoning! oh, where would I find inexpensive ones - I know one dear in the firebird ...
Elena Bo
The other day I finally bought this
Tenderizer, hammer, meat softener
Fackelmann for 468 rubles. There was the last one, I grabbed it without hesitation, because I wanted it for a long time.
Luysia
kseniaa
I bought the Teskomovsky tender at the joint venture. It cost 200 rubles. I haven't tried it yet. Since I did not have time to receive it before the holidays. She beat off everything the old fashioned way. Hope to test it in the near future.

Tenderizer, hammer, meat softener
set
Consult, please, I recently cooked a steak, beat it off with a tenderizer (I have it with needles), it sizzled strongly in the pan, proceeding from the juice and in the end it turned out to be rather dry. I can't understand whether it should have been cooked in breadcrumbs, or the meat let me down? A program about steaks caught my eye, they said that a steak should never be beaten, its surface should be intact and intact. How should you prepare it? I'm totally confused now.
Babushka
Quote: seta

Consult, please, I recently cooked a steak, beat it off with a tenderizer (I have it with needles), it sizzled strongly in the pan, proceeding from the juice and in the end it turned out to be rather dry. I can't understand whether it should have been cooked in breadcrumbs, or the meat let me down? A program about steaks caught my eye, they said that a steak should never be beaten, its surface should be intact. How should you prepare it? I'm totally confused now.
I beat it off with a tenderizer and fry it on a very hot grill pan. Then the meat is sealed immediately and the juice remains inside.
milka80
Does anyone have a Hotter tender?
Tenderizer, hammer, meat softener

Last year I gave my brother from the Firebird, like this, with 51 blades. The brother is completely satisfied with him.
Tenderizer, hammer, meat softener
🔗

But since his price is exorbitant, she didn't take it for herself, she decided to save up some money
And in principle, until today, I just wanted this, when I suddenly saw that Hotter also had a tender ...
Well, I'm right on ALREADY a favorite forum climbed - to look for information, but here it is provided by different companies and at different prices.
So I was puzzled
And to overpay is not hunting and quality so that it was ...
Hairpin
I have a Hotter tender. First there was the cool one that we all bought about five years ago. But I foolishly betted that one, and I couldn't buy a new one ... Then I paid two thousand, and now the price of 600 rubles scared me. Took Hotter. I used it three times. I have no complaints yet. It seems to be pleasant.
milka80
Hairpin, Thank you! I bought it, I drove it to the Hotter store for a vacuum cleaner, well, I could not resist - I took a tender)))
There she twisted, pushed, like nothing like that, very similar to the one that the Firebird releases, but still inferior in quality of performance. I think this will not affect the "beating" of meat)
I also liked the fact that it has a container into which the tenderizer is inserted, providing protection for both knives and hands from accidental cuts.
rusja
Quote: milka80

Does anyone have a Hotter tender?
Tenderizer, hammer, meat softener
I was sent this from the World of Books when they were still in Ukraine
Satisfied and very
Chef
Tenderizer-marinator "The Marinade Infusing Meat Tenderizer" by Hammacher Schlemmer

Tenderizer, hammer, meat softener


It is a meat tenderizer marinator that fills it with marinade.
Twenty-seven stainless steel blades rip through tough connective tissue, softening the meat.
The appliance holds up to 3 ounces of marinade (enough to flavor 2 lbs of steak),
The unit is disassembled, washed in the upper shelf in a dishwasher.
Dimensions: 9 "x 3 1/4" D x 3 1/2 "H (10 lb.)

Tenderizer, hammer, meat softener

Tenderizer, hammer, meat softener
Video:



rusja
CreatiFF
izumka
Very tempting Wishlist! But the price is $ 49.95
Wit
Quote: izumka

Very tempting Wishlist! But the price is $ 49.95

But the thing !!! I also want such a marinator. Where to run?
zvezda
I want this too !!!!! Where can you buy? !!!!!!!
N @ T @
Kiev women, in the "Megamarket" on Petrovka there is a Teskomov tender for UAH 76, I saw 2 of them for sure, maybe someone will need the information
Arnica
Quote: N @ T @

Women from Kiev, in the "Megamarket" on Petrovka there is a Teskomov tender for UAH 76, I saw 2 of them for sure, maybe someone will need the information
Write a review, please, who uses it.
N @ T @
Quote: Olyushka
Write a review, please, who uses it
I use it, I really like it, that's why I wrote a tip to the store, it is not so often found.
Babushka
Olga, I use and I like it. Tender meat well. Flat needles do not crush meat. I also use it to soften the thick part of the cabbage leaf when cooking cabbage rolls.
N @ T @
Quote: Babushka
I also use it to soften the thick part of the cabbage leaf when cooking cabbage rolls.
Just like me, I also "beat off" cabbage with him
lana19
Olyushka, My friend has one. Teskomovsky. I am very satisfied. We also bought Chinese for 2 rows for 30 grams. It's okay! Durable. She and I are absolutely delighted with the tender in general. Simply, the fewer the rows, the more you need to poke the meat. But it's not a problem. A friend every time thanks me for opening such a thing for her.
lana19
A friend came to visit me. And I saw the tender. What is it?
I told her everything, showed her. While she was visiting me, she constantly repeated this word in order to remember. The next day, she went with her daughter (13 years old) to the Teskomovsky shop. Loudly asked the seller: - Do you have a tender? Her daughter had such eyes. They had great pride in their mother who knows such a word! And the customers of the store all turned their heads in her direction. The seller just broke into a smile! She brought a tender and quietly said that she had been working in this store for 2 years and only just a couple of days ago she found out the correct name of this meat chopper! And my friend is actually the first person who asked for THIS exactly by name! After a week of use, my friend said that she would change her status in contact and classmates to ------ After buying a tender and having tasted the meat using the sous-vid technology, I will tell everyone whose meat I have ever praised. I LIED you!
mur_myau
lana19,
They gave me the second one, with carnations.
Before that it was only with rectangular blades.

I'll finish the post - I'll compare which one is better.))
lana19
mur_myau, ABOUT! Interesting ! Tell us later, please!
Babushka
My first tender was American, needle. I think the effect is better with flat blades.
lana19
Tatyana, I have flat blades. And a friend wants to order another one for herself - just a needle one. For fun. I'll tell her. Thank you Tanya!
mur_myau
lana19,
I'll tell you!
igorechek
Quote: Babushka

My first tender was American, needle. I think the effect is better with flat blades.
At home, you need to have 2 different tenders:
Needle - for meat with bones. Chicken, for example.
With flat blades - for meat without bones, and he processes meat better for passing the marinade inside.
Anna1957
Quote: igorechek

At home, you need to have 2 different tenders:
Needle - for meat with bones. Chicken, for example.
With flat blades - for meat without bones, and he processes meat better for passing the marinade inside.

I only have a needle one, but I wondered: why is it for a chicken with bones, and with flat blades - for boneless? I want it with flat ones, according to reviews it is better.
igorechek
Flat blades are better because they cut the meat and the marinade penetrates better, but the blades themselves are sharp and thin, if a bone is caught, then the blade can bend, break, dull ...
The needle-like one expands the fibers more. and then they tighten, but he has a plus - the thorns are powerful and not so gentle.

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