Tenderizer, hammer, meat softener

Every time I cook meat, I rejoice at the tenderizer (a device for mechanically softening meat fibers). It has another attachment for chopping greens and vegetables. Of course, my tender is not an industrial one, but the result is excellent.
I searched for a very long time, but whoever seeks will always find.
I recommend this device for those who did not know about it.

It began with the fact that my friend called and said that her husband had come from a restaurant in which an unusually soft steak was served, obviously not because of marinating. They asked the cook why, and he replied that they had a special device for beating meat. And that's all.
I started searching on the Internet - I couldn't find it.
It turned out that Zepter released a limited amount for gifts (I found out by accident). Information on the Zepter website - 0.
I called shops in large cities and found them.
Want to take a picture, maybe it will be easier to search? Maybe somewhere this is not a deficit.

Insert for meat and fish - side by side. Insert into the holder, and roll over the chop - the teeth pierce the connective tissue of the meat.

qween, I would like to see what to look for

These do not roll over meat, but stupidly prick him with a bunch of needles.
I saw the first option in Prague in the Tescom department (but for some reason it is not in the company's catalog).
He had another useful property - stuffing. Special tips of the needles push pepper, spices, garlic from the surface deep into the meat ...
But ... Since all my hands were busy, and from the department I was pulled out by the collar of my shirt ... So the tender did not go to Vorkuta ...

[Freken Bock]

Freken Bock , and I look at you. I knew what you would appreciate if you hadn’t bought it before.
Cost in the fall of 120 hryvnia. I found it in Odessa, in the Zepter store, but honestly, there were only two left, and one was from the window - I barely washed it. Then I found another one in Kiev, but my friend bought it.
I don't even know what to advise. Probably catch the Zepter spreaders and ask. I'm serious. When I was looking, I did it.

I forgot the main thing - the difficulty is that they were released a couple of years ago, and if they are somewhere, then this is the remainder.

And I saw a manual tender in the form of a platform with pop-up needles made in the USA, though only once in the METRO SS and it cost 500 rubles. Like this

[Elena Bo]

But I didn't find this separator for proteins at Teskome. Although I was looking for it on purpose, mine is already old, unpresentable.

I also want to make a comment about the onion comb holder. I have a Fakelman, such as Elena Bo offers to use as a tender. I could not understand what was good about him, about this holder. I realized when I bought Teskomovsky (I have in the photo above and Admin this showed). Tesmokovsky's teeth are much sharper, it easily, without "squeak" enters the vegetable and it is a pleasure to use it. I mean, what will you take, take Teskuy. However, he will not be able to work as a tenderer. For all tenderizers, the prongs in the descriptions are called blades, they must cut, but here the needles, although thick.

qween, your device is just a bomb!

I took 48 for myself, although at first I had planned 16. I think 48 is still better, and the girls said that it was more comfortable. But 16 is also good.

Tenderiser

Equipment catalog> Kitchen utensils> Meat processing equipment> Tenderizer
manufacturers Jaccard Corp. (USA)

I took 48 for myself, although at first I had planned 16. I think 48 is still better, and the girls said that it was more comfortable. But 16 is also good.

Super thing! So tired of tough meat already! We bought pork for shish kebab, marinated, so then there was no more. And if you beat it off before soaking with this thing, it will be soft? Why didn't they take the electric one? in theory, it should be more convenient ..

[qween]

I am reporting on the work of the tender. This is something! Even my husband, who rarely notices the difference, said that it tastes better!
The meat is very tender and juicy, and plump, not a shriveled rag. And it is important - meat does not fly off throughout the kitchen. Because of this, I didn't do the chops again. In general, I'm happy over the ears !!!
qweenThanks a lot for the tip!
What a good Temka!

And it is important - meat does not fly off throughout the kitchen. Because of this, I didn't do chops again.

So that the meat does not spill throughout the kitchen, you need to cover it with a film on top and then beat it off very conveniently, but I just by the way can come in handy when.

And I have a question. Heavily punctured meat is placed in the pan - why doesn't the juice come out?

[qween]

I report on the work of the tender. This is something! Even my husband, who rarely notices the difference, said that it tastes better!
The meat is very tender and juicy, and plump, not a shriveled rag. And it is important - meat does not fly off throughout the kitchen. Because of this, I didn't do the chops again. In general, I'm happy over the ears !!!
qweenThanks a lot for the tip!
What a good Temka!

Tanta, Thank you

Rainbow , and not only the juice does not flow out, but the chop almost does not shrink. The tendraiser does not traumatize the fibers themselves, as a battering hammer does. The hammer "rattles" the meat into porridge, and all the juice flows out, and the connective tissue remains intact. Maybe I didn’t explain it correctly, but it should be seen once.

[Tanta]

Tanta? tot thanks again for the tip to the office! Got it. I found her very easily. And now I have this tender too! I could hardly resist not to buy half of the assortment there. Has done with a modest set for today.
Actually by the tenderizer itself, a mug with a well-fitting plastic lid and holes - I will adapt it for sprinkling with powdered sugar and silicone molds in the form of hearts - I took these molds last and inexpensively.

And I, and I also have a tender! My husband was passing through Dnepropetrovsk today and easily bought a Zepter in a store for 130 hryvnia. I was lying there, not needed by anyone but me ... It's a pity, tomorrow I'm on duty, the tests won't take place until Saturday.

[Tanta]

Suddenly someone will meet a tender such as Tanta and Anastasia please let me know.
Odessa, Kiev, Lvov are very suitable. Ukraine

Why do you need a tender of a different design? Are you not happy with what you have?

[shuska]

shuska, just the one that I have is more convenient for chops and pieces of liver, rolled the wheel and that's it. Chop the greens well with the second nozzle.
And the one that I want - if I get it, I will use it for large pieces of boiled pork and that's it.

Thinking of sticking to the chop option? But "I really want" and I ... And someone like you "processes" a chop of a certain thickness? After all, if I understand correctly, if the chop is too thick, then the knives will not cut through the meat.

I cook thick steaks - cuts well.

shuska , I want to add that if I was offered to change my tender for the second option, I would not agree. These two things are too different for me.

Report
The pork pulp was "ottenderizerena" and fried. Slammed by her husband with the approval of the device, which he himself bought. Moreover, with great doubts about the need for this Katal, anyhow, you can not be shy, when cooking, the appearance is quite fine. The meat was cooked without any breading, etc., etc. for the purity of the experiment (salt, pepper).
Summary
Gut. Well worth buying. Personal "thank you" qween!
PS Why do I need a hammer now?

Oh, I forgot to ask. Do you need to roll along or across the fibers of the meat?

I "tenderazila" both along and across. And from both sides.Before that, I salted and pepper, sprinkled with a little chopped garlic. After processing, all this almost merged into one with the meat. I was afraid that expectations would not be met, but no, they even exceeded ...

[LenaV07]

LenaV07

Lenok, well, what do you think, I, too, could not sit and wait for the weather by the sea, I went and bought one with 48 knives, like Tanta and Anastasia today I marinated a leg of lamb, so I blew it all out, did not leave a living place on it for the poor and, like a sadist, happy immensely .......... yesterday I made chops, I also poked it so decently ........ fry la in the airfryer ........ Flax, a fairy tale ....... melting .... Thank you for thinking about purchasing ........ Smack and....

PS: It's me - You, I just have a different nickname here ...........

Both I and I experienced it today! I did not disappoint, the chops turned out very wonderful! And very quickly enough such plump kusmanchiks were fried! Well, what can I say, it's not so tedious to work as a hammer.

We were going to go fishing today and take pickled meat for barbecue with us. But at 4 am there was a temperature of 29 *. We decided not to go, and the meat was fried in a grill pan. The meat was processed by a tender.

Can't insert all photos at once

The photo of the finished meat does not want to be inserted.
1. From the collar I cut off a piece ~ 3.5 cm thick.
2. Rolled it as a tender.
3. Cut into pieces.
4. This number should have been a photograph of the finished meat (if I can, I will insert later). The fact is that ready-made kebabs in size remained almost the same as raw ones. And so soft that you don't have to chew

Today I purchased a needle tenderizer. Such as Anastasia and Tanta.


Girls who has a needle tenderizer, how do you wash it? Especially the inner row of needle-blades.
And yet, I tried to process chicken breasts today. So after 2 hands are already tired. Maybe I'm doing something wrong?

easy to process, stamp and that's it
washing is just as simple, put under running water in different positions, you can very gently walk with a brush

washing is just as simple, put under running water in different positions, you can very gently walk with a brush

The fact of the matter is that it turned out to be difficult to wash the inner row of teeth. Or am I very biased about this?

CARBING (from it. Kerben - to make notches, and Polish. Karbowac - to make slices or cut, incise).

Tenderizer (meat ripper) is a mechanical device for preparing high quality entrecotes and chops. Unlike hammering, the processing of meat with a tenderizer does not disturb the structure of the meat and its appearance. The meat is punctured in hundreds of places with the sharp knives of the tenderizer, making it softer. Putting aside the hammer for beating the meat, and using the tenderizer, you will make sure that any boneless meat after loosening roasts much faster and remains soft and juicy.
Manual tender for cutting pork, veal, lamb, fish and other products. Reduces uptime by 40%. Plastic construction with 16 stainless steel blades. The kit includes a plastic cover.
Tenderizing meat of the first grade allows it to acquire the softness of the highest, and the second grade - to cook entrecotes and rump steaks from it. The blades are quick and easy to clean and clean.
Judging by the performance, this technique is more suitable for restaurants, canteens, fast foods, etc. Meat cut from the top and punctured in several places is cooked almost twice as fast as regular meat.
The manual tender is designed and manufactured in accordance with all the requirements for such equipment. In everyday use, it is distinguished by its practicality, a high level of safety and ease of use that does not require special skills. This device is completely safe for the employee.The tenderizer is made of stainless steel and high-strength plastic. When cooked, such meat does not lose weight, and its cooking time is significantly reduced.
During operation, the tender does not require any special maintenance.

I specially chopped the greens. I skated quite a bit, if you ride longer, it will be smaller. Greens chopped in this way are more willing to give up their juice (in the photo, the greens are completely dry before chopping). An excellent result will be obtained if you add garlic and what else you like.

But I haven’t felt a particular delight from using the tenderizer so far .. He slid in one hand, strove to run over the other, the one that was holding the meat. It took effort to cut the meat. The result is also not so much. Maybe I'll get used to it over time, but so far my new large meat hammer has pleased me more.

But I haven’t felt a particular delight from using the tenderizer so far .. He slid in one hand, strove to run over the other, the one that was holding the meat. It took effort to cut the meat. The result is also not so much. Maybe I'll get used to it over time, but so far my new large meat hammer has pleased me more.

Is it the one with the wheel, or the one with the needle?

[Freken Bock]

But I haven’t felt a particular delight from using the tenderizer so far .. He slid in one hand, strove to run over the other, the one that was holding the meat. It took effort to cut the meat. The result is also not so much. Maybe I'll get used to it over time, but so far my new large meat hammer has pleased me more.

Freken Bockmaybe the pieces of meat were very small?

And somehow, everything worked out for me.

Finally, the tender came to me and I tried it.
I am delighted
A couple of movements and the steak is ready.
As I remember these beatings with a hammer ...
Great thing! I recommend to everyone! And thanks everyone for the tip
By the way, how do you marinate your steak?

And my five cents.
I sincerely envy those who have this thing, but in order not to see my husband's newly raised eyebrows, which did not drop after buying a meat thermometer, I bought another thing in Ashan. Bow holder, 108 rub.
She motivated this by the fact that I constantly cut my fingers and nails when cutting vegetables (and this is true), and so that this does not happen, use the holder. And I had a secret idea, to poke meat for the experiment.
I am reporting the results.

Initial product - 200 g of chicken breast from the freezer -18 g.

1. I defrost severely in the microwave, and not as it is right, on the middle shelf of the refrigerator.
2. Heated the grill pan, from the sprinkler into the olive oil
3. While warming up, dried the boom chicken. towel, salt and pepper and poke the holder slightly at an angle until it knocks on the glass board. And so from both sides.
4. In a frying pan, turned it over twice, turned off the stove and left it to reach the end of crunching.

The result is a very soft breast, has not lost juice, the weight of the finished product is 150g. Has not lost its shape and has not shrunk.
The only negative is the dryish crust, a little softer.
Indeed, a completely different product turns out, thanks to everyone who shared the info.

My experience is unsuccessful so far. With my method, without first beating, roll the meat in an egg - the chop turns out to be soft and juicy. This same chop is aggregated and shrunk and not soft. I guess I overdid it. I will carry out experiments further.

[Girls]

Girls, Thank you!

qween, I bought my tender on ebay. Cost € 21.90 He also had meat tongs

Rainbow - Olenka, do not worry! You will succeed. It seems to me that you really can't overdo it. Walking on both sides a couple of times is enough. Try again. Besides, it probably also depends on meat ... Good luck in your tests!

[Schapirinka]

SchapirinkaEbay unfortunately not my option

Rainbow , it is strange that the meat shrank. Or maybe you cut the chop along the grain, and the reason is this?
In general, try to do this:
Process the chop from one side from top to bottom, then turn over, and process from left to right.

Pani Olga, I wish you to get hold of also a tender

I also walked 3-4 times on each side, but nothing! Maybe the meat was thinly cut?

After reading this topic, I was also puzzled by the purchase of this device. As the time will go to st. Radio. Before that, I would like to consult with you which tenderizer is better to take: with 16 or 48 blades. Is it convenient to use a 16-blade appliance? And if we take 48, can they handle small pieces of meat?

[Hope]

Hope , more convenient, of course, for 48 blades. The size of the piece does not matter to him. And for 16 blades - you will simply process meat for longer.Of course, it would be much more convenient if 16 blades were located not in one row, but in 2 or 3.

Was today on the street. Radio. There were no longer tenders with 48 pins, only 16. I bought it, now I will also experiment with it.
Anastasia, what a gorgeous meat you got.

Yesterday I set up a clean experiment with a friend: 2 chops of equal weight and size were cut off from one piece. She has 48 pins, I have 16. The difference in processing is half a minute, the quality of the finished product is absolutely the same. Now, if you cook for 50 people, then it will be noticeable ...

[Honda]

Honda
Look in Zepter stores or company representatives. They call it "Vegetable cutter". Article VGW-0060.
Answer number 51. There is a photo.

I ordered myself a tender for 48 blades from Perfi for Friday. They said that a container had arrived, but the goods were still at Kantemirovskaya, on Thursday they would be brought to them on Radio. I beat the meat often, I cook late, the neighbors downstairs call and ask what we are knocking at ten o'clock. So I think this thing will really help me out.

And I did catch him from the Zepter. It cost 460 rubles. Two knives: for meat and for herbs. I have a wonderful little thing since the day before. I'm only going to try it tonight.

We bought it and tried it out several times. On Friday, we bought a piece of pork carbonate, the meat becomes dry and difficult to swallow during normal frying. In this case, they cut it into pieces and the husband pulled 4 times on each side with 48 blades. At the dacha, they fried in breadcrumbs, the meat was tender and melted in the mouth - a very useful and necessary device in the kitchen. Do not be lazy, run to the street. Radio and you, like us, will no longer have problems with the choice of meat, any goes to 5.

and the other day they brought me a tender from the USA, because there the needles are thick, they look like very thick nails in diameter.

And this one (there was a link to it above) is an exact copy of Zepterovsky. Only the zepter has it in gray and with a second blade for greenery and costs 450 rubles (in any case, they took so much from me).

Those who are from St. Petersburg. The other day I bought a Tenderizer with wheels like on the first page. Cost 400 kopecks r. I bought it in Santa House on Pionerskaya, which is located in the "Carousel".

I tried to make the meat once. Did not work out. It was tough anyway. But I cut once and along the grain. I pierced it through and cook it in a contact grill. Apparently she made several mistakes at once. I will try further.

P.S. The meat is cut easily, without tension.

[qween]

Expensive qween, 12 years ago, noticing cracks on Berner's grater, decided to update the kit. And one smart girl cooled my ardor, my eternal buying for future use, etc., when it falls apart, then you will buy it! I still use it, laboriously, not often, but I do. Let these cracks, unless of course they are huge, be the mark of this device. And not the production of steaks in your place, so that wear and tear goes by leaps and bounds. Do not be sad.

Today we bought a long-awaited tender from Perfi. Have experienced. The impression is very pleasant.The meat (pork) has become the most tender. They beat off from each side 4-5 times. Super! Thanks to our forum! I found out about this device only here.

The hammer, of course, is also called a tenderizer. Only the effect of it is completely different from that of a tenderizer with knives. Two big differences ...

Well. We tried our own tender. The meat is soft. They took 48 blades. The instructions say that you need to walk 4-5 times on each side. Walked 5 times. I liked the effect very much. The meat is great!