Meat tenderizer mallet Fackelmann 130220, needle-type meat pounder

Description

Meat Tenderizer Mallet 130220, needle-type meat pounder Meat tenderizer - a needle-type tenderizer from Fackelmann (Germany). Meat loosened with a tenderizer better retains its flavour, staying tender and juicy when fried. When processed with a tenderizer, the product's fibers are damaged less than with a rope or a mallet, while the connective tissue, on the contrary, is broken down as much as possible. In addition, heat passes through the tissue of the loosened product more easily, so the meat fries much faster and more evenly. Meat tenderizer - the main purpose of a tenderizer is to give the meat a looser texture, which speeds up cooking and saves the cook a lot of time. - An important advantage of the tenderizer is that meat loosened with it better retains its flavour, staying tender and juicy when fried. The tenderizer works on a fairly simple principle: parallel blade-needles make cuts on the surface of the piece of meat. The cuts break down the connective tissue and increase the surface area of the product. The tenderizer is easy to clean. The meat tenderizer cuts working time by 40%. It is a hand-held tenderizer for cutting pork, veal, lamb, fish, and more. Made of plastic with 24 stainless steel blade-needles. No juice leaks out, and the cutlet barely shrinks. The tenderizer doesn't damage the fibers themselves the way a meat mallet does. A mallet turns meat to mush and a lot of juice leaks out, while using a tenderizer keeps the connective tissue intact.

Specifications

blades - stainless steel

colour - white

number of blades - 24 pcs

overall dimensions - (d) 51 mm x (H) 188 mm

made by

Fackelmann (Germany). Place the meat on a wooden or plastic cutting board. Tenderize the meat with the tool until you get the desired result. Avoid letting the blades hit bones. Large pieces of meat should be tenderized on both sides. Spices can be added during tenderizing. The tool's blades will work them into the meat.