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An example of a meat tenderizer in use Stainless steel meat tenderizer Example of a blade tenderizer in action. A meat tenderizer or meat pounder is a tool for mechanically tenderizing and flattening slabs of meat. [1] Meat tenderizers come in at least three types: [1] The first, most common, is a tool that resembles a hammer or mallet made of ...
Meat mallets tenderise or flatten meat. Made from wood or metal, they are typically two-sided, one flat or with slight bumps, and the other with more pronounced protrusions. [ 1 ] Their use has been reduced with the invention of cube steak machines and other electric tenderisers, [ citation needed ] but they can still be readily found at ...
The website expanded into nine more U.S. cities in 2000, four in 2001 and 2002, and 14 in 2003. On August 1, 2004, Craigslist began charging $25 to post job openings on the New York and Los Angeles pages. On the same day, a new section called "Gigs" was added, where low-cost and unpaid jobs can be posted for free.
1.1 Adolf's meat tenderizers. 1.2 Herbs and spices. 1.3 Marinades. 1.4 Spice blends. 1.5 Seasoning mixes. 2 References. 3 External links. Toggle the table of contents ...
Lloyd Eugene Rigler (May 3, 1915 – December 7, 2003) [1] [2] was an American businessman and philanthropist.As a businessman, he and a partner, Lawrence E. Deutsch, made Adolph's Meat Tenderizer a national brand. [3]
The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
A meat grinder (also called a "meat mincer" in the UK) is a kitchen appliance for mincing (fine chopping) and/or mixing of raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife (which are also used in the preparation of minced meat, filling, etc.).
Thin slices of meat pressed together or folded, typically alternating in colour or texture, with fat layered between. [5] Mousseline Very light in texture, utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat. [2]