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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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5578728 No.5578728 [Reply] [Original]

Does this thing actually work?

Wouldn't it let all of the fat leak out?

Does it sacrifice flavor for tenderness?

>> No.5578740

>>5578728
I think it does indeed work.

>Does it sacrifice flavor for tenderness?

Well you would only use it on cuts that would be inedible otherwise. Its either that, or 8 hours in a slow cooker. I look at it like; at least there is an option.

>> No.5578742

I thought you just beat it with a hammer.

>> No.5578750

>>5578742
Ho ho ho, what're you on about? Hammer don't cost that much! Buy the over priced product.

>> No.5578756

>>5578750
Yah. This for sure. If you purchase the "pro" version, it features the "pulse prodder". It massages the meat into a more tenderized state than a hammer could ever achieve. Plus, you have to risk callouses from holding something as archaic as a goddamn hammer.

I bought two just to impress the mailman. He thanked me and tried to invite himself to dinner. I threw all my hammers at him and closed the door in his stupid caveman face.

>> No.5578757 [DELETED] 
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5578757

>>5578728
>Americans and their cooking gadgets

Let's get this shit started!

>> No.5578759

>>5578740
>Its either that, or 8 hours in a slow cooker
or 30 in a the pressure cooker

>> No.5578777 [DELETED] 

Most the fags on here will just use it 2 jack off with

>> No.5578782

>>5578777

King, your posts are so uniquely stupid that you don't need a name. However, please keep it on, so we can filter you more effectively.

>> No.5578832

>>5578777
Stupidest trips uh nigguh err gon see!

>> No.5578853

We use one at work for some local beef we get in. The cuts of sirloin we get taste great but come unaged so we wet age them, then prod the portions we cut off the cut.

It does the job, and it keeps the meat in better shape than if you were to tenderize it with a hammer.

>> No.5579005

>>5578853
>>5578756
>>5578742

>mallet

>> No.5580249

>>5578728
what the fuck is this?

>> No.5580261

>>5580249
It's a jacquard for jacquarding meat, nigga.

Basically, you use it to punch a bunch of microscopic holes in meat to make it tenderer.

I've seen it at restaurants I've worked at... but, idk, seems like a spurious claim.

>> No.5580270

>>5580261
>microscopic
hahah no

>> No.5580275

>>5580270
My bad, I always pictured the thing having many prongs, but from the looks of OP's pic, you're right, it's like needle thickness.

Anyway, get off my ass.

>> No.5580319
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5580319

>>5580275
>microscopic

>> No.5580324

>>5580275
>get off my ass
No.

>> No.5580357

>>5578759
30 hours ala pressure cooker?!?!?

What r you on about nigga?

>> No.5580454

I had one and a nut fell off of it and when I tried to replace the nut there was no nut anything like it anywhere in america so I put it in the trash. Up to that point I liked it a lot, I used it on tender cuts also..

>> No.5580871

>>5580357
30 minutes, you doofus

>> No.5580877

>>5580454
When I read the word nut I completely misread the rest of your sentence. I wonder how it feels on a penis

>> No.5580916
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5580916

>>5580275

>microscopic

am I too late?

>> No.5580921
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5580921

>>5580275
>microscopic
The underage is palpable today

>> No.5582761

>>5580261
>>5580270
>>5580275
They are microscopic by the time you cook the meat, especially if you didn't hit the fat with them.

Double blind tests have been done, it is impossible to distinguish jaccard treated meat from simply good tender meat. Anyone claiming otherwise is a credulous fool who still believes in santa claus and the tooth fairy.

>> No.5582786

>>5582761

I don't understand, are you citing the tests to say the jaccard is effective or is not effective?

>> No.5582791

>>5582786

I'm saying it's effective at improving meat in a non-detrimental way. Butthurt steakfags will insist that there is NO WAY they could have been giving a jaccard tenderized steak without noticing, despite evidence to the contrary.

>> No.5582804

>>5580921
Thanks for your input, dipshit.

>> No.5582821

>>5578728
OP, this device is for making cuts that you then bread, or coat in seasoned flour before pan frying. The breading does collect some of the juices, but mostly it makes pockets where breading sticks better. It adds deliciousness.

I wouldn't do this on a ribeye or nystrip,as this technique is for tenderizing tougher less fatty "braising cuts" for panfrying, and in lieu of pounding. It's just cutting longer muscle fibers and lets oil and breading go deeper.

>> No.5582883

>>5582761
>Double blind tests have been done, it is impossible to distinguish jaccard treated meat from simply good tender meat
[citation needed]

>> No.5582897

>>5582761
>microscopic

HURR DURR

>> No.5584670

D: