Food & Drink Do you beat your meat before cooking?

[italiamusica]

Pain Olympics...

something I didn't thought about in the last 15 yrs...

thanks a lot arse hole...

Lol I'm sorry, I figured if I had to remember it then others should as well. I wonder if Gen Z/Alpha have any of these kinds of shock sites that live in infamy.

 

[FyrFytr998]

Is brining a thing for all chicken recipes? I may need to start doing this if so, and what about dark meat chicken?

 

[pv3Hpv3p]

I do the chicken breast brine but also add sugar. Sugar and salt so simple.

I read a long nerdy article that explained how salt and sugar are the only seasonings/spices/whatever? that will break down to small enough particles allowing it to permeate cell walls(osmosis, maybe?), the rest is just window dressing... you are doing it exactly the way it should be done!

 

[Meatspin]

Either beat it or baste it in fresh juices

 

[liner]

I read a long nerdy article that explained how salt and sugar are the only seasonings/spices/whatever? that will break down to small enough particles allowing it to permeate cell walls(osmosis, maybe?), the rest is just window dressing... you are doing it exactly the way it should be done!

I have tried it with garlic powder, onion, other things but never noticed a difference so over the years just went simple. Maybe that's why

 

[Contempt]

Either beat it or baste it in fresh juices

 

[PeterGriffin]

Lol I'm sorry, I figured if I had to remember it then others should as well. I wonder if Gen Z/Alpha have any of these kinds of shock sites that live in infamy.

Rotten.com?

 

[PeterGriffin]

I read a long nerdy article that explained how salt and sugar are the only seasonings/spices/whatever? that will break down to small enough particles allowing it to permeate cell walls(osmosis, maybe?), the rest is just window dressing... you are doing it exactly the way it should be done!

I have tried it with garlic powder, onion, other things but never noticed a difference so over the years just went simple. Maybe that's why

When my "little" brother was getting ready for his wedding, he wanted to lose weigh for it so he started seeing a nutritionist or dietician whatever, and the guy said losing weight really isn't hard at all. Just stop using salts and sugars. That's it, no other real dietary changes like cutting out red meat, eating smaller meals etc. The guy said they are the hardest things for the body's system to break down and be rid of. Salt and sugar.

My brother dropped about 80lbs in around a year or so. Lol, he was still about 240ish, but it was a night and day 1 year difference.

I brine my poultry, and I'll pierce a beef cut, not tenderize.

 

[Long Dark Blues]

Yes, uniform thickness results in uniform cooking.

If you don't have a meat mallet/tenderizer, buy a rubber mallet from the hardware store. Cheaper, and better than a rolling pin.

Just make sure you cover the meat with plastic wrap or something like you should be with a meat mallet anyway.