How to beat the meat if there is no special hammer? Helpful Hints

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chops are loved by almost everyone. There is an opinion that only tough meat like beef requires special preparation. But such processing will not harm any type of meat, be it chicken, lamb or pork. This makes the meat fantastically tender and juicy.

But it often happens that the product is already prepared, cut, and the hammer has gone somewhere. What to do in this case? How to beat the meat if there is no special hammer? There are quite a few options, and one of them will surely suit you.

The essence of the procedure

Fried meat is considered "aerobatics". It's one thing to stew beef or bake chicken in a sleeve, and quite another to cook a juicy steak. This requires not only certain knowledge, but also skills. It would be nice to understand anatomy, then it will be clear why you are doing this.

So, meat is muscle fibers, ligaments and tendons. It has a rigid structure. If it is not broken, then the rigidity will remain even after cooking. Then it will be difficult for the body to process it. The digestive system will spend a lot of resources, which can be badly reflectedon many processes. Therefore, chefs use two methods:

• marinade to soften fibers;
• mechanically breaking them with a special tool.

And how to beat the meat if there is no special hammer? There are a lot of things in the kitchen that allow you to solve this problem. Now let's move on to solving this issue. Properly prepared meat will not only be tasty, but will not interfere with the digestive system.

What is important to know

Before thinking how to beat the meat, if there is no special hammer, you need to choose the right product. Otherwise, the effort spent will not pay off. In addition, there are a number of rules to follow:

• It is best to choose chilled meat that has never been frozen before. This is very important because meat loses its juice when defrosted. If you took it out of the freezer, then be sure to wait until it is completely thawed. It is best to leave it on the bottom shelf of the refrigerator for a few hours.
• Worst of all is old meat with veins. Only prolonged quenching will help this. Choose young, not too lean, but not greasy.
• Do not wash meat before cooking. If this mistake is made, then dry it thoroughly with a towel.
• Seasonings can be added just before frying, but not during beating.
• You can't beat it too thin and hard. You can make holes, and the meat will turn out tough and dry.
• It is necessary to fry over high heat,to set the crust.

Procedure step by step

It is very important to know how to beat meat for chops correctly. You won't need many tools:

• board;
• sharp knife;
• suitable tool.

The prepared piece of meat needs to be cut into wide steaks. They should not be too thin, otherwise the product will turn out dry. It is usually recommended to make a cut of at least 2.5 centimeters. Filet Mignon allows for a thickness of 5 cm.

Now we take a device for beating meat and begin to apply uniform blows. After that, the piece must be turned over and repeat the procedure on the reverse side. Repeat this procedure with the rest of the meat and turn on the pan.

When it warms up well, place one steak on it, sprinkled with spices. But it’s better to s alt after the first time you turn a piece of fried side up.

Choose an alternative option

Let's think together how to beat the meat if there is no special hammer. It can be any object that is convenient to strike. It is desirable that it be massive. This will make it easier for the chef. The easiest way to do this is with a regular kitchen knife. By the way, professional chefs usually use it without recognizing special hammers. You need a massive knife with a thick blade. Blows on meat should be done with the blunt side. It is very convenient and does not take much time.

Kitchen helpers

Dough rolling pins, mashed potato pushers - any ofthese devices will perform this function perfectly. There is a small nuance - before starting work, be sure to wrap a piece of meat with cling film or put it in a regular bag. Meat splashes won't get in your way. However, many housewives argue that a rolling pin is not a good option, because even with force, it is impossible to break the fibers.

Another point that you involuntarily think about is a strong knock that can disturb your neighbors. But this problem is solved very easily. Just place a waffle towel under the cutting board.

Handy tools

If there is nothing suitable in the kitchen, you can look in the pantry. Surely there is a glass bottle of wine or champagne. A great option: turn it upside down and strike with the neck. The dish will turn out no worse than if you used a professional hammer.

It also happens that there is not a single bottle at home. Then a tool box can help out. Take out a regular hammer and attach a regular fork to it with tape. This is the side you will strike. Since the hammer is a weighty tool, the preparation of the meat will take place very quickly. The main thing is not to be too zealous, you do not need minced meat, but a juicy steak.

On a picnic

Of course, before going out into nature, all products must be prepared in advance. This will then allow you not to think about how you can beat the meat. However, a solution can be found here as well. Tools for the car or bike you came on may wellcome up. Or take a stone, wrap the meat in several bags and proceed. A couple of dozen strokes are enough - and the product is ready for frying. Place the pan on the fire and start cooking the meat.

Some cons

When beating, a certain amount of juice is released. With it, a certain amount of minerals and amino acids is lost, in addition, the final product is drier.

The harder you hit, the more liquid is released. The optimal solution would be to find such a degree of beating at which the maximum amount of nutrients is preserved with a sufficiently soft texture of the meat. This is achieved through experience. Therefore, do not fry a large batch at once. Start with one steak, sample and adjust meat preparation.