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Old 03-21-2008, 09:32 AM   #11
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It's also important not to pound it with a direct up-and-down motion.

You should pound it with glancing blows iand rotate the meat so it is pounded evenly.
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Old 03-21-2008, 09:43 AM   #12
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It's also important not to pound it with a direct up-and-down motion.
Which is why the design of KE's pounder is better than mine.
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Old 03-21-2008, 10:52 PM   #13
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My wife taught me to do it like her mom taught her. With a 6 or 8 in cast iron skillet.

Works. Never thought of a mallet.
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Old 03-21-2008, 10:57 PM   #14
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I used to use a rubber mallet as well, until one day on the back swing the head came flying off, hit the wall behind me and bounced back at me! Bopped me right in the head LOL.
Still, always worked great just need to replace it with a new one!
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Old 03-21-2008, 11:37 PM   #15
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Quote:
Originally Posted by jennyema View Post
It's also important not to pound it with a direct up-and-down motion.

You should pound it with glancing blows and rotate the meat so it is pounded evenly.
Ditto what jennyema says. You're not trying to make mush, you're just trying to break the fibers.

As for a pounding tool, Buck and I used to vacation in rental cabins in Vermont. Very "rustic" ones, if you understand what I mean. We had to improvise ALL manner of cookware/techinques.

We discovered that a straight-sided wine bottle made a great meat pounder. Use it with or without wine. We found it was more fun to drink the wine first.
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Old 03-22-2008, 12:31 AM   #16
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I used to use a rubber mallet as well, until one day on the back swing the head came flying off, hit the wall behind me and bounced back at me! Bopped me right in the head LOL.
Still, always worked great just need to replace it with a new one!
If you have to get a new one, look for the ones that are white rubber. They don't leave a black mark on anything (like your head) and it's easy to see while you're cleaning it (so you don't miss a spot).
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Old 03-22-2008, 12:52 AM   #17
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My wife taught me to do it like her mom taught her. With a 6 or 8 in cast iron skillet.

Works. Never thought of a mallet.
I use a 10-inch skillet!
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Old 03-22-2008, 07:39 AM   #18
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I was thinking just like Andym, also. I use a rubber mallet and cover the meat with plastic wrap, also. As has been said you don't have to hit it hard (especially chicken or turkey) and you want it to be no more than 1/4 inch thick.
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Old 03-22-2008, 01:32 PM   #19
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If you have to get a new one, look for the ones that are white rubber. They don't leave a black mark on anything (like your head) and it's easy to see while you're cleaning it (so you don't miss a spot).
Good idea!
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Old 03-22-2008, 04:16 PM   #20
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You can use parchment paper too.....just as everyone says, don't pound too hard....
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