"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 03-20-2008, 09:45 PM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
Pounding meat thinly, how to?

I am trying to make "rouladins"? or meat rolls,

I have a meat mallet, but bits fly all over my kitchen...

I took it out to the back yard, and that worked well, the neighbor hood cats love me!

I see on the food chanalls they use plastic wrap.. won't that get plastic into my meat?

Thanks, Eric Austin, Tx.

__________________

__________________
giggler is offline   Reply With Quote
Old 03-20-2008, 09:54 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Nope the plastic wrap will not get into the meat.

If you have meat flying all over the place then you are using too much force. You do not have to beat it as hard as you can. It does not take a ton of force to do it right. Try cutting how hard you pound it in half and see if that works better for you (and use plastic wrap).
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-20-2008, 10:18 PM   #3
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
I use really big zip-lock bags for this. Put the meat in, press out all the air and zip closed. For pounding, I use a rubber mallet I got at the hardware store. Works great! BTW, good to see you at DC, Erik!
__________________
Fisher's Mom is offline   Reply With Quote
Old 03-20-2008, 11:05 PM   #4
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by Fisher's Mom View Post
I use really big zip-lock bags for this. Put the meat in, press out all the air and zip closed. For pounding, I use a rubber mallet I got at the hardware store. Works great! BTW, good to see you at DC, Erik!
hey I have a rubber mallet, never thought to use it for meat, bet it works better than the wood one I have, and covers more area too.
__________________
LadyCook61 is offline   Reply With Quote
Old 03-20-2008, 11:28 PM   #5
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Yep, the rubber mallets work great and don't injure the surface of whatever you are pounding on if you accidentally miss your mark.
__________________
Fisher's Mom is offline   Reply With Quote
Old 03-20-2008, 11:46 PM   #6
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
Right on Fishers Mom, Rubber mallet all the way
__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 03-21-2008, 12:09 AM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Remember the most important thing giggler - - - - - - it's already dead

You are just using too much force like GB said. If what you are pounding is too big for a ziplock bag just double or triple up on the plastic wrap. Also, I have found that this works the best. I prefer it to the pounders with "spikes".
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-21-2008, 07:34 AM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
The spiked side is used for tenderizing. The smooth side is for pounding thin.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-21-2008, 08:49 AM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by kitchenelf View Post
Remember the most important thing giggler - - - - - - it's already dead

You are just using too much force like GB said. If what you are pounding is too big for a ziplock bag just double or triple up on the plastic wrap. Also, I have found that this works the best. I prefer it to the pounders with "spikes".
I have one similar to that KE. Mine has a handle that is straight up and down, not extended like yours. I think yours makes a lot more sense.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-21-2008, 09:28 AM   #10
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by Andy M. View Post
The spiked side is used for tenderizing. The smooth side is for pounding thin.
That's what I was thinking.

I use the grocery bags. We save them in a drawer for various uses, but one of them is to pound meat. A little oil helps to keep it from tearing.
__________________

__________________
Jeekinz is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:37 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.