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Old 11-25-2010, 02:46 PM   #41
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How do I know if it is "Cryovac" or similar? If it looks the way I described above and doesn't seem to have any air?
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Old 01-15-2011, 10:35 PM   #42
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Quote:
Originally Posted by buckytom View Post
taxy, do you have a jaccard? if not, you can always tenderize tougher meat by stabbing the heck out of it with a fork. and i mean go to town on it.

i've had shoe leather london broils and round steaks that i've made really tender by either a jaccard or forking.
I tried it once with a regular fork, but I don't think it was sharp enough.

Today I tried again with my big two pronged cooking fork. That worked fairly well. I could tell when stabbing the meat that this was a better implement. It helped a lot. Next time - more stabbings.

Thanks for the tip.
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Old 01-15-2011, 11:18 PM   #43
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Originally Posted by taxlady View Post
I tried it once with a regular fork, but I don't think it was sharp enough.

Today I tried again with my big two pronged cooking fork. That worked fairly well. I could tell when stabbing the meat that this was a better implement. It helped a lot. Next time - more stabbings.

Thanks for the tip.
Umm...the person who Googles for stabbings is going to wonder why they are directed to a cooking site...unless (gasp) they are a cannibal!
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Old 01-15-2011, 11:21 PM   #44
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Umm...the person who Googles for stabbings is going to wonder why they are directed to a cooking site...unless (gasp) they are a cannibal!
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