Originally Posted by buckytom
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.