Chef Munky
Honey Badger
- Joined
- Dec 15, 2008
- Messages
- 2,841
My son bought a meat tenderizer it's a Sportsman cast iron clamp onto the table type.
I need to get a whole roll of pork tenderloin done today.
It says it can take up to 1/2in" thick slices.
That seems to me to be a bit thick for the purposes that the chops will be used for.Tonkatsu mostly.
Should I slice them into 1/4" pieces instead?
On a learning curve here.
I need to get a whole roll of pork tenderloin done today.
It says it can take up to 1/2in" thick slices.
That seems to me to be a bit thick for the purposes that the chops will be used for.Tonkatsu mostly.
Should I slice them into 1/4" pieces instead?
On a learning curve here.