Pounding Meat

When pounding meat, be sure tokeep the thickness even.

There are two reasons to pound meat. One is to make the meat more tender by breaking up connective tissue. The other is to flatten the meat so it can be cut into uniform portions and cooked in a shorter amount of time.


1. To pound meat, start by covering the meat with heavy plastic wrap to avoid messy splatters.

2. Use the smooth side of a meat mallet to gently pound it to the desired thickness, being careful to keep the thickness even.

3. If you're without a meat mallet, you can use the bottom of a heavy saucepan or a heavy rolling pin.


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