jaccard tenderizers

[ofelles]

Just talking to a friend who brought up using a jaccard tenderizer. He uses them on "less than optimum" steaks. I seem to remember less than favorable comments on here.
Thoughts?

[MBMorgan]

https://amazingribs.com/jaccard-blade-tenderizers

[ofelles]

Thanks. I'm so lazy, need to look around more cause the memory is not reliable

[fzxdoc]

Dangerous unless he wants to take the steak up to 165° or so, as in chicken fried steak or braciole.

Kathryn

[HouseHomey]

Stomach growling!!’

[ofelles]

Thanks Kathryn for the video

[HawkerXP]

Reminds me of my friends grandmother growing up in NJ. Ahh. The food that came out of that kitchen. Thank you, Grazie Kathryn.

[pjlstrat]

fzxdoc Wow Kathryn, what a memory you triggered! My grandmother, from Sicily, used to make braciole before she past. She is where I acquired my passion for cooking and for eating. Unfortunately like everything she made nothing was written down so I have no recipes. I’ve been chasing that woman’s bread recipe for 20 years!!!!! Thank you so much for the post and the memory !

[fzxdoc]

Did you watch the video in the braciole link in my post, pjlstrat ? I love to watch that Italian grandma cook--and talk.

Kathryn

[HouseHomey]

Same for me except it was chorizo, crunchy potatoes,beans, runny eggs, homemade salsa and tortillas. Death row meal.

[pjlstrat]

fzxdoc I did watch the video, took me back!! Thank you!!

[Davek8282]

Depending on the steak you can Sous vide to pasteurize as well. I do that with the mechanically tenderized steaks from Costco. There are charts for time trump and thickness

[Texas Larry]

And yet, Costco blade tenderizes, then warns us to ruin our steaks at 160. I don’t get it. https://www.npr.org/sections/thesalt...ttle-dangerous

[Troutman]

They assume you are cooking conventionally that's why, as well as observing one way of pasteurizing meat. Davek8282 is correct, you can cook at a much lower temperature and achieve pasteurization over time, it's a heat versus time issue for the thickest part of the meat when you sous vide instead.

[Texas Larry]

Guess I still need to learn more about heat/time, but the "orthodox" reverse sear on the grill takes the meat slowly to 115 or so then quickly sears it to maybe 130. Never gets to 145.

[Polarbear777]

The solution at Costco is to just buy the whole cuts (tenderloin, ribeye etc) and slice into steaks yourself.

Why they blade tenderize things is beyond my understanding. First tenderize it thus forcing it to be over cooked and dry. I’d rather eat it tough and juicy.

[texastweeter]

a quick dip of the steak and tenderizer into boiling water should do the trick BEFORE using it.

[fttank]

My attempt at contacting the Costco LA Regional Office and speaking to the fellow in charge of the meat departments resulted in no call back. Very un-Costco-like.

[MBMorgan]

Depending on the steak you can Sous vide to pasteurize as well. I do that with the mechanically tenderized steaks from Costco. There are charts for time trump and thickness

Like this: http://www.douglasbaldwin.com/sous-vide.html

[Jerod Broussard]

If you jaccard a brisket flat the gases get down into the crevices and produce little vertical smoke "rings/peaks."

[Huskee]

Didn't see it mentioned above, but you could dip the steak in boiling water for 10 seconds first, same process for safely cooking a rare or medium-ish hamburger before grinding. Should kill surface pathogens so there's nothing for the jaccard to push down.

[texastweeter]

crap, posted it before reading this

[Polarbear777]

Maybe we can get Costco to do that ;-). I’m sure everyone will buy gray surfaced meat.

[Huskee]

Polarbear777 I don't recommend buying any jaccarded (is that a real word?) steaks from any store, I am of course offering the idea of doing this at home after buying that purdy red unjaccarded (is that also a word?) steak!