Each hostess is more or less familiar with the problem of processing meat products. As you know, in order for a meat dish to come out tasty, tender and juicy, it must first be saturated with marinade, saturated with its aroma and moisture. Just putting a piece in the pickling composition is not an option: the impregnation process will be unbearably long; cutting into pieces is also not always possible (for example, if a whole piece is required by prescription). For many years, to speed up this process, cooks and housewives used a special hammer to beat meat. He softened the fibers, making the meat more pliable for further processing. However, this method has one big drawback: too tender meat (for example, chicken fillet) often breaks during such an intense exposure, especially thin edges turn into torn scraps.
A worthy substitute for the usual hammer for beating
Fortunately, the problem with the subsequently damaged “beating” meat was resolved at the time the meat tender was created. Its name comes from the English word meaning "gentle." This is a special device that is equipped with many miniature, very sharp knives. With a few taps of this machine, in a matter of seconds, you can even prepare a large steak for subsequent cooking, make its structure, as expected, more tender. The length of his knives is an average of 1-2 centimeters, which in most cases is more than enough for the full penetration of the pickling composition.
The main advantage of this seemingly simple but tricky device is that the process of preparing a meat dish, in which a meat tenderizer is used, is almost halved. This stunning difference is not only the result of accelerated primary processing of the meat product. The fact is that the softened and loosened meat, passed through a tender, also fries more quickly and, most importantly, evenly. And its taste is much more multifaceted and rich.
Not a bad result, is it? It is especially clearly felt in the professional kitchen: in cafes and restaurants, when not only the quality of food, but also the speed of the cooks should be at their best. There are many visitors who agree to wait an extra half hour to get a juicy, full-bodied, aromatic dish. However, not one of them will be glad of such a prospect. To simplify and speed up cooking even more will be able to electric version of the tender. But due to its cost, only establishments with a stable flow of visitors allow themselves such luxury where, without exaggeration, every minute is important. Thus, the tender for meat, its reviews, written by satisfied and grateful owners of the device, more than deserved.
Types of Tenders
There are two types of devices:
- Manual meat tenderizer is a miniature mechanical device that consists of a handle and one or more rows of razor-sharp blades. It is more practical in domestic, home conditions, when the volumes of products are relatively small, and the goal is to speed up the process and, if possible, improve the result.
- Electric meat tenderizer is used in meat shops, cafes and restaurants. Mostly it is used for loosening meat, however, separate, improved models can also cut various fibers and connective tissue from pieces, process minced meat. And using special nozzles, you can even give the product a specific shape. There are also included attachments for working with tender meat, so that the appearance and taste of its subsequently gross effect does not deteriorate.
Cleaning the device: quick and easy
Tenderizer meat softener has a folding mechanism that can be decomposed manually to the smallest elements. Thanks to this, washing it is greatly simplified: you do not need to dodge and get pieces of meat stuck somewhere, risking injuring your hands on sharp knives. Thus, in a professional tender, maximum safety is also provided during operation. The probability of injury is reduced to zero. This, by the way, also speeds up work with him, since the chef working with meat is not afraid that the frightening-looking electric monster can cut his hands off his very elbows.
How the tender is arranged and what is the principle of its work
The manual meat tenderer has from one to three rows of knives made of high-quality stainless steel. Traditionally there are 16 knives in each row, and in the device, respectively, there can be 16, 32 or 48. They work with such a tool with different types of meat: beef, pork and lamb, as well as with fish and poultry.
Electric baking powder for meat
Such a machine consists of three main parts:
- housing;
- electric drive;
- working body.
The drive is also divided into several components: an electric motor and gearbox. The knives come in motion due to the action of a cylindrical pair and, rotating, move towards. Thus, the output is meat evenly worked out on both sides at once. In order to soften the meat in the tender, put it in the receiving hole. There, the blades automatically capture it and carry out its quick processing. You can also soften pieces of meat, interconnected. To do this, put one piece on the other, place them in the device, and during repeated passage turn the meat 90 degrees.
Principle of operation
The operation of the device is as follows: short cuts are applied to previously cleaned and prepared meat, due to which tendons are cut. Subsequently, not only the softness of the meat increases, but also its area: twice, or even three times. And importantly, in the process of preparation, the piece is practically not compressed, and its appearance at the end will be much more attractive, the taste is juicier and more tender.
Safety and features
Using a tendering machine for beating meat in production, you don’t have to worry about safety measures. No, to know her, of course, is necessary. But the fact is that the operator has no chance of getting injured during the work with him. Once the protective cover has shifted from its usual position by at least a millimeter, a special function is triggered, and the engine stops automatically.
As for the care, the meat tender is easily disassembled into stationary and removable parts to be washed. However, in order to extend the life of the machine, it is necessary to periodically lubricate the screw and gear transmission of the rotation mechanism with oil. Sharpening of knives can be done mechanically or manually, using a file or bar. The first method requires care in a workshop.
The benefits of electric models
Despite the impressive performance, the dimensions of the tender are very small. However, based on how reviews about it characterize a meat tenderer, the following conclusions can be drawn:
- Tenderizer is a significant reduction in cooking time.
- It’s easy to keep the workplace clean and tidy.
- Meat is less injured during processing, but better processed.
- Its heat treatment is also significantly accelerated.
- Meat of the second grade is loosened no less effectively than more tender.
- The device allows you to bring down individual meat pieces, forming entire steaks at the exit.
- Thanks to the many nozzles, you can get meat cut into the desired shape.
The cost of this device varies depending on a lot of factors like power, size, performance and, of course, the brand’s eminence. It makes no sense to take both the most expensive and the most budget device. It is better to read reviews about specific models and, based on them, buy a tender that not only best meets the needs of its owner, but also one that will last for many years without changing the quality of product processing. Regardless of whether it is manual or electric, such an acquisition will be extremely practical even in a small, home kitchen. And working with him is not only quick, but also pleasant.