How to beat meat without a special hammer: 7 ways

The most important element of nutrition and a favorite product quickly satisfies hunger, supplies quality protein, vitamins, minerals. Especially tasty juicy soft chops. But sometimes housewives refuse to cook them if there is no meat to baste. In this case, you can use improvised means, which will replace a special hammer.

Why do you beat meat before cooking?

Pork, beef, and lamb are battered to break up muscle fibers, ligaments, and tendons so that the product becomes softer when cooked. Other reasons for pretreatment are to fry meat more quickly and to increase the volume of the plate for subsequent rolls.

Chopped meat is better digested and processed by the body, not lingering, not decaying in the intestines. Consuming a processed product reduces the risk of eating disorders, colon cancer. For classic chops do not take any part of the carcass, but the loin, the flesh of the neck, ham, less often shoulder blade.

Chicken and turkey fillets are chopped for making rolls, rolls, chops, meat French, if thicker pieces are used, as thin pieces are already soft. Usually two-sided stainless steel hammers with teeth large and small are used for chops.

How to beat meat properly: some useful tips

When cooking soft juicy chops, consider the recommendations of professional chefs:

1. Chop the meat chilled or completely defrosted. It should not be wiry, dry. Frozen product will break into pieces because of ice crystals in the structure.
2. To make sure the chops increase in thickness evenly when frying, pay attention not only to the central part, but also to the edges.
3. Before working, dry the washed pieces with paper towels, otherwise the dish will be dry. The same result will occur if the meat is beaten very thin.
4. Add seasonings and spices during grilling, but not before using a hammer. Food that has been salted and peppered long before cooking will run out of juice and become tough. If sauce or batter is used during heat treatment, add salt to them.
5. To prevent deformation of chops, tap the thick middle with a hammer with large teeth, the edges - with small ones.
6. It is not necessary to flatten the surface of portions after chopping. The recesses will retain the meat juice with useful elements.
7. In chronic diseases of the gastrointestinal tract, despite the partial loss of nutrients, the meat should be beaten harder.

Be careful when working with the product. Otherwise, holes will appear in the chops.

What to beat the meat with if you do not have a special hammer

If the kitchen does not have a hammer for beating, you can use:

A carpenter's hammer or a small hatchet

Wrap the tools in a plastic bag. Beat 2 times on each side without using much force.

Knife

Break the tough muscle fibers of the pieces laid out on the cutting board by hitting them at different angles with the shank of a knife. Choose a cutting tool that is large and weighty. Chefs in the workplace use a "master chef."

Glass bottle.

Get a heavy champagne container. If the chops are beef, slice them no thicker than 1 cm. Use the bottom not so much to strike as to squeeze the chops. You can also tap the pieces with the neck. If you do not have a glass bottle, use a plastic one, filling it with water to make it heavier.

Stone

A suitable object to make meat softer if you decide to roast it outdoors. Before using a cobble or brick, wash it and put it in a bag for hygiene purposes.

Rolling pin or wooden pusher

Hit, roll the meat with the central part of the devices or the handle.

Tip! You can use a tenderizer - an alternative to a special hammer. The modern device destroys the bonds between the fibers by needles coming out of the body, spikes that pierce the pieces to a depth of up to two centimeters.

How to hammer meat silently and without splattering

You don't have to make a lot of noise and splatter when pounding meat.

To make chops silently without making a mess in the kitchen, you'll need:

• Portioned pieces of meat;
• cutting board;
• a hammer for chopping;
• two kitchen terry towels;
• a thick plastic bag.

How to chop:

1. On a work surface, lay a towel. Place a wooden board on top.
2. On the board, place a second towel.
3. On it, put a bag with portioned pieces of meat, stacked in a single layer.
4. Beat with a hammer to the desired consistency.

Thanks to the bag and towels, the process is silent, with no splashing of juice or torn off pieces of the chops. As a bonus, the towels, board and hammer remain clean. All that remains is to dispose of the used bag.

You don't have to give up on your favorite dish if you can't find a special hammer in the kitchen. You can find a solution to the problem, showing ingenuity and imagination. In addition to the shank of a knife, hatchet, rolling pin, stone and bottle, some hostesses use the back of a frying pan, a weighty knife handle and even the rib of the palm.