Tenderer for meat: characteristics, reviews

Each hostess is more or less familiar with the problem of processing meat products. As you know, in order to make the meat dish delicious, tender and juicy, it must first be soaked with marinade, saturated with its aroma and moisture. Just putting a piece in the marinating composition is not an option: the impregnation process will be unbearably long; Cut into pieces, too, not always possible (for example, if a recipe requires a single piece). For many years to speed up this process, cooks and housewives used a special hammer to beat the meat. He softened the fibers, making the meat more pliable for subsequent processing. However, there is one big drawback in this method: too tender meat (for example, chicken fillet) is often torn during such intense exposure, especially thin edges turn into tattered scrapes.

A worthy substitute for the habitual hammer for beating

Fortunately, the problem with the subsequently corrupted "beating" with meat was decided at the time when the tenderer for meat was created. Its name comes from the English word meaning "gentle". This is a special device, which is equipped with a set of miniature, very sharp knives. With a few clicks of this machine, you can prepare even a large steak for a few seconds in the subsequent cooking, making its structure, as it should, more gentle. The length of its knives is an average of 1-2 centimeters, which in most cases is more than enough to fully penetrate the marinating composition.

The main advantage of this seemingly simple but cunning device lies in the fact that the process of preparing a meat dish, in which a meat tenderer is involved, is almost halved. This tremendous difference is the result not only of accelerated primary processing of meat products. The fact is that the missed through the tenderer, the softened and loosened meat is also fried more quickly and, most importantly, evenly. And its taste is much more diverse and rich.

Not a bad result, is it? It is especially evident in the professional kitchen: in cafes and restaurants, when the height should be not only the quality of food, but also the speed of the cooks. There are many visitors willing to wait an extra half hour for a juicy, flavorful, aromatic dish. However, none of them will be happy about this prospect. Even more simplify and speed up the cooking can the electric version of the tenderer. But due to its cost, only such establishments allow themselves such luxury with a stable flow of visitors, where, without exaggeration, every minute is important. Thus, the tenderer for meat reviews their own, written by satisfied and grateful device owners, more than deserved.

Types of tenders

There are two types of devices:

• Tenderer for manual meat 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, domestic conditions, when the volumes of products are relatively small, and the goal is to speed up the process and, if possible, improve the result.
• Tenderizer for meat, electric is used in meat shops, cafes and restaurants. It is used for the most part a tenderizer for loosening meat, however, individual, advanced models are also able to cut off different fibers and connective tissue from pieces, and process minced meat. And using special nozzles, you can even give the product a specific shape. There are also a set of nozzles for working with tender meat, so that the appearance and taste qualities of its subsequently rough impact did not deteriorate.

Cleaning the device: simple and fast

The meat softener delender has a folding mechanism, which can be expanded manually to the smallest elements. Thanks to this, washing it is much simpler: you do not need to dodge and get pieces of meat stuck somewhere, risking injuring your hands with sharp knives. Thus, in a professional tenderer, maximum safety is also ensured during operation. The probability of injury is reduced to zero. This, by the way, also speeds up the work with him, since the cook, working with meat, is not afraid for the fact that the frightening kind of electric monster can cut his hands to the very elbows.

How is the tenderizer organized and what is the principle of its work

Tenderer for manual meat has from one to three rows of knives made of high-quality stainless steel. In each row there are 16 knives traditionally, and in the device, respectively, they can be 16, 32 or 48. They work with such tools with different types of meat: beef, pork and lamb, as well as fish and poultry.

Electric baking powder for meat

It consists of three main parts:

• Housing;
• Electric drive;
• Working organ.

The drive is also divided into several components: an electric motor and a reducer. Knives, however, come into motion due to the action of a cylindrical pair and, rotating, move towards. Thus, the output is meat, evenly worked from two of its sides immediately. In order to soften the meat in the tenderizer, it should be placed in the receiving hole. There, it is automatically grasped by the blades and processed quickly. You can soften and pieces of meat, connected together. To do this, put one piece on the other, place them in the device, and during the repeated transmission turn the meat by 90 degrees.

Principle of operation

The work of the device is as follows: short cuts are applied to pre-cleaned and prepared meat, due to which the tendons are cut. Subsequently, not only the softness of meat increases, but also its area: twice, or even three times. And importantly, in the process of cooking, the piece does not shrink almost, and its appearance at the end will be much more attractive, the taste is juicier and more tender.

Safety and operational features

Using a device to beat a meat tenderizer, you do not have to worry about safety. No, it is absolutely necessary to know it. But the fact is that the operator does not have a chance of getting injured while working with him. It is worth the protective cover to move from its usual position at least a millimeter, as a special function works, and the motor stops automatically.

With regard to care, the meat tenderer is easily sorted into stationary and removable parts. However, in order to extend the life of the machine, it is necessary to lubricate the auger and the gear mechanism of the rotation mechanism periodically with oil. Sharpen knives can be done mechanically or manually, using a file or a bar. The first method requires care in the workshop.

Advantages of electric models

Despite the impressive performance, the dimensions of the tenderer are very small. However, based on the way the tenderer for the meat characterizes the reviews about it, the following conclusions can be drawn:

• Tenderizer is a significant reduction in cooking time.
• With him, simply maintain the workplace in order and clean.
• Meat is less injured during processing, but is better worked out.
• Heat treatment of it is also significantly accelerated.
• Meat of the second grade loosens no less effectively than the more tender.
• The device allows you to knock down individual pieces of meat, forming at the output of whole steaks.
• Thanks to a lot of baits, you can get meat cut into the right shape.

The cost of this device varies depending on a lot of factors like power, dimensions, performance and, of course, brand eminence. It makes no sense to take both the most expensive and the most budgetary device. It is better to get acquainted with reviews of specific models and, based on them, buy a tenderer that not only most accurately meets the needs of its owner, but also one that will serve for many years without changing the quality of processing products. Regardless of whether it is a manual type or an electric type, such an acquisition will be extremely practical even in a small, home kitchen. And working with him - not only fast, but also nice.