flat meat

T

twinkles

Senior Member
Location
georgia
do they make a machine that flattens meat so you dont have to bang it to flatten it---like boneless chicken breast
 

RadishRose said:
Yes, but I find it's a LOT easier at that point. I just whack the thicker parts a few times. Never had a tortilla press, but that sounds ok too.
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No one ever mentions how handy a tortilla press can be, but I use mine for all kinds of things.

I generally use an old-fashioned paillard to flatten meat. I've found this kind to be most effective and easiest for me to grip.

https://www.amazon.com/Norpro-Stain...8&qid=1519947899&sr=1-8&keywords=meat+pounder

Machines that do the same thing cost thousands of dollars.
 
Jane, yours is the best kind, with that offset handle. Mine is a regular mallet, very heavy, flat on one side and with points on the other, for cubing. It works, but would be better with that offset handle.

I've thought about sticking the meat in a heavy zip-bag and jumping on it a few times.
 
RadishRose said:
Jane, yours is the best kind, with that offset handle. Mine is a regular mallet, very heavy, flat on one side and with points on the other, for cubing. It works, but would be better with that offset handle.

I've thought about sticking the meat in a heavy zip-bag and jumping on it a few times.
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You could do four at once if you use the car.
 
twinkles said:
do they make a machine that flattens meat so you dont have to bang it to flatten it---like boneless chicken breast
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I wouldn't spend money on a machine unless you are doing a large amount of meat.

The old recipes for making Swiss steak always said to use the side of a heavy saucer or salad plate. You could also use the bottom of a heavy wine or champagne bottle. Another person mentioned a cast iron pan.

Use what you have around the kitchen to pound the meat and use your money to buy the meat.
 
twinkles said:
do they make a machine that flattens meat so you dont have to bang it to flatten it---like boneless chicken breast
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Mind if I ask why ?

How'bout..butterfly it, then plastic bag, or folded in paper, place under your heaviest cast iron utensil and push down on it ?
 
I once had a steak at a restaurant. It was a nice, thick steak. I cut it in half horizontally (like butterflying a chicken breast). I also cut my dinner roll that way. I put half of the steak in the roll like a bun and took that home for lunch the next day. The waitress was very impressed.
 
rgp said:
Mind if I ask why ?

How'bout..butterfly it, then plastic bag, or folded in paper, place under your heaviest cast iron utensil and push down on it ?
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It's hard to pound when the hands are arthritic. I agree with your method of butterfly, or even slicing all the way through...then, to even it out doesn't take a lot of pounding,
 

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