13 of 15 people found the following review helpful
recommended but use with caution,
This review is from: Jaccard Simply Better Meat Tenderizer Knife 45 Blade Stainless Steel Md: 200345NS (Kitchen)
The Jaccard consists of tiny little blades arranged in an array of 2 rows. The spring loaded mechanism pierces the meat when locked, and when unlocked ejects the blade cartridge for easy cleaning. The concept is to cut through tough connective tissue by making tiny cuts in the meat. Pretty straightforward.
One is tempted to jaccard a piece of steak several times on both sides, as is suggested. However this would be a mistake. The tiny holes created conduct heat very efficiently, and would cause the meat to overcook very quickly. Also, the holes seep juices especially when the meat is well-done. Both these factors will result in very dry meat. Therefore caution and skill is required to properly use this.
First, use it sparingly, only jaccard visible tendons and sinews. Second, when cooking, time is approximately cut by half. Obviously, this is not suitable for already soft meats like fish or seafood. This is also not suitable for stews, which require long cooking and would overcook and dry out the meat. The original application for the Jaccard is chicken-fried steak, which since the moisture is locked in by virtue of it being breaded and deep fried, you can certainly jaccard to your heart's content.
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Initial post: Nov 9, 2015 5:00:34 AM PST
...funny; mine has three rows of blades.
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