Huh? What the hell is this?

Question

http://fantes.com/images/6186meat_prep.jpg

My mother bought me one of these, since I'm an amateur cook. I'm making steak tonight, and I want to pound it till it's thin. Which side do I pound with, the sharp edgey one or the smooth one.

It's STEAK!

Im trying to thin steak to make steak stuffed spinach

Answer 1

Start with the sharp side but don't make big holes in the meat. Once it's all perforated, switch to the smooth side. Don't go too near the edge since a thin edge will burn more easily..

Answer 2

That's a meat tenderizer or mallet used to physically break down the meat fibers to make the meat more tender. You can start with the sharp edge, but you can alternate pounding it with the smooth side so you don't pound it so thin that it tears. Put the steak between two sheets of wax paper or 2 plastic food storage baggies before you start pounding it. It will flatten more evenly.

Answer 3

The sharp pointy side is to put "holes" in your meat. Use this side if you are going to marinate and it will make it quicker and more flavorful. The flat side is to pound and make the meat thin however I don't know how well it will work with steak. Usually it is used for chicken. Place the meat in a plastic bag or wrap it in saran wrap before pounding, less messy. Good luck.

Answer 4

Um, its called a mallet and you use the pointy side which in turn acts as a tenderizer. Very common.
Very common to use on pork or chicken cutlets or when you are going to wrap the meat around a filling you pound it thin.
But really, do not pound steak thin. It just isn't meant to be!

Answer 5

The sharp edgey(sic) one. But, why would you buy a steak that has to beaten to death? Buy a good quality steak and cook it as it comes out of the wrapper. Otherwise just buy hamburger!

Answer 6

The sharp edgy one. It is better if you have some wax paper to put over the top of it before you start to pound it because it will keep the meat from splattering. If not, if you have a clean quart size freezer bag that will do. No paper products though.

Answer 7

the sharp side is used to tenderize the steak where as the flat side is used to flatten the steak. so u would use the flat or smooth side.

Answer 8

The pointy side is for tenderizing, and the smooth side is for pounding out thin. Hope this helps.

Answer 9

it's a meat tenderizer, you pound the hell out of the steak with the pointy end to break up any gristle. very few people still use 'em, but some chefs use 'em on chicken, veal, and any other fillets that they want really thin.

Answer 10

Don't destroy the meat by using that stone age tool. Nowadays the holder of three michelin stars or similar using a Plattiereisen (a totally flat piece made of iron with a grip)