Description and selection of hammers for beating meat

A hammer for beating meat is a must in any kitchen. This tool greatly simplifies and speeds up the cooking process. Currently, business departments offer a wide range of the most modern models, among which it is quite difficult for a young housewife to choose the most suitable attribute. Let's get to know better the most relevant options.

The special hammer is a kitchen accessory for beating meat. In appearance, it resembles an ordinary carpentry tool, but smaller, lighter in weight and with two working surfaces - more often smooth and ribbed or serrated.

The beaten-up meat product with fibers softened by impact quickly fries, becomes soft and juicy, it is well chewed and more easily absorbed by the body, that is, meat fats and proteins in the intestine are absorbed faster and more fully. Broken meat does not allow the proteins in the body to rot, and it is precisely this process that is often the cause of many diseases of the digestive system. Soft meat products are also more beneficial for teeth.

However, there are in use a hammer and cons. So, in the process of beating, the meat loses a lot of juice containing useful elements. Of course, most of it is preserved, but far from fully. Therefore, it is important to choose the correct meat thickness so that the body can easily cope with a piece, and the meat retains the maximum benefit.

Among popular instances of chop hammers The following varieties are distinguished.

• Wooden. A very light attribute, it’s convenient for them to work, but the quality of work leaves much to be desired. Due to its lightness, a wooden tool cannot give the meat a delicate soft texture. On the one hand, it is a safe environmentally friendly material, but nevertheless, under the influence of moisture, the tree quickly collapses, and bacteria form on the surface of the product from frequent contact with raw meat.

• From stainless steel. Stainless steel equipment could still be found in Soviet cuisine, and this is no accident, because who else but grandmothers know a lot about in choosing tools for preparing the most delicious dishes. This is the most preferred option, which qualitatively discourages the tenderloin to the desired thickness. It is not too heavy, and therefore, no effort is required to beat it off.

• Aluminum. This instance is best used for chicken fillet or miniature meat products, as it is quite light and will not be able to cope with thicker meat. In general, this is a practical product that is hygienic and does not absorb moisture. For a tool made of aluminum, temperature changes and rust are not afraid.

• Hatchet. This attribute looks like a classic hammer, but on the other hand it has an hatchet that can easily be chopped meat. A more expensive option, but when you consider that an hatchet in the kitchen is also necessary, buying a “two in one” will cost even less.

• Tenderizer. A modern tool for beating meat. It is a device with long sharp needles or a thin blade on one side. The second side usually has a raised or smooth surface for leveling the chop. This specimen easily pierces the meat piece through, without cutting it and not crushing it. The holes from the needles allow the marinade to penetrate to the maximum depth, which makes the meat well-baked and juicy.

When choosing a hammer for beating meat Use the following guidelines.

• Choose a tool made entirely of stainless steel. Even if the attribute has a metal surface, but a wooden handle, then raw meat will still fall on a wooden coating, which is then quite difficult to process and disinfect. Wooden and aluminum products are suitable only for soft tender slices or chicken, and steel specimens are universal.

• Give preference to stainless steel chippers marked 18/10. It is better to take moderate models. If you take a light hammer, it will take more effort to strike; if too heavy, you will have to be careful so as not to flatten the meat.

• The working surface can be round, square or rectangular. Choose models with corners, as they can have 3 or 4 work surfaces, and round ones - no more than 2. In general, the form does not affect the ease and speed of the workflow.

• If in the kitchen you often have to beat thick hard pieces of meat, then choose a hammer with large teeth. For delicate processing or beating edges, small teeth are suitable. To beat steaks, buy a copy with a smooth surface. In general, it is recommended to choose a device on one side of which the teeth are of the desired height, and the second side is smooth.

• Do not give up options that additionally have a wavy work surface. This element allows you to beautifully process the meat for the picture, like in a grill pan.

• Pay particular attention to the selection of pens. To do this, take your favorite instance in your hand and make sure that it is convenient to work with. According to reviews, handles made of rubber, synthetic rubber or aluminum can be considered comfortable. Give preference to round holders.If the choice fell on a rectangular handle, then remember that it will lie unnaturally in the hand, and the corners will put pressure on the skin of the palms. It is recommended to buy products with a thickened handle - it is more convenient and practical.

• Pay attention to the additional features of the hammer. If the tools in the kitchen are stored on hooks or roof rails, then choose products with a loop for hanging. Then the chipper will not get lost in a common drawer with cutlery.

• Choose classic steel models. Fashionable tenderizer is not suitable for good beating, it will only speed up the pickling and frying process, but the meat will not make it soft and thin. After using the tender, the piece turns out to be chewed. Judging by the reviews, it is more convenient to work with a simple hammer, and the products beat off much better.

• Check the model you like for strength, make sure that during operation the parts will not fly apart, and the fly-off hammer does not injure the hostess and other household members.

There is no point in teaching how to use a hammer to beat off - this process is simple and needs no explanation. However, additional recommendations will extend the life of the chopper.

• Try to always beat the meat through the film. Firstly, with a strong blow, it is less likely that the chop will be flattened, and secondly, the working surface will not come in direct contact with raw meat, and, therefore, caring for it will be greatly facilitated.

• Thoroughly flush the jacking tool after each use. You can use ordinary baking soda or detergents. It is important to rinse the working surface well and completely dry, especially for wooden models.

• Select a separate cooking board for beating meat. The teeth of the hammer, even if they are not high, will eventually damage the surface of the board and render it unusable. Therefore, it is better to always perform the procedure on one old coating, which is not a pity to damage with teeth. This problem is especially relevant when using a tenderizer with needles.

Hammering tips in the video below.