Don't ask how I know that.
and jalapeño poppers! OMG, How did I ever live without one of these?
Jaccard Supertendermatic 48-Blade Tenderizer
Well, OK. I'm a vegetarian, but still.
Made steak fajitas for the boys out of cheapo London broil. Whacked the hell out of it with one of these, and wow - they said it was really tasty and tender, and it was really juicy when I sliced it up...I, on the other hand, ate beans, rice and the bell pepper garnish.
OMG, How did I ever live without one of these?
Jaccard Supertendermatic 48-Blade Tenderizer
Well, OK. I'm a vegetarian, but still.
Made steak fajitas for the boys out of cheapo London broil. Whacked the hell out of it with one of these, and wow - they said it was really tasty and tender, and it was really juicy when I sliced it up...I, on the other hand, ate beans, rice and the bell pepper garnish.
Yep, been there, done that. I just hate throwing things out until I'm absopositively sure they're dead.
I have one of these and it is slicker than snot!
I've never heard of anybody putting it quite like that before.It's 48 little ninjas that come down and attack your meat.
It's 48 little ninjas that come down and attack your meat.
It's a spring loaded device with 48 skinny blades that you stab your meat with, effectively cutting connective tissue (stringy stuff) - gets deeper down than a mallet and doesn't squish it - more like a really sharp fork - or 12 really sharp forks coming down at the same time. Better than a fork though, cuz it actually slices through, instead of just punching little holes around the stringy stuff. Nifty. I like it.
It's 48 little ninjas that come down and attack your meat.
It's a spring loaded device with 48 skinny blades that you stab your meat with, effectively cutting connective tissue (stringy stuff) - gets deeper down than a mallet and doesn't squish it - more like a really sharp fork - or 12 really sharp forks coming down at the same time. Better than a fork though, cuz it actually slices through, instead of just punching little holes around the stringy stuff. Nifty. I like it.
The sky came out nice and smooth, not streaky like pencils and stumps. I could add some clouds but I don't think I will. There are many uses for this stuff. I watch a video of someone using it on a face to get gradual smooth tones. But this technique blew me away. "How to Draw Landscapes" - YouTube
I tried the powdered graphite on the sky in my drawing and it worked slicker than.....well, you know.
We were suppose to get snow this weekend but so far we haven't even had any rain. Yesterday was beautiful. This morning it's very cloudy so we will probably get some more rain later this afternoon.
I got the bigger one cuz it'll do its thing 3 times faster than the smaller one, and I didn't see the single-row one being any easier to clean. Plus, it was on sale.
I've only used it once so far - I cleaned it by soaking then swishing it around in a tupperware container with dawn and bleach right after use (bleach kills anything within 10 minutes), then rinsed it out and shook it dry. I think the problem would be when the tines go in and retract all the way in, carrying some of the meat inside the handle, out of reach. My meat wasn't thick enough to do that this time around, but it comes apart pretty easily if I ever have to deep-clean. I keep several different brushes by the sink too (bottle brush, toothbrush, wire brush, etc.).
Round blades would just push their way around the stringy stuff, rather than actually cutting through them, like the flat blades do. That was the problem I had with the fork method, which never actually tenderized the meat nearly as much as this little doohickey does.
