[Sca-cooks] pounded meat slices

[chirhart_1]

Yaa Thats why
----- Original Message -----
From: "Isabella di Giovanni" <isabella_di_giovanni at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, February 09, 2003 1:08 AM
Subject: Re: [Sca-cooks] pounded meat slices


--
[ Picked text/plain from multipart/alternative ]

Greetings.
     I don't think the pounding is for tenderizing, as much as making it
bigger. If you start with a thin slice of something that is only 3 inches
across, you have a tiny little sandwich. Slice it thick, pound the
beejeezers out of it and you can come up with a sandwich that hangs out over
the bun for a long ways.
     However, I always did cracker crumbs instead of bread crumbs. I grew up
on these in the midwest (Illinois). My family served them in their
restaurant, and I served them in my restaurant. (I was somewhat spoiled.
Daddy bought me a restaurant when I was only 14...just a little tiny 20 or
so seater, hooked onto his gas station...but to a kid in high school it was
the world. Sold that and bought a pool hall when I was 16. My Daddy believed
that you learned by doing.)
     Anyway, try it. You will love it! But don't forget to service it with a
thick strawberry milkshake. <grin>
Isabella
 Stefan li Rous <StefanliRous at austin.rr.com> wrote:Chirhart mentioned:
> Pork tenderloin cut thick pounded flat dipped in milk and egg.Then dredged
> in flour and bread crumbs salt and pepper then deep fried in peanut oil.
> Served on a soft Italian bun with onion,tomato and lettuce and garlic
mayo.

Okay, this sounds very like chicken-fried steak except with a different
meat.
I remember hearing mention of taking chicken breasts and pounding them
flatter
as well and I seem to remember my mother doing vener snitzel(sp?) this way.
In
this case, why start with a thick slice of meat and then pound it flat? Why
not just start with thinner sliced meat? Does the pounding tenderize it? (my
expectation) or is this simply for appearance reasons?

Do we have mentions of pounding meats flatter in the period documents?

Stefan
--
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****


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