[Sca-cooks] pounded meat slices

[Phlip]

Ene bichizh ogsen baina shuu...

> Well yes. I guess I should have been more explicit. If you have a quarter
> pound of meat why choose a piece of meat that has a small cross section
> and then pound it? Why not choose a different size of meat and cut it
thinner
> to start with? Pounding it doesn't increase the amount of meat; it just
> redistributes it a bit. And yes, for sandwiches I imagine you want a
tender
> piece of meat. otherwise it is hard to bite off the meat and you finally
end
> up with no meat and two pieces of bread or bun left. :-)

Well, you also have specific cuts of meat to deal with- pork tenderloins,
for example, are pretty small in diameter, no matter where you take them
from on the tenderloin. And, sometimes you want a piece that is all the same
thickness, which chicken breasts are not.

Even thickness makes for even cooking, too, so you might pound a smaller
piece of meat thinner and larger if you wanted it as the wrapper for a
stuffing. Legs of lamb are often pounded for that purpose.

Lotsa reasons, Stefan- just depends on what you're trying to accomplish ;-)

Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, February 11, 2003 1:20 AM
Subject: Re: [Sca-cooks] pounded meat slices


> chirhart replied to a question I asked with:
> > Well the idea besides tenderizing is to end up with a larger piece to
stick
> > way out side of the bun.If you started thin you wont get the effect
> > needed-Thinking outside of the bun.
>
>
>
> Stefan
> who has come to like chicken-fried steak sandwiches. with strong tasting
> cheese. and bold mustard sauce. On a bun, not sandwich bread.
> --
> 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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