[Sca-cooks] pounded meat slices

[chirhart_1]

Hello stefan.  I will post pictures of the procedure on olwens web page of
tenderloin stretching.   From: chirhart
----- Original Message -----
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, February 10, 2003 10:20 PM
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.
>
> 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. :-)
>
>
> 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 ****