Reference > Cooking Methods & Techniques > Pounded Meat

Pounded Meat

Pounding meat before cooking is an old-fashioned method of making it tender, but while it has the advantage of breaking down the tough tissues it has the disadvantage of being likely to drive out the juices and with them the flavor. A very good way of escaping this difficulty is pounding flour into the meat; this catches and retains the juices.

Print

Print recipe/article only

Source

Practical Suggestions for Mother and Housewife.


comments powered by Disqus