Hammer for beating meat - a must-have attribute in any kitchen. This tool greatly simplifies and speeds up the process of cooking meat. Currently, the economic departments offer a wide range of the most modern models, among which the young housewife is quite difficult to choose the most appropriate attribute. Let's get acquainted with the most relevant options.
Purpose
A special hammer is a kitchen utensil for beating meat. In appearance, it resembles an ordinary carpentry tool, but of a smaller size, of lighter weight, and with two working surfaces — more often smooth and ribbed or serrated.
The repulsed meat product with fibers softened under the impact of impact is quickly roasted, it becomes soft and juicy, it is well chewed and easier to digest by the body, that is, meat fats and proteins in the intestine are absorbed faster and more fully. Repulsed meat does not allow proteins to rot in the body, and this process is often the cause of many diseases of the digestive organs. Also soft meat products are more beneficial for teeth.
However, there are in the use of a hammer and cons. Thus, in the process of beating, the meat loses a lot of juice containing useful elements. Of course, most of it is preserved, but far from fully. Therefore, it is important to choose the correct thickness of the meat, so that the body can easily cope with the piece, and the meat retains maximum benefit.
In order to preserve part of the juice, experts advise not to level the surface of the meat after the beating, then a liquid with the necessary salts will remain in the grooves. But in case of problems with digestion, it is still recommended to sacrifice part of the nutrients and beat the meat more diligently.
Kinds
Among the popular instances of chop hammers distinguish the following species.
Wooden. Very easy attribute, it is convenient to work, but the quality of work leaves much to be desired. Due to the lightness of the wooden tool can not give the meat a thin soft texture. On the one hand, it is a safe environmentally friendly material, but nevertheless, under the action of moisture, the tree quickly collapses, and from frequent contact with raw meat, bacteria are formed on the surface of the product.
From stainless steel. Stainless steel equipment could still be found in Soviet cuisine, and this is no accident, because who knows how to choose the tools for cooking the most delicious dishes. This is the most preferred option, which qualitatively discourages the cut to the desired thickness. It is not too heavy, and therefore no effort will be required for the beating.
- Aluminum. This copy is better to use for chicken fillet or miniature meat products, as it is quite light and will not be able to cope with thicker meat. In general, it is a practical product that is hygienic and not moisture absorbing. For the tool from aluminum temperature differences and rust are not terrible.
- Hatchet. This attribute looks like a classic hammer, but on the other hand it has a hatchet that can easily chop meat. A more expensive option, but if you consider that a hatchet in the kitchen is also necessary, then the purchase of “two in one” will be even cheaper.
- Tenderayzer. Modern tool for fighting meat. It is a device with long sharp needles or a thin blade on one side.The second side usually has a raised or smooth surface for leveling the chop. This copy easily pierces a meat piece through, without cutting it and not crushing it. The holes from the needles allow the marinade to penetrate to the maximum depth, which makes the meat well cooked and juicy.
How to choose?
When choosing a hammer for beating meat Use the following guidelines.
Choose a tool that is completely made of stainless steel. Even if the attribute has a metal surface, but a wooden handle, the raw meat will still fall on the wooden floor, which is then quite difficult to handle and disinfect. Wood and aluminum products are suitable only for soft tender slices or chicken, and steel specimens are universal.
Give preference to stainless steel bumpers with marking 18/10. It is better to take the average gravity model. If you take a light hammer, then the blow will require more effort; if too heavy, you have to be careful not to flatten the meat at all.
The working surface can be round, square or rectangular. Choose models with corners, as they can have 3 or 4 working surfaces, and round - no more than 2. In general, the form does not affect the ease and speed of the workflow.
If the kitchen often has to beat off thick, hard pieces of meat, then choose a hammer with large teeth. For delicate processing or beating edges, small teeth are suitable. To beat steaks, buy a copy with a smooth surface. In general, it is recommended to choose a device, on one side of which the teeth are of the desired height, and the second side is smooth.
Do not refuse options that additionally provide a wavy work surface. This element allows you to beautifully process the meat for the picture, as in a grill pan.
Pay special attention to the choice of the handle. To do this, take the copy you like in your hand and make sure that it is convenient to work with it. According to reviews, comfortable can be considered handles made of rubber, synthetic rubber or aluminum. Prefer round holders. If the choice fell on a rectangular handle, then remember that it will lie unnaturally in your hand, and the corners will press on the skin of the palms. It is recommended to buy products with a thickened handle - it is more convenient and practical.
Pay attention to the additional features of the hammer. If the tools in the kitchen are stored on hooks or rails, then choose products with a loop for hanging. Then the bump does not get lost in the common box with cutlery.
Choose classic steel models. The fashionable tenderizer is not adapted for a good beating, it will only accelerate the pickling and the frying process, but the meat will not make it soft and thin. After using the tenderizer, the piece is chewed. Judging by the reviews, it is more convenient to work with a simple hammer, and the products are beaten off much better
- Check your favorite model for strength, make sure that the parts do not scatter when working, and the flown hammer will not injure the hostess and other household members.
Application tips
It makes no sense to teach how to use a hammer for beating - this process is simple and does not need to be explained. However, additional recommendations will extend the life of the chop hammer.
Try to always beat the meat through the film. First, with a strong blow there is less likelihood that the chop will flatten out, and secondly, the work surface will not directly come in contact with raw meat, and, therefore, it will be much easier to care for.
Thoroughly clean the breaker tool after each use. You can use regular baking soda or detergents. It is important to rinse the work surface well and completely dry, especially for wooden models.
Scroll to beat off meat separate kitchen board.Hammer teeth, even if they are not high, will eventually damage the surface of the board and make it unusable. Therefore, it is better to always perform the procedure on the same old coating, which is not a pity to damage the teeth. Especially this problem is relevant when applying the tenderizer with needles.
Tips for hammering meat in the video below.
