How to Make Meat Tenderer Without a Hammer
I’m a fan of crushed meat. Whether it’s chicken breast that’s made to be served tenderly or crispy breaded pork schnitzel, I’m in love with the flat, plump results that can be obtained with a little violence. Most people prefer to grind meat with a meat hammer or tenderizer, but there is no need for special equipment. You can use a wine bottle.
In fact, any blunt, heavy object will do — I usually use a heavy metal soup ladle that I got from my grandmother’s kitchen, but not everyone has one. Much more common is a full bottle of wine (and can be used like a rolling pin ). And yes, it should be a full bottle; Not only is this extra mass needed for smoothing, but banging an empty glass bottle against anything – even a chicken – can be a recipe for a particularly acute and painful disaster. If you don’t have a bottle full of wine, try a mostly full bottle of whiskey, or that weird liquor bottle, or that flavored vodka that you take one sip and then decide you don’t like. (If you are very worried about glass hitting any type of surface, hold the bottle upright and hit the meat with the base, not the side.)
To prevent meat juice from contaminating a wine (or liquor) bottle, do not place parchment paper in a plastic freezer bag and then chop, rotating as needed, until you have a flat, small patty. Once your meat is about 3/4 inch thick (or whatever thickness your recipe requires), you can cook or add the marinade directly to the bag.
While the meat is marinating, open a bottle of wine and have a glass or two. I think this technically makes wine a versatile kitchen item, and we love that.