Often when I’m making a meat or poultry dish I choose to pound it out, for a variety of reasons. Many times it is because I want it to be thinner so it will cook evenly and quickly. Other times it is because I want the meat to become more tender. No matter the reason I have often become frustrated over the MESS it can cause on my counter. I really do not like working with meat all that much . . .
Not long ago I read a comment in a Cooks Illustrated magazine from a reader about the way she had solved the problem. It’s brilliant.
Inside a box of cereal or crackers the product is usually inside a bag. The bag is tuff as nails and hard to open. Turns out they make great bags for pounding meat in. It works like a charm.
· Prepare all meat by trimming and washing if necessary
· Place one piece of meat inside of empty cereal bag
· Fold open edge under or place a small strip of plastic wrap on the edge to seal it
· Pound meat with hammer until the meat is at the desired thickness for your recipe
· Remove it from the bag, set on prepared cutting board or plate and repeat with additional pieces of meat until you have finished them all
The cereal bags that I have used have held up for up to 12 chicken breasts each or more. That is one tuff bag. I have pounded more than I need for the recipe at hand, placed the extras in between butcher paper and then in a freezer zip lock bag and frozen it for later use. It’s a wonderful time saver.
We just don’t really eat much cereal and few if any crackers so my bags are precious (who thought I would ever be saying that!).
If you have any extra bags, send them my way.