I was looking in on the cooking blog I belong to and there seems to be a question about to tenderize or not.
Some say if the cut is cheap, don't even bother.. just stew it.
Others are suggesting anything from using several forks to tenderize AFTER using a commercial store bought one shaken on. I guess the whole idea is to break down the fibers.
This is nuts, but my Grandmother used to use the edge of a can of peas, carrots, whatever, and whack it across the meat after sprinkling it with Adolph's meat tenderizer, and HER cheap cuts of meat always came out good.
'Course, not every cook is or was a down home southern Indiana lady who was a master in her kitchen.
Some say if the cut is cheap, don't even bother.. just stew it.
Others are suggesting anything from using several forks to tenderize AFTER using a commercial store bought one shaken on. I guess the whole idea is to break down the fibers.
This is nuts, but my Grandmother used to use the edge of a can of peas, carrots, whatever, and whack it across the meat after sprinkling it with Adolph's meat tenderizer, and HER cheap cuts of meat always came out good.
'Course, not every cook is or was a down home southern Indiana lady who was a master in her kitchen.
.. I am dealing with people who post mostly Betty Crocker recipes, stuff off Food Network.. etc.. 
