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{"id":6007975182491,"title":"Fantes Non-Stick Meat Tenderizer Marinating Prep Tool, Double Sided, The Italian Market Original since 1906","handle":"fantes-non-stick-meat-tenderizer-marinating-prep-tool-double-sided-the-italian-market-original-since-1906","description":"\u003ch3\u003eFantes Non-Stick Meat Tenderizer Marinating Prep Tool, Double Sided, The Italian Market Original since 1906\u003c\/h3\u003e\n\u003cp id=\"b\"\u003eFantes Papa Verino’s Meat Tenderizer, with dual-toothed surface, is specially\ndesigned to break down the muscle fibers in tougher cuts of meat for a more\ntender and consistent texture. This must-have of cooking supplies is well\nbalanced for efficient use. Tenderizing meat helps elevate otherwise tougher\ncuts to a higher culinary standard. For best results, trim away excess fat and\nplace meat in the freezer for about 30-minutes to chill, but not long enough\nto freeze. Chilled cuts work best. Before tenderizing, always place a cutting\nboard under the meat to protect countertops. With a firm pressure, strike the\ncut with the toothed surface of the meat mallet, working thicker areas more\nand thinner areas less. Be careful not to break all the way through the meat.\nFlip the cut over and work the opposite side. Tenderize steak or chicken,\nflank steak, eye round, skirt steak, even cooking rabbit meat and other wild\ngame. Make even more tender braciole, chicken fried steak, cordon bleu, and\nweinerschnitzel. Always tenderize meat before adding a marinade or using other\nspecial cooking techniques, like brining. Also great for cracking ice cubes or\nblock ice into smaller pieces to chill drinks faster and keep foods cold\nlonger, like clams on the half shell, peel and eat shrimp, macaroni or potato\nsalad, condiments, and more. Made from heavyweight aluminum, Fante’s Papa\nVerino’s Meat Tenderizer Tool is durable and strong, nonstick for easy cleanup\nand has a nonporous surface to eliminate the concerns of cross contamination.\nHand wash in warm, soapy water. Fante’s, The Italian Market Original since\n1906. 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This must-have of cooking supplies is well\nbalanced for efficient use. Tenderizing meat helps elevate otherwise tougher\ncuts to a higher culinary standard. For best results, trim away excess fat and\nplace meat in the freezer for about 30-minutes to chill, but not long enough\nto freeze. Chilled cuts work best. Before tenderizing, always place a cutting\nboard under the meat to protect countertops. With a firm pressure, strike the\ncut with the toothed surface of the meat mallet, working thicker areas more\nand thinner areas less. Be careful not to break all the way through the meat.\nFlip the cut over and work the opposite side. Tenderize steak or chicken,\nflank steak, eye round, skirt steak, even cooking rabbit meat and other wild\ngame. Make even more tender braciole, chicken fried steak, cordon bleu, and\nweinerschnitzel. Always tenderize meat before adding a marinade or using other\nspecial cooking techniques, like brining. Also great for cracking ice cubes or\nblock ice into smaller pieces to chill drinks faster and keep foods cold\nlonger, like clams on the half shell, peel and eat shrimp, macaroni or potato\nsalad, condiments, and more. Made from heavyweight aluminum, Fante’s Papa\nVerino’s Meat Tenderizer Tool is durable and strong, nonstick for easy cleanup\nand has a nonporous surface to eliminate the concerns of cross contamination.\nHand wash in warm, soapy water. Fante’s, The Italian Market Original since\n1906. Brought to you by HIC Harold Import Co.\u003c\/p\u003e \n\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n \u003cul class=\"a\"\u003e\n \u003cli\u003eFantes Papa Verinos Meat Tenderizer helps make tougher cuts of meat more tender for a consistent texture and taste\u003c\/li\u003e\n \u003cli\u003eMade from well-balanced, strong, heavyweight aluminum; non-stick for easy cleanup; nonporous to eliminate cross contamination; measures 10.5-inches\u003c\/li\u003e\n \u003cli\u003eTrim away excess fat and chill meat in the freezer (30-minutes); firmly strike meat with the toothed head; work both sides and more in thicker areas\u003c\/li\u003e\n \u003cli\u003eChilled meats work best; use cutting board under meat to protect countertop; also use to crack ice cubes into smaller pieces to chill drinks quicker\u003c\/li\u003e\n \u003cli\u003eHand wash in warm, soapy water\u003c\/li\u003e\n \u003c\/ul\u003e\n\n\n\n\n"}
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Fantes Non-Stick Meat Tenderizer Marinating Prep Tool, Double Sided, The Italian Market Original since 1906

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Fantes Non-Stick Meat Tenderizer Marinating Prep Tool, Double Sided, The Italian Market Original since 1906

Fantes Papa Verino’s Meat Tenderizer, with dual-toothed surface, is specially designed to break down the muscle fibers in tougher cuts of meat for a more tender and consistent texture. This must-have of cooking supplies is well balanced for efficient use. Tenderizing meat helps elevate otherwise tougher cuts to a higher culinary standard. For best results, trim away excess fat and place meat in the freezer for about 30-minutes to chill, but not long enough to freeze. Chilled cuts work best. Before tenderizing, always place a cutting board under the meat to protect countertops. With a firm pressure, strike the cut with the toothed surface of the meat mallet, working thicker areas more and thinner areas less. Be careful not to break all the way through the meat. Flip the cut over and work the opposite side. Tenderize steak or chicken, flank steak, eye round, skirt steak, even cooking rabbit meat and other wild game. Make even more tender braciole, chicken fried steak, cordon bleu, and weinerschnitzel. Always tenderize meat before adding a marinade or using other special cooking techniques, like brining. Also great for cracking ice cubes or block ice into smaller pieces to chill drinks faster and keep foods cold longer, like clams on the half shell, peel and eat shrimp, macaroni or potato salad, condiments, and more. Made from heavyweight aluminum, Fante’s Papa Verino’s Meat Tenderizer Tool is durable and strong, nonstick for easy cleanup and has a nonporous surface to eliminate the concerns of cross contamination. Hand wash in warm, soapy water. Fante’s, The Italian Market Original since 1906. Brought to you by HIC Harold Import Co.

Product Features

  • Fantes Papa Verinos Meat Tenderizer helps make tougher cuts of meat more tender for a consistent texture and taste
  • Made from well-balanced, strong, heavyweight aluminum; non-stick for easy cleanup; nonporous to eliminate cross contamination; measures 10.5-inches
  • Trim away excess fat and chill meat in the freezer (30-minutes); firmly strike meat with the toothed head; work both sides and more in thicker areas
  • Chilled meats work best; use cutting board under meat to protect countertop; also use to crack ice cubes into smaller pieces to chill drinks quicker
  • Hand wash in warm, soapy water

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