Originally posted by Annoyed
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we have had one of these for the longest time 35+years my mom used it to make cube steak, pounded beef with gravy and onions essentially any way, I have used both kinds and even mixed both , eh, it is up to the individual, there is one thing you can do , I read that some people wash off the tenderizer before cooking, so you can try that if you want. I learned that you need to use a generous amount to season and tenderize the meat. as for me, I don't really care how tender it is as long as it tastes good, that smoky meaty juiciness that flows on to your taste buds and makes you go yummmm tongue0022.gif
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