Why You Shouldn't Beat Meat on a Wooden Board: Here's What You Should Do with the Device
Before heat treatment of meat, the product in many cases requires beating.
When performing this procedure, a special tool is used - a hammer.
This type of treatment ensures that the meat is softened and the fibres are loosened.
The finished dish acquires the desired consistency: there is no toughness, but there is tenderness.
The procedure should also help to prepare juicy meat. However, the dish does not always turn out that way.
It's all about a common mistake that many amateur cooks make when pounding meat.
Why you shouldn't beat meat on a wooden board
If you beat meat on a wooden surface, the material can absorb almost all the meat juice.
The product will be soft at first glance. However, as a result of heat treatment it will become too dry.
To preserve the juiciness of the dish, it is advisable to beat the meat on a board made of another material. You can also use cling film.
And it is even better to do this: pour water over the wooden board before you start beating the product. The material will be saturated and will not “take” the meat juice.
