In some cases, the meat needs to be beaten before being placed in the frying pan.
This needs to be done so that the finished dish is soft, tender and juicy.
Many cooks place pieces of meat on a cutting board: it is very convenient to beat the product on this surface.
But if the item is made of wood, then the above idea should be abandoned.
Why you shouldn't beat meat on a wooden board
Wood is a material that absorbs moisture well, including meat juice.
Therefore, beating meat on a wooden board is highly likely to result in the product becoming dry.
After heat treatment of meat, the cook will receive not a tender, but a hard and tough dish.
How to solve the problem
Before you start to process the pieces of meat with a meat mallet, you need to rinse the cutting board with water.
The material will absorb moisture, so it will not “take away” the meat juice.
Or you can simply put cling film on the surface: in this case, the meat will also remain juicy.
