Meat chillers or meat mortars are kitchen tools used to tenderize meat. They come in various materials, such as metal or plastic, and some have ridged surfaces for better penetration of marinades. It’s important not to over-pound the meat and to clean the tool thoroughly after use.
A meat mortar is a kitchen tool designed to tenderize meat. Meat chillers are required in some classic recipes, when people need very thin and tender meats and are also very useful for handling tough meats like abalone. Many kitchen supply stores sell meat hammers; if it’s an emergency, you can also approximate a meatloaf with a mallet or mallet.
Most meat chillers are lightweight so they won’t damage the meat while being used. Some have ridged surfaces that are designed to penetrate the flesh; these surfaces also make the surface of the meat uneven, allowing it to pick up marinades and sauces more easily. Typically, both sides of a cut of meat are pounded to ensure full penetration with the meatloaf, and then the meat may be marinated or dredged in breading to cook.
Metal is a common material for meat pounders, as it is very easy to sterilize. It is also possible to find plastic gavels, which may not hold up in the long run as well. In the case of a metal meat mallet, the handle may be fitted with a grip made of silicone or similar material so that it is less likely to slip while being used. It’s also not unusual for a meat beater to have a small hole in the handle so it can be hung from a peg in the kitchen.
Using a meat mortar doesn’t require much skill. The important thing to remember is that it’s possible to over-pound the meat; if your hands are too heavy with a meat mortar, you can poke holes in a thin cut of meat, which can make handling or cooking difficult. The idea is to tenderize, rather than pulverize, the meat, making it more pleasant to eat.
If a meat mortar isn’t readily available, a mallet or hammer can be used. Because these tools tend to be heavier than a regular meat pusher, you need to handle them more gently so you don’t damage the meat. You can also isolate mortar shots by wrapping the meat in a clean towel before pounding; if you’d rather not get a towel dirty, wrap the meat in heavy plastic and then a towel or an old T-shirt.
Because meat hammers are used with raw meat, it is important to ensure they are thoroughly cleaned after use. Hot water and bleach or a similar disinfectant are highly recommended, and you may want to consider ease of cleaning when shopping for a meat mortar. Avoid one with lots of small holes and crevices for bacteria to hide in, and look for one that’s dishwasher safe to make cleanup even easier.
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