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Thread: Homemade rotary hammer meat mallet - video

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    Jon
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    Homemade rotary hammer meat mallet - video


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    Drew1966 (Nov 20, 2019), n9dug (Nov 21, 2019), rlm98253 (Nov 20, 2019)

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    Supporting Member Drew1966's Avatar
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    As a man who has spent a considerable percentage of my adult life as a cook, I don’t reckon there’s enough control with that.

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    Supporting Member Frank S's Avatar
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    Looks like it would do well for making schnitzel or breakfast steak or chops, my hammer drill is variable speed.For thicker steaks I like to use 2 forks back to back stabing the meat stitching a stab pattern like a sewing machine then rub in my seasonings then wrap tightly in plastic wrap return it to the fridge for a couple days when I am ready to cook it remove the wrap and toss it in a very Hot cast iron skillet and sear it on both sides then cook to suit even cheap cuts or normally tough game meat like bear will be nice and tender
    Never try to tell me it can't be done
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    Supporting Member Drew1966's Avatar
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    Frank, cast iron pans are lovely but the new non-ferritic forged pans from Solidtechnic make them look quite lame.

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    Supporting Member Frank S's Avatar
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    Quote Originally Posted by Drew1966 View Post
    Frank, cast iron pans are lovely but the new non-ferritic forged pans from Solidtechnic make them look quite lame.
    That may well be I'll check into them when I see one last for 100 years
    Never try to tell me it can't be done
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    Supporting Member Drew1966's Avatar
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    I’ve seen cast iron pans crack after as little as two months use from brand new. Any pan can last a century or more if it is properly used and cared for.

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    Supporting Member baja's Avatar
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    Quote Originally Posted by Frank S View Post
    Looks like it would do well for making schnitzel or breakfast steak or chops, my hammer drill is variable speed.For thicker steaks I like to use 2 forks back to back stabing the meat stitching a stab pattern like a sewing machine then rub in my seasonings then wrap tightly in plastic wrap return it to the fridge for a couple days when I am ready to cook it remove the wrap and toss it in a very Hot cast iron skillet and sear it on both sides then cook to suit even cheap cuts or normally tough game meat like bear will be nice and tender
    If I did much cooking I think I would try that with an air chisel.

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    Supporting Member Frank S's Avatar
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    Quote Originally Posted by baja View Post
    If I did much cooking I think I would try that with an air chisel.
    The whole purpose of pounding certain cuts of meat is to break up the cellular structure of the connective tissue to loosen the bonds when cooking with high heat. the reason for extreme high heat is to sear and seal in the juices. Pounding also thins and evens out the thickness allowing for more even and faster cooking. I like to seal in the juices then reduce the heat to finish the cooking process more slowly, but I am a spice cook, spices require time to permeate into the fibers of the meat.
    When I decide to make Kofta for meat balls or kebob, I like when ever possible to have a butcher de-bone some steaks then run them through the tenderizer a couple times then through the grinder He used to look at me like I was crazy but did what I asked. Then once home I would mix in the herbs, spices ground onion and garlic then run the whole mess through my own meat grinder a couple times wrap it in several layers of plastic wrap and place that in the meat keeper drawer of my fridge for a few days at just above freezing before preparing into which ever I was going to make from it.
    Never try to tell me it can't be done
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    What makes Australian iron different from American cast iron?

    This is from Amazon

    SolidTechnics AUS-ION 10.2-inch Skillet by Solidteknics
    AUS-ION Si126s Skillet with Satin Finish 100% Made in Sydney, 3mm Australian Iron,
    Professional Grade Cookware, 10.2-Inch

    $129.90 + FREE Shipping

    In the end I am willing to bet they are BOTH actually steel, if you bought both of them today.
    As to professional grade, I have seen quiet a few restaurant kitchens. Seems like it isn't uncommon to see a few "CAST IRON" skillets there.


    This one at Amazon says made in USA

    SOLIDTEKNICS US-ION 10-inch Wrought Iron Skillet 1/8-inch Seamless Cookware, Raw Finish, Made in the USA
    4.5 out of 5 stars 17
    $89.00 on Amazon Prime

    Just saying
    Last edited by greyhoundollie; Jan 23, 2020 at 01:55 PM.

  11. #10
    Supporting Member Frank S's Avatar
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    Quote Originally Posted by greyhoundollie View Post
    What makes Australian iron different from American cast iron?

    This is from Amazon

    SolidTechnics AUS-ION 10.2-inch Skillet by Solidteknics
    AUS-ION Si126s Skillet with Satin Finish 100% Made in Sydney, 3mm Australian Iron,
    Professional Grade Cookware, 10.2-Inch

    $129.90 + FREE Shipping

    In the end I am willing to bet they are BOTH actually steel, if you bought both of them today.
    As to professional grade, I have seen quiet a few restaurant kitchens. Seems like it isn't uncommon to see a few "CAST IRON" skillets there.


    This one at Amazon says made in USA

    SOLIDTEKNICS US-ION 10-inch Wrought Iron Skillet 1/8-inch Seamless Cookware, Raw Finish, Made in the USA
    4.5 out of 5 stars 17
    $89.00 on Amazon Prime

    Just saying
    They both look like steel to me.
    I have so many actual cast iron skillets that if I were to melt them all down I could probably have enough pig iron to cast a v8 engine block
    Never try to tell me it can't be done
    When I have to paint I use http://kbs.justoldtrucks.com/

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