7 ways to beat meat without a hammer or noise if you have nervous neighbors

Almost everyone loves chops. There is an opinion that only tough meat like beef requires special preparation. But such processing will not harm any type of meat, be it chicken, lamb or pork. This makes the meat fantastically tender and juicy.

But it often happens that the product is already prepared, cut, and the hammer has disappeared somewhere. What to do in this case? How to beat meat if you don’t have a special hammer? There are quite a few options, and one of them will surely suit you.

Meat beating process

The meat is quite tough in its structure.
Even fried or boiled meat retains a large number of small ligaments, fibers and tendons, which greatly strain the chewing muscles and digestive organs. The softest tissue in meat is muscle tissue; it is this that softens the most during upholstery. And those hard fibers that are placed in different directions become more elastic and soft with prolonged and intense beating.

Usually the beating process is carried out using metal hammers. The hammer has a serrated surface, which is used to beat the meat, this allows you to soften the structure of the meat fibers.

Hammers are different, depending on the caliber of teeth. Using different hammers, you can beat the meat in several stages. You need to start beating with a larger caliber and so on in a descending manner, in this way you can bring the consistency of the meat to a mushy state.

Available means

What to do and how to deal with it if your neighbors listen to music loudly day and night.
If you don’t find anything suitable in the kitchen, you can look in the pantry. Surely there is a glass bottle of wine or champagne. A great option: turn it upside down and strike with the neck. The dish will turn out no worse than if you used a professional hammer.

It also happens that there is not a single bottle at home. Then a toolbox can help out. Take out a regular hammer and attach a regular fork to it with tape. It is with this side that you will strike. Since a hammer is a heavy tool, preparing the meat will go very quickly. The main thing is not to be too zealous; you don’t need minced meat, but a juicy steak.

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Kitchen helpers

Dough rolling pins, mashed potato masher - any of these devices will perform this function perfectly. There is a small nuance - before starting work, be sure to wrap the piece of meat with cling film or put it in a regular bag. Meat splashes will not bother you. However, many housewives argue that a rolling pin for dough is not a very good option, because even with force, it is impossible to break the fibers.

Another point that you involuntarily think about is a strong knock that can disturb your neighbors. But this problem can be solved very easily. Just place a waffle towel under the cutting board.

The essence of the procedure

Captain's meat - delicious hearty recipes for the whole family

Fried meat is considered “aerobatics”. It’s one thing to stew beef or bake chicken in a sleeve, and quite another to cook a juicy steak. This requires not only certain knowledge, but also skills. It would be nice to understand anatomy, then it will be clear why you are doing this.

So, meat is muscle fibers, ligaments and tendons. It has a rigid structure. If you don't break it, the hardness will remain even after cooking. Then it will be difficult for the body to process it. The digestive system will spend a lot of resources, which can have a bad effect on many processes. Therefore, chefs use two methods:

marinade to soften fibers;
mechanically breaking them using a special tool.

How to beat the meat if you don’t have a special hammer? There are a lot of things in the kitchen that can solve this problem. Now let's move on to solving this issue. Properly prepared meat will not only be tasty, but will also not interfere with the functioning of the digestive system.

What is important to know

Before you think about how to beat the meat, if you don’t have a special hammer, you need to choose the right product. Otherwise, the effort spent will not pay off. In addition, there are a number of rules that must be followed:

It is best to choose chilled meat that has never been frozen. This is very important because meat loses its juice when defrosting. If you take it out of the freezer, be sure to wait until it thaws completely. It is best to leave it on the bottom shelf of the refrigerator for several hours.
Old meat with veins performs the worst. Only long-term stewing will help this. Choose young, not too lean, but not greasy either.
Do not wash meat before cooking. If this mistake is made, then dry it thoroughly with a towel.
Seasonings can be added just before frying, but not during the battering process.
You can't hit it too thin or too hard. You can make holes, but the meat will turn out tough and dry.
Be sure to fry over high heat so that the crust sets.

TOP 6 replacements for a special hammer

Knife

French meat with potatoes: 7 recipes for cooking meat in the oven

If you don't have a hammer, use a knife.

To do this, place the fillet on a cutting board and pound it with the back of a knife. Try to strike from different angles.

Video - how to beat meat with a knife

Glass bottle

A bottle is suitable for chops. You can hit it with a glass neck. Thanks to its shape, the chops are airy.

Modern replacement for a kitchen hammer

They also use a hammer with spikes for chops. Watch the video to see how they work. Lightweight, easy to use, quiet and easy to clean.

Dough rolling pin

For chops, a rolling pin for rolling out dough will also work - it hits pretty hard. However, they follow moderation; excessive efforts make the meat dry.

Stone

In Spartan conditions, to make chops, take a stone weighing 300 - 400 grams. Before beating, the stone is wrapped in several layers of polyethylene.

Review of interesting kitchen hammers

What is attractive about this model is its unusual shape, which dictates non-standard use. A metal kitchen hammer for beating meat in the form of brass knuckles is more popular with men who combine cooking with training.

The disadvantage of culinary brass knuckles is that one working surface is usually corrugated. And be careful when ordering an unusual device from foreign online stores. It may be incorrectly assessed at customs, mistaking it not for kitchen utensils, but for an item prohibited for purchase.

If you are not only tenderizing, but also chopping meat, look for a hammer with a hatchet. A hatchet hammer will help you deal with chicken bones and hard pieces without resorting to a knife. The size of the blade depends on your culinary tasks and needs. If you are chopping pork carcasses, such an accessory will be useless. It's better to buy a separate hatchet.

A tenderizer hammer is easily recognized by the long, sharp needles or thin blades on one side of the working part. The other side is made with reliefs or smooth to level the chop.

The tenderizer does not beat, but silently and effortlessly pierces a piece of meat through and through, without tearing or flattening it. The marinade and spices penetrate deeply into the holes of the loose cutlet. Can be used as an alternative to a chipper for faster and less difficult processing.

If you know which meat hammer is best to choose, share your experience in the comments. Your tips will help novice housewives make the right purchase.

Some tips on how to beat meat

For beating, fresh meat that has not been frozen is best suited (such meat will be juicier, since it will not lose juice when defrosted) or completely thawed meat: frozen meat contains frozen water, and when beating it will simply tear into pieces. Therefore, first leave the frozen meat to defrost so that as much water as possible can drain out of it. The meat must be young, not stringy and not too lean. If you rinse the meat, be sure to dry it before frying so that the chops do not turn out dry. Do not salt or pepper the meat before beating; it is better to salt the meat during frying, when a crust forms, or immediately before it. If you salt the meat long before frying, it will release juice and lose tenderness. If you cook meat in batter or sauce, salt the batter or sauce itself, so the spices will only emphasize the taste of juicy meat. When beating the meat, wrap it in cling film. This is very convenient so that there are no splashes, and the walls and table remain clean. So you can very carefully beat off even chicken or turkey hearts or livers. Beat the meat evenly on both sides, paying special attention to the edges. When frying, the fibers contract, and evenly pounded meat will increase in thickness equally. Larger teeth of a hammer are used if a thick piece of meat needs to be beaten thinner, or if it is a bit harsh. Small teeth are convenient for beating the edges of meat

This is done so that the chops do not shrink or become deformed when frying. You need to beat the meat carefully to make it soft, but not to put holes in it. Do not pound the meat too thin, otherwise it will become too dry after frying. To get delicious chops, you need to fry them in a very hot frying pan. In 2-3 minutes

The meat should be covered with a golden brown crust, which will prevent the juice from flowing out. To avoid making noise throughout the house, place a kitchen towel under the cutting board.

How to beat meat without a hammer

If you don't have a hammer at hand, you can beat the meat with a rolling pin or the handle of a knife. A potato masher will also work. Another option is to beat the meat with the bottom or neck of a bottle.

Why beat the chicken?

The bird is used to prepare tender rolls, filled rolls, large and juicy chops, and for “French-style meat.” If the fillet is properly processed before preparing these dishes, the result is excellent.

When working with chicken or turkey fillet, be sure to:

cut into portions at least 1 cm thick;
before beating, put the meat in a bag so as not to spoil the appearance and avoid splashes (before placing a piece in the bag, it can be seasoned with spices and salt);
Remove the beaten meat from the bag and place it in a bowl for half an hour to marinate.

If you pound meat at home on the table, a damp cloth or kitchen towel will help to avoid excessive noise. It is placed under the cutting board while working with a hammer, and the noise disappears.

There is nothing difficult about beating meat. At least for most housewives. But what to do if the hammer is lost somewhere, and there is no time to run for another? Find out from our article.

What not to do

Of course, such a situation will be an excellent reason for experimentation. But some of them have already proven themselves to be unsuccessful. Why repeat other people's mistakes? So, you shouldn't use:

1. An ordinary hammer or its equivalent. Too much force will tear the meat apart and turn it into a shredded mass rather than a chop.

2. Plastic utensils or potato masher. This kind of work will take too much time.

3. Do not use objects that are too large, for example, dishes with a large bottom (pots, pans). Not that it’s impossible... Simply because it’s akin to blowing up a house to kill a mouse hiding in it. You can find simpler methods.

We use improvised means

Now let's talk about some results of successful experiments:

1. Rolling pin. The simplest and one of the most effective options. Take a regular rolling pin and use it like a hammer.

2. Bottle. Better - glass. There are two ways to use it: by beating the meat with the neck (they say it will be very tender), or filling the bottle with water and beating the meat with the bottom (this will be faster).

3. Knife. True, you will not need an ordinary kitchen appliance. For this job you need a massive knife with a wide blade. After all, it is necessary that the weight be sufficient, and the knife not break, and the chop will turn out. For example, a large hunting knife or a fish cleaning knife would be a good option. You can beat the meat with the blunt side, flat (only when using very massive knives with a thick blade), or with a handle.

There are other means, although less effective. So, for example, you can even use an ordinary wooden board, a piece of window sill left after repair, a cobblestone found on the street, a metal beam, or even an old mobile phone. Experiment, the main condition is that the improvised hammer must match in weight and size. You can use any suitable interior item.

Metal meat hammers

A metal meat mallet is the most popular kitchen accessory after a meat knife when preparing meat products for further culinary processing. The main advantage of a metal chopper is its decent weight and easy-to-clean meat teeth, between which meat fibers practically do not linger. Particularly convenient are choppers for meat, in which one surface is equipped with large teeth and the other with small ones, or when it is made without corrugation at all. To make the meat softer, beat it with a hammer on both sides, using a surface with small or large teeth - it all depends on how thick you want to give the steak, chop or beefsteak.

Exceptional practicality is distinguished by 2-in-1 hammers, which have a serrated or smooth surface on one side of the head, and a hatchet on the other. The additional cutting surface helps cut through stubborn, stringy, gristly tissues of beef or pork, poultry or fish bones - those parts of meat that are difficult to cut with a knife.

How to cook delicious chops: secrets and tricks

The most delicious chops are made from pink pork with a thin layer of fat no more than 5 mm. This meat is incredibly juicy, tender and melts in your mouth. Before beating, sprinkle the meat with cold water to prevent it from losing weight. If you want chops with a crispy crust, never fry wet meat - first dry it with napkins and only then put it in the pan.

However, there are different ways to prepare chops, and in some cases, after frying, the meat is stewed with the addition of onions, garlic, herbs and sour cream. For piquancy, cheese and prunes are added to the dish. If you cook beef, veal or chicken chops, dip them in beaten eggs, sprinkle with herbs and garlic, roll in flour or breadcrumbs, and then fry, you will get the world famous dish - Milanese chops.

A few secrets

There are a few more tips on how to beat meat without or with a hammer:

It's no secret that when beating meat, splashes from it fly in all directions and stain everything. To avoid this problem, the product must either be wrapped in a bag or wrapped in cling film.
Many housewives do not cook chops because it creates a lot of noise. To make this process quieter, place a towel under the cutting board.
Thick pieces of meat should be beaten with large teeth of a hammer. The edges of the slices need to be beaten harder. This is done so that the chops do not change their shape during cooking.
The wooden cutting board must first be moistened with cold water so that it does not absorb liquid from the meat. By the way, it is better to use wooden cutting boards for chops.
The meat should be beaten carefully to prevent holes from appearing.

How to beat meat without a hammer

The secret to preparing delicious meat lies not only in the recipe, but also in the technique of pre-processing it. Sometimes it really turns out to be not as soft as we would like. Beating it before cooking can save the situation. Even the highest quality meat benefits from this. Beating makes it not only soft, but also juicy. As a rule, a special hammer is used for beating. However, other available items also cope excellently with this task.

You will need: - knife; - rolling pin for dough; - Glass bottle; - wooden potato masher; - frying pan.

Instructions:

1) If you don’t have a special hammer, you can beat the meat using a knife. This will require a heavy and thick knife. Cut the meat into pieces and beat them not with the sharp side, but with the back of the knife in different directions. You can also use the handle of a knife if it is wide enough.

2) An ordinary glass bottle, or rather its neck, can make meat soft. When beating with it, pieces of meat turn out even more tender and fluffy than when beating with a hammer. To do this, simply tap the neck of the piece of meat. However, you can beat it off with the bottom of the bottle. In this case, it is more advisable to pre-fill it with water.

3) A rolling pin for dough and a wooden masher for mashed potatoes work well as a hammer. Just don't overdo it. Over-pounding can turn juicy meat into dry meat.

4) You can beat off pieces of meat with the flat side of the pan. Only they should first be wrapped in cling film or a plastic bag for hygiene purposes.

5) A stone will do an excellent job as a meat hammer. To do this, you need to find a hefty cobblestone, place it in a plastic bag, and only then start beating the meat.

6) You can beat off a piece of meat with the heel or edge of your palm. True, to beat off is a strong word. Rather, you will be able to simply soften the meat.

Note:

Try not to beat the meat into holes, you should only “stretch” it slightly, that is, make it thinner.

There is no point in beating a piece of meat that is less than 2 centimeters thick. In this case, you will not improve, but rather only aggravate its taste and juiciness; as a result, a piece of meat after frying will resemble a “cracker”.

Helpful Tips:

Before pounding the meat, wet the cutting board with cold water to prevent the dry wood from absorbing the meat juices.

To prevent blood splashes from the meat from flying in different directions, put it in a plastic bag and only then beat it off.

To make the process of beating meat almost silent, place a towel under the cutting board.

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How to beat chicken fillet

To prepare some dishes (for example, chops, Kiev cutlets or rolls), we need beaten chicken fillet. This task may seem simple at first glance, but a novice cook can, due to inexperience, beat tender chicken meat to holes. Look at step-by-step photos on how to beat chicken meat.

To make a thin slice, make a cut and unfold the chicken breast in the shape of a heart.

It is better to beat chicken meat with a wooden mallet, not a metal one, and better on the side so that there are no cuts that easily damage the tender chicken meat. If you use a hammer with metal notches, beat the fillet carefully so that it remains intact.

The beaten meat can be breaded or filled with filling and rolled up.

“Our Recipe” wishes you a good mood and delicious dishes!

Benefits of pounding meat

Due to the fact that the structure of the meat is softened by beating, such a product is easier for the body to process. Meat fats and proteins in the intestines will be absorbed much faster and completely, and much less meat that can rot will reach subsequent sections.

One of the serious causes of diseases of the intestinal tract is the deposition and decay of proteins in it. This is what vegetarians are guided by when they talk about the dangers of eating meat. Due to this rotting process, poisoning, flatulence, various disorders, and even rectal cancer can develop.

And when eating pounded meat, this risk of protein deposition and rotting is minimized. Not to mention the teeth and the damage that rough meat can cause them.

However, in addition to the advantages, there are also disadvantages.

What kind of meat is cut?

Different types of meat are used for chops:

poultry fillet (chicken, duck, turkey);
various lean parts of pork;
less often - lamb or veal.

The poultry's muscle tissue is tender; when cooked, it does not become too tough. It can be beaten a little if thick parts are used.

If we are talking about pork or veal, then at home housewives must break the fibers to make rolls and chops soft. In nature or in camping conditions, this procedure can be done if the pieces are thicker than one centimeter. It is better not to process thin meat so as not to remove all the juice from it and not get a too dry product after frying.

How to cook chicken chops with pineapple

Chicken chops, especially when combined with fresh pineapple, are an excellent dish that nutritionists recommend. So, take 2 chicken breasts, separate the meat from the bones, divide them into pieces of the same size and thickness. Brush the chicken pieces with vegetable oil, sprinkle a little coarse salt, place in a plastic bag and lightly pound the breasts with a rolling pin.

Cut the pineapple in half, cut off the peel and core, and carefully chop. Cut the chili pepper into thin rings (use the amount of pepper to your liking). Grease the mold with vegetable oil, place chicken breasts there, place pineapple and chili pieces on top, sprinkle with 20 g of grated cheese.

Bake the dish for 15 minutes in an oven preheated to 200°C. Interestingly, this dish will be delicious both cold and hot.

Tips for use

There is no point in teaching how to use a hammer - the process is simple and does not need explanation. However, additional recommendations will extend the life of the hammer.

Always try to beat the meat through the film. Firstly, with a strong impact there is less chance that the chop will flatten, and secondly, the working surface will not be in direct contact with raw meat, and, therefore, caring for it will be much easier. Rinse the breaker tool thoroughly after each use. You can use regular baking soda or detergent

It is important to rinse the work surface well and dry it completely, especially for wooden models. Designate a separate kitchen board for beating meat. The teeth of the hammer, even if they are not high, will eventually damage the surface of the board and render it unusable

Therefore, it is better to always perform the procedure on one old coating that you don’t mind damaging with teeth. This problem is especially relevant when using a tenderizer with needles.

Tips for beating meat with a hammer in the video below.

Which chop hammer to choose for meat and poultry

To figure out which meat hammer is better, compare the materials, shape, and types of working surface. There are no good or bad tenderizers; the choice depends on the culinary tasks and types of meat dishes.

Material is the main criterion

A wooden mallet is not always suitable for beating meat because it is light and fragile. Even if hard rocks were used for production. It takes a lot of effort to cut a piece of pork for a cutlet. In addition, wood is a porous material. Juices will be absorbed into the pores and accumulate inside, and it is not easy to treat and disinfect the wood.

A wooden hammer is suitable for beating small, tender, boneless pieces of chicken fillet. To prevent wood from coming into contact with raw meat, use plastic wrap. After washing, the wooden device must be dried thoroughly. There are wooden hammers with metal surfaces, but the juice still ends up on other areas.

A kitchen meat hammer made of aluminum is hygienic and does not absorb juices; it can be washed with detergents and disinfected in boiling water. Not afraid of rust and temperature contrasts.

But aluminum is a lightweight metal, which means that complex parts of the carcass and tough meat will require more time and effort. Aluminum mallets are good for chicken fillets, thin pieces of pork tenderloin, veal - where delicate preparation is needed.

The most practical and convenient is a stainless steel meat hammer. Stainless steel is a durable and strong material, non-porous and resistant to corrosion. Steel accessories can be washed in the dishwasher, treated with detergents, and doused with boiling water to disinfect.

Steel hammers vary in weight. Weighted models are preferable, as the impact will require less effort. However, tools that are too heavy will require precision and proper distribution of force when preparing delicate pieces. Please note that the steel is hard, grade not lower than 18/10 .

A relative novelty on the market is kitchen bumpers made of plastic. You should not immediately write off such options. Modern types of plastic are durable and heat-resistant. They are not afraid of impacts and do not splinter, even if they hit a bone. But do not forget to take into account the weight of the product; light ones are suitable for gentle beating.

There are many combination hammers in online stores. For example, a steel case is covered with a plastic or silicone casing for more delicate processing and to prevent fiber breakage.

Shape of the working part and features of the teeth

A kitchen hammer for beating meat consists of two parts - a handle and a working part. The shape of the working side can be round, square or rectangular. There is no particular difference in quality and ease of use, but square and rectangular models in some cases have three or four working surfaces, while cylindrical models always have only two.

The size of the work surface determines how long it will take to process the meat. If you cook chops or pound chicken for roulade once a week, don't look for professional kitchen tools.

In a classic kitchen hammer, one side is smooth and the other is ribbed or serrated. But the teeth can also be different - from barely noticeable to tall and even sharp. Which hammer should I choose for beating steak meat, and what should I use to process the chops?

The steaks are beaten with the smooth side, giving the piece the desired shape and making it thinner. No mechanical processing is required here.
The serrated side is for preparing chops. Processing with cloves breaks down the connective fibers, making the meat more tender and juicy, preventing it from shrinking during frying.
The height of the cloves is an important point when choosing. To tenderize thick or tough meat, use a large-toothed mallet. For thin and soft pieces, smaller teeth are suitable. Also, a fine-toothed surface is needed for beating edges.
A relief in the form of waves is most often used for the final processing of a piece, giving it a pattern, like on a grill pan.

Some models have a tenderizer on one side - a surface with sharp needles that pierce the piece and make many holes in it. Some recipes require this kind of processing.

Signs of a comfortable handle

Not only the ease of use, but also the time it takes to beat the meat depends on the handle of the hammer. A good handle correctly distributes the center of gravity, making work easier. It is difficult to identify such a handle by eye; you need to take the hammer in your hands and make several typical movements, observing your efforts. Or trust the reviews of people who understand.

Inexpensive cast aluminum models have solid handles. Modern steel kitchen hammers are often complemented with ergonomic rubberized handles that are comfortable to hold in your hand. The main thing is that the rubber is resistant to high temperatures and does not wear out. Synthetic rubber has proven itself well.

Please note that a round handle is always more convenient. The rectangular shape lies unnaturally in the hand, and the corners can even put pressure on the palm and chafe the skin from prolonged use. The diameter of the handle also matters - a thicker one is more convenient and practical.

It is convenient if the handle is equipped with a loop or hole for hanging. This way, the kitchen bumper will not get lost in a drawer, but will always be on the cabinet door or in another accessible place.

How can you hit without a hammer?

You can use a knife. Of course, a small knife will not be suitable for this, but you will need a heavy and thick (in terms of the blade) knife. You also cut the meat into the pieces you need and beat these pieces not with a sharp one, but with the other, that is, with the back of the knife blade in different directions.

By the way, only housewives use a hammer to beat meat, but serious cooks use a knife for this purpose, that is, the back side of a good, thick blade.

The softness of a piece of meat can also be achieved using a glass bottle, or rather, using its neck. Simply turn the bottle over and then break off the meat piece with its neck. This will make your piece more airy and quite tender. Feel free to try it, and even the piece of meat itself will be decorated with “drawings” in the form of rings.

You can also safely replace the hammer with a rolling pin or a wooden masher, which you use to mash potatoes.

You just need to be diligent here in moderation. If you try too hard, your juicy piece of meat may turn dry, which means that after cooking it will no longer be tasty.

The last option for replacing a hammer is a stone. This is probably a more summer option, or a convenient solution for a picnic in nature. In this case, the stone should be heavier. Wash it, put it in a plastic bag (or better yet, two) and you can use it.

Juicy and tasty chops, Kiev cutlets, meat rolls, and many other dishes are impossible without first beating the meat.

Why is meat beaten?

The meat has a tough structure, maintaining its rigidity even after heat treatment (frying or boiling). The reason for this is the muscle fibers, ligaments and tendons from which it consists.

A dish prepared from unprepared (unbeaten) meat may literally be too tough, and the digestive system will need additional resources to process it.

Pre-chopped meat is a completely different matter. Dishes prepared from it will not tire the chewing muscles, and the stomach will easily digest any such meat delicacy.

In addition, the beaten meat after heat treatment will be soft, juicy and tender.

Batting technology

It is better to use meat for beating, but if chops are prepared from frozen meat, let it thaw completely, since the smallest particles of ice during beating will destroy the structure of the meat, tearing it into pieces.

Before beating, wrap the meat in cling film or place it in 2-3 disposable plastic bags nested inside each other. Thanks to this, the kitchen table and kitchen walls will remain clean and you will not need to wash them from bloody splashes and stains.

Beat the meat evenly, striking with a hammer with equal force over the entire surface of the meat piece. After processing one side, turn the meat over and go over it on the other side. Process the edges of the meat piece with special care.

To beat a thick or tough piece of meat, it is preferable to use a hammer with large teeth; a tool with smaller teeth is useful for processing thin and soft pieces, and for beating edges it will be absolutely indispensable.

To prevent the kitchen from making noise like during an intensive renovation, place a kitchen towel between the table and the cutting board.

After placing the chopped pieces of meat in a properly heated frying pan, do not rush to immediately salt and sprinkle it with spices, otherwise it will release juice and become tough. It is best to do this at the moment when a light fried crust begins to appear on its surface.

If you don't have a hammer at hand

In this case, an ordinary one will come to the rescue. Or rather, not quite ordinary, but with a thick and weighty blade. Taking a knife in your hands, methodically and evenly strike with the back (blunt) side of the blade over the entire surface of the piece of meat. By the way, this is how professional chefs bring meat to the desired condition, since they do not use hammers.

Another way to tenderize meat without using a hammer is to gently tap it with the neck of an upside-down glass bottle.

A masher for mashed potatoes or a rolling pin for rolling out dough can help out. By applying moderate blows to a piece of meat, you will quickly loosen it and bring it to the desired consistency.

How can you beat meat if you don’t have a special hammer?

Many people are interested in how to properly beat meat .
When you hear the word “chop,” your imagination immediately conjures up juicy pork chops, lamb chops on the bone, Wiener schnitzel, krucheniki, steak, escalope, beef stroganoff, Kiev cutlets, chicken chops and rolls, meat rolls with prunes or mushrooms. To prepare all these dishes, we need a meat hammer, which is probably found in every kitchen. The meat is beaten in order to separate and soften the muscle fibers so that the meat remains soft when cooked. Beating also gives a piece of meat a larger area, so that it is convenient to make rolls.

You can beat meat from various parts of the meat carcass. To prepare classic chops, a loin is used (with or without the bone), you can also beat the flesh of the neck or hind leg (ham), and a shoulder (mostly pork) is used somewhat less frequently.

Beat like a chef

Professionals working in a restaurant beat the meat using a heavy kitchen knife for this purpose. The chef processes the surface of the workpiece with the side of the cutting tool opposite the tip.

He then flips the chop. Then he continues to beat the meat on the other side.

Before processing the pork with a heavy knife, rinse it, remove the films, cut it into pieces 1.5-2 cm thick. After that, the piece is wrapped in polyethylene, laid out on a cutting board and started beating it. You should hit with the blunt side of the knife first from left to right, and then from bottom to top.

Purpose

A special hammer is a kitchen utensil for beating meat. In appearance, it resembles an ordinary carpenter's tool, but smaller in size, lighter in weight and with two working surfaces - often smooth and ribbed or serrated.

A pounded meat product with fibers softened by impact is quickly fried, becomes soft and juicy, it is chewed well and is more easily absorbed by the body, that is, meat fats and proteins in the intestines are absorbed faster and more fully. Beaten meat prevents the proteins in the body from rotting, and this process is often the cause of many diseases of the digestive system. Soft meats are also healthier for your teeth.

However, there are also disadvantages to using a hammer. So, during the beating process, meat loses a lot of juice containing useful elements. Of course, most of it is preserved, but not completely

Therefore, it is important to choose the correct thickness of meat so that the body can easily cope with a piece and the meat retains maximum benefits.

History of chicken balls

Let's start, according to tradition, with history. And, first of all, we note that the main product, already based on the name of our dish, is a chicken breast chop. And meat, as you know, was held in high esteem at all times, and its history as a main product in the human diet begins long before the advent of bread. Even during the times of the primitive communal system, people fed themselves by hunting and gathering. It is the cooking of meat over a fire that can be called the first culinary achievement of mankind. And today this recipe is not only not forgotten, but is also held in high esteem; it is constantly being improved, acquiring new traditions and additional ingredients. Since those ancient times, many new things have appeared, which has greatly diversified the traditions of meat-eating.

Moreover, those who are not a supporter of the so-called “red” meat have chosen an alternative that is no less tasty, but therefore safer for their figure and health - poultry. Basically, of course, we are talking about chicken and turkey. In addition, serving and cooking methods have greatly diversified: side dishes, interesting and tasty sauces have appeared, different degrees of frying, and many others.

However, the most important thing among all this fuss, in our case, is still delicious chicken breast chops and we will prepare them today, but a little later. First, let’s find out who, where and when came up with the recipe for chicken and other chops

Turning to history, first of all, we note that chicken breast chops are historically called schnitzel and they can not only be placed in the same section with similar meat delicacies, but also partially identified because, by definition, schnitzel is a layer of meat, pork, chicken, lamb or other, breaded in breadcrumbs or lezone, fried in hot vegetable oil. However, despite such phenomenal similarity, chicken chops and their recipe still have some differences from the schnitzel we are already familiar with.

What is the difference between a chop and a schnitzel?

firstly, the name itself suggests that such meat must certainly be beaten using a special hammer

It is important to understand that the taste of the dish will partially depend on the ability to correctly and competently beat the meat. For example, chicken chops and their recipe require beating the meat through a plastic bag or cling film so that the tender breast is not damaged; secondly, the recipe for chicken and other chops insists that they should be cooked only in a frying pan and only using frying

But schnitzel, for example, besides frying, can also be grilled or deep-fried;

Now that we understand how chicken and any other chops differ from other methods of cooking meat, we can move on to its features and subtleties, which it is very advisable not to ignore:

If you are planning to cook chicken chop fillet, you should choose only chilled breast, not frozen

This way the balls will be much tastier and juicier; Above, we have already drawn your attention to the fact that you should beat the meat using a bag or film. Let us also add that the thickness of the chicken chops should be as in the photo, not too thin, otherwise they will become dry; For breading, it is good to use not a simple lezon, but, for example, homemade croutons from different types of bread or sesame seeds; The chicken chop recipe insists that it must be cooked only in a hot frying pan, and you can put the meat in only when the oil is hot enough and sizzling.

This way, the batter will immediately stick and the juice will remain inside the meat, otherwise, all the flavor will be lost and will simply spread over the frying pan; Eggs for breading must be beaten more thoroughly, otherwise an omelette will simply form on the pieces of meat, and not a leison, as in the recipe; First, fry the balls over medium heat on one side, and when they are browned, simply turn them over, cover with a lid, and reduce the heat. Leave the chicken fillet chops covered over low heat for 3 minutes, as required by the recipe; Chicken breasts, which will certainly turn out just like in the photo, should only be served hot with a side dish of fresh vegetables or a delicious sauce.

Today we will offer you the simplest, so-called democratic recipe for chicken chops and the entire cooking process, according to tradition, with photos.

What kind of meat is cut?

Different types of meat are used for chops:

poultry fillet (chicken, duck, turkey);
various lean parts of pork;
less often - lamb or veal.

The poultry's muscle tissue is tender; when cooked, it does not become too tough. It can be beaten a little if thick parts are used.

We beat the meat quietly and without splashing

Many people, when they pick up a meat hammer and start working hard with it, create a terrible noise not only in the kitchen or even the entire apartment, but sometimes even outside the apartment. At the same time, bloody splashes and tiny pieces of meat are scattered throughout the kitchen, like in a horror movie. Then getting the kitchen in order after such a beating can be difficult. But everything can be done not so noisily and even very neatly.

To do this, the meat is simply wrapped in a tight plastic bag, or you can simply wrap it in the same cling film. After such “swaddling” of a piece of meat, splashes will not fly to the sides when beating it. And so that your neighbors are calm during such a noisy procedure and are not indignant, place any towel under your cutting board (on which you will “chop” the meat). This will make the whole process much more silent, which will be noticeable even outside your kitchen.

Before you start beating, it is best to wet the board (if you are using a wooden board) with cold water. This way, the dry wood of the board will not absorb the juice from the piece of meat.

Also, you should not beat the meat almost to through holes. You just need to “stretch” it a little, this will make the piece a little thinner.

How can you hit without a hammer?

Perhaps you had to cook chops not in your kitchen, but somewhere in the country, or you just had a meat hammer lost somewhere, but you still need to cook. What can you do then and how can you do without a special hammer at all?

You can use a knife. Of course, a small knife will not be suitable for this, but you will need a heavy and thick (in terms of the blade) knife. You also cut the meat into the pieces you need and beat these pieces not with a sharp one, but with the other, that is, with the back of the knife blade in different directions. By the way, only housewives use a hammer to beat meat, but serious cooks use a knife for this purpose, that is, the back side of a good, thick blade.
The softness of a piece of meat can also be achieved using a glass bottle, or rather, using its neck. Simply turn the bottle over and then break off the meat piece with its neck. This will make your piece more airy and quite tender. Feel free to try it, and even the piece of meat itself will be decorated with “drawings” in the form of rings.
You can also safely replace the hammer with a rolling pin or a wooden masher, which you use to mash potatoes. You just need to be diligent here in moderation. If you try too hard, your juicy piece of meat may turn dry, which means that after cooking it will no longer be tasty.
The last option for replacing a hammer is a stone. This is probably a more summer option, or a convenient solution for a picnic in nature. In this case, the stone should be heavier. Wash it, put it in a plastic bag (or better yet, two) and you can use it.

All these methods of beating without a hammer are perfectly shown in this video from Channel One. Let's see.

https://youtube.com/watch?v=jAwJGNG2zMs

We use a simple hammer

In fact, you can beat the meat with anything you can find on hand. This could be an ordinary knife (its reverse side), a wooden board, a bottle of water, a heavy mug, or a garlic press. But initially special hammers were invented for a reason. Beating meat with this tool is the easiest. If you don’t have a special device, you can use a regular metal hammer that hammers nails. But a little modification is needed.

Beat like a chef

Professionals working in a restaurant beat the meat using a heavy kitchen knife for this purpose. The chef processes the surface of the workpiece with the side of the cutting tool opposite the tip.

He then flips the chop. Then he continues to beat the meat on the other side.

Procedure step by step

It is very important to know how to properly pound meat for chops. You don't need a lot of equipment:

board;
sharp knife;
suitable tool.

The prepared piece of meat needs to be cut into wide steaks. They should not be too thin, otherwise the product will turn out dry. It is usually recommended to make a cut of at least 2.5 centimeters. Filet mignon allows a thickness of 5 cm.

Now we take a device for beating meat and begin to apply even blows. After this, you need to turn the piece over and repeat the procedure on the reverse side. Repeat this procedure with the rest of the meat and turn on the pan.

When it is well heated, place one steak on it, sprinkled with spices. But it’s better to add salt after the first time you turn the piece over with the fried side up.