Tenderizing your meat isn’t archaic | Dinner Plus Drinks #3

In this episode, we get a mailbag question about tenderizing meat, plus we share an easy way to support Australian firefighters by drinking wine, meal plan, kid talk, and more!

Have you ever wondered about tenderizing meat? Does a meat mallet work? What makes some cuts more tender than other cuts? On this week’s episode, we answer a reader question on this very subject, plus we talk about two of our favorite recipes from our meal plan, share how you can drink wine and support Australian firefighters at the same time, plus lots more.

Use the player below to listen to this episode online, or click on the links below to listen using your favorite podcast app.

this week’s recipe links

Looking for more recipes? Get this week’s full meal plan by clicking here!

this week’s meat tip

We had a listener write in and ask if it’s archaic to tenderize meat…the answer is no! It’s great to tenderize meat. Here’s what you need to know about tenderizing meat:

  1. Cuts of meat are muscles. Muscles that get more work (like legs) generate more collagen and are tougher.
  2. Marinades do not tenderize meat. They do add moisture, which makes them seem more tender, but they do not tenderize. Get more information about the truth about marinating meat on our blog post here.
  3. The first way to tenderize meat is to cook it low and slow so the collagen breaks down. Cooking methods like roasting, braising, slow cooking, smoking, and more are great ways to tenderize those tough cuts.
  4. The other way to tenderize meat is through mechanical methods like using a meat mallet to pound the meat and break tissues!

what we were drinking

Australian Wine is tasty and delicious – have you had a bottle recently?

As you may know, the ongoing Australian bushfires have burned over 26 million acres, made thousands homeless, killed 29 people, and countless animals. We want to show our support for our Aussie friends, so for the week of January 13th, we’ll be donating 10% of sales from Australian wines to the NW Rural Fire Service.  Not so sure what wine you’d like? You can come sample some of Nick’s favorite Australian wines on January 18th from 11am –  2pm. Get more details about the free sampling event here.

During this episode, we enjoyed a bottle of Mitolo Jester Cabernet Sauvignon. This bottle has a unique production method where a portion of the grapes are dried prior to them being fermented. This gives the wine a rich, silky texture. The wine is full-bodied, with ripe black fruit flavors along with hints of mint, and cigar box aromas. It’s perfect with steaks fresh off the barbie!

products we talked about on this episode

  • Garam Masala – we have this delicious blend from Urban Accents in the store, or you can find a garam masala base in almost any store.
  • Anova Sous Vide Cooker – a leader in sous vide cooking, Nick had an awesome customer service experience with them recently!
  • Prestone Windshield De-Icer – Bridget swears by these. Get the 3 pack. You’ll thank us later.
  • Meat mallet – this is the one Nick has at home. He uses it all the time for pounding chicken flat (with the flat side), and tenderizing tougher steaks with the studded side.
  • Jaccard Meat Tenderizer – we use this at LGCM to help tenderize tougher steaks. It’s perfect for at home use as well. This tool will help make any boneless cut of meat more tender.

*Note – if you purchase using the links we provide, we may receive a small commission from certain sellers.

the D+D mailbag

Do you have a question for our mailbag? Have tips to share on getting picky eaters to try new foods? A great New Years resolution? We’d love to hear from you! Just fill out this form to get into our mailbag. We’ll get back to you, or discuss on air!

Thanks for listening to our podcast! If you enjoyed this episode, please subscribe, rate the podcast, or share it with your friends. We appreciate all of your support.

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