|When you push down the blades extend into the meat tenderizing without chemicals.|
I am now on my third one over a span of more than 35 years! It is one tool I would never want to be without.
So just what is a Jaccard?
It is a tool that safely extends 45 very sharp stainless steel blades 1" into any meat or poultry you choose. It has a safe handle and there are three rows of fifteen blades. It is dishwasher safe and had a self storage case. The blades retreat unless appropriate pressure is applied and the cover is removed.
I love it because it decreases the cooking time I would estimate by at least a third and it retains moisture more readily due to a better absorption of marinade and a shorter cooking time.
Earlier in the week I used it to tenderize 1" thick USDA Prime sirloin steaks. Even at a grade Prime not the tenderest of steaks. After tenderizing both sides of the beef I marinaded in Sesame Asian dressing for about an hour in the refrigerator.
To cook I seared them atop the gas range in a grill pan turned to highest heat on the first side for 3- 4 minutes. Next I turned them and placed the cast iron grill pan in a preheated 400 degree oven for 5-6 minutes. I removed from the oven and covered for 5 minutes then served, delicious. Perfect medium as my husband likes! More the taste and texture of a T-bone than a sirloin!
The menu was steak, baked potato, sliced tomato, and fresh sliced pears with walnuts and a drizzle of honey for dessert.
I purchased my most recent JACCARD from chefs.com and paid around $40. I think it is well worth the investment. They make great gifts and Christmas is just around the corner. PS: I DO NOT OWN STOCK AND AM NOT PAID FOR THIS ENDORSEMENT. I just like the thing!