Murdy
WKR
Pounding vs. Jaccard = apples vs. oranges
The Jaccard is primarily a tenderizer and can let marinade penetrate better. Pounding thins the meat for quick searing, but also results in it being easier to chew do to the diminished thickness.
I did a veal scallopini recipe a while back substituting in venison (pounded), and it came out great. And, I'll put in another vote for the Jaccard, I love mine.
The Jaccard is primarily a tenderizer and can let marinade penetrate better. Pounding thins the meat for quick searing, but also results in it being easier to chew do to the diminished thickness.
I did a veal scallopini recipe a while back substituting in venison (pounded), and it came out great. And, I'll put in another vote for the Jaccard, I love mine.
