I am a fan of pounded meat. Whether it’s a chicken breast that’s been thwacked into tender submission or a crispy breaded pork schnitzel, I am delighted by the flat, supple results one gets from the application of a little violence. Most people prefer to pound their meat with a dedicated meat mallet or tenderizer, but…Read more...
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This countertop grill impressively slow-cooks and sears meat and vegetables, but the design feels underdone.