Deni Circular Meat Tenderizer
4.9
5
31
34
This product really works great.
I tried the Deni Circular Tenderizer for the first time on Pork Chops. Because pork chops are usually pretty fat free in the center portion and tend to be a little tough, I decided to try it out to see if it made a big difference. I was careful not to hit the bone, as this could damage the item. It was wonderful! The chops cooked faster, and seemed to stay flatter, and were much more tender. I will always use this on my pork chops from now on!
March 23, 2012
Love it Tender
Just a piece of art to even look at but also works well on tenderizing tough cuts of round steak for frying up for steak and biscuits. Takes a little bit of elbow grease starting off but really easy to use overall. Cleans up well. Maybe pricey to some but does the best job of any tenderizer I've had so far in 55 years. Built well enough to leave in a will, probably!
January 24, 2011
Wonderful Product
I purchased this as a gift for a friend who loves to cook.
Someone had given me one as a gift and I absolutely loved it! Would highly recommend this product!
December 28, 2010
Best meat tenderizer
Saw this on cooking show and wanted to try it. LOVE it. Easy to use and a terrific way to tenderize meat without salt, worked like a dream. Meat was extremely tender. Washed easy in dishwasher.
October 26, 2010
Solid product! Easy to use!!
Used it 10 minutes after taking it out of the box. Mmmmm! Dinner was soooo good and the meat was soooo tender.
May 14, 2012
Much easier on my hands than the old style tenderizer I had used. Does a great job on the meat.
April 13, 2012
This product is great and cuts down on prep time
So easy to use and saves valuable time. I was able to tenderize my Round Steak and slow cook it when done the meat was so tender my family thought it was a more expensive cut. My children are getting them for Birthdays.
February 20, 2012
works OK
It doesn't tenderize like the mallot but maybe it isn't supposed to. It does make it very easy to get ingredients to soak into the meat.
February 13, 2012