Home Cooking

Jaccard?

Share:

Home Cooking

Jaccard?

Hungry4Good | May 5, 2008 08:31 AM

I would love to know all of your experiences with a jaccard. I got the 45 blade model and was looking forward to some incredibly moist, tender and flavorful meat. I had read reviews indicating it works wonders with tougher beef cuts (skirt, flank, etc.) and even improves the good cuts.

I tried it on a loin pork chop, a chicken breast and a nice porterhouse steak. The results were: no difference in moisture, taste OR tenderness. The only perceivable difference was somewhat less cooking time.

Comments?

Want to stay up to date with this post?

Recommended From Chowhound