Cooking Term of The Day- “Jacquarding”

Jacquarding, or “needling” is the process of poking holes into the muscle of meat in order to tenderize it. This is an alternative method to using a chemical process such as a marinade for tenderizing. The needles pierce and break the connective tissues in the meat for a more tender outcome. Tenderness is the most important factor affecting consumer rating of meats. I’m sure most of us carnivores can agree that a tender steak is a prize to be won.

I prefer using the technique of jacquarding to using marinades and tenderizing rubs. I think it’s better to enhance the flavor or your meat, and at times marinades can be overpowering. You can purchase your own jacquarding tools. My favorite is produced by a company called Jaccard (isn’t that fitting). I posted a review to the product on my kitchen gadget reviews page. 

Try this technique, It’ll make a huge difference and your meat loving friends will love you for it!