Tenderizing using parchment paper

When you need to tenderise meat, place it between a folded sheet of parchment paper to protect and keep the tabletop and utensils clean. It’s also hygienic as you don’t need to touch the meat as you turn it. 

If you want to flatten the meat (or fish) into very thin slices, the paper prevents it from tearing as it doesn’t stick to the hammer.

The same sheet can also be used to roll the meat or as a divider when freezing. You can also transfer the meat and paper directly to the pan and cook the food without excessive grease.

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