Sometimes proteins need a little percussive assistance to perform properly.
Cook’s Country senior editor Diane Unger uses a heavy rubber mallet to flatten a flank steak (maybe all our winning meat pounders were in the wash?) while preparing a recipe for braciole. In this Italian-American dish, meat (often beef, chicken or pork) is formed into a roulade with cheese or other ingredients, browned, and sometimes cooked in tomato sauce. Keeping the meat thin makes for a more appealing (and stable) final result.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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