Sometimes meat is pounded to break down its fibers and make it more tender. For this flank steak, we're using the waffle surface of a meat mallet.
Other times, meat is pounded to make it thinner so it will cook quickly and evenly or be thin enough to roll. To prep for veal scallopine, for example, this veal cutlet is placed between layers of plastic wrap or parchment paper.
Once between layers of plastic or parchment, the meat can be pounded with the side of a cleaver, the smooth side of the mallet or even the bottom of a pot.
Raw meat and fish also can be pounded in this way to be served as carpaccio.

Instructor: Katherine Alford