I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question:
Why is meat pounded, what is the result that one wants? I'd be happy to learn both the gastronomical purpose, and what really happens do the meat (fibres etc)
What types of meat should I pound? What types would possibly be a bad idea to pound?
What should I think of when pounding to get a good result?
Meat is pounded as a mechanical means of tenderizing by damaging the connective tissues. It also makes the meat thinner and flatter, which helps the meat cook faster and more evenly.
Pound tougher meats (cheaper steaks), and meats of uneven thickness (chicken breasts). Avoid pounding the bones in the meat. You don't want little pieces of bone chipping off into meal. Don't pound already tender pieces (premium cuts, dry aged steaks).
Think tenderize, not pulverize. You should not be making any holes in it.
If you're going to marinate, do that after pounding.
Wrapping the meat in wax paper first will help prevent a big mess.
Do both sides of the meat.
People pound their meat to tenderize it. Any meat (chicken too) can be pounded really, but people tend to do steak because it's tough. You can also use meat tenderizers to soften the meat up. In terms of when it is enough, that's not so cut and dry.
