Cooking glossary


Meat mallet

A small block of wood attached to a handle, a meat mallet is used to tenderise meat or to reduce the thickness of steaks, escalopes or fillets, eg place the veal escalope between two sheets of baking parchment, use the flat side of a meat mallet to beat the veal out thinly and evenly. The best types of mallet have a flat side for beating and a dimpled side for tenderising. A rolling pin can be used in place of a meat mallet.