Published on February 29th, 2012 | by Greg0
The Impressor Tenderizes Tough Cuts
If some of your grilled steaks don’t turn out quite right, you aren’t alone. Unless you marinate for hours, it’s hard to get those flavors to sink in- sometimes a thicker slice will need 24 hours of prep time. And if you’re using less tender cuts of meat, it can be hard to get them nicely finished. London Broil can end up lovely, or it can feel like jerky, and the difference is all in the tools and methods you use.
Continuing our mini-kitchen set, after yesterday’s look at induction and Sunday’s piece on coffee, we bring you our review of the Butcher’s Kitchen Impressor. Really, it’s a pretty simple piece of equipment, and while we won’t go so far as to say that every kitchen should have one, we will firmly state that everyone who cooks meat will get good use out of it. In fact, you can cut down on cooking time as well as the aforementioned preparation time. And it’s easy to use, clean, fairly inexpensive, and tucks away nicely.
All in all, we’re a bit disappointed in ourselves for not having one sooner. Granted, if you primarily make filet mignon, this might not come in handy as much. But we like our brisket, and it’s tough to get brisket to absorb your marinade. We took out our Impressor and went to town on some meats. Basically a dangerous-looking set of extremely thin razor sharp blades set below a super-dense block of chrome-plated zinc, we found ourselves loving cooking. Slicing through that tough connective tissue, you’re also left with a holier piece of meat, with channels that suck in those sauces. And because those same channels conduct heat, we did notice a decrease in cooking time- the interior heats up more quickly and evenly, which can take a bit of adjustment for those used to specific timings.
At $70 or so, and available online, we only found one issue- the plates are hard to remove and change. Cleaning was pretty easy- it’s nice that everything is dishwasher safe- but we did have some trouble with assembly, oddly. Overall, though, this is an easy gift for the chef who thinks they have everything- because they almost certainly don’t have one of these.