Review on 🔪 CEVENT Stainless Steel Meat Tenderizer Tool - Metal Blades for Chef, Kitchen Partner - Meat Pounder (White) by Dusty Tofte

I like this one more than the previous two meat tenderizers that you press down on the meat and slice thin blades into the meat. It's easier to hold if you press down and cuts into the meat pretty well. I love that you can change the settings for thin meat and thick meat or roast. When I first tried to rotate the center of the selection it was quite stiff and it took me a bit of effort to get it to slide. With each use I felt a little better. However, the fabric softener and your hands need to be completely dry, and I found it easier to hold a tea towel around it. At first I was excited about the tenderizer, which can inject the marinade directly into the meat. I had a lot of trouble getting this to work. I made sure the cylinder was securely fastened in the base and poured in the marinade. He immediately spurted out from the bottom of the cylinder and overcame everything. I emptied the cylinder, poured it out through fine-mesh gauze, and cleaned it thoroughly. After carefully reassembling the cylinder, I felt the plastic ring move a bit and saw that there was a very thin plastic o-ring that was basically set in a thin groove. I made sure it was seated securely in that slot and then I was able to inject the marinade without it spurting out the sides. However, if I pressed the cylinder while slicing the meat, it would splash back onto the surface of the meat and run down the sides. I found I could get it to work by grasping the center of the meat tenderizer, pressing it into the roast and gently pressing on the barrel. Even when I removed it from the meat, a lot of the marinade dripped onto the meat. I had to put it back in the cylinder. It was a bit disappointing and very messy and over half my marinade was wasted. Next time I will use this fabric softener without pouring the marinade into the cylinder until I apply it to the meat. Then I pour in the marinade and see if I can get him to squirt it into the meat so most of it doesn't run down the sides. If anyone else has had more success using "steak syringes" to inject marinade into meat (most of the time, anyway), please pass your advice on to me. I will be very grateful!