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Wiener-schnitzel mallet

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Project by Per Isacsson posted 1016 days ago 1485 views 1 time favorited 14 comments Add to Favorites Watch

Yes you read correctly:-) This is a wiener-schnitzel mallet.
The thing is that i love to cook and I love wiener.schnitzel, not that we make it every week or so.
I got some comments from we wife that was not to happy about the case that I brought the mallet from the workshop then I should flatten the meat. But I cleaned it and everything.:-)

I admire all the nice cutting boards that is made here on LJ and I would like to have a try at it my self.
As a sort of practice run I made this mallet.
And well it actually is just for flatting the meat for doing Weiner.schnitzel.

-- Per I





14 comments so far

View Ken90712's profile

Ken90712

14821 posts in 1790 days


#1 posted 1016 days ago

I like it, well done.

-- Ken, "Everyday above ground is a good day!"

View Michael Wilson's profile

Michael Wilson

587 posts in 1092 days


#2 posted 1016 days ago

Great effect on the end. Nice work!

View tom427cid's profile

tom427cid

294 posts in 1072 days


#3 posted 1016 days ago

Nice job,now you don’t have to get your shop mallet all wienered up!
tom

-- "certified sawdust maker"

View Rustic's profile

Rustic

3127 posts in 2197 days


#4 posted 1016 days ago

love it

-- www.carvingandturningsbyrick.com, Rick Kruse, Grand Rapids, MI

View woodzy's profile

woodzy

416 posts in 1280 days


#5 posted 1016 days ago

Lookin’ good.
The shape of the head is different is that standard for a schnitzel mallet?

-- Anthony

View MasterSergeant's profile

MasterSergeant

1278 posts in 1289 days


#6 posted 1016 days ago

Great!!

-- Kelly, woodworker under construction

View twokidsnosleep's profile

twokidsnosleep

1063 posts in 1575 days


#7 posted 1016 days ago

I was hoping for a picture of the schnitzel that the mallet helped prepare! :0

-- Scott "Some days you are the big dog, some days you are the fire hydrant"

View Per Isacsson's profile

Per Isacsson

65 posts in 1171 days


#8 posted 1016 days ago

First thanks for all the nice word!!
I love LJ everyone here is so friendly, it is so much fun to post project here even small thing like this.

@ Woodzy: If there are anything like a standard schnitzel mallet I don’t know. Would be very interesting to know.:-) I have done the shape of the head this way because I noticed then using my shop mallet for this I don’t get so good results.
You do not always hit the meat in a perfect 90 degree blow. The results is that the relative sharp edges and corners of a standard mallet digs into the meat and almost make hole in the thin schnitzel. So I thought it would be a good idea to make the edges round on the head of the mallet. AND it made a nice affect with the glued up wood too.:-)

@twokidsnosleep: The mallet was done yesterday so I just photographed it and post it here, I have not have the time to try it out yet. As soon as I do I promise a post a photo of the results here.

-- Per I

View kiefer's profile

kiefer

2949 posts in 1268 days


#9 posted 1016 days ago

Nice job on that mallet PER
If you want to know about the design of mallet my wife has , here it is.
It is a double end head , smooth on one end and a waffle design face on the other both square .
Beech wood seams to be the traditional wood of choice .
The idea is that the waffle face will break up the meat better and make it more tender.
I let you guess as to what the other end is used for. LOL
She also has a great recipe and if you are interested let me know.

Kiefer

-- Kiefer 松

View Per Isacsson's profile

Per Isacsson

65 posts in 1171 days


#10 posted 1015 days ago

@ Kiefer: Yes please send the recipe to me it would be real interesting to try out! Thanks for the design description too.

-- Per I

View kiefer's profile

kiefer

2949 posts in 1268 days


#11 posted 1015 days ago

PER
Here is the recipe my wife uses
Pound the meat ,generally she uses pork chop cut with the bone removed but beef is good also for a change.
Put French mustard or German on both sides of the meat the dip in egg followed by a drag in fine white bread crumbs seasoned with salt and black pepper.
Have the cast iron pan ready with canola oil and a bit of butter @ medium setting not too hot but not too low as low temperature will let the schnitzel absorb too much oil .
After cooking place the schnizel on paper towel for a bit to remove any fat .
Sliced up lemon is also very nice squeezed over the meat .

Kiefer

-- Kiefer 松

View Per Isacsson's profile

Per Isacsson

65 posts in 1171 days


#12 posted 1015 days ago

Thank you very much Kiefer. Almost like I do them apart from the mustard, so this one I must try. Thanks and say thanks to you wife too.

-- Per I

View turtlepan's profile

turtlepan

44 posts in 1117 days


#13 posted 1015 days ago

Now i am hungry!! Need to make some spaetzel as well!!!

-- John in GP

View Jim Jakosh's profile

Jim Jakosh

11072 posts in 1706 days


#14 posted 1015 days ago

Nice Mallet!!!!!!!

-- Jim Jakosh.....Practical Wood Products...........Learn something new every day!! Variety is the Spice of Life!!

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