Mincing Meat

Appears in

By Ken Hom

Published 1981

  • About
This is a fast, simple way to produce chopped meat that doesn’t lose its texture, which so often happens when it’s ground.
  1. Slice the meat, following the steps in the preceding technique, then spread the meat out flat on the cutting board. Using two cleavers alternately, chop the meat, turning the mass occasionally.

  2. Within 1 minute, the meat is sufficiently chopped.