Whether or not or not it’s sausage for Conventional Sage and Sausage Stuffing, flooring lamb and pork for No Holds Barred Lasagna Bolognese, and even some flooring turkey or beef for my handmade pet meals, crumbling flooring meat in a saucepan is the first step to many recipes.
For years I used to do it the way in which by which you’re most probably doing it now: by painstakingly attempting to cut huge chunks of meat into smaller gadgets with the assistance of a picket spoon. It’s tedious, time consuming work that doesn’t even ship among the best outcomes.
At present, I flip to a definite instrument: the potato masher. By pressing on the underside meat inside the skillet with a potato masher as a result of it cooks, you shortly and evenly break it into small, homogenous chunks which incorporate further simply into sauces.
As you mash, you will notice bits of meat pressing up by way of the once more of the potato masher. Use your flat-headed picket spoon to scrape and decrease these bits off. They’ll drop correct once more into the pan.
And proper right here you had been, feeling accountable because you thought you had one amongst Alton Brown’s dreaded uni-taskers in your kitchen drawer!