Whether or not or not it’s sausage for Fundamental Sage and Sausage Stuffing, flooring lamb and pork for No Holds Barred Lasagna Bolognese, and even some flooring turkey or beef for my hand-crafted pet meals, crumbling flooring meat in a saucepan is the 1st step to many recipes.
For years I used to do it the best way by which you’re most likely doing it now: by painstakingly attempting to cut large chunks of meat into smaller gadgets with the assistance of a wooden spoon. It’s tedious, time consuming work that doesn’t even ship among the finest outcomes.
At the moment, I flip to a definite gadget: the potato masher. By pressing on the underside meat throughout the skillet with a potato masher as a result of it cooks, you quickly and evenly break it into small, homogenous chunks which incorporate additional simply into sauces.
As you mash, you may even see bits of meat pressing up by way of the once more of the potato masher. Use your flat-headed wooden spoon to scrape and scale back 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 among Alton Brown’s dreaded uni-taskers in your kitchen drawer!