After thawing ground beef or venison that has been frozen, it is sometimes hard to get just the right size 'chunk' of cooked meat.
Grab a potato masher (such as the one shown) using the edge to lightly chop larger chunks into smaller sized bits as the meat is browning. After years of trying different methods, I've found this the easiest way to get those tiny bits of meat just the right size for the particular dish I am preparing.
finely chopped ground beef and garlic
Grab a potato masher (such as the one shown) using the edge to lightly chop larger chunks into smaller sized bits as the meat is browning. After years of trying different methods, I've found this the easiest way to get those tiny bits of meat just the right size for the particular dish I am preparing.
