Why You Should Use a Potato Masher When Browning Ground Beef
What was off in my re-creation attempts was the texture of the beef. Typically when browning ground beef, I use a wooden spoon or a rubber spatula to break up the beef into small pieces. The results are small, but irregular and craggy pieces of beef. Some are teensy while some are much larger, almost clumps. Switching the cooking utensil out for a potato masher ensures that the beef crumbles are both uniform and truly teeny tiny, giving me a smoother, more consistent texture that’s similar to fast-food taco meat.
Maybe fast-food tacos aren’t your thing. No worries, the consistent texture of ground meat that’s been pressed through a potato masher is also great in pasta filling, for empanadas, and in a slow-cooked Bolognese. So give it a try the next time you’re cooking ground beef (this technique also works well with ground chicken, pork, or turkey). I promise you won’t be sorry. Oh, and don’t forget to add a little baking soda for better browning. You’re welcome.
