The Food Lab: Better Home Cooking Through Science

• Pulse to chop. Don’t let the processor run. Rather,

pulse   it  in  rapid   bursts  to  allow   the large   chunks  of  meat    to

settle   back    down    to  the     bottom  of  the     bowl,   where   the

blade   will    cut into    them.   Pulse   until   you get your    desired

grind   size—generally  10  to  12  fast    pulses  will    get you a

reasonable   grind   for     burgers,    while   8   to  10  is  what    you

want    for chili   and stews.

• Empty the bowl and repeat. Repeat until

all the meat    is  ground.

HOW TO CHOP MEAT BY HAND