[Sca-cooks] Re: Steak Tartar + Chocolate mousse recipe

[margali]

?
I favor the chinese 2 cleaver method on a very solid butchers
block. Place meat on block, clear the area of enquiring toddlers
and nosy roommates and holding the cleavers in paralell, start
chopping, and periodically scrape teh pile of meat back into the
center to get the bigger bits. My wrists are going, but Rob can
total out a sizeable hunk of meat in fairly short order.
Especially great if you are at a camping event and want to make
anything with any sort of finely minced meat. The size of the
meat fragments is actually fairly controlable with practice.

When doing tartare, I like to put a small peeled onion in and
chop concurrently.
margali
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The Quote Starts Here:
> The speed at which it happens entirely depends on you, your
> ability and level of technique.  I start by slicing the piece of meat as
> thinly as the meat will let me.  Then I cut the slices in long strips, then
> cube the strips in small cubes.  By this time, the meat is almost all in
> small pieces about 1 or 2 mm square.  That doesn't really take much
> time.  I then finish by chopping/rocking knife back and forth.  I cut the
> meat real fine.  Not too fine, you need to have the meat texture there.