I hate touching ground meat. But it is easier to use my hands to “crumble” it into the pan then to take up time standing at the stove “chopping” it up. I decided to give myself a head start. This helps get the meat broken up when it hits the pan. I am sure I am not the ONLY one to have thought of it. But, I wish I would have thought about this sooner. Or more accurately, I wish I would remember this every time I deal with ground meat. I open the package and make slices in it. Hopefully posting this will help me remember this method.
I know they have those meat/chopper-in the pan things, but I have enough utensils. Do you have one of those? Do you crumble into the pan or use something to break it up while it is in the pan?
Terre Pruitt's Blog 