Rebecca’s Recommendations: Easy Shredded Meat

26 Aug 2015

When it comes to making the most out of meat, both in terms of boosting flavor and stretching your dollar, here's a great recipe tip: shredding is the way to go. Add some frozen veggies and beans, and the portions go even farther while only costing pennies more per serving.

So what’s the secret when it comes to shredding success? An electric hand-mixer. Instead of trying to shred meat with two forks—which seemingly takes forever, particularly with lean meats like chicken breast—or burning yourself by using your hands—a few minutes with an electric mixer will get you much finer shreds. And the finer the shred, the tastier and more tender the meal.

Whether you cook your meat on a grill, in the oven or in a Crock Pot, simply place the cooked meat in a mixing bowl and turn on your mixer to low speed. If you cooked your meat with a sauce or marinade, great! If not, or if prefer “saucy,” add some while using the mixer. After several passes on low, increase the speed as you see fit to get your preferred consistency. I find a minute or two on low and then again on medium works well for thinly sliced, boneless, skinless chicken breast. Regular lean chicken breasts might take an extra minute or two due to their thickness. Other meats vary, depending on fat content and texture. Any way you slice it, a mixer makes short work of a tedious task.

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