I think it would also be useful for shredding cooked chicken and pork shoulder.
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I think you mentioned teaching your child to cook, this (chopper) would be great in that instance, as well.
Just an easy up and down motion.
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I might get my MIL one, she lives in loose meat Sandwich region. Good stocking stuffer.
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I bought one for this, then came across a thread on Chowhound about making taco meat and never actually used it.
The method for taco meat from the thread was that you add some liquid and the seasoning and let all of it cook down. The meat breaks up because it’s in liquid, and the end result is moister than when you break it up and sauté the meat dry.
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That’s interesting! I’ve been making one from Serious Eats just about every week for years, and I have frequently wondered why the recipe specified that all pink be gone before adding liquids.
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That’s how I do it…I thought we all did based on the packet directions from the 1990s 
ETA: but I don’t like whisking raw meat in liquid
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Ah, so. I just use the edge of a turner. But then I’m not a big fan of cooking ground meat down very far. Wahine loves chili cooked down as fine as the beef will go, so maybe shed use one of these.
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Don’t know abut packet instructions because I never had a packet. But i grew up with the break-it-up, saute, brown, then add liquid if you need.
So this was a reversal, because the bit of liquid precluded the need to break anything up, and I could still brown the meat later if I wanted to.
“Whisking” implies a lot more liquid than I am talking about.
ETA: Here’s a similar explanation to the thread that no longer exists:
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I like it!
What about the effect of water on caramelization, and caramelization on flavor?
I assumed browning meat first contributed to flavor through caramelization, but still don’t understand the need for making sure there is no red.
I wondered if there might be a safety issue. Maybe once water is added temperature won’t increase enough to kill something offensive.
Absolutely! I got this amazing pizza stone and a rocking pizza cutter when I decided to start making my own pizza at home. It all started after I checked pizza prices and ingredients on a site and thought, ‘I can do this myself for less!’ The Pizza Stone has been a game-changer. It makes the crust so perfectly crispy, like a proper pizzeria. And the rocking cutter? It slices through a hot pizza effortlessly and feels oddly satisfying to use. Making pizza has become one of my favorite kitchen adventures now!
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