Larb Laab Larp

[C. sapidus]

14 hours ago, haresfur said:

For what it's worth: I can't seem to find the episode on line, but on Adam Liaw's The Cookup, chef Jerry Mai prepared the chicken for Larb by chopping it finely with a cleaver and said it made for a much better dish than using ground chicken. She used some sort of Vietnamese chook.

 

Yes, chopping with a cleaver takes longer but I do prefer the texture.

 

Using pre-ground meat is faster, and still yields a delicious meal when time is tight.

 

Life is full of choices.

[haresfur]

On 6/17/2025 at 12:22 PM, liuzhou said:

 

Chicken and other meats kand vegetablesl are usually chopped/ minced/ ground using cleavers all across east and south-east Asia - usually a two cleaver technique, one in either hand.

 

I hear my neighbours banging away every mealtime and butchers in the markets and supermarkets chopping pounds of meat this way every day.

 

 

 

I consider chopping and grinding to be very different processes, and that's the point. Grinding tears the meat fibers apart whereas even finely chopped meat has intact pieces so the texture is better in this dish.

 

If I recall, it is usually recommended to chop steak tartare rather than grinding hamburger. Gordon Ramsey says even using a food processor doesn't produce the right texture (whether or not you consider him an expert...)

[liuzhou]

4 minutes ago, haresfur said:

 

I consider chopping and grinding to be very different processes, and that's the point. Grinding tears the meat fibers apart whereas even finely chopped meat has intact pieces so the texture is better in this dish.

I agree.

 

Anyway, meat grinders / mincers are rare here.