You can use shredded meat in many recipes. For example, I use shredded chicken in the chicken salad, shredded BBQ chicken sandwich, and as an addition to pasta dishes and stir fries. You can also use shredded meat as a filling for quesadillas, enchiladas and burritos, as well as sandwich wraps. There are certainly many ways to use shredded meat, but what is the quickest way to make shredded meat? Certainly, the food processor!
Shredded the chicken, beef or pork only takes seconds when you use a food processor. But if you don’t use the proper blade and technique, you can end up with the crumbles or gooye glop instead of the shreds 🙂 If you tried shredding meat in the food processor, and it looked nothing like the shredded chicken on the picture above, read on!
Here’s how to make shredded meat correctly in the food processor. First of all, don’t use the “shredder” blade. It seems counter-intuitive, since the “shredder” is supposed to be for shredding 🙂 Well, that shredding blade works great for shredding carrots, but not for meat! For the meat, you need a “slicer” disk blade – the round top blade with a single slit.
Fit your food processor with the top “slicer” disk blade, and add the meat on top. Now, here’s a very important technique you need to follow: don’t push the top with your hand. Pulse the food processor, and let the gravity do the work. If you press on the top pusher thingy, the food processor will make slices. If you don’t push, it will make shreds. The slicer blade with the combination of “no pushing” technique will produce the perfect meat shreds.