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WebEach worker rhythmically executes a two-handed pounding and folding maneuver for 25 minutes per cut of beef, steadily softening the meat until it reaches a paste-like consistency. Once the... WebApr 24, 2024 · A loose, coarse, open structure is a desirable characteristic, allowing the meat to break down into small pieces in your mouth, while providing plenty of hiding spots for hot juices to collect inside the patty, ready to gush and dribble out the moment you bite into it. Still want more evidence? WebMar 18, 2015 · Spread it over to cover the meat mixture completely. Place the bowls in the steamer and steam until the starch is clear and set, about 15 minutes. Remove the bowls carefully. Ladle a scoop of your preferred … rtba firearms