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To mince or chop, hold the handle of a chef's knife with one hand, and rest the fingers of your other hand on the top of the blade near the tip. Using the handle to guide and apply pressure, move knife in an arc across the food with a rocking motion until pieces of food are the desired size. Mincing results in pieces no larger than 1/8 in., and chopping can produce 1/4-in. to 1/2-in. pieces.
Insert three lengths of craft wire into the top center of the moss or styrofoam ball, extending…
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For equal-sized meatballs, form the beef into a 1-inch thick rectangle and cut into 24 equal…
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