So, I bought a meat grinder
Nancy Young
There are parts that need to be kept oiled or they will rust.
With my previous grinder I made the mistake of using vegetable
oil. I knew it was wrong but I had to do something.
So, before I use it to make burgers later, how do you clean
the parts and is mineral oil a good option to keep the carbon
steel parts from rusting?
Any other tips? The ones I should have been paying attention
to all these years on rfc?
nancy
Ophelia
"Nancy Young" <rjyn...@comcast.net> wrote in message
news:YcWzn.31910$xE4....@newsfe29.ams2...
I use a bottle brush to get material out of awkward places and stick them in
the dishwasher. I then leave them out to dry thoroughly in the air and oil
them with my usual light olive oil.
I too will be interested in what others do:)
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> wrote
>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.
>> So, before I use it to make burgers later, how do you clean
>> the parts and is mineral oil a good option to keep the carbon
>> steel parts from rusting?
> I use a bottle brush to get material out of awkward places and stick
> them in the dishwasher. I then leave them out to dry thoroughly in
> the air and oil them with my usual light olive oil.
Ah, I hadn't considered the dishwasher. After posting I saw something
about people boiling the parts. I assumed the dishwasher would be
a bad idea for the carbon steel. Still, how to clean all the holes in that
plate so they're spotless? I'll look for a little brush, thanks, Ophelia!
(smile) Scraping them out with a skewer didn't really work for me.
hee
nancy
Kalmia
Still, how to clean all the holes in that
> plate so they're spotless? I'll look for a little brush, thanks, Ophelia!
> (smile) Scraping them out with a skewer didn't really work for me.
> hee
>
> nancy
Clean, old mascara wand. Best, free, little cleaning tool known to
man, or at least THIS kid.
I used to own the old crank type meatgrinder - never used it cept for
cranberry crushing - days before miniprocessor. But the idea of
grinding my own hamburger is sure appealing.
Kal
Nancy Young
> On Apr 22, 7:27 am, "Nancy Young" <rjynly...@comcast.net> wrote:
> Still, how to clean all the holes in that
>> plate so they're spotless? I'll look for a little brush, thanks,
>> Ophelia! (smile) Scraping them out with a skewer didn't really work
>> for me.
> Clean, old mascara wand. Best, free, little cleaning tool known to
> man, or at least THIS kid.
Genius!!
> I used to own the old crank type meatgrinder - never used it cept for
> cranberry crushing - days before miniprocessor.
I had one, it was a hassle for me, finding a surface to attach it to,
even then it would move around.
> But the idea of grinding my own hamburger is sure appealing.
Yeah, it seems like a better idea every time I turn on the news,
it seems, sometimes.
Thanks for the brush idea!
nancy
Pete C.
I hand wash my KA grinder attachment. The CS parts, basically the cutter
blade and hole plate have never been a problem to clean by hand and no
brush has ever been needed for the hole plate. When you wash it out
shortly after use the gook washes out just fine under running water. I
also never oil those parts either, I just shake off most of the water
and then let them air dry. No rust anywhere. The whole cleaning process
only takes 5 or 6 minutes.
Ophelia
"Nancy Young" <rjyn...@comcast.net> wrote in message
news:3pWzn.32047$xE4....@newsfe29.ams2...
This is the brush I use. It is quite narrow:
When stuff comes out of my dishwasher, it is fairly dry and it is important
to ensure it really is dry.
Ophelia
"Nancy Young" <rjyn...@comcast.net> wrote in message
news:U4Xzn.310586$1j3.2...@newsfe10.ams2...
Be careful using a small brush. The inside of the machine is sharp, at
least one of mine is. I scraped myself quite badly on the first one I had,
so now I use one with a handle.
brooklyn1
Nothing wrong with vegetable oil on the carbon steel plate/blade. I
don't bother oiling those parts, just be sure all parts are dry/clean
before reassembling/storing. The easiest way to clear meat, wet/oily
ingredients from the plate and other parts is at the end to pass
through a hunk of dry bread/a few saltines (often that can be used in
a recipe anyway - meataballes, meataloaf). Then simply hand wash all
parts in ordinary dishwashing liquid... never place aluminum in
dishwasher. For the obsessive compulsives every hardware store sells
small diameter wire brushes of stainless steel/brass for passing
through grinder plate holes... but a short soak in hot soapy water and
a good rinse has always worked well for me. There are special food
safe silicone greases for long term storage but if you use your
grinder regularly those parts won't rust in the typical home kitchen.
I have extra carbon steel plates/blades sitting in my pantry
unused/unoiled for many years and not a speck of rust... I have a
second grinder that hasn't been used in a few years and no rust. Of
course a lot depends on your climate and the humidity in your home.
Pete C.
Andy wrote:
>
> I forget who to credit for this bit of magic...
>
> The last thing to go through the meat grinder should be a couple slices of
> bread. They'll suck up a wealth of fat/grease, making cleaning parts much
> easier, especially the grind plates.
>
> Andy
The bread will also push the last ounce of meat out of the grinder, and
if you're making meat loaf or something that gets bread crumbs anyway,
you have a start on that as well.
Ophelia
"brooklyn1" <grave...@verizon.net> wrote in message
news:guh0t5p2v0iks19pm...@4ax.com...
I have two grinders, one I manage just in the way you suggest, the other in
the way I described. The former seems better quality and doesn't cut the
hands as you clean it.
--
--
https://www.shop.helpforheroes.org.uk/
Nancy Young
> Nancy Young wrote:
>> So, before I use it to make burgers later, how do you clean
>> the parts and is mineral oil a good option to keep the carbon
>> steel parts from rusting?
> I hand wash my KA grinder attachment. The CS parts, basically the
> cutter blade and hole plate have never been a problem to clean by
> hand and no brush has ever been needed for the hole plate. When you
> wash it out shortly after use the gook washes out just fine under
> running water.
It just didn't work out that way for me. Perhaps because I have
only used the grinder for pork? That stuff was in there good.
Certainly impervious to rinsing.
> I also never oil those parts either, I just shake off
> most of the water and then let them air dry. No rust anywhere. The
> whole cleaning process only takes 5 or 6 minutes.
Interesting. I found the blade thingy (technical meat grinder term)
had some rust-like action even with the oil.
Thanks for the advice. I'd certainly like to just wash it and be done
with it.
nancy
Nancy Young
> from "Nancy Young" <rjyn...@comcast.net> contains these words:
>
>> An electric one, not that it matters for my question.
>
>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.
> If its anything like my home meat-grinder, or the one i used at work
> in a butchers, take the whole thing apart for cleaning
> and brush-scrubbing of all meat-contact parts in hot soapy water.
Yes, I know to take it apart. It really would be a bitch to clean
otherwise.
>
> Not all mineral oils are suitable for food contact; check the label.
Thanks, I have some that I use for cutting boards/etc.
>> Any other tips? The ones I should have been paying attention
>> to all these years on rfc?
>
> "Buy stainless steel", perhaps :-)
I never saw that! Heh.
nancy
Nancy Young
> I forget who to credit for this bit of magic...
>
> The last thing to go through the meat grinder should be a couple
> slices of bread. They'll suck up a wealth of fat/grease, making
> cleaning parts much easier, especially the grind plates.
Great, thanks. That should help.
nancy
Nancy Young
> "Nancy Young" wrote:
>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.
> Nothing wrong with vegetable oil on the carbon steel plate/blade.
You know, it got gunky. I thought it might, and I wasn't disappointed.
> I
> don't bother oiling those parts, just be sure all parts are dry/clean
> before reassembling/storing. The easiest way to clear meat, wet/oily
> ingredients from the plate and other parts is at the end to pass
> through a hunk of dry bread/a few saltines (often that can be used in
> a recipe anyway - meataballes, meataloaf). Then simply hand wash all
> parts in ordinary dishwashing liquid... never place aluminum in
> dishwasher. For the obsessive compulsives every hardware store sells
> small diameter wire brushes of stainless steel/brass for passing
> through grinder plate holes... but a short soak in hot soapy water and
> a good rinse has always worked well for me. There are special food
> safe silicone greases for long term storage but if you use your
> grinder regularly those parts won't rust in the typical home kitchen.
> I have extra carbon steel plates/blades sitting in my pantry
> unused/unoiled for many years and not a speck of rust... I have a
> second grinder that hasn't been used in a few years and no rust. Of
> course a lot depends on your climate and the humidity in your home.
Okay, I appreciate the advice. Push comes to shove, I'm sure I could
just order a new plate.
nancy
zxcvbob
Use oven cleaner on the gunked-up steel (from the vegetable oil.) DO
NOT get any oven cleaner on aluminum. It will take it right off.
I just store my grinder knives and plates in a drawer, not installed
in the grinder. I wash them with HOT water, dry, and put them away
without any oil coating. I have some that are over 30 years old and
they are fine (discolored a bit, like a carbon steel kitchen knife) HTH
Bob
brooklyn1
wrote:
Many grinders contain sharp edges/burrs inside the housing (flash from
the casting), they are easy to file/scrape smooth. Nowadays many
manufacturers, especially in the orient, have awful/non existant QC...
those sharp edges should have been removed at the factory... they also
do not regulary maintain their tooling so defects are more severe.
Anytime you buy any new tool examine it carefully for sharp
edges/defects and remove same immediately lest you damage yourself,
often seriously. Molded plastics can have more dangerous defects than
cast metal... at least a metal splinter will show in an x-ray,
plastics will not.... it's bad enough to get that sliver in your hand,
you do not want it in your food. Clean up that grinder immediately,
if you can't have someone do it who can. If for whatever reason you
can't have that grinder properly serviced destroy it so no one else
can use it and toss it in the trash.
zxcvbob
>
> I wondered about maybe pan frying the bread in it's newfound greasy
> "wonderfulness" into something. Maybe mixed in with the fresh ground meat
> and eggs.
>
> Best,
> Andy
I usually give that to the dog.
Bob
Ophelia
"brooklyn1" <grave...@verizon.net> wrote in message
news:vio0t5tt5bp71676v...@4ax.com...
Clean up that grinder immediately,
> if you can't have someone do it who can. If for whatever reason you
> can't have that grinder properly serviced destroy it so no one else
> can use it and toss it in the trash.
Funny you should say that. It is going in the 'trash' this very week!!! I
intend to replace it with the same quality of my other one.
Nancy Young
> Nancy Young wrote:
>> You know, it got gunky. I thought it might, and I wasn't
>> disappointed.
>>
>>> I
>>> don't bother oiling those parts, just be sure all parts are
>>> dry/clean before reassembling/storing.
That's a common theme, though the parts arrived with a
coating of oil, I guess it's not necessary.
> Use oven cleaner on the gunked-up steel (from the vegetable oil.) DO
> NOT get any oven cleaner on aluminum. It will take it right off.
Yeah, I learned if you don't notice you touched oven cleaner with
your arm, it'll take that part right off, too! (laugh)
> I just store my grinder knives and plates in a drawer, not installed
> in the grinder. I wash them with HOT water, dry, and put them away
> without any oil coating. I have some that are over 30 years old and
> they are fine (discolored a bit, like a carbon steel kitchen knife)
> HTH
Thank you very much. That's why I ask here, voices of experience.
nancy
Nancy Young
through. I must say, that manual grinder was for the birds,
this is the way to go. Duh.
Even though it was mostly bread coming through when I
stopped grinding, the holes in the plate were full when I
dismantled the machine, and rinsing didn't make a dent in that.
Luckily the light bulb went on: Pipe cleaners. Voila.
Washed it and dried the carbon parts with a hair dryer.
Thank you, everyone, for all the advice.
nancy
brooklyn1
<rjyn...@comcast.net> wrote:
>Ground up a chuck roast then ran a couple of slices of bread
>through. I must say, that manual grinder was for the birds,
>this is the way to go. Duh.
>
>Even though it was mostly bread coming through when I
>stopped grinding, the holes in the plate were full when I
>dismantled the machine, and rinsing didn't make a dent in that.
Fresh bread will make cleaning more difficult than no bread... use
stale bread, or saltines. Putting some raw veggies through will also
clean a grinder.... when making meat balls/loaf grind all your veggies
too... intersperse with the meat... a carrot/ celery stalk makes a
good pusher, at the end send it through. Only raw garlic won't grind
well, it'll all adhere in one clump no matter how you mix the
ingredients later.... raw garlic won't cook in meat balls/loaf anyway,
it'll remain raw, if you insist on fresh garlic mince and saute it
before adding, and still the flavor won't equally permeate... that's
why dehy is better for this type of cookery.
Ophelia
"brooklyn1" <grave...@verizon.net> wrote in message
news:lbs0t5ln0okhdlljt...@4ax.com...
I don't bother. I accept that I will lose a very small amount of meat when
I take it apart to clean it.
Pete C.
Same here, with the small volume of the KA grinder, the loss is usually
just an ounce or so. Of course if I'm making something like meat loaf or
meatballs running a slice of bread through is easy and it just gets
mixed in.
brooklyn1
<rjyn...@comcast.net> wrote:
>brooklyn1 wrote:
>> "Nancy Young" wrote:
>
>>> There are parts that need to be kept oiled or they will rust.
>>> With my previous grinder I made the mistake of using vegetable
>>> oil. I knew it was wrong but I had to do something.
>
>> Nothing wrong with vegetable oil on the carbon steel plate/blade.
>
>You know, it got gunky. I thought it might, and I wasn't disappointed.
Probably too much oil. Only needs a drop or three, rub on with
fingers, blot off all excess with a paper towel... should only be a
micro coat... pretend it's your most pricey cleavage parfume.
>> I
>> don't bother oiling those parts, just be sure all parts are dry/clean
>> before reassembling/storing. The easiest way to clear meat, wet/oily
>> ingredients from the plate and other parts is at the end to pass
>> through a hunk of dry bread/a few saltines (often that can be used in
>> a recipe anyway - meataballes, meataloaf). Then simply hand wash all
>> parts in ordinary dishwashing liquid... never place aluminum in
>> dishwasher. For the obsessive compulsives every hardware store sells
>> small diameter wire brushes of stainless steel/brass for passing
>> through grinder plate holes... but a short soak in hot soapy water and
>> a good rinse has always worked well for me. There are special food
>> safe silicone greases for long term storage but if you use your
>> grinder regularly those parts won't rust in the typical home kitchen.
>> I have extra carbon steel plates/blades sitting in my pantry
>> unused/unoiled for many years and not a speck of rust... I have a
>> second grinder that hasn't been used in a few years and no rust. Of
>> course a lot depends on your climate and the humidity in your home.
>
>Okay, I appreciate the advice. Push comes to shove, I'm sure I could
>just order a new plate.
I doubt you will ever need any new plate/blade due to rust, they are
self sharpening and polish each other when in use. You can buy
stainless steel plates and blades but they are intended for commercial
use, they are supposed to steam clean their machines. The stainless
steel parts are not self sharpening (they are relatively soft so by
rubbing upon each other they tend to gall) and are never as sharp as
standard hardened tool steel parts right out of the box. If one
wanted, with hardened tool steel plates, they could polish the I.D. of
each hole, they are typically pretty rough as they come from the heat
treater, only the two faces are ground... there are several methods
for internal polishing/smoothing, none of which it really pays to do
unless one has free accesses to a machine shop... you'd need a low
speed drill press or vertical mill, a suitable vice, a solid carbide
or adjustable carbide reamer, and skilled hands. But it's really
unnecessary to polish inside those holes, in fact the heat treating
scale helps protect from rust.
Nancy Young
>> You know, it got gunky. I thought it might, and I wasn't
>> disappointed.
>
> Probably too much oil. Only needs a drop or three, rub on with
> fingers, blot off all excess with a paper towel... should only be a
> micro coat... pretend it's your most pricey cleavage parfume.
Oh! Why didn't you say so before! heh
> I doubt you will ever need any new plate/blade due to rust, they are
> self sharpening and polish each other when in use. You can buy
> stainless steel plates and blades but they are intended for commercial
> use, they are supposed to steam clean their machines. The stainless
> steel parts are not self sharpening (they are relatively soft so by
> rubbing upon each other they tend to gall) and are never as sharp as
> standard hardened tool steel parts right out of the box. If one
> wanted, with hardened tool steel plates, they could polish the I.D. of
> each hole, they are typically pretty rough as they come from the heat
> treater, only the two faces are ground... there are several methods
> for internal polishing/smoothing, none of which it really pays to do
> unless one has free accesses to a machine shop... you'd need a low
> speed drill press or vertical mill, a suitable vice, a solid carbide
> or adjustable carbide reamer, and skilled hands. But it's really
> unnecessary to polish inside those holes, in fact the heat treating
> scale helps protect from rust.
(laugh) Well, I could find a machine shop, but I think I'll just take care
of this here carbon steel one.
I had a great burger for dinner, I'm pretty pleased with my first
attempt using my new grinder. You told me a long time ago, forget
about the manual grinder, you were right.
nancy
Dimitri
> An electric one, not that it matters for my question.
>
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention to all these
> years on rfc?
>
Both the Kitchen Aid meat grinder attachment (mostly plastic) and the old
Hand crank are cleaned first by forcing all the residue out by grinding a
piece of Bread or 2. Then soap & water and towel then air dry.
Any of the bread left rinses out easily.
Dimitri
J. Clarke
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention to all
> these years on rfc?
Mineral oil's fine. Don't need much--put a few drops on a cloth or a
paper towel and wipe it on. Bearings get one drop and wipe off the
excess unless the directions say otherwise.
You can also use a food safe wax instead of oil.
Omelet
"Pete C." <aux3....@snet.net> wrote:
> > > Fresh bread will make cleaning more difficult than no bread... use
> > > stale bread, or saltines. Putting some raw veggies through will also
> > > clean a grinder.... when making meat balls/loaf grind all your veggies
> > > too... intersperse with the meat... a carrot/ celery stalk makes a
> > > good pusher, at the end send it through. Only raw garlic won't grind
> > > well, it'll all adhere in one clump no matter how you mix the
> > > ingredients later.... raw garlic won't cook in meat balls/loaf anyway,
> > > it'll remain raw, if you insist on fresh garlic mince and saute it
> > > before adding, and still the flavor won't equally permeate... that's
> > > why dehy is better for this type of cookery.
> >
> > I don't bother. I accept that I will lose a very small amount of meat when
> > I take it apart to clean it.
>
> Same here, with the small volume of the KA grinder, the loss is usually
> just an ounce or so. Of course if I'm making something like meat loaf or
> meatballs running a slice of bread through is easy and it just gets
> mixed in.
I agree as well. Any meat left in the grinder is cooked as a patty.
--
Peace! Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine
Pete C.
Nancy Young wrote:
>
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
>
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention
> to all these years on rfc?
>
I imagine by now you have concluded like the rest of us with grinders
that grinding fresh right before you cook is a minimal amount of extra
effort for a pretty dramatic difference in quality vs. store ground
meats.
Ophelia
"Pete C." <aux3....@snet.net> wrote in message
news:4bd1c184$0$15853$ec3e...@unlimited.usenetmonster.com...
Oh yes!!!
Nancy Young
> Nancy Young wrote:
>>
>> An electric one, not that it matters for my question.
> I imagine by now you have concluded like the rest of us with grinders
> that grinding fresh right before you cook is a minimal amount of extra
> effort for a pretty dramatic difference in quality vs. store ground
> meats.
Oh, yeah! I wondered how I would like it. If it would turn out
some weird texture or something. I wasn't disappointed at all.
I thought I was being a teeny bit extravagant grinding up a
beautiful Costco chuck roast until I figured out it was a dollar
per pound cheaper than the okay ones on sale at my local
supermarket. Go figure.
My burger was delicious, much nicer than the usual stuff I
buy. It was worth it, I'm sorry I bothered with the manual one
first. Thanks for all the help.
nancy
Arri London
Nancy Young wrote:
>
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
>
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention
> to all these years on rfc?
>
> nancy
Use medical-grade mineral oil (the kind sold as a laxative), if the veg
oil doesn't work for you.
Wash it well and dry the rust-prone parts thoroughly. We don't oil the
parts of our old hand-cranked grinder and they've never rusted.
zxcvbob
You could also use coconut oil (it never gets rancid.) I don't oil my
grinder knives, mostly I just rinse them well with scalding hot water.
Bob
zxcvbob
> In article<4bd08827$0$15862$ec3e...@unlimited.usenetmonster.com>,
> "Pete C."<aux3....@snet.net> wrote:
>
>>>> Fresh bread will make cleaning more difficult than no bread... use
>>>> stale bread, or saltines. Putting some raw veggies through will also
>>>> clean a grinder.... when making meat balls/loaf grind all your veggies
>>>> too... intersperse with the meat... a carrot/ celery stalk makes a
>>>> good pusher, at the end send it through. Only raw garlic won't grind
>>>> well, it'll all adhere in one clump no matter how you mix the
>>>> ingredients later.... raw garlic won't cook in meat balls/loaf anyway,
>>>> it'll remain raw, if you insist on fresh garlic mince and saute it
>>>> before adding, and still the flavor won't equally permeate... that's
>>>> why dehy is better for this type of cookery.
>>>
>>> I don't bother. I accept that I will lose a very small amount of meat when
>>> I take it apart to clean it.
>>
>> Same here, with the small volume of the KA grinder, the loss is usually
>> just an ounce or so. Of course if I'm making something like meat loaf or
>> meatballs running a slice of bread through is easy and it just gets
>> mixed in.
>
> I agree as well. Any meat left in the grinder is cooked as a patty.
Usually I put a handful of the ground meat back in the grinder to force
out the last of the meat. Whatever is left then has been ground
thoroughly and gets cooked as a patty. The meat that's stuck in the
knife and plate are overground to a paste and wash out easier. The "run
a piece of bread thru" thing is mostly with the sausage stuffer (and the
dog gets the greasy bread) but I have used it with the grinder once or
twice.
Bob
Lou Decruss
You'll be spoiled for life now. I don't save any money grinding my
own but the quality is so much better words really can't explain. New
ideas will come to you. I've got a 5 1/2 pound pork loin roast with
plenty of fat. I'll grind some up and make breakfast sausage for
biscuits and gravy and use the rest for the tacos and tamales I'm
making tomorrow. If you like breakfast sausage that's one thing you
can save on and have a much better product that store bought. Same
goes for Italian sausage for pizza. I never liked sausage on pizza
until I made my own. Sooner or later I'll try the sausage stuffer.
Have fun with your new kitchen necessity!
Lou
Christine Dabney
<LouDe...@biteme.com> wrote:
>You'll be spoiled for life now. I don't save any money grinding my
>own but the quality is so much better words really can't explain. New
>ideas will come to you. I've got a 5 1/2 pound pork loin roast with
>plenty of fat. I'll grind some up and make breakfast sausage for
>biscuits and gravy and use the rest for the tacos and tamales I'm
>making tomorrow. If you like breakfast sausage that's one thing you
>can save on and have a much better product that store bought. Same
>goes for Italian sausage for pizza. I never liked sausage on pizza
>until I made my own. Sooner or later I'll try the sausage stuffer.
You guys have gone and done it now. That, plus Food, INC, did it. I
think I am going to order a meat grinder when I get back to work in a
week or so.
Christine
Nancy Young
>> My burger was delicious, much nicer than the usual stuff I
>> buy. It was worth it, I'm sorry I bothered with the manual one
>> first. Thanks for all the help.
>
> You'll be spoiled for life now. I don't save any money grinding my
> own but the quality is so much better words really can't explain. New
> ideas will come to you. I've got a 5 1/2 pound pork loin roast with
> plenty of fat. I'll grind some up and make breakfast sausage for
> biscuits and gravy and use the rest for the tacos and tamales I'm
> making tomorrow. If you like breakfast sausage that's one thing you
> can save on and have a much better product that store bought.
Oooo! Breakfast sausage, I hardly have that but I love it! Now
I'm thinking sausage for stuffing, too! Now you've done it! (laugh)
> Same
> goes for Italian sausage for pizza. I never liked sausage on pizza
> until I made my own. Sooner or later I'll try the sausage stuffer.
I love sausage on my pizza (sausage and green peppers). But it
must be crumbled, not sliced.
> Have fun with your new kitchen necessity!
Thanks!
nancy
Bob Terwilliger
> You guys have gone and done it now. That, plus Food, INC, did it. I
> think I am going to order a meat grinder when I get back to work in a
> week or so.
Well, thanks to YOU introducing me to _Happy In The Kitchen_, I'm now
looking around at electric food slicers!
Bob
Christine Dabney
Oh, so you are blaming me now????? ;)
Maybe we should place a joint order..me for a meat grinder, and you
for a food slicer....
Speaking of Happy in the Kitchen, I want to make that Vegetable
(Zucchini) Bouillabase... Maybe we could make that as part of a
dinner before you leave?
Christine
Lin
>> Well, thanks to YOU introducing me to _Happy In The Kitchen_, I'm now
>> looking around at electric food slicers!
>>
>> Bob
>
> Oh, so you are blaming me now????? ;)
We had two more books arrive this yesterday, one of which I know you had
recommended.
>
> Maybe we should place a joint order..me for a meat grinder, and you
> for a food slicer....
That might work!
>
> Speaking of Happy in the Kitchen, I want to make that Vegetable
> (Zucchini) Bouillabase... Maybe we could make that as part of a
> dinner before you leave?
Sounds deeelish!
--Lin
Christine Dabney
<grafixREMOVE...@yahoo.com> wrote:
>We had two more books arrive this yesterday, one of which I know you had
>recommended.
>>
Which ones?
I haven't gotten any lately. I am due to place another order.. I have
a long list... ;)
Christine
Lin
>> We had two more books arrive this yesterday, one of which I know you had
>> recommended.
> Which ones?
I don't know! It/they came with another purchase. When he mentioned the
books after he ordered them he said something about a book that you have
or recommended, so you'll have to ask him! LOL!
> I haven't gotten any lately. I am due to place another order.. I have
> a long list... ;)
Girl ... you have more than enough books to last 10 lifetimes!
--Lin
Bob Terwilliger
>> We had two more books arrive this yesterday, one of which I know you had
>> recommended.
>>>
> Which ones?
I got _Pintxos_ and _Tom Douglas' Seattle Kitchen_.
Bob
Christine Dabney
<grafixREMOVE...@yahoo.com> wrote:
>Girl ... you have more than enough books to last 10 lifetimes!
>
>--Lin
I have just peanuts compared to Ginny or Jean B. Ginny thinks I am a
rank amateur...
People like Paula Wolfert have well over 4000 cookbooks....
Christine.
Lou Decruss
<rjyn...@comcast.net> wrote:
>Lou Decruss wrote:
>> On Fri, 23 Apr 2010 13:40:28 -0400, "Nancy Young"
>> <rjyn...@comcast.net> wrote:
>
>>> My burger was delicious, much nicer than the usual stuff I
>>> buy. It was worth it, I'm sorry I bothered with the manual one
>>> first. Thanks for all the help.
>>
>> You'll be spoiled for life now. I don't save any money grinding my
>> own but the quality is so much better words really can't explain. New
>> ideas will come to you. I've got a 5 1/2 pound pork loin roast with
>> plenty of fat. I'll grind some up and make breakfast sausage for
>> biscuits and gravy and use the rest for the tacos and tamales I'm
>> making tomorrow. If you like breakfast sausage that's one thing you
>> can save on and have a much better product that store bought.
>
>Oooo! Breakfast sausage, I hardly have that but I love it! Now
>I'm thinking sausage for stuffing, too! Now you've done it! (laugh)
There's lots of recipes out there. Some say to cube your meat but I
slice in the longest and thickest strips possible to fit the chute and
roll them in the spices. It all gets mixed up easily that way. Ya
just drop the stirps in the chute and it sucks them down and you don't
need the pusher until the second time through. I make up some
patties and freeze them. But I keep enough out to make biscuits and
gravy the day I grind.
>> Same goes for Italian sausage for pizza. I never liked sausage on pizza
>> until I made my own. Sooner or later I'll try the sausage stuffer.
>
>I love sausage on my pizza (sausage and green peppers). But it
>must be crumbled, not sliced.
I make and brown it all right away. Then freeze in pizza sized
portions. It's already in crumbles so it makes a quick pizza when
we're in the mood. And there's no greasy puddles on the pizza.
Lou
Ed Pawlowski
"Lou Decruss" <LouDe...@biteme.com> wrote
> You'll be spoiled for life now. I don't save any money grinding my
> own but the quality is so much better words really can't explain. New
> ideas will come to you. I've got a 5 1/2 pound pork loin roast with
> plenty of fat. I'll grind some up and make breakfast sausage for
> biscuits and gravy and use the rest for the tacos and tamales I'm
> making tomorrow. If you like breakfast sausage that's one thing you
> can save on and have a much better product that store bought. Same
> goes for Italian sausage for pizza. I never liked sausage on pizza
> until I made my own. Sooner or later I'll try the sausage stuffer.
>
> Have fun with your new kitchen necessity!
>
> Lou
Right, it is not about money, it is about quality.
If you have a fatty loin, go for it, but most are trimmed too lean in the
cryovac packs. . I usually use butts and it is much leaner than commercial
sausage. Next time you make Italian, add some rosemary to it. I so add
grated cheese to mine.
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
I second the motion for sausage making. :-)
I have a few recipes posted in the Picassa albums and a good Italian one
on file that I made if you want it.
If you want to get serious about sausage making, get the book by Rytek
Kutas.
Nancy Young
I've printed off your tips to put with the grinder, thanks!
nancy
Melba's Jammin'
"Nancy Young" <rjyn...@comcast.net> wrote:
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
>
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention
> to all these years on rfc?
>
> nancy
How many times did you grind it? Plate size/s?
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-17-2010
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> wrote:
>
>> Any other tips? The ones I should have been paying attention
>> to all these years on rfc?
> How many times did you grind it? Plate size/s?
I just ground it once, hoping I wouldn't regret it later. Worked
out fine, luckily. Now, plate size. Hmmm. I hope it says on the
thing. Okay, the box says it comes with a fine, medium and
coarse plate. I used the fine.
nancy
blake murphy
> On Fri, 23 Apr 2010 19:58:58 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>>Christine wrote:
>>
>>> You guys have gone and done it now. That, plus Food, INC, did it. I
>>> think I am going to order a meat grinder when I get back to work in a
>>> week or so.
>>
>>Well, thanks to YOU introducing me to _Happy In The Kitchen_, I'm now
>>looking around at electric food slicers!
>>
>>Bob
>
> Oh, so you are blaming me now????? ;)
in other news, a federal investigation has been launched in order to
determine who struck john.
...further developments as they develop.
your pal,
blake
blake murphy
hi, my name is paula , an i'm...
your pal,
paula
Arri London
Coconut oil is a good option too. The KA grinder plates haven't rusted
yet and they never get oiled either.
Ophelia
"Cheryl" <jlhs...@hotmail.com> wrote in message
news:Xns9D64B4B...@69.16.176.253...
> On Fri 23 Apr 2010 01:40:28p, Nancy Young wrote in rec.food.cooking
> <news:lYkAn.81507$1%7.4...@newsfe07.ams2>:
>
>> Oh, yeah! I wondered how I would like it. If it would turn out
>> some weird texture or something. I wasn't disappointed at all.
>> I thought I was being a teeny bit extravagant grinding up a
>> beautiful Costco chuck roast until I figured out it was a dollar
>> per pound cheaper than the okay ones on sale at my local
>> supermarket. Go figure.
>
> Chuck seems to make the best burgers. When I got my grinder, the
> first cut of meat I tried was a round roast. Way too lean and the
> resulting ground beef was disapointing. Then I read some of the
> archives in this group and tried chuck. There you go! So, today I was
> shopping and found chuck on sale for 1.99 per pound. I got one roast
> planning to make a couple of nice burgers and maybe a meatloaf. But
> then remembered I had one in the freezer so I took that one out and
> put the new one in.
I often add pork fat to meat when I am grinding it, if I think it too lean
--
--
https://www.shop.helpforheroes.org.uk/
Lou Decruss
<rjyn...@comcast.net> wrote:
>Lou Decruss wrote:
>> On Fri, 23 Apr 2010 22:51:41 -0400, "Nancy Young"
>> <rjyn...@comcast.net> wrote:
>
>>> I love sausage on my pizza (sausage and green peppers). But it
>>> must be crumbled, not sliced.
>>
>> I make and brown it all right away. Then freeze in pizza sized
>> portions. It's already in crumbles so it makes a quick pizza when
>> we're in the mood. And there's no greasy puddles on the pizza.
>
>I've printed off your tips to put with the grinder, thanks!
Thanks, but I'm sure once you use it a few times you won't need tips.
Sheldon's tip from the past about putting the ingredients for meat
loaf through the grinder is a good one too. It saves lots of chopping
time and makes for a great texture. I make a free formed loaf and do
it over lump but it would be good on your Weber gasser too. I wasn't
big on meat loaf until I did it this way with fresh ground meat. I
make it few times a year and haven't done it in an oven for 10 years.
Lou
Mark Thorson
>
> Thanks, but I'm sure once you use it a few times you won't need tips.
> Sheldon's tip from the past about putting the ingredients for meat
> loaf through the grinder is a good one too. It saves lots of chopping
> time and makes for a great texture. I make a free formed loaf and do
> it over lump but it would be good on your Weber gasser too. I wasn't
> big on meat loaf until I did it this way with fresh ground meat. I
> make it few times a year and haven't done it in an oven for 10 years.
It's also a good way to make pesto. It gives
the pesto a nice texture. When I use Brazil nuts,
I give them a very coarse chop so the pieces will be
small enough to fit in the grooves of the screw.
Also, the garlic cloves may need to be cut in half.
The basil just gets stuffed into the feed along
with the nuts and garlic. I use a fine plate,
which makes the perfect texture for pesto.
I've also seen Lidia Bastianich make pasta with
a meat grinder, removing the blade and using it
as an extruder.
And of course, if I ever needed to get rid of
a dead body . . .
brooklyn1
<LouDe...@biteme.com> wrote:
>On Sat, 24 Apr 2010 08:49:11 -0400, "Nancy Young"
><rjyn...@comcast.net> wrote:
>
>>Lou Decruss wrote:
>>> On Fri, 23 Apr 2010 22:51:41 -0400, "Nancy Young"
>>> <rjyn...@comcast.net> wrote:
>>
>>>> I love sausage on my pizza (sausage and green peppers). But it
>>>> must be crumbled, not sliced.
>>>
>>> I make and brown it all right away. Then freeze in pizza sized
>>> portions. It's already in crumbles so it makes a quick pizza when
>>> we're in the mood. And there's no greasy puddles on the pizza.
>>
>>I've printed off your tips to put with the grinder, thanks!
>
>Thanks, but I'm sure once you use it a few times you won't need tips.
>Sheldon's tip from the past about putting the ingredients for meat
>loaf through the grinder is a good one too. It saves lots of chopping
>time and makes for a great texture.
Grind in a couple three raw potatoes too.
Don't forget the next time you make potato latkes, the grinder is your
friend. Of course with no effort at all you'll make so many it'll be
your diet's worst nightmare.
Omelet
Lou Decruss <LouDe...@biteme.com> wrote:
Hm, I must have missed that tip!
Now that I have that toaster/convection oven, I can once again try
making a decent meatloaf.
Running the veggie additives thru the meat grinder would save a lot of
time and give me an excuse to use fresh ground meat for it. :-)
Awesome...
Meatloaf might very well be on the menu next weekend. I'll have to dig
some beef stock out of the freezer to make gravy for it. I have some
roasted beef stock in there I was saving for French Onion Soup, but
there is enough to spare...
Omelet
Mark Thorson <nos...@sonic.net> wrote:
Mom always just used a blender for making Pesto.
Seemed to work find. Do you think using the grinder is better?
I have some Pinon nuts in the freezer that need to be used up, and
Central Market carries affordable Basil. <g>
>
> And of course, if I ever needed to get rid of
> a dead body . . .
Funny you should say that. I had a rather ugly dream once about that
very thing! We had a home intruder (in the dream, mom was still alive)
and her solution to getting rid of the body without involving the police
was to grind up the body, cook it, and feed it to the chickens. <shudder>
I hate dreams like that!
Mark Thorson
>
> In article <4BD49380...@sonic.net>,
> Mark Thorson <nos...@sonic.net> wrote:
>
> > It's also a good way to make pesto. It gives
> > the pesto a nice texture. When I use Brazil nuts,
> > I give them a very coarse chop so the pieces will be
> > small enough to fit in the grooves of the screw.
> > Also, the garlic cloves may need to be cut in half.
> > The basil just gets stuffed into the feed along
> > with the nuts and garlic. I use a fine plate,
> > which makes the perfect texture for pesto.
> >
> > I've also seen Lidia Bastianich make pasta with
> > a meat grinder, removing the blade and using it
> > as an extruder.
>
> Mom always just used a blender for making Pesto.
> Seemed to work find. Do you think using the grinder is better?
Yes, it gives a more uniform chop than any random
whirling blade beating mechanism.
> I have some Pinon nuts in the freezer that need to be used up, and
> Central Market carries affordable Basil. <g>
> >
> > And of course, if I ever needed to get rid of
> > a dead body . . .
>
> Funny you should say that. I had a rather ugly dream once about that
> very thing! We had a home intruder (in the dream, mom was still alive)
> and her solution to getting rid of the body without involving the police
> was to grind up the body, cook it, and feed it to the chickens. <shudder>
>
> I hate dreams like that!
In my dream, we made sausages and fed them to the dogs.
Dogs will eat pretty much anything meat.
Omelet
Mark Thorson <nos...@sonic.net> wrote:
> > Mom always just used a blender for making Pesto.
> > Seemed to work find. Do you think using the grinder is better?
>
> Yes, it gives a more uniform chop than any random
> whirling blade beating mechanism.
Okay, I'll have to try that next time I have the grinder out. Thanks!
>
> > I have some Pinon nuts in the freezer that need to be used up, and
> > Central Market carries affordable Basil. <g>
> > >
> > > And of course, if I ever needed to get rid of
> > > a dead body . . .
> >
> > Funny you should say that. I had a rather ugly dream once about that
> > very thing! We had a home intruder (in the dream, mom was still alive)
> > and her solution to getting rid of the body without involving the police
> > was to grind up the body, cook it, and feed it to the chickens. <shudder>
> >
> > I hate dreams like that!
>
> In my dream, we made sausages and fed them to the dogs.
> Dogs will eat pretty much anything meat.
So why am I not the only one that has had that type of dream?
That's scary....
zxcvbob
What did you do with the bones? (after the chickens were through picking
over them, of course) I'm pretty sure the chicken would have eaten it
raw -- don't know if that would be more or less gruesome than cooking
in. :-)
Bob
Omelet
zxcvbob <zxc...@charter.net> wrote:
Bones can to thru a good meat grinder once they are pressure cooked...
:-(
It was a rather gruesome dream, and I wish I could forget it!
What is it about some dreams, they just are so damned memorable? <sigh>
zxcvbob
> In article<83jufl...@mid.individual.net>,
>>
>> Bob
>
> Bones can to thru a good meat grinder once they are pressure cooked...
> :-(
>
> It was a rather gruesome dream, and I wish I could forget it!
>
Good point. (or demineralized with some muriatic acid)
Bob
Omelet
zxcvbob
Now I'll probably have a nightmare about being eaten by chickens.
Serves me right. <g>
(OK, I'll let it drop now)
Bob
Omelet
zxcvbob <zxc...@charter.net> wrote:
> >>> It was a rather gruesome dream, and I wish I could forget it!
> >>>
> >>
> >> Good point. (or demineralized with some muriatic acid)
> >>
> >> Bob
> >
> > <shudder>
>
>
> Now I'll probably have a nightmare about being eaten by chickens.
> Serves me right. <g>
>
> (OK, I'll let it drop now)
>
> Bob
Thanks. ;-)
Ever see "The Birds"?
brooklyn1
>brooklyn1 wrote:
>
>> Fresh bread will make cleaning more difficult than no bread... use
>> stale bread, or saltines. Putting some raw veggies through will also
>> clean a grinder....
>
>All parts of my grinder can be put into the dish washer.
>
>Your's sounds like a royal pain in the ass. A perfect match.
You don't own a grinder... your KA gizmo is a toys r us gadget.
brooklyn1
>Nancy Young wrote:
>
>> Ground up a chuck roast then ran a couple of slices of bread
>> through. I must say, that manual grinder was for the birds,
>> this is the way to go. Duh.
>>
>> Even though it was mostly bread coming through when I
>> stopped grinding, the holes in the plate were full when I
>> dismantled the machine, and rinsing didn't make a dent in that.
>>
>> Luckily the light bulb went on: Pipe cleaners. Voila.
>>
>> Washed it and dried the carbon parts with a hair dryer.
>>
>> Thank you, everyone, for all the advice.
>
>Who gave you the advice of buying a non-stainless steel grinding
>mechanism?
>
>Pipe cleaners and hair dryers? My KA attachment needs neither.
Sqwertz, Nancy already knows more about meat grinding than you will
ever know... your itty bitty plastic KA attachment is NOT a grinder...
calling your toy a meat grinder is like calling a pair of scissors a
lawnmower. Even KA finally admitted that their plastic crap is a
toy... now they finally offer a larger metal attachment... but it's
still way too small... and for their outragous price one can buy a
larger/better motorized stand alone grinder.
Check it out, and read the review:
http://www.chefscatalog.com/product/25196-edgecraft-stainless-meat-grinder-attachment.aspx
But still I'd not buy it... the KA stand mixer mechanism is not
engineered to operate a meat grinder attachment of that larger size
(has plastic gearing and no transmission), it will damage your
machine. Anyone wants a meat grinder buy the real deal, any stand
alone unit is better but if your pocket can justify it buy a larger
sized one, you won't regret it. Btw, the only reason folks keep
buying KA stand mixers is for their retro look and array of colors...
there are far better stand mixers out there.
For the typical home cook I recommend this:
http://www.chefscatalog.com/product/99238-waring-professional-meat-grinder.aspx
The tiny grinders produce a high proportion of *smeared* meat, there
is no point in having a grinder that will ruin your expensive meat
just to say you have a grinder... the larger the grinder body the
better the grind... for those considering serious grinding/sausage
making I recommend one of these: http://tinyurl.com/3aflg4r
http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0025603516401a&type=product&cmCat=SEARCHFEAT_all&return
Page=search-results1.jsp&Ntk=Products&QueryText=grinder&sort=all&Go.y=5&N=0&Nty=1&hasJS=true&_dyncharset=
ISO-8859-1&Go.x=26&_DARGS=%2Fcabelas%2Fen%2Fcommon%2Fsearch%2Fsearch-box.jsp.form23
Hand crank grinders are extremely dangerous, if you value your digits
do NOT consider one... even if you get one for free do not use it.
Cleaning a meat grinder is a non issue, the easiest of all kitchen
appliances to clean... not worth discussion... there are only six
small parts; auger, plate, blade, body, front nut, tray... hand wash
only<period>
Arri London
zxcvbob wrote:
>
> On 4/25/2010 5:50 PM, Omelet wrote:
>
<snip>
> > Bones can to thru a good meat grinder once they are pressure cooked...
> > :-(
> >
> > It was a rather gruesome dream, and I wish I could forget it!
> >
>
> Good point. (or demineralized with some muriatic acid)
>
> Bob
Don't need to go that industrial. They can be demineralised with
household vinegar :) Didn't you ever do that experiment in primary
school?
Take a *well-cleaned* chicken thigh or leg bone and put it in a glass
jar or bowl. Cover with vinegar and put it in the fridge. After a few
days (shake it once in a while), it will be flexible enough to bend.
Bob Terwilliger
> I've also seen Lidia Bastianich make pasta with
> a meat grinder, removing the blade and using it
> as an extruder.
Mario Batali does it to make passatelli.
<www.foodnetwork.com/recipes/mario-batali/pasatelli-recipe/index.html>
Bob
Nancy Young
> Sqwertz wrote:
>> Nancy Young wrote:
>>> Even though it was mostly bread coming through when I
>>> stopped grinding, the holes in the plate were full when I
>>> dismantled the machine, and rinsing didn't make a dent in that.
>>>
>>> Luckily the light bulb went on: Pipe cleaners. Voila.
>> Who gave you the advice of buying a non-stainless steel grinding
>> mechanism?
>>
>> Pipe cleaners and hair dryers? My KA attachment needs neither.
>
> Sqwertz, Nancy already knows more about meat grinding than you will
> ever know...
Thanks, Sheldon, I stopped reading his rant when he said something
about a vegetable brush. Not the tool to clean the sides of the holes.
But if it makes him feel better to blow off steam, that's okay.
nancy
brooklyn1
Sqwertz rarely engages his brain before he posts, even his present
chocolate rant is totally brainless... yeah Girardelli should be
ashamed to offer such an inferior product but still sqwertz did not
read the label before dashing off a complaint. Girardelli was also
remiss in their reply by not saying why it is they make a decent white
baking chocolate in bar form that they don't use the same for chips...
I'm utterly stymied. What I really can't fathom is why sqwertz didn't
simply phone their customer service, makes me leery about whether he
actually sent a letter or just made it all up.
As to grinder plates I've never experienced anything sticking inside
holes... after grinding meat run a slice of stale bread through to
scrub off any meat residue, then when washing the dry bread crumbs
come completey off under a stream of hot water. If you're really
obsessive next you grind run a slice of stale bread through again
before you grind meat... but I think that's a bit nuts.
Dan Abel
Sqwertz <swe...@cluemail.compost> wrote:
> How does a meat grinder....
>
> "Makes freshly ground meat, sausages or corned beef at home in
> minutes without strenuous hand-cranking"
>
> ... facilitate making corned beef?
I thought this was very odd, but evidently, some people (perhaps those
that don't own a knife?) think that a grinder is necessary to make hash.
I'll just guess that's what they are referring to above. It doesn't
make sense any other way.
Lately this group has been suffering a lot from missing characters and
missing words. I just don't know what the world is coming to!
:-)
Next thing you know, somebody will post a recipe for a hot dish using
canned spaghetti!
:-)
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Nancy Young
> On Tue, 27 Apr 2010 07:39:20 -0400, Nancy Young wrote:
>
>> Thanks, Sheldon, I stopped reading his rant when he said something
>> about a vegetable brush. Not the tool to clean the sides of the
>> holes. But if it makes him feel better to blow off steam, that's
>> okay.
>
>
> A yes, most of us would simply use a vegetable brush to clean the
> plate. More rocket science.
Good for you. Not clean enough for me.
nancy