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Old 07-12-2009, 02:37 AM   #11
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Glad I could be of help! I love grinding my own...that way if I want my burger cooked medium rare, I don't have to worry about it.
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Old 07-12-2009, 06:48 AM   #12
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The USDA recommends cooking all ground beef to 160* ---
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Old 07-12-2009, 10:27 AM   #13
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Gave my trusty Cuis' 14 cup to the church kitchen, and use a Cuis' 11 cup at home. I like the 11 cup Cuis' because it is a tad smaller on the counter, and Cuis' made an attachment for it that they only made for the 11 cup model, a bowl that replaces the workbowl for slicing and shredding that has a side chute. Great for large batches of cabbage for kraut (think 25#) or home fried potatoes for 25-30 guests. I do miss the 8mm slicing blade that was exclusive to the 14 cup model, though. I had a KA 11 cup model, and it was a bit of a bear to clean.
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Old 07-12-2009, 11:40 AM   #14
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Quote:
Originally Posted by Mama
...that way if I want my burger cooked medium rare, I don't have to worry about it.
Exactly! (Sorry, UB)
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Old 07-12-2009, 11:52 AM   #15
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Originally Posted by MexicoKaren View Post
Exactly! (Sorry, UB)
No need to apologize!! Just know that meat ground at home incorporates the outside of the meat (bacteria) into the interior of the grind thus the recommended USDA safe cooking temperature for ground beef would apply.

Enjoy!!!
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Old 07-12-2009, 01:11 PM   #16
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Cuisinart 12-cup owner here. I've had the same machine for roughly 29 years (they don't make them like that anymore). I will have to replace the bowl as it has been cracked for about 10 years now - I handle it with kid gloves and so far so good, but, my luck is running out I fear

I bought a new one for a friend and I can tell it is not as "sturdy" but it's still a good product.
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Old 07-15-2009, 06:49 AM   #17
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Cuisinart 12-cup owner here. I've had the same machine for roughly 29 years (they don't make them like that anymore). I will have to replace the bowl as it has been cracked for about 10 years now - I handle it with kid gloves and so far so good, but, my luck is running out I fear
Does Cuisinart have replacement bowls for machines that are 29 years old?
If they did, that alone would make me lean towards buying a Cuisinart!

Linda
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Old 07-15-2009, 11:01 AM   #18
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That happened to me once with the Cuisinart then I learned how to use it better.
No more FPing on a 60 degree incline while standing on your head in melted butter?!
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Old 07-15-2009, 11:03 AM   #19
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Glad I could be of help! I love grinding my own...that way if I want my burger cooked medium rare, I don't have to worry about it.
I love to grind my own as well. It always ends up much cheaper and always higher quality.

I also look for sales on boneless skinless breasts and grind them up for different applications. There is a Chinese dumpling recipe over in the "Easy Chinese" thread I am going to try the chicken on next week.
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Old 07-15-2009, 08:22 PM   #20
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Hi! I want to thank everyone for their input! I decided on the KitchenAid food processor! I am loving it. I made a health salad, a dessert with frozen fruit and I even ground beef and chicken in it. It has performed well and the clean up is really simple!

Linda
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