Partially frozen?Also tried my hand at their way of hand chopping/grinding meat. Not bad, like it especially for chicken as I don't particularly like ground chicken.
Thanks. I bookmarked and will try next time I need chicken or pork like that. Still think I'd do it partially frozen though.Actually no, medtran, they don't mention frozen. Nor did I even think to do it. Just realized I didn't mention the site. It is Woks of Life. They give specific instructions and there is even a video. Grind meat by Hand
I have only done the chicken. Would/will try it with pork, but I think I like ground beef OK being done by the store.
I did once use my hand grinder (you know, attach to the table old fashioned kind) on some scrap beef tenderloin after having sectioned up a huge tenderloin. OMG was that deliciously hamburger tender! WOW.
I have ground a fair amount of meat using one of those old, hand crank, meat grinders. Thanks for this link. I saved it to CMT. I am sure it will be a different texture.Actually no, medtran, they don't mention frozen. Nor did I even think to do it. Just realized I didn't mention the site. It is Woks of Life. They give specific instructions and there is even a video. Grind meat by Hand
I have only done the chicken. Would/will try it with pork, but I think I like ground beef OK being done by the store.
I did once use my hand grinder (you know, attach to the table old fashioned kind) on some scrap beef tenderloin after having sectioned up a huge tenderloin. OMG was that deliciously hamburger tender! WOW.
Yeah, I think I will partially freeze it before trying that. It sure looked like having the meat wiggle less would help.Thanks. I bookmarked and will try next time I need chicken or pork like that. Still think I'd do it partially frozen though.
I think part of the point of only cutting it thru 'almost' to the bottom is to keep easier to turn several times.Thanks. I bookmarked and will try next time I need chicken or pork like that. Still think I'd do it partially frozen though.
I set a timer. Otherwise, I would freeze things solid before I remembered. Partially freezing makes the meat stiff. It doesn't wiggle while you are trying to cut it. In that video, there was a part where the meat was visibly wiggly and making it harder to cut correctly.I think part of the point of only cutting it thru 'almost' to the bottom is to keep easier to turn several times.
Freezing is more so that you can make super thin cuts, all the way thru.
Don't forget, this is only cutting 1/4" spaces. IMHO
Not saying of course whether or not the freezing will make it easier, but I'm not too good at timing... I'll only remember the damn thing is in the freezer when I turn the burner on.