pepperhead212
Executive Chef
Something that I found useful when grinding small amounts in the FP is freezing the small cubes of meat slightly - it gets chopped up fairly evenly, since the chunks are semi-solid.
+1 I've heard this also.Something that I found useful when grinding small amounts in the FP is freezing the small cubes of meat slightly - it gets chopped up fairly evenly, since the chunks are semi-solid.
Geez.... I am so sorry about the coaster typo. I meant coarse. I took typing in high school, not keyboarding with “spell check”. Hehe... yes I am older.....
My point was that when you grind your own meat you not only control the meat but you can control how course it is as well.
Again...apologies
I not only partially freeze the meat but the grinder parts get some time in the freezer as well. Colder is better... keeps the fat from “melting”.
Geez.... I am so sorry about the coaster typo. I meant coarse. I took typing in high school, not keyboarding with “spell check”. Hehe... yes I am older.....
My point was that when you grind your own meat you not only control the meat but you can control how course it is as well.
Coaster, coarser, course - and let's throw in curser too
Again...apologies
I not only partially freeze the meat but the grinder parts get some time in the freezer as well. Colder is better... keeps the fat from “melting”.
Ha ha… quite some time ago I was all ready to make falafel (chickpeas soaked overnight), but could not find the blade to my food processor (it was in the silverware basket of my dishwasher). After giving up on looking for it, I decided to use the food grinder instead, alternating adding a handful of chickpeas, then the herbs, halved garlic cloves, and 1/8 onion pieces. With the fine disc, the texture was perfect, and it extracted so much more juices from the onions, herbs and garlic, the result was so much more flavorful and moist than using the FP. Now it is the only way I do it (recipe here).My mum always used to put an onion through the meat grinder, because lots of ground meat recipes have onion.
Best ever! lasts a life time! cheap to run! does a fantastic job!
Google for manual meat grinders
As I recall, it as difficult to get a uniform texture with reasonably sized pieces. Clearly you don't end up with the ground beef in strands as you get from the market.
I tried that grinder and it is only good if you are growing grinding a lot of beef.
Goodness, think I have to disagree on that one!
I would get an attachment to do large amounts continuously or frequently. For the odd occasion, don't think you can go wrong with manual. JMHO
The idea sounds good and if you can buy really good beef, well, it might be worth while. Point is, you need good beef. We have been using a butcher that has been in Dallas for over 50 years. They sell only prime beef. We are paying $8.95 @ lb. for what they call 85/15 ground beef. If I use that grind from the grocery store, it's too dry to grill burgers. And the reason I started grinding my own is the grocery store beef has no flavor. However, the butchers "lean grind" is very juicy and it shrinks very little.
The idea sounds good and if you can buy really good beef, well, it might be worth while. Point is, you need good beef. We have been using a butcher that has been in Dallas for over 50 years. They sell only prime beef. We are paying $8.95 @ lb. for what they call 85/15 ground beef. If I use that grind from the grocery store, it's too dry to grill burgers. And the reason I started grinding my own is the grocery store beef has no flavor. However, the butchers "lean grind" is very juicy and it shrinks very little. We were amazed and quite satisfied. 1/4 pound patty is a lot of beef. Prime beef makes a big difference. At least it has for us.
It's all about the fat and the super market meat is tasteless.