Thread Number: 64996
/ Tag: Recipes, Cooking Accessories
Grind beef once or twice? |
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Post# 876278   4/9/2016 at 18:05 (2,909 days old) by sudsmaster (SF Bay Area, California)   |   | |
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I recently started putting my KA food grinder attachment to work.
I've been grinding better cuts of meat to make ground beef for recipes like spaghetti sauce or burgers.
So far I've been using the finer of the two grinding blades for this. But recently I read the fine print on the attachment leaflet and it says to grind raw meat twice with either blade.
I guess I'll have to give that a try.
Does anybody else here grind their raw meat twice before cooking it?
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Post# 876303 , Reply# 1   4/9/2016 at 21:34 (2,909 days old) by MattL (Flushing, MI)   |   | |
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Yes, a while back I used to grind my own hamburger and 2 times was the charm. First grind was too coarse and lacking, the second produced a nice quality hamburger. I think I used the finer disk. |
Post# 876331 , Reply# 2   4/10/2016 at 02:51 (2,909 days old) by Maytagbear (N.E. Ohio)   |   | |
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try grinding it once, with the coarser disc. Hamburgers and meatloaves, twice with the finer disc. Works for me. Lawrence/Maytagbear |
Post# 876333 , Reply# 3   4/10/2016 at 06:24 (2,909 days old) by tolivac (greenville nc)   |   | |
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I grind the meat only once-want SOME texture instead of pink slime. |
Post# 876341 , Reply# 4   4/10/2016 at 07:44 (2,909 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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I haven't had to or needed to grind beef/ meat in years but...
I was taught Grind first with the coarse (Larger Hole) Grind Plate, then switch to the more Fine (Smaller hole Medium) grind plate. When I made Sausages years ago, I ground twice with the Coarse Plate for that Sausage Consistency. Second Grind with Medium plate for Hamburg/ Meatloaf. The Standard for Grinders back then used to have 3 plates. Coarse, Medium and Fine. I don't think I ever used the fine because the Food Processer came on the scene. The fine plate was used for Wursts and Pates. I hope this helps and makes sense. |
Post# 876390 , Reply# 6   4/10/2016 at 13:39 (2,909 days old) by sudsmaster (SF Bay Area, California)   |   | |
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The KA food grinder comes with just two plates, which it calls coarse and fine. I suspect the "fine" for the KA is more like the medium for a traditional hand crank grinder.
Re-reading the instructions, I could also see that I was running the food grinder too slow, at setting "2" instead of "4". So I'll change that next time. |
Post# 876394 , Reply# 7   4/10/2016 at 13:54 (2,909 days old) by norgeway (mocksville n c )   |   | |
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Chuck roast on sale, I buy 15 or 20 pounds and grind it with my old Kitchen Aid, then package it in 1 pound bags and freeze it., Much better than store bought!But I only grind it once. |
Post# 876479 , Reply# 8   4/10/2016 at 21:03 (2,908 days old) by sudsmaster (SF Bay Area, California)   |   | |
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I ground about a pound of the bottom round this afternoon.
Froze it first, but a bit too long. A brief defrost in the Panasonic got it to the semi-frozen state and it went through the grinder OK. Looked pink instead of red, probably because it was more frozen than it needed to be. Ran it through the fine disc twice, made for a nice burger. Used the rest for some pasta sauce, which also came out well. It browned up very nicely and didn't fall apart in the sauce.
Next time I may try the coarse disk twice. And I won't bother trying to get it semi-frozen. Too much of a hassle. Will also try mixing in some thawed pork (cushion or shoulder/butt). |
Post# 876519 , Reply# 9   4/11/2016 at 07:36 (2,908 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Gotta Love Food Science.
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