Kitchen Aid meat grinder

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

At a local event recently I picked up the Kitchen Aid meat grinder
attachment for the whooping price of $5.00 tax included. What a deal!
Never used. Yesterday I noticed I had purchased an extra Tri-Tip which was
on sale. Why not I thought. So I ground it up to make some hamburger
patties for another day. I used the smaller hole insert and speed 2. I
liked the texture and a test piece fried up nicely.

OK so here's the question. If you have on of these little guys what have
you used it for? What are the speeds you normally use? Are there any
hints you can give?

Thanks,

Dimitri

Dimitri,

I use mine for the occasional hamburger patties, but mostly for making
sausage. Since I rarely make more than 3-4 pounds of sausage at a time, it's
a handy tool for me. I once saw Mario make some rustic pasta using the meat
grinder attachment. I keep thinking I'm going to try that myself, but
haven't yet.

David

David Wright said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

At a local event recently I picked up the Kitchen Aid meat grinder
attachment for the whooping price of $5.00 tax included. What a deal!
Never used. Yesterday I noticed I had purchased an extra Tri-Tip which was
on sale. Why not I thought. So I ground it up to make some hamburger
patties for another day. I used the smaller hole insert and speed 2. I
liked the texture and a test piece fried up nicely.

OK so here's the question. If you have on of these little guys what have
you used it for? What are the speeds you normally use? Are there any
hints you can give?

Thanks,

Dimitri

Dimitri,

I use mine for the occasional hamburger patties, but mostly for making
sausage. Since I rarely make more than 3-4 pounds of sausage at a time, it's
a handy tool for me. I once saw Mario make some rustic pasta using the meat
grinder attachment. I keep thinking I'm going to try that myself, but
haven't yet.

David

I use mine for grinding up left-over meat for salad mixes - ham,
chicken & turkey salad, mostly.

N.

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

At a local event recently I picked up the Kitchen Aid meat grinder
attachment for the whooping price of $5.00 tax included. What a deal!
Never used. Yesterday I noticed I had purchased an extra Tri-Tip which was
on sale. Why not I thought. So I ground it up to make some hamburger
patties for another day. I used the smaller hole insert and speed 2. I
liked the texture and a test piece fried up nicely.

OK so here's the question. If you have on of these little guys what have
you used it for? What are the speeds you normally use? Are there any
hints you can give?

Thanks,

Dimitri
Here's the use and care guide, Dimitri. It says to set the mixer on 4 for
grinding.

http://www.kitchenaid.com/assets/pdfs/product/ZUSECARE/9704318.pdf

Lynne A
[email hidden]

"LynneA" <[email hidden]> wrote in message
news:1121710204.f04edf38f51ca43d4215ef59fc561915@teranews...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

At a local event recently I picked up the Kitchen Aid meat grinder attachment
for the whooping price of $5.00 tax included. What a deal! Never used.
Yesterday I noticed I had purchased an extra Tri-Tip which was on sale. Why
not I thought. So I ground it up to make some hamburger patties for another
day. I used the smaller hole insert and speed 2. I liked the texture and a
test piece fried up nicely.

OK so here's the question. If you have on of these little guys what have you
used it for? What are the speeds you normally use? Are there any hints you
can give?

Thanks,

Dimitri
Here's the use and care guide, Dimitri. It says to set the mixer on 4 for
grinding.

http://www.kitchenaid.com/assets/pdfs/product/ZUSECARE/9704318.pdf

Lynne A
[email hidden]

Thanks - some good information

Dimitri

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"LynneA" <[email hidden]> wrote in message
news:1121710204.f04edf38f51ca43d4215ef59fc561915@teranews...

Quoted message said:

Quoted message said:

Quoted message said:

Here's the use and care guide, Dimitri. It says to set the mixer on 4
for grinding.

http://www.kitchenaid.com/assets/pdfs/product/ZUSECARE/9704318.pdf

Lynne A
[email hidden]

Thanks - some good information

Dimitri

Welcome! I ended up saving it myself-I initially went to check my manual
for you and couldn't find it :-(

Lynne A
[email hidden]

Dimitri said:

At a local event recently I picked up the Kitchen Aid meat grinder attachment
for the whooping price of $5.00 tax included. What a deal! Never used.
Yesterday I noticed I had purchased an extra Tri-Tip which was on sale. Why not
I thought. So I ground it up to make some hamburger patties for another day. I
used the smaller hole insert and speed 2. I liked the texture and a test piece
fried up nicely.

OK so here's the question. If you have on of these little guys what have you
used it for? What are the speeds you normally use? Are there any hints you can
give?

If it's new in the box I'd bring it to one of the large department
stores (Walmart?) and return it, say it was a gift, that you have no
Kitchenaid mixer, and you have no receipt. Then apply the credit
towards a dedicated grinder... the Waring is a good value, the lighter
duty one will be fine for occasional use, or be a sport and go for the
biggie! Your tri-tip likely cost more than $5, why take a nice piece
of meat and mangle it with that fercocktah itty-bitty toys-r-us gizmo.

Sheldon

"LynneA" <[email hidden]> wrote in message
news:1121711336.9ca6282b640c429c1cd3135e23fb4693@teranews...

Quoted message said:

Welcome! I ended up saving it myself-I initially went to check my manual for
you and couldn't find it :-(

Lynne A
[email hidden]

For five bucks there was no manual but still in the original box.and like I said
never used.

Dimitri

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

At a local event recently I picked up the Kitchen Aid meat grinder attachment
for the whooping price of $5.00 tax included. What a deal! Never used.
Yesterday I noticed I had purchased an extra Tri-Tip which was on sale. Why
not
I thought. So I ground it up to make some hamburger patties for another day.
I
used the smaller hole insert and speed 2. I liked the texture and a test
piece
fried up nicely.

OK so here's the question. If you have on of these little guys what have you
used it for? What are the speeds you normally use? Are there any hints you
can
give?

If it's new in the box I'd bring it to one of the large department
stores (Walmart?) and return it, say it was a gift, that you have no
Kitchenaid mixer, and you have no receipt. Then apply the credit
towards a dedicated grinder... the Waring is a good value, the lighter
duty one will be fine for occasional use, or be a sport and go for the
biggie! Your tri-tip likely cost more than $5, why take a nice piece
of meat and mangle it with that fercocktah itty-bitty toys-r-us gizmo.

Sheldon

I did think about returning it but the box was way too old. The Tri-tip was on
sale this week for 2.99. I made one on Saturday, ribs on Sunday. The outside
freezer was full so it was a use it or lose it and I wanted to play with the new
toy.

Dimitri

"Dimitri" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"LynneA" <[email hidden]> wrote in message
news:1121711336.9ca6282b640c429c1cd3135e23fb4693@teranews...

Quoted message said:

Welcome! I ended up saving it myself-I initially went to check my
manual for you and couldn't find it :-(

Lynne A
[email hidden]

For five bucks there was no manual but still in the original box.and
like I said never used.

Dimitri

Dimitri,

I have that attachment. $5.00? That's a steal!

When I grind meat, I grind twice. First with the course grind plate and
then with the fine grind plate. I clean the cutting knife between
grinds, as it gets "wound" with fat.

From the manual:

Course Plate: for grinding raw or cooked meats, firm vegetables, dried
fruits and cheese.

Fine Plate: for grinding raw or cooked meats for spreads.

Grinding Meat: For better mix and more tender results, grind beef twice.
Best texture from grinding very cold or partially frozen meat. Fatty
meats should be ground only once.

To Clean: Grinder body, grind worm, ring and wrench are dishwasher safe.
The cutting knife, grinding plates and wooden stomper should be washed
in warm sudsy water and dried thoroughly.

Andy

"Andy" <Q> wrote in message news:[email hidden]...

<snip>

Quoted message said:

Dimitri,

I have that attachment. $5.00? That's a steal!

When I grind meat, I grind twice. First with the course grind plate and
then with the fine grind plate. I clean the cutting knife between
grinds, as it gets "wound" with fat.

From the manual:

Course Plate: for grinding raw or cooked meats, firm vegetables, dried
fruits and cheese.

Fine Plate: for grinding raw or cooked meats for spreads.

Grinding Meat: For better mix and more tender results, grind beef twice.
Best texture from grinding very cold or partially frozen meat. Fatty
meats should be ground only once.

To Clean: Grinder body, grind worm, ring and wrench are dishwasher safe.
The cutting knife, grinding plates and wooden stomper should be washed
in warm sudsy water and dried thoroughly.

Andy

Yep I know it was a steal. I have one of the old "crank" grinders that you
attach onto a cutting board. I remember my Grandmother "cleaning the grinder"
by grinding a piece of bread to push the last little bits of meat out.

Dimitri

In article <[email hidden]>, "Dimitri"

Quoted message said:

OK so here's the question. If you have on of these little guys what
have you used it for? What are the speeds you normally use? Are
there any hints you can give?

Grinding pork butt for tourtiere, first on coarse grind, then fine.
Semi frozen meat. As fast as I can. Run a couple crackers through at
the end.

I also grind dried fruits for my Ground Raisin Cookies that I never put
raisins in.

* Exported from MasterCook Mac *

Anne's Ground Raisin Cookies

Recipe By : Barb Schaller, posted to rec.food.cooking 7-18-2005
Serving Size : 72 Preparation Time :1:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
1 2/3 cups sugar
2 eggs
2 cups oatmeal
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins (measure -- then grind)
1 tsp. vanilla
1/2 cup chopped walnuts

Mix thoroughly butter, sugar, eggs and vanilla. Mix in ground fruit*.
Combine dry ingredients except oatmeal and nuts; stir in. Add oatmeal
and nuts and mix well. Form into small balls, about the size of a
walnut. Put on ungreased cookie sheet and flatten with the ball of your
hand. Bake 9-10 minutes at 350°. Makes about six dozen.

Note: I like to use a combination of ground dates, ground craisins
(dried cranberries), dried apricots and dried cherries -- no raisins.
Have used sunflower seeds and cashews in place of walnuts. Baked on
insulated cookie sheets, these are the best! (I usually bake at 375
degrees -- don't overbake them.)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article <[email hidden]>, "Dimitri"

Quoted message said:

Quoted message said:

If it's new in the box I'd bring it to one of the large department
stores (Walmart?) and return it, say it was a gift, that you have no
Kitchenaid mixer, and you have no receipt. Then apply the credit
towards a dedicated grinder... the Waring is a good value, the lighter
duty one will be fine for occasional use, or be a sport and go for the
biggie! Your tri-tip likely cost more than $5, why take a nice piece
of meat and mangle it with that fercocktah itty-bitty toys-r-us gizmo.

Quoted message said:

Quoted message said:

Sheldon

Quoted message said:

I did think about returning it but the box was way too old.

Uh, didn't the ethics of doing that slow you down?
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

"Dimitri" <[email hidden]> wrote in message

Quoted message said:

OK so here's the question. If you have on of these little guys what have
you used it for? What are the speeds you normally use? Are there any
hints you can give?

Always on the highest speed.

Be sure the meat is VERY cold for a cleaner cut. If you spent a lot of time
cutting and trimming, put the meat in the freezer for 10 minutes to firm it
up.

I use mine often and do up to 20 pounds at a time. I keep thinking a
dedicated grinder is better, but this works and no additional cash needed.
I use it for making ground beef for hamburgers, beef-pork-veal for
meatballs, pork for sausage.

When doing large amounts of meat I keep a cup of crushed ice handy and toss
in a couple of tablespoons now and again. If you are getting any smear, it
cleans it up.

If you want a fine cut, use the large plate first, then the small as it goes
better in two steps.

The blade will last a long time and can be sharpened on a stone with just a
few wipes.
--
Ed
http://pages.cthome.net/edhome/

Dimitri said:

At a local event recently I picked up the Kitchen Aid meat grinder attachment
for the whooping price of $5.00 tax included. What a deal! Never used.
Yesterday I noticed I had purchased an extra Tri-Tip which was on sale. Why not
I thought. So I ground it up to make some hamburger patties for another day. I
used the smaller hole insert and speed 2. I liked the texture and a test piece
fried up nicely.

OK so here's the question. If you have on of these little guys what have you
used it for? What are the speeds you normally use? Are there any hints you can
give?

Thanks,

Dimitri

Any BBQ left over a week goes into the grinder with some cooked spinach,
and comes out ravioli filling. I make the wrappers with the KA pasta
roller attachment, and I mix the dough in the mixer.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Dimitri"

Quoted message said:

Quoted message said:

If it's new in the box I'd bring it to one of the large department
stores (Walmart?) and return it, say it was a gift, that you have no
Kitchenaid mixer, and you have no receipt. Then apply the credit
towards a dedicated grinder... the Waring is a good value, the lighter
duty one will be fine for occasional use, or be a sport and go for the
biggie! Your tri-tip likely cost more than $5, why take a nice piece
of meat and mangle it with that fercocktah itty-bitty toys-r-us gizmo.

Quoted message said:

Quoted message said:

Sheldon

Quoted message said:

I did think about returning it but the box was way too old.

Uh, didn't the ethics of doing that slow you down?
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

No not really and here is the reason.

There is little or no liability to the store as the costs of a returns are
passed back to the manufacturer. Second, in 99% of the cases the best you are
going to get from the retailer without a receipt is a store credit. When you
"spend" the store credit the store recoups the lost profit from the original
return. Remember in normal full priced goods the margin from the raw
manufactured cost to the SRV is a 4 to 5 factor. The final point is at some time
in the past that unit was sold by some store to some consumer, ergo all I am
doing is shifting the profit from one retailer to another.

How's that for a rationalization?

:-)

Dimitri

In article <[email hidden]>,

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Dimitri"
<[email hidden]> wrote:

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

I did think about returning it but the box was way too old.

Uh, didn't the ethics of doing that slow you down?
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

No not really and here is the reason.

There is little or no liability to the store as the costs of a returns are

....
<snip>
....

Quoted message said:

in the past that unit was sold by some store to some consumer, ergo all I am
doing is shifting the profit from one retailer to another.

How's that for a rationalization?

Pretty good, I'd say! The next time I get in trouble with my conscience
can I approach you for a consultation? ;^)

Quoted message said:

:-)

Dimitri

Back to your original question .... I have the grinder attachment but
seldom use it since, unlike Sheldon, I'm given to buying pre-ground
"mystery meat." I have however played at making sausage and combined
with the plastical sausage stuffer have made some not too terribly bad
sausage. I agree the grinder and stuffing thing are not for serious
grinding and stuffing. But they don't take up much room and are fun to
play with every now and then.

Speed? I always start out slow and raise the speed till it seem right.
(How's that for sophisticated advice? :^)

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry

"Dave W." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Dimitri"
<[email hidden]> wrote:

<snip>

Quoted message said:

Quoted message said:

> I did think about returning it but the box was way too old.

Uh, didn't the ethics of doing that slow you down?
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

No not really and here is the reason.

There is little or no liability to the store as the costs of a returns are

...
<snip>
...

Quoted message said:

in the past that unit was sold by some store to some consumer, ergo all I am
doing is shifting the profit from one retailer to another.

How's that for a rationalization?

Pretty good, I'd say! The next time I get in trouble with my conscience
can I approach you for a consultation? ;^)

Quoted message said:

:-)

Dimitri

Back to your original question .... I have the grinder attachment but
seldom use it since, unlike Sheldon, I'm given to buying pre-ground
"mystery meat." I have however played at making sausage and combined
with the plastical sausage stuffer have made some not too terribly bad
sausage. I agree the grinder and stuffing thing are not for serious
grinding and stuffing. But they don't take up much room and are fun to
play with every now and then.

Speed? I always start out slow and raise the speed till it seem right.
(How's that for sophisticated advice? :^)

Regards,
Dave W.

Perfect!

;-)

Dimitri

In article <[email hidden]>, "Dimitri"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Dimitri"
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

I did think about returning it but the box was way too old.

Uh, didn't the ethics of doing that slow you down?

Quoted message said:

No not really and here is the reason.

(rationalization snipped)The final point is at some time in the
past that unit was sold by some store to some consumer, ergo all I am
doing is shifting the profit from one retailer to another.

Quoted message said:

How's that for a rationalization?
Dimitri

How long did you have to think to come up with it? Maybe I shoulda been
in sales. Or accounting.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

Quoted message said:

How's that for a rationalization?
Dimitri

How long did you have to think to come up with it? Maybe I shoulda been
in sales. Or accounting.
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

About 4 seconds - remember I deal with those robber barons every day.

LOL

Dimitri