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meat grinders
I had posted a query re what kinds of meat grinders y'all own, and
asked how you liked them. Someone hijacked it changed it and deleted my question. So I re post it here. Please share your successes and failures with meat grinders. I am definitely in the market for one. Thanks, Nanzi |
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meat grinders
Nan wrote:
> I had posted a query re what kinds of meat grinders y'all own, and > asked how you liked them. Someone hijacked it changed it and deleted > my question. So I re post it here. > Please share your successes and failures with meat grinders. I am > definitely in the market for one. Thanks, Nanzi I have an old Chop-Rite #10 that I bought 30 years ago that clamps on the edge of a table. It does a good job, but a few years ago I bought an electric #12 from Northern Hydraulic, now called Northern Tool. I think this is the same model: http://www.northerntool.com/webapp/w...70_36989_36989 I like it because it takes the same plates as my old Chop-Rite, and it has a large feed chute so I can cut the meat into quite large strips and it will handle it. It will grind a whole beef brisket in just a few minutes. I usually grind it twice; once with a large-hole plate (then set aside some of the meat for making chili) then chill it and grind it again with a small plate. I would not get anything smaller than a heavy-duty #8 grinder. A #10 or #12 (or larger) does not need to be heavy-duty. HTH, :-) Bob |
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meat grinders
zxcvbob wrote:
> > I like it because it takes the same plates as my old Chop-Rite, and it > has a large feed chute so I can cut the meat into quite large strips > and it will handle it. It will grind a whole beef brisket in just a > few minutes. I usually grind it twice; once with a large-hole plate > (then set aside some of the meat for making chili) then chill it and > grind it again with a small plate. Does anyone know to what extent these plates are compatible across other brands? After seeing Lidia make spaghetti by running pasta dough through her meat grinder without the blade, I've been thinking plates for other kinds of pasta might be marketable. On that particular program, she showed some guys back in Italy making bucatelli (?) -- a long hollow spaghetti using a hand-operated press. I've been thinking that would be a plate which might be popular. |
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meat grinders
Mark Thorson wrote:
> zxcvbob wrote: >> I like it because it takes the same plates as my old Chop-Rite, and it >> has a large feed chute so I can cut the meat into quite large strips >> and it will handle it. It will grind a whole beef brisket in just a >> few minutes. I usually grind it twice; once with a large-hole plate >> (then set aside some of the meat for making chili) then chill it and >> grind it again with a small plate. > > Does anyone know to what extent these plates > are compatible across other brands? After > seeing Lidia make spaghetti by running pasta > dough through her meat grinder without the blade, > I've been thinking plates for other kinds of > pasta might be marketable. On that particular > program, she showed some guys back in Italy > making bucatelli (?) -- a long hollow spaghetti > using a hand-operated press. I've been thinking > that would be a plate which might be popular. The plates are standard sizes, #5, 8, 12 (10), 22, 32, and they might go higher to 42 and 52. (There's a #2 grinder, but it doesn't use traditional knives and plates.) The knives are /supposed/ to be standardized, but my new grinder will not take a #12 knife unless I enlarge the center square hole quite a bit. Fortunately the grinder came with good knife. Bob |
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meat grinders
On Nov 11, 8:57 am, Nan > wrote:
> I had posted a query re what kinds of meat grinders y'all own, and > asked how you liked them. Someone hijacked it changed it and deleted > my question. So I re post it here. > Please share your successes and failures with meat grinders. I am > definitely in the market for one. Thanks, Nanzi Take a look at the Waring Pro MG800. If it fits your budget it will do everything you want it to and not give you any problems. There've been many threads in rfc over the years with tips on how to get the most out of whatever grinder you choose. -aem |
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meat grinders
"aem" > wrote in message ... > On Nov 11, 8:57 am, Nan > wrote: >> I had posted a query re what kinds of meat grinders y'all own, and >> asked how you liked them. Someone hijacked it changed it and deleted >> my question. So I re post it here. >> Please share your successes and failures with meat grinders. I am >> definitely in the market for one. Thanks, Nanzi > > Take a look at the Waring Pro MG800. If it fits your budget it will > do everything you want it to and not give you any problems. There've > been many threads in rfc over the years with tips on how to get the > most out of whatever grinder you choose. -aem I looked at this at Macy's and really liked it. |
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meat grinders
"Nan" > wrote in message ... >I had posted a query re what kinds of meat grinders y'all own, and > asked how you liked them. Someone hijacked it changed it and deleted > my question. So I re post it here. > Please share your successes and failures with meat grinders. I am > definitely in the market for one. Thanks, Nanzi I lucky enough to find an unused meat grinder attachment for the Kitchen Aid at a rummage sale for $5.00.... Been using it ever since. -- Dimitri Mirepoix http://kitchenguide.wordpress.com. |
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meat grinders
"aem" > wrote in message ... > On Nov 11, 8:57 am, Nan > wrote: >> I had posted a query re what kinds of meat grinders y'all own, and >> asked how you liked them. Someone hijacked it changed it and deleted >> my question. So I re post it here. >> Please share your successes and failures with meat grinders. I am >> definitely in the market for one. Thanks, Nanzi > > Take a look at the Waring Pro MG800. If it fits your budget it will > do everything you want it to and not give you any problems. There've > been many threads in rfc over the years with tips on how to get the > most out of whatever grinder you choose. -aem That does look like a nice one! Mine is a lesser grade one of the same brand. <http://www.amazon.com/Waring-Pro-MG100-Meat-Grinder/dp/B00008ZLHM/ref=sr_1_8?ie=UTF8&s=kitchen&qid=1257973295&sr=1-8> |
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meat grinders
"Nan" > wrote in message ... >I had posted a query re what kinds of meat grinders y'all own, and > asked how you liked them. Someone hijacked it changed it and deleted > my question. So I re post it here. > Please share your successes and failures with meat grinders. I am > definitely in the market for one. Thanks, Nanzi I used to have a Moulinex that was excellent. I now have a Krupp. They both work fine. The Moulinex was a little underpowered but actually worked a little better than the Krupp does. Charlie |
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meat grinders
zxcvbob wrote:
> > The plates are standard sizes, #5, 8, 12 (10), 22, 32, and they might > go higher to 42 and 52. (There's a #2 grinder, but it doesn't use > traditional knives and plates.) The knives are /supposed/ to be > standardized, but my new grinder will not take a #12 knife unless I > enlarge the center square hole quite a bit. Fortunately the grinder > came with good knife. Thanks, I just kind of assumed all plates were different. Usually if there's no industry standards organization, everybody makes something different like valve stems for faucets. Do you know if there is an official standard for the dimensions of meat grinder plates? I could use that. What do these numbers represent, or are they arbitrary? |
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meat grinders
On Wed, 11 Nov 2009 08:57:15 -0800 (PST), Nan >
wrote: >I had posted a query re what kinds of meat grinders y'all own, and >asked how you liked them. Someone hijacked it changed it and deleted >my question. So I re post it here. >Please share your successes and failures with meat grinders. I am >definitely in the market for one. Thanks, Nanzi Here's link to google to the thread you started. My input is there. But if you can't manipulate your way back to find your own thread I'm a little concerned about your use of power tools. Just keep your fingers out of the machine please. http://tinyurl.com/ybhnzew Lou |
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meat grinders
"Lou Decruss" > wrote in message ... > On Wed, 11 Nov 2009 08:57:15 -0800 (PST), Nan > > wrote: > >>I had posted a query re what kinds of meat grinders y'all own, and >>asked how you liked them. Someone hijacked it changed it and deleted >>my question. So I re post it here. >>Please share your successes and failures with meat grinders. I am >>definitely in the market for one. Thanks, Nanzi > > > Here's link to google to the thread you started. My input is there. > But if you can't manipulate your way back to find your own thread I'm > a little concerned about your use of power tools. Just keep your > fingers out of the machine please. > > http://tinyurl.com/ybhnzew I knew that all looked familiar. Good suggestion to the OP. lol |
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meat grinders
Mark Thorson wrote: > > zxcvbob wrote: > > > > I like it because it takes the same plates as my old Chop-Rite, and it > > has a large feed chute so I can cut the meat into quite large strips > > and it will handle it. It will grind a whole beef brisket in just a > > few minutes. I usually grind it twice; once with a large-hole plate > > (then set aside some of the meat for making chili) then chill it and > > grind it again with a small plate. > > Does anyone know to what extent these plates > are compatible across other brands? After > seeing Lidia make spaghetti by running pasta > dough through her meat grinder without the blade, > I've been thinking plates for other kinds of > pasta might be marketable. On that particular > program, she showed some guys back in Italy > making bucatelli (?) -- a long hollow spaghetti > using a hand-operated press. I've been thinking > that would be a plate which might be popular. There are KA pasta plates available for the KA grinder attachment. |
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meat grinders
On Wed, 11 Nov 2009 21:40:43 -0500, "Cheryl" >
wrote: > >"Lou Decruss" > wrote in message .. . >> On Wed, 11 Nov 2009 08:57:15 -0800 (PST), Nan > >> wrote: >> >>>I had posted a query re what kinds of meat grinders y'all own, and >>>asked how you liked them. Someone hijacked it changed it and deleted >>>my question. So I re post it here. >>>Please share your successes and failures with meat grinders. I am >>>definitely in the market for one. Thanks, Nanzi >> >> >> Here's link to google to the thread you started. My input is there. >> But if you can't manipulate your way back to find your own thread I'm >> a little concerned about your use of power tools. Just keep your >> fingers out of the machine please. >> >> http://tinyurl.com/ybhnzew > >I knew that all looked familiar. Good suggestion to the OP. lol And it's been a couple of days and it still hasn't found it's way back so It seems to have lost this thread too. Lou |
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meat grinders
On Fri, 13 Nov 2009 16:36:56 -0700, Christine Dabney
> wrote: >On Fri, 13 Nov 2009 17:28:07 -0600, Lou Decruss > wrote: > >>On Wed, 11 Nov 2009 21:40:43 -0500, "Cheryl" > >>wrote: >> >>> >>>"Lou Decruss" > wrote in message ... >>>> On Wed, 11 Nov 2009 08:57:15 -0800 (PST), Nan > >>>> wrote: >>>> >>>>>I had posted a query re what kinds of meat grinders y'all own, and >>>>>asked how you liked them. Someone hijacked it changed it and deleted >>>>>my question. So I re post it here. >>>>>Please share your successes and failures with meat grinders. I am >>>>>definitely in the market for one. Thanks, Nanzi > >>>> http://tinyurl.com/ybhnzew >>> >>>I knew that all looked familiar. Good suggestion to the OP. lol > >I was just reading one of the newer Ruhlman posts, and he has a >"store" now.. Well..not exactly, but there is a site where he >recommends some equipment. >http://ruhlman.theopenskyproject.com/ > >One is a meat grinder.. I think he has used this particular model >quite a bit, since he was one of the authors of Charcuterie... So it >must be on the durable side. >http://ruhlman.theopenskyproject.com...t-grinder.html > > >Anyone know of this one? If so, what are your experiences with it. Not really much info nor a decent picture... does it include a sausage stuffing tube and multiple plates? Doesn't say whether there's a Reverse function... this is important for clearing jams. The body diameter looks a bit on the small side, this inhibits meat flow which creates smearing...if the auger creates a faster rate of flow than the tube can easily transport then the meat tends to back up creating pressure which causes a smeared grind... has not a whit to do with blade sharpness.... it's actually the sharpness of the plate hole edges that's more important than the blade edge sharpness... the blade *design* is more important that it has the proper agressive angle of approach. Based on that price for $30 more at Cabela's the Waring pro is twice the machine. And I tend to buy equipment with a popular brand name, much easier to find spare parts. Cabela's is a reliable outfit... I've never heard of the outfit selling that grinder you posted. I like my Moulinex grinder too (bought it in Canada, not easy to find in the US), a little narrower body than the Waring Pro. But the Waring Pro gives a far better quality grind. |
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meat grinders
On Fri, 13 Nov 2009 21:00:40 -0500, brooklyn1
> wrote: >On Fri, 13 Nov 2009 16:36:56 -0700, Christine Dabney > wrote: > >>On Fri, 13 Nov 2009 17:28:07 -0600, Lou Decruss > wrote: >> >>>On Wed, 11 Nov 2009 21:40:43 -0500, "Cheryl" > >>>wrote: >>> >>>> >>>>"Lou Decruss" > wrote in message m... >>>>> On Wed, 11 Nov 2009 08:57:15 -0800 (PST), Nan > >>>>> wrote: >>>>> >>>>>>I had posted a query re what kinds of meat grinders y'all own, and >>>>>>asked how you liked them. Someone hijacked it changed it and deleted >>>>>>my question. So I re post it here. >>>>>>Please share your successes and failures with meat grinders. I am >>>>>>definitely in the market for one. Thanks, Nanzi >> >>>>> http://tinyurl.com/ybhnzew >>>> >>>>I knew that all looked familiar. Good suggestion to the OP. lol >> >>I was just reading one of the newer Ruhlman posts, and he has a >>"store" now.. Well..not exactly, but there is a site where he >>recommends some equipment. >>http://ruhlman.theopenskyproject.com/ >> >>One is a meat grinder.. I think he has used this particular model >>quite a bit, since he was one of the authors of Charcuterie... So it >>must be on the durable side. >>http://ruhlman.theopenskyproject.com...t-grinder.html >> >> >>Anyone know of this one? If so, what are your experiences with it. > > >Not really much info nor a decent picture... does it include a sausage >stuffing tube and multiple plates? Doesn't say whether there's a >Reverse function... this is important for clearing jams. The body >diameter looks a bit on the small side, this inhibits meat flow which >creates smearing...if the auger creates a faster rate of flow than the >tube can easily transport then the meat tends to back up creating >pressure which causes a smeared grind... has not a whit to do with >blade sharpness.... it's actually the sharpness of the plate hole >edges that's more important than the blade edge sharpness... the blade >*design* is more important that it has the proper agressive angle of >approach. > >Based on that price for $30 more at Cabela's the Waring pro is twice >the machine. And I tend to buy equipment with a popular brand name, >much easier to find spare parts. Cabela's is a reliable outfit... >I've never heard of the outfit selling that grinder you posted. > >I like my Moulinex grinder too (bought it in Canada, not easy to find >in the US), a little narrower body than the Waring Pro. But the >Waring Pro gives a far better quality grind. Waring has several meat grinders in the "Pro" line. Which one do you have? Ross. |
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meat grinders
On Sat, 14 Nov 2009 11:44:47 -0500, wrote:
>On Fri, 13 Nov 2009 21:00:40 -0500, brooklyn1 > wrote: > >>On Fri, 13 Nov 2009 16:36:56 -0700, Christine Dabney > wrote: >> >>>On Fri, 13 Nov 2009 17:28:07 -0600, Lou Decruss > wrote: >>> >>>>On Wed, 11 Nov 2009 21:40:43 -0500, "Cheryl" > >>>>wrote: >>>> >>>>> >>>>>"Lou Decruss" > wrote in message om... >>>>>> On Wed, 11 Nov 2009 08:57:15 -0800 (PST), Nan > >>>>>> wrote: >>>>>> >>>>>>>I had posted a query re what kinds of meat grinders y'all own, and >>>>>>>asked how you liked them. Someone hijacked it changed it and deleted >>>>>>>my question. So I re post it here. >>>>>>>Please share your successes and failures with meat grinders. I am >>>>>>>definitely in the market for one. Thanks, Nanzi >>> >>>>>> http://tinyurl.com/ybhnzew >>>>> >>>>>I knew that all looked familiar. Good suggestion to the OP. lol >>> >>>I was just reading one of the newer Ruhlman posts, and he has a >>>"store" now.. Well..not exactly, but there is a site where he >>>recommends some equipment. >>>http://ruhlman.theopenskyproject.com/ >>> >>>One is a meat grinder.. I think he has used this particular model >>>quite a bit, since he was one of the authors of Charcuterie... So it >>>must be on the durable side. >>>http://ruhlman.theopenskyproject.com...t-grinder.html >>> >>> >>>Anyone know of this one? If so, what are your experiences with it. >> >> >>Not really much info nor a decent picture... does it include a sausage >>stuffing tube and multiple plates? Doesn't say whether there's a >>Reverse function... this is important for clearing jams. The body >>diameter looks a bit on the small side, this inhibits meat flow which >>creates smearing...if the auger creates a faster rate of flow than the >>tube can easily transport then the meat tends to back up creating >>pressure which causes a smeared grind... has not a whit to do with >>blade sharpness.... it's actually the sharpness of the plate hole >>edges that's more important than the blade edge sharpness... the blade >>*design* is more important that it has the proper agressive angle of >>approach. >> >>Based on that price for $30 more at Cabela's the Waring pro is twice >>the machine. And I tend to buy equipment with a popular brand name, >>much easier to find spare parts. Cabela's is a reliable outfit... >>I've never heard of the outfit selling that grinder you posted. >> >>I like my Moulinex grinder too (bought it in Canada, not easy to find >>in the US), a little narrower body than the Waring Pro. But the >>Waring Pro gives a far better quality grind. > >Waring has several meat grinders in the "Pro" line. Which one do you >have? > >Ross. Several, I only know of two... M800/M100... I've seen folks refer to the M1000, but it's M100. I have the larger one (M800), the same one I've posted pictures of here several times. You can see the two Pro units he http://waringproducts.com/ret/catalo...x.php?cat_id=3 The smaller unit is fine too (it's the same size as my Moulinex that I upgraded from) but for only a few dollars more I'd recommend the larger model, only a slightly larger diameter unit gives a far better quality grind. I don't consider that tiny plastic thingie attachment for the KA mixer a meat grinder, it's okay for grinding a few crackers and nuts but not meat. In fact I think using that thing damages the KA gear train, why risk an expensive mixer just to produce a wee bit of mushy meat, makes no sense. There are plenty of inexpensive electric meat grinders on the market designed for the home cook, all will work fine but for the small difference in price I recommend the slightly larger models... I really don't think any home cook needs a commercial sized grinder, but hey, if you wanna spend the bucks, have the space, and the muscle to lift it, and have a commercial sized ego, go for it! I don't really care what brand one buys, all I'll suggest is to buy an adequately sized unit, of a reputable brand name from a reputable source so one can get service/parts. I've never had a problem with anything I've purchased from Cabela's that they didn't rectify immediately and without any hassle whatsoever. Chef's Catalogue is good too, that's where I bought my Waring Pro M800... but last I looked Cabela's had the better price. In fact when my Waring Pro arrived from Chef's Catalogue the plastoc meat pusher was cracked (the extra plates store inside), they sent me a new pusher and it contained the spare plates, so now I have doubles, they didn't want them returned. I never use the plastic pusher anyway, it's just something extra to clean, I always use a carrot or celery stick, at the end it either gets ground in with the meat or tossed out in my yard for the critters. Another thing to consider is ease of use, that Ruhlman unit (never heard of it before) looked like it's built too low so it would be difficult to place a large bowl under to catch the ground meat.. until one begins grinding they can't appreciate how important it is to be able to catch what they grind... many of the smaller grinders are built too close to the table to fit a large enough bowl under. And always the safety consideration, I didn't care for that unit's switches and how they are placed. And with the KA mixer I would never use the attachment port so long as I couldn't disengage the planetary mixer mechanism, extremely dangerous having that part of the machine rotate while grinding... I don't know, does anyone know if using the auxilary PTO disengages the main drive, if not it's a serious design flaw, in fact all their units should then be recalled, they'd be deemed dangerously defective. Also a grinder should have only one motor speed, a motor speed that properly matches the configurations of the grinder to produce the proper rate of flow for which it was designed for achieving best quality grind results... for altering grind texture change plates but not rpm. Anyway, I don't like multi function tools of any sort... they don't perfom any function well. |
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