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.