In article >,
"Kent" > wrote:

> "Michael Siemon" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> "Handy Gandy" > wrote in message
> >> ...
> >> > I was watch America's Test Kitchen a few days, and they were using a
> >> > food
> >> > processor to grind meat. Cut into small pieces, freeze the meat, dump
> >> > in
> >> > the processor.
> >> >
> >> > I mentioned this to a friend saying " I thought you couldn't do that.
> >> > That you needed a grinder specially made for it."
> >> >
> >> > He told me that they were using a fancy high end processor. Looked like
> >> > a
> >> > vanilla processor ro me. Is it possible?
> >>
> >> Yes, I used to do it a long time ago, but the results are not so good.
> >> As
> >> you have described, first you have to cut up the meat and then freeze it.
> >> Not worth all the trouble! Oh and I didn't have a particularly high end
> >> processor. Process it just a bit too long and you have mush.
> >
> > A good, reasonably large, food processor does a good job on a smallish
> > (up to 1 pound) quantity of meat. Yes, it should be cut into cubes first
> > (say, 3/4" to 1"). And you need to pulse, watching to make sure you do
> > not create "mush" (as noted above). This is a quite reasonable way to
> > chop chicken or pork for Thai larb, for example. And I've done it for
> > hamburgers as well.
> >
> >
> Are you using the plastic blade? I've never been able to "grind" in the
> processor. The pieces are "chopped". I haven't, however, used the plastic
> blade, and I've only tried to do this with beef. Chopped meat is nice and
> slightly different for some dishes, like sloppy joes.
>
> Kent

Metal blade. And yes, the result is "chopped" -- so, slightly different
in texture. But it is fine for hamburgers, and noticeably _better_ for
larb or other ethnic dishes which traditionally _are_ chopped rather
than run through a european style grinder.