I bought electric meat grinder less than a year ago. It's Back to
Basic model 4500. So far I have used it only three times + the first
time when it didn't word due to setup error. So you can see that I am
a small time user. I tried finding out info on alterantive to buying
a meat grinder.

The purpose of buying it was to get lean ground chicken. I find that
using it to make kleab ground chicken is time-consuming because eat
gets stuck on all pieces that would get dry if I didn't wash it
immediately. Then I need to do towel dry so that the parts won't get
oxidized. Parts have oxidized when I failed to dry with towels and I
got white stuff into the meat and so I got replacement.

I will need to sell it or put it away since I just can't afford to
spend that much time cleaning up.

So what is my alternative to makign grind chicken meat, in small
amount (cooking for just one person; I don't like to eat the same
thing again and again in a row and so I make multiple dishes at a
time). There will be mainly 2 dishes with this meat: Thai style stir
fry with basil and making pot stickers.

mm said...

>
>
> I bought electric meat grinder less than a year ago. It's Back to
> Basic model 4500. So far I have used it only three times + the first
> time when it didn't word due to setup error. So you can see that I am
> a small time user. I tried finding out info on alterantive to buying
> a meat grinder.
>
> The purpose of buying it was to get lean ground chicken. I find that
> using it to make kleab ground chicken is time-consuming because eat
> gets stuck on all pieces that would get dry if I didn't wash it
> immediately. Then I need to do towel dry so that the parts won't get
> oxidized. Parts have oxidized when I failed to dry with towels and I
> got white stuff into the meat and so I got replacement.
>
> I will need to sell it or put it away since I just can't afford to
> spend that much time cleaning up.
>
> So what is my alternative to makign grind chicken meat, in small
> amount (cooking for just one person; I don't like to eat the same
> thing again and again in a row and so I make multiple dishes at a
> time). There will be mainly 2 dishes with this meat: Thai style stir
> fry with basil and making pot stickers.


With e-coli, lysteria and salmonella concerns you really have to spend the
time to clean any meat grinders.

If you have a food processor you can grind meat in that. Then drop the
parts in the dishwasher. The consistency of the ground meat will depend on
how long you food process it.

HTH,

Andy

"mm" > wrote in message:
> I bought electric meat grinder less than a year ago. It's Back to
> Basic model 4500. So far I have used it only three times + the first
> time when it didn't word due to setup error. So you can see that I am
> a small time user. I tried finding out info on alterantive to buying
> a meat grinder.
>
> The purpose of buying it was to get lean ground chicken. I find that
> using it to make kleab ground chicken is time-consuming because eat
> gets stuck on all pieces that would get dry if I didn't wash it
> immediately. Then I need to do towel dry so that the parts won't get
> oxidized. Parts have oxidized when I failed to dry with towels and I
> got white stuff into the meat and so I got replacement.
>
> I will need to sell it or put it away since I just can't afford to
> spend that much time cleaning up.
>
> So what is my alternative to makign grind chicken meat, in small
> amount (cooking for just one person; I don't like to eat the same
> thing again and again in a row and so I make multiple dishes at a
> time). There will be mainly 2 dishes with this meat: Thai style stir
> fry with basil and making pot stickers.

I run into the same problem of time consuming cleanup, and I don't think
there is a solution. What I do is grind larger quantities of meat and then
freeze it. I haven't ground chicken, but I have done beef and pork. With the
beef I might put some of the ground meat into a meal like stuffed cabbage or
peppers, and take the rest and make it into hamburger patties and freeze
them. When I grind pork, I'm making sausage patties, the bulk of which get
frozen for future use. The cleanup isn't such a big deal when grinding
larger quantities.

I suppose you could grind large quantities of chicken, then freeze the
ground meat into serving size portions for future use.

On Feb 16, 5:51 am, "wff_ng_7" > wrote:
> "mm" > wrote in message:
> > I bought electric meat grinder less than a year ago. It's Back to
> > Basic model 4500. So far I have used it only three times + the first
> > time when it didn't word due to setup error. So you can see that I am
> > a small time user. I tried finding out info on alterantive to buying
> > a meat grinder.
>
> > The purpose of buying it was to get lean ground chicken. I find that
> > using it to make kleab ground chicken is time-consuming because eat
> > gets stuck on all pieces that would get dry if I didn't wash it
> > immediately. Then I need to do towel dry so that the parts won't get
> > oxidized. Parts have oxidized when I failed to dry with towels and I
> > got white stuff into the meat and so I got replacement.
>
> > I will need to sell it or put it away since I just can't afford to
> > spend that much time cleaning up.
>
> > So what is my alternative to makign grind chicken meat, in small
> > amount (cooking for just one person; I don't like to eat the same
> > thing again and again in a row and so I make multiple dishes at a
> > time). There will be mainly 2 dishes with this meat: Thai style stir
> > fry with basil and making pot stickers.
>
> I run into the same problem of time consuming cleanup, and I don't think
> there is a solution. What I do is grind larger quantities of meat and then
> freeze it. I haven't ground chicken, but I have done beef and pork. With the
> beef I might put some of the ground meat into a meal like stuffed cabbage or
> peppers, and take the rest and make it into hamburger patties and freeze
> them. When I grind pork, I'm making sausage patties, the bulk of which get
> frozen for future use. The cleanup isn't such a big deal when grinding
> larger quantities.
>
> I suppose you could grind large quantities of chicken, then freeze the
> ground meat into serving size portions for future use.

That's what I was trying to do the previous time when the oxidized
material came out with the meat. I had so much meat that I froze and
just thawed enough so that it would keep the unit cold whnen grinding.
I threw away all of them.

I guess, I have to plan that event again everytime I want to use the
meat grinder to minize the washing ordeal.



>- Hide quoted text -
>
> - Show quoted text -

wff_ng_7 wrote:
> "mm" > wrote in message:
>> I bought electric meat grinder less than a year ago. It's Back to
>> Basic model 4500. So far I have used it only three times + the first
>> time when it didn't word due to setup error. So you can see that I am
>> a small time user. I tried finding out info on alterantive to buying
>> a meat grinder.
>>
>> The purpose of buying it was to get lean ground chicken. I find that
>> using it to make kleab ground chicken is time-consuming because eat
>> gets stuck on all pieces that would get dry if I didn't wash it
>> immediately. Then I need to do towel dry so that the parts won't get
>> oxidized. Parts have oxidized when I failed to dry with towels and I
>> got white stuff into the meat and so I got replacement.
>>
>> I will need to sell it or put it away since I just can't afford to
>> spend that much time cleaning up.
>>
>> So what is my alternative to makign grind chicken meat, in small
>> amount (cooking for just one person; I don't like to eat the same
>> thing again and again in a row and so I make multiple dishes at a
>> time). There will be mainly 2 dishes with this meat: Thai style stir
>> fry with basil and making pot stickers.
>
> I run into the same problem of time consuming cleanup, and I don't think
> there is a solution. What I do is grind larger quantities of meat and
> then freeze it. I haven't ground chicken, but I have done beef and pork.
> With the beef I might put some of the ground meat into a meal like
> stuffed cabbage or peppers, and take the rest and make it into hamburger
> patties and freeze them. When I grind pork, I'm making sausage patties,
> the bulk of which get frozen for future use. The cleanup isn't such a
> big deal when grinding larger quantities.
>
> I suppose you could grind large quantities of chicken, then freeze the
> ground meat into serving size portions for future use.
>

Biggest problem with freezing the meat is that ground meat doesnt' keep
frozen as well as larger pieces of meat. Ground meat has a very short
'shelf life'. And small pieces like ground patties keep the shortest.

Melondy

On Feb 16, 2:02 pm, Melondy > wrote:
> wff_ng_7 wrote:
> > "mm" > wrote in message:
> >> I bought electric meat grinder less than a year ago. It's Back to
> >> Basic model 4500. So far I have used it only three times + the first
> >> time when it didn't word due to setup error. So you can see that I am
> >> a small time user. I tried finding out info on alterantive to buying
> >> a meat grinder.
>
> >> The purpose of buying it was to get lean ground chicken. I find that
> >> using it to make kleab ground chicken is time-consuming because eat
> >> gets stuck on all pieces that would get dry if I didn't wash it
> >> immediately. Then I need to do towel dry so that the parts won't get
> >> oxidized. Parts have oxidized when I failed to dry with towels and I
> >> got white stuff into the meat and so I got replacement.
>
> >> I will need to sell it or put it away since I just can't afford to
> >> spend that much time cleaning up.
>
> >> So what is my alternative to makign grind chicken meat, in small
> >> amount (cooking for just one person; I don't like to eat the same
> >> thing again and again in a row and so I make multiple dishes at a
> >> time). There will be mainly 2 dishes with this meat: Thai style stir
> >> fry with basil and making pot stickers.
>
> > I run into the same problem of time consuming cleanup, and I don't think
> > there is a solution. What I do is grind larger quantities of meat and
> > then freeze it. I haven't ground chicken, but I have done beef and pork.
> > With the beef I might put some of the ground meat into a meal like
> > stuffed cabbage or peppers, and take the rest and make it into hamburger
> > patties and freeze them. When I grind pork, I'm making sausage patties,
> > the bulk of which get frozen for future use. The cleanup isn't such a
> > big deal when grinding larger quantities.
>
> > I suppose you could grind large quantities of chicken, then freeze the
> > ground meat into serving size portions for future use.
>
> Biggest problem with freezing the meat is that ground meat doesnt' keep
> frozen as well as larger pieces of meat. Ground meat has a very short
> 'shelf life'. And small pieces like ground patties keep the shortest.

Thanks for this info.
>
> Melondy- Hide quoted text -
>
> - Show quoted text -

On 2/16/07 5:02 PM, in article
, "Melondy"
> wrote:
> Biggest problem with freezing the meat is that ground meat doesnt' keep
> frozen as well as larger pieces of meat. Ground meat has a very short
> 'shelf life'. And small pieces like ground patties keep the shortest.
>
> Melondy

Would you mind sharing with us your reason for saying this? If you grind
your meat right when you purchase it, and then freeze it, it'll keep the
same as unground meat. Just make sure you wrap it securely to guard against
freezer burn.
--
de N2MPU Jack
Modeling the NYC/NYNH&H in HO and CP Rail/D&H in N
Proud NRA Life Member

Jack wrote:
> On 2/16/07 5:02 PM, in article
> , "Melondy"
> > wrote:
>> Biggest problem with freezing the meat is that ground meat doesnt' keep
>> frozen as well as larger pieces of meat. Ground meat has a very short
>> 'shelf life'. And small pieces like ground patties keep the shortest.
>>
>> Melondy
>
> Would you mind sharing with us your reason for saying this? If you grind
> your meat right when you purchase it, and then freeze it, it'll keep the
> same as unground meat. Just make sure you wrap it securely to guard against
> freezer burn.

I learned from a food preservation course that when you grind up meat
you add air and spread any bacteria throughout the meat. That is why the
refrigerated shelf life of ground meats is shorter than whole cuts
and even when frozen is shorter.

Frozen ground meat- 3-4 months
Frozen stew meat- 3-4 months
Frozen chops or thin steaks- 4-6 months
Frozen whole large portions meat- 6-12 months.
Fresh ground meat- 1-3 days
Fresh large cuts- 3-5 days
Fresh stew meat- 1-3 days

Sorry I can't sight studies and research though I've seen these
timetables in many places and they have been pretty accurate for me,
even using a FoodSaver and great butcher wrapping. For the food to be in
it's best condition I stick to the above estimated times.

Melondy

"Melondy" > wrote:
> I learned from a food preservation course that when you grind up meat you
> add air and spread any bacteria throughout the meat. That is why the
> refrigerated shelf life of ground meats is shorter than whole cuts and
> even when frozen is shorter.
>
> Frozen ground meat- 3-4 months
> Frozen stew meat- 3-4 months
> Frozen chops or thin steaks- 4-6 months
> Frozen whole large portions meat- 6-12 months.
> Fresh ground meat- 1-3 days
> Fresh large cuts- 3-5 days
> Fresh stew meat- 1-3 days
>
> Sorry I can't sight studies and research though I've seen these timetables
> in many places and they have been pretty accurate for me, even using a
> FoodSaver and great butcher wrapping. For the food to be in it's best
> condition I stick to the above estimated times.

Those numbers are about what I thought. But 3-4 months is a pretty long
time, especially compared to the refrigerated shelf life. That's why I grind
"relatively" large quantities ( 3 or so pounds) and freeze a lot of it. The
amount of time required to clean the grinder is the same no matter how much
you grind, and I'd rather "amortize" the time spent over a larger amount of
meat. I have no problem using up the ground meat within 3-4 months, but I
could never do it over 1-3 days.

On Mon, 19 Feb 2007 19:32:14 GMT, Jack >
wrote:
>If you grind
>your meat right when you purchase it, and then freeze it, it'll keep the
>same as unground meat. Just make sure you wrap it securely to guard against
>freezer burn.

The ground met has much more surface area, which is why it does not
keep as well.

-- Larry

Pulsing the food processor works fine for one or two breast halves.

For grinding larger amounts, you can buy better quality grinders all of whose
parts are either plastic or high-quality stainless steel. With these, every
contaminated part can just be popped in the dishwasher. Just make sure they're
spaced apart so that the dry cycle can dry them quickly and completely.

I used to use the Kitchen Aid accessory, which worked fine -- but slowly -- for
smaller amounts; now I'm using a Maverick grinder ($99 from
pleasanthillgrain.com) which has plenty of power, takes standard blades and
plates, and whips through 12 pounds of chuck roast (for my weekly poker game
chili) in no time flat. Cleanup is quite easy, so I wouldn't hesitate to use it
for as little as a pound of meat, tear it down, and pop everything in the
dishwasher.

You can find standard size (#8, 10, and 12) high-quality stainless steel blades
and plates with 1/8, 1/4, 3/8 and 1/2 inch holes at sausagemaker.com.

-- Larry

In article >,
says...
> Pulsing the food processor works fine for one or two breast halves.
>
<snipped>

A food processor does not give the same results as a grinder. Not
necessarily worse, just different. You may like it just fine, or even
prefer it, but be aware that it is not the same. For me, a hamburger
from the food processor is not nearly as good as one from a grinder.

--
Peter Aitken

On Fri, 16 Feb 2007 12:02:16 -0500, Peter A > wrote:

>In article >,
says...
>> Pulsing the food processor works fine for one or two breast halves.
>>
><snipped>
>
>A food processor does not give the same results as a grinder. Not
>necessarily worse, just different. You may like it just fine, or even
>prefer it, but be aware that it is not the same. For me, a hamburger
>from the food processor is not nearly as good as one from a grinder.

Very true. The grinder yields a consistent size that you're just not going to
achieve with a food procesor, which is always going to leave some comparatively
small shreds.

-- Larry

pltrgyst wrote:
> On Fri, 16 Feb 2007 12:02:16 -0500, Peter A > wrote:
>
>> In article >,
>> says...
>>> Pulsing the food processor works fine for one or two breast halves.
>>>
>> <snipped>
>>
>> A food processor does not give the same results as a grinder. Not
>> necessarily worse, just different. You may like it just fine, or even
>> prefer it, but be aware that it is not the same. For me, a hamburger
>>from the food processor is not nearly as good as one from a grinder.
>
> Very true. The grinder yields a consistent size that you're just not going to
> achieve with a food procesor, which is always going to leave some comparatively
> small shreds.
>
> -- Larry

I have found that if you partially freeze the meat in cubes, then
place them in the food processor and pulse just a few times you get much
better texture in your 'ground', or more correctly 'minced' meat. Having
a nice sharp blade helps too. I hadn't realized just how dull mine had
gotten and what a difference a new one makes!

Melondy

On Feb 16, 2:00 pm, Melondy > wrote:
> pltrgyst wrote:
> > On Fri, 16 Feb 2007 12:02:16 -0500, Peter A > wrote:
>
> >> In article >,
> >> says...
> >>> Pulsing the food processor works fine for one or two breast halves.
>
> >> <snipped>
>
> >> A food processor does not give the same results as a grinder. Not
> >> necessarily worse, just different. You may like it just fine, or even
> >> prefer it, but be aware that it is not the same. For me, a hamburger
> >>from the food processor is not nearly as good as one from a grinder.
>
> > Very true. The grinder yields a consistent size that you're just not going to
> > achieve with a food procesor, which is always going to leave some comparatively
> > small shreds.
>
> > -- Larry
>
> I have found that if you partially freeze the meat in cubes, then
> place them in the food processor and pulse just a few times you get much
> better texture in your 'ground', or more correctly 'minced' meat. Having
> a nice sharp blade helps too. I hadn't realized just how dull mine had
> gotten and what a difference a new one makes!

I did read someone posting about using the food processor. If I
knew about the washign ordeal, I would have gotten a good food
processor and just grind as I need. The plan with the grinder was to
grind a bunch at a time. At the time, I didn't have the idea of not
letting the meat thawed allt he way and then sliced them which would
have been more preferct for Chicken basil (Thai dish) that I wanted to
do. Then, I would only need to grind for makign pot stickers.

I am quitting rice altogether and so Chicken basil is not on the top
list anymore. Instead I make soup (Thai and vietnamese recipe and eat
with thin flour noodle).

I wouldn't mind a robot that would let me feed the goyza wrapper, say
about 6-8 slots, and walk away while the robot put the filling (from a
holder that can be pulled out and put in the dishwasher) and then wrap
it for me and stack them on top of one another I am just
remembering the instrument I used long time ago (Chemistry research)
where the sample was provided via a vial with a special lid and
placed in the vial holder. Could put many vials at a time.

When the automation is started the robot would stick the needle into
the vial, suck the sample and then shoot it into a line from where
the process of sample analysis proceeds....

>
> Melondy- Hide quoted text -
>
> - Show quoted text -

"mm" > wrote in message
ups.com...
>
> So what is my alternative to makign grind chicken meat, in small
> amount (cooking for just one person; I don't like to eat the same
> thing again and again in a row and so I make multiple dishes at a
> time). There will be mainly 2 dishes with this meat: Thai style stir
> fry with basil and making pot stickers.
>

For small quantities, take two sharp cleavers or heavy chef's knives, and a
large, strong cutting board and go to town on the meat. You can make it as
fine or as coarse as you want, and it's a great way to release your
energy/frustration.

Remsleep

On Feb 16, 8:25 am, "Remsleep" > wrote:
> "mm" > wrote in message
>
> ups.com...
>
>
>
> > So what is my alternative to makign grind chicken meat, in small
> > amount (cooking for just one person; I don't like to eat the same
> > thing again and again in a row and so I make multiple dishes at a
> > time). There will be mainly 2 dishes with this meat: Thai style stir
> > fry with basil and making pot stickers.
>
> For small quantities, take two sharp cleavers or heavy chef's knives, and a
> large, strong cutting board and go to town on the meat. You can make it as
> fine or as coarse as you want, and it's a great way to release your
> energy/frustration.

I think it was you who gave me that same tip back then but I already
placed an oder at that time. Unfortunately, I don't have a habit of
taking out of others (including on things) out of frustration. And I
don't have the masculine strenght that you have to use cleaver. I
don't want to cut my finger off

I wish people had given me tips about washing in dishwasher versus
hand wash requirement instead of telling me that Back To Basiss modee
4500 works fine, etc. It is not fine for me. It is a pain. Wish I had
bought the Maverick one and have the option to put in dishwasher.


>
> Remsleep

On Feb 16, 1:35 pm, "mm" > wrote:
> On Feb 16, 8:25 am, "Remsleep" > wrote:
>
>
>
> > "mm" > wrote in message
>
> oups.com...
>
> > > So what is my alternative to makign grind chicken meat, in small
> > > amount (cooking for just one person; I don't like to eat the same
> > > thing again and again in a row and so I make multiple dishes at a
> > > time). There will be mainly 2 dishes with this meat: Thai style stir
> > > fry with basil and making pot stickers.
>
> > For small quantities, take two sharp cleavers or heavy chef's knives, and a
> > large, strong cutting board and go to town on the meat. You can make it as
> > fine or as coarse as you want, and it's a great way to release your
> > energy/frustration.
>
> I think it was you who gave me that same tip back then but I already
> placed an oder at that time. Unfortunately, I don't have a habit of
> taking out of others (including on things) out of frustration. And I
> don't have the masculine strenght that you have to use cleaver. I
> don't want to cut my finger off
>
> I wish people had given me tips about washing in dishwasher versus
> hand wash requirement instead of telling me that Back To Basiss modee
> 4500 works fine, etc. It is not fine for me. It is a pain. Wish I had
> bought the Maverick one and have the option to put in dishwasher.
>
>
>
> > Remsleep

If you have a KA mixer, the meat grinder attachment works just fine.
It's easy to clean by hand... and it goes in the dishwasher. There is
also a stuffing tube; useful if you want to fill pasta shells or
casing. I use mine for simple sausage making, reducing meat to paste
for ravioli, etc... but also find it is great for coarse hummus and
harissa... There's a lot you can do with a grinder besides grinding
meat <g>.

Also... there is a great smoking/preserving book "Charcuterie" (check
your library) that has tailored most of its recipes for the KA
grinding attachment. So... about 200 pages of useful ideas... I
learned to make terrific bratwurst for example.