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Basic Guidelines For Your Kitchen Aid Meat GrinderBy Expert Author: Almeat
Many people still don't understand why grinding your own meat using Kitchen Aid meat grinder at home is so much better than simply buying it in the supermarket. For one, grinding ensures that the meat you eat is safe.
With pre-ground meat, you can never be too sure about the kinds of meat that have been incorporated in there. Sometimes, they mix different meats from different animals together - and they aren't even the same species! It also ensures that you get the best parts of the meat. If you want your burgers medium rare and still a little bloody, you can do it without having to worry if the meat you are eating is safe. Furthermore, using Kitchen Aid meat grinders just makes food taste better because you have control over the texture of the meat, and the seasoning. You'll find that some supermarket ground meats can come out too soggy, or doesn't really have interesting texture. With grinding, you can add your own spices and special mix to the meat so it comes out great tasting. You'll also be able to coarse grind the meat.A Kitchen Aid meat grinder has a few basic parts. The first is called the pusher and hopper. This is where you will feed all the meats you've cubed up to be ground. You will use the pusher to force the food down entirely down the food chute so everything gets ground up properly. The top of the hopper usually comes with a small tray where you can place a few bits of meat waiting to be ground. Meanwhile, the working part of the entire grinder is called the screw. It operates the whole thing and keeps things moving. It operates the blades, turning them, while pushing the meat to force it through the blades.The ones who do the manual grinding are the blades and the plates. They have sharp edges on each arm, which rotate around the plates. The meat is forced through the holes of the plates, resulting in ground meat. When it comes to taking care of your Kitchen Aid meat grinder, you want to be sure that you keep your meat very cold. If the meat is in room temperature, the fat could burst and go all over the place. Fat sometimes leaks out of the grinder, making a mess in the kitchen. It also results in dry ground meat, so it really affects the moisture level of the meat. It is recommended that you keep your meats in the freezer before starting to grind. They should be trimmed well, in about one-inch cubes. One of the main reasons why grinders get damaged is the sinew. If you take the time to trim your meat, you'll prevent the sinew from getting making the blade duller. Smearing is also something you should watch out for. You know your grinder is smearing when your grind isn't very good - you can still separate the fat and the meat. It also looks as if the meat is too wet and sloppy.
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