Meat Grinder Tips From The Experts

Martha Stewart is a celebrity that is well known for using Kitchenaid products. She is one of the many people who enjoy the benefits of the Kitchenaid meat grinder attachment. When it comes to cooking up a storm in the kitchen, Martha is the person to go to. She uses the meat grinder for many of her dishes..

Because of so many years of experience, she has become an expert when it comes to making full use of our kitchen appliances. She shares a few simple tips on how to make full use of the Kitchenaid meat grinder, as well as a few recipes that will make you want to use your meat grinder more often.

According to Martha, before grinding any kind of meat, it should first be cut into strips. Then, it should be chilled in the freezer for a few minutes. This will prevent the meat from becoming too pasty. You don’t want that if you are looking for moistness in your meats. When the meat is chilled enough, fit your meat grinder attachment into the Kitchenaid stand mixer. The attachment goes with any mixer model, so anyone can give it a try. Use the large hole plate that comes with the package. Feed the meat strips through the feeder, alternating the cuts. Use the speed 2, so that the worms grab each strip. After you toss the meat only with your hands so you can distribute the fat of the meat evenly throughout.

The small hole plate will give you a finer grind. If you want a finer grind, you will have to use the wooden pusher. It may take a little more time to grind your meat because of the smaller hole plate in the grinder attachment.

Martha recommends making Barbecue Pork Burgers using the Kitchenaid meat grinder. For the recipe, you will need one and a half pounds of ground pork. Use your meat grinder to get fresh ground pork, and follow Martha’s grinding tips above to get the best grind possible. You will also need a small red onion, to keep your pork burgers juicy. Save a few slices so you can top off your burger later. Use about three fourths of a cup of barbecue sauce. Everyone has their favorite, so pick yours! Combine the ground pork, minced red onion, and barbecue sauce in a bowl. Use a fork to mix all of the ingredients, but be careful! You don’t want to over mix or else it will be tough.

Then, make your patties. Martha recommends making an indentation about half an inch deep at the center of the patty, to keep them very flat while grilling. Use a heat grill or griddle, set to about a medium high heat. You definitely want the grill to sizzle when you put those patties in. As they are cooking, season the patties with salt and pepper. It will take about eight minutes, depending on how thick you make your patties.