I never considered grinding my own meat until I moved from NYC to Berlin. Here I could only find the ground beef, which means that I have to go out of my way if I want to cook with another ground meat, such as turkey, pork or chicken. When I eat meatloaf or ragu, I have to ask my butcher to grind the meat especially for me or do it myself. I have avoided the inconvenience for a long time by simply incorporating ground beef into recipes that demand a different type of meat. However, the problem is that ground beef is not always the best option for whatever you cook. For example, when I tried to use it instead of the pork in home-made dumplings, they would end up completely disconcerting. After a while I noticed that it annoyed me so much. I thought it was finally time to look at my own meat. While I initially thought I had to buy a meat grinder to achieve my dreams of freshly ground chicken and pork, I soon realized that my familiar food processor was all I needed. With some legumes I used freshly ground chicken to make some of the most tender meatballs I have ever eaten. The results were so good, I doubt I will go back to the stuff bought by the store, even if I have the chance. Even if you have easy access to pre-fertilized, there are a few good reasons to consider grinding your own. Here's why I think you should give it a chance, plus how to do it, according to the experts. <H2 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) –sm" type = "text" content = "When grinding your own meat, you can grind everyone kind of meat you want. "data-reactid =" 15 "> When grinding your own meat, you can grind everyone kind of meat you want.
The biggest advantage of grinding your own meat is that you have to be creative, Grant Hon, chef at Omaha Steaks, says SELF. You can really grind anything you want, whether it's a duck for hamburgers or meatballs made from lamb. And since it is rare to see these alternative types of meat as the foreground, the possibility to grind them yourself really opens up a world of cooking possibilities.
And you can determine how fine or coarse you want the grind to be.
Hon says that another great thing about grinding your own meat is that you can determine exactly how the meat turns out. You have to decide whether you want the meat to be super good for a dumpling filling or meatballs, or a little larger for a thick chili or taco filling.
Moreover, you can ensure that there is no cartilage in your meat.
Before you actually start grinding the meat, you should take the opportunity to cut off the crispy, chewy pieces that occasionally inflict ground meat. This is a huge plus for grinding your own meat, says Simon Ellery, owner of The Sausage Man Never Sleeps, a butcher in Berlin, to SELF. He explains that it is harder to know exactly what is and is not in your meat when you buy it in the store, but if you make it yourself, you can do your own quality control.
If you don't have a meat grinder, you can use your food processor like me.
While the experts agree that the best way to grind meat is with a real meat grinder, a food processor can certainly get the job done. The only thing they say you want to keep in mind is that the engine can heat up the meat if you run it too long. Only use the pulse button, which cuts it into short bursts and keeps the food processor temperature low.
Before grinding, cut the meat in the freezer for 30 minutes.
Hon says it's best to work with cold meat – it cuts more evenly and neatly that way – that's why you should drop it in the freezer until it has had the chance to develop a slightly icy crust before you get it works. (This will also help keep the food processor cool while you grind it.) Put it in the freezer about 30 minutes before you finish and it's good to go.
Then chop it into pieces that are small enough to be handled by your machine.
This depends on the size of your device. In general, pieces of meat of one to two centimeters are good to aim for, but use what you know about how your food processor works to make the best decision. If it can usually handle larger loads, you may not have problems with larger cuts; if it usually doesn't handle much, keep the cuts small and work with a little at a time. Working with smaller quantities also guarantees that the meat is ground evenly.
Transfer sliced meat to the food processor and pulse it repeatedly.
Pulse the meat until it reaches the desired consistency. Check it every two or three pulses to ensure that all meat is ground completely. Use my ground chicken to make chicken meatloaf More
Then cook! Here are some ideas to get you started:
Baked sweet potato with ground turkey, kale and avocado
Feel free to experiment with the type of meat you use in this earthly dish. For example, pork would also go well with sweet potato and kale. Get the recipe here.
Beef Taco rice bowl
Chicken or turkey would also work well in this spicy rice bowl. Get the recipe here.
Cheeseburger with herb corn salad
Citizens have everything to do with the meat, so use them as an opportunity to experiment with tasty, alternative options such as lamb or duck. Get the recipe here.Related: