I never thought to grind my own meat until I moved from NYC to Berlin. Here I could only find ground beef which means I have to stay out of the way if I want to cook with other minced meat like turkey, pork or chicken. If I long for meatloaf or ragu, I must either ask my butcher to grind the meat for me, or do it myself.
For a long time, I completely avoided the inconvenience by simply adding ground beef into recipes called for a different kind of minced meat. The thing is, ground beef is not always the best choice for everything you cook. For example, when I tried to use it in homemade dumplings instead of pork, they ended up tasting completely. After a while, I got so upset that I finally thought it was time to grind my own flesh.
While I initially thought I would have to buy a meat grinder to fulfill my dreams of freshly ground chicken and pork, I quickly realized that my faithful food processor was everything I needed. In a short series of pods I used freshly ground chicken to make some of the tenderest chicken meatballs I have ever tasted. The results were so good that I doubt I will return to the store-bought things, even if I have the opportunity.
Even if you can easily access pre-ground meat, there are some good reasons you should consider grinding it yourself. I think you should give it a try, and you should know how to do that, according to the experts:
If you grind your own meat, you can grind any kind of meat you want.
The biggest benefit of grinding meat is that you can be creative, says Grant Hon, head chef at Omaha Steaks versus SELF. You can really grind just about anything you want, no matter if it's burgers or lamb meatballs. And since it's rare for these alternative meats to be pre-ground, being able to grind them on their own really opens up a world of cooking options.
And you can control how fine or coarse the regrind should be. In addition, you can make sure that your meat does not have any crispy patches in your meat, so that you can make sure that your meat does not have any crusty spots in your meat, such as a dumpling filling or a spicy dumpling superfine or a larger chilli or taco filling (19659011). 19659012] Before you actually start grinding the meat, you should take the opportunity to cut off the crispy, chewy pieces that occasionally plague ground meat. This is a big plus for grinding their own meat, says Simon Ellery, owner of The Sausage Man Never Sleeps a butcher shop in Berlin, opposite SELF. He explains that it is more difficult to know exactly what is in your flesh and what is not if you pre-process it in the store, but if you make it yourself, you can carry out your own quality control.
If you do not have a meat grinder, you can use your food processor like me.
While the experts believe that meat can best be ground with a genuine meat grinder a food processor can definitely get the job done. When working with a food processor, remember that the engine can heat the meat if left to work for too long. Use only the pulse button, which chops the meat in short bursts, and keep the temperature of the food processor low.
Before you grind the meat, refrigerate it in the freezer for 30 minutes To work with cold meat, it cuts more evenly and cleanly. Therefore, you should put it in the freezer until it develops a slight ice crust before you work with it. (This will also help keep the food processor cool when you grind it.) Put it in the freezer about 30 minutes before you finish, and you're ready to go.
Then cut it into small pieces
This depends on the size of your device. Generally 1 to 2 inch pieces of meat are a good size to go for, but use what you know about how your food processor works to make the best decision. If it is usually suitable for larger loads, you may not have problems with larger cuts. If it does not normally endure much, keep the cuts small and work with it a bit. Working with smaller quantities will also ensure that the meat is ground evenly.
Transfer sliced meat to the food processor and pulse it repeatedly.
Pulsate the meat until it reaches the desired consistency. Check after every two or three pulses to ensure all meat is completely ground.
Then cook! Here are some ideas to start with:
Baked sweet potato with turkey, kale, and avocado
You're welcome to experiment with the meat you use in this earthy dish. For example, pork also goes well with sweet potato and kale. The recipe is available here .
Beef Taco Rice Bowl
Chicken or turkey would work well even in this spicy rice bowl. The recipe is available here .
Cheeseburger with Herb Collection Salad
Burger is all about meat, so use it as an opportunity to experiment with spicy alternatives such as lamb or duck. The recipe is available here .