Tips for Great Results Using the KitchenAid Food Grinder
To grind bread for crumbs, be sure that bread is either oven dried thoroughly to remove all moisture, or not dried at all. Partially dried bread may jam the Food Grinder attachment.
NOTE: Very hard, dense foods such as completely dried homemade bread should not be ground in the Food Grinder attachment. Homemade bread should be ground fresh and then oven- or air-dried.
Meat should be extremely cold, even partially frozen, for best processing. It should be able to be pierced with a sharp knife. Making sure the meat is very cold will:
- Reduce the likelihood of meat juices backing up into the mixer.
- Reduce the likelihood of the oil-impregnated copper-bearing from leaking.
- Help the fat in the meat process more easily. When the meat is not extremely cold or partially frozen, the fat in the meat can build up on the knife blade and slow the processing down.
- Meat should be cut in 1- inch strips before processing to help it feed into the worm gear more easily.
- For better mix and more tender results, grind the meat twice. Fatty meats such as pork should only be ground once. Raw chicken is not as dense as pork or beef, and any fatty parts can collect on the knife, and will need to be removed often. Chilling the meat beforehand helps to avoid this.
Nuts that are ground in the food grinder will come out mealier than chopped nuts.
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