Kitchen Aid Mixer

davejames0426 · December 2012

I just found out I will be getting the mixer and meat grinder attachement...... Any suggestions for using this bad boy???????

ChokeOnSmoke · December 2012

I've been getting into making dough for pizzas lately. Good stuff.

davejames0426 · December 2012

ChokeOnSmoke said:

I've been getting into making dough for pizzas lately. Good stuff.

Looking now at dough recipes..... Ever grind any meat???

TUTTLE871 · December 2012

Ground Turkey a few weeks ago and worked out well. Its a Slow process but works well if you are not grinding 50LBS of meat and just doing some minor grinding.

But I use my Mixer alot, just did cookie dough and made cookies on the egg tonight.

ChokeOnSmoke · December 2012

davejames0426 said:

ChokeOnSmoke said:

I've been getting into making dough for pizzas lately. Good stuff.

Looking now at dough recipes..... Ever grind any meat???

Don't have the meat attachment (it's technically my wife's kitchen aid) but the meat grinder attachment sounds like a x-mas gift for me!

Would love to try to make some sausages/brats - something I've always wanted to get into making...

Austin Egghead · December 2012

Tip when grinding meat cut into 1 inch cubes and place in freezer for a few minutes and do in batches. When you make your patties don't compress them too much.

And for an over the top hamburger grind some bacon into ine of the batches. Really very good. You are going to enjoy the KA.

njl · December 2012

They're great for mixing/kneading doughs, beating things like egg whites or whipping cream. I even use it to mix up pancake batter. My pizza dough, I do by hand...it doesn't seem to be worth the hassle/mess to use the mixer. I don't have the grinder (there are several, AFAIK, both OEM and aftermarket). I'm curious to hear which you get and how it works. I keep thinking about getting one and grinding my own burger meat.

njl · December 2012

Austin Egghead said:

Tip when grinding meat cut into 1 inch cubes and place in freezer for a few minutes and do in batches. When you make your patties don't compress them too much.
And for an over the top hamburger grind some bacon into ine of the batches. Really very good. You are going to enjoy the KA.

Raw or cooked bacon? I've occasionally put cooked bacon bits into hamburger patties.

Skiddymarker · December 2012

Best tip given to me was learn how to adjust the paddle/whisk/hook to bowl clearance. It is in the manual, but once it is set up correctly the KA cab really ka.

Austin Egghead · December 2012

Raw, but hamburger is the only beef I don't want walking to my plate. If you are going for med rare burgers, I would pre cook the bacon (nuke/egg) ...just a little.

Dont' forget to play around with your fat content.

I have also ground up a batch made with 15% pork butt and 85% sirloin. I really love the flavor of sirloin.

Clean up is with water and a 5 minute soak in a 1% clorox solution and then wash with soap and water. Be sure and dry all the pieces before storing.

nolaegghead · December 2012

We use our Kitchen Aid mixer for making dough and grinding meat. That's pretty much it. It's just too easy using a hand mixer for batters. I'd like to try the pasta attachment, if anyone has anything good to say about it....I know there are some manual pasta rollers that work great.

Bacon in burger meat - sounds like a winner. Maybe a good way to dress up some 90-93% ground meat.

I wouldn't be afraid to eat a medium rare burger with raw bacon mixed in. There are about 11 cases of trichinosis in the US each year, almost all traced to wild game or home-farmed pork. Way more people win the lottery. Prosciutto, capicola and a number of other pork products are uncooked and cured

davejames0426 · December 2012

Bacon mixed with the burger is a good idea..... I am looking online now for some sausage making supplies..... Will post later how this works out...

Raymont · December 2012

I've got the KA with meat grinder & sausage stuffer. Funchtions pretty well, but I have found that the "push rod" - the plasic thingy used to push the meat down to the grinder/stuffer acts as a suction and pulls the meat back out. Its a messy and time consuming process. Any ideas?. Partially freezing meat prior to grinding is critical. I bought the hog casings on-line for cheap. I have to say the burgers and sausage are the best I've ever tasted.

nolaegghead · December 2012

Raymont said:

I've got the KA with meat grinder & sausage stuffer. Funchtions pretty well, but I have found that the "push rod" - the plasic thingy used to push the meat down to the grinder/stuffer acts as a suction and pulls the meat back out. Its a messy and time consuming process. Any ideas?. Partially freezing meat prior to grinding is critical. I bought the hog casings on-line for cheap. I have to say the burgers and sausage are the best I've ever tasted.

I lost my push stick tool years ago. You don't need it. The screw sucks everything down into the hopper. Just cut your meat in long strips. Once it gets started, it's gonna get sucked into the grinder.

Botch · December 2012

nolaegghead said: I'd like to try the pasta attachment, if anyone has anything good to say about it....I know there are some manual pasta rollers that work great.

I used an Atlas pasta roller for years, was never really happy with it as the attachment securing it to the counter was poorly designed, and you really needed three hands (one to feed the dough, one to receive the dough, and one to crank; a great dinner date activity but otherwise a pain). I debated whether to get a motor for it, or the KA pasta roller (they were both about the same price) and I'm so glad I got the KA roller! Because of the mixer's weight its steady as you could want, plus there's so much more room for the noodles to come out, about a foot, where the Atlas only had about 4" clearance from the counter. I make pasta about once a week and am really happy with the KA setup.

nolaegghead · December 2012

I'm sold. I'm asking Santa for the pasta attachment for Christmas. Thanks Botch!

Lit · December 2012

I cut mine into strips not cubes and it works well. Also I do mine on higher speeds so it will get done fast but when you do that blood will shoot all over your kitchen. I clip a towewl around the top tray to stop the blood from going everywhere I would recommend doing this.

Mighty_Quinn · December 2012

+1 on strips instead of cubes.

nolaegghead · December 2012

I do strips, but I don't have the bloodbath problem because they're frozen (but not too frozen they don't grind well).

Raymont · December 2012

Thanks for advice on strips, I'll certainly try. How about when you are stuffing sausage, after the meat has been ground?

Lit · December 2012

Yes grind first and season then put th esausage attachment on. Others do not like the sausage stuffer but I thought it was pretty easy to use. Get someone to help you until the sausage is long enough to hit the counter and then you are set. You want to keep the mixer on the slowest setting when doing sausage. Also don't trim any fat from the shoulder if anything but some fat and mix it in when you grind.

davejames0426 · December 2012

All these suggestions, I may not wait until Christmas to open mine......

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