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how diffrente the texture of ground beef by food processor VS kitchin aid ground meat attachment?

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hae young May 11, 2010 08:47 AM

hey! i am thinking why not making beef patty by "myself", actually by machine. but for now, in my area, kitchin aid multiple stand mixer that can function to grind meat into like spaghetti noodle strand is too lavishly expensive, for me, to purchase. so i thinking that why not stick with my brown hand blender with mdium size of food processor capability( i mean it is quite powerful and has container for grinding meats with attachment stainless blade). but without former tasting experience of grinding beef either from "food processor" or kitchin aid stand mixer, i am not sure how food processed meats will turn out in the end. the reason i am planning to do this is that i want my burger to be medium rather than well done. i cannot take risk eating the medium doness of patty made form already ground chcuks by store .and they notify the possible danger also themselves. are those two method quite diffrent from each other or just little bit when tasted or non ?

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    smtucker May 11, 2010 09:27 AM

    The main difference is the texture. A grinder pushes the meat across a rotating blade, grinding it. It is then extruded into noodle-like ribbons of meat. A food processor will chop the meat.

    before I had a kitchen aid, I did chop meat in my food processor. Here are my few tips. I cut the meat into cubes that were similar in size. I then froze those cubes for about 20 minutes so that there would be a little resistance. And then in small batches, I placed the meat in the food processor bowl and pulsed. I can't remember how many pulses, but less than you would think. Image what the meat would be like if you used two cleavers to make, like a tuna tartar. That is the size of meat chunk you should have at the end. If you pulse too long, you end up with a paste, and that isn't good for making a burger.

    Repeat for the remaining meat. Then I put the meat, in a bowl back into the fridge for a bit to let the chopped meat 'firm' up. The blade does warm the meat slightly, so I found that this last step made it possible to form burgers that would not fall apart on the grill.

    The flavor is not changed by using one method over the other. It is purely textural.

    1 Reply
    1. re: smtucker
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      hae young May 12, 2010 02:00 AM

      isnt COARSELY ground meats by fp tough to chew in coparison with ground meats by kitchin aide tools?

    2. John E. May 11, 2010 09:33 AM

      If you're not careful when using a food processor to grind meat you could quickly end up with beef mousse.

      2 Replies
      1. re: John E.
        ChefJune May 11, 2010 01:41 PM

        Yes, and no matter how hard you try NOT to get "beef mousse," you probably will the first few times you try.

        Before you give the fp a go, be s ure you are really comfortable with the "pulse" function, because it will be your bff in this instance.

        1. re: ChefJune
          greygarious May 11, 2010 09:34 PM

          I did this for the first time today, with no problem. (My Cuisinart is about 30 yrs old but with a strong motor, It looks to be around a 4-5 cup capacity, I can make a double-crust pie in it, but that's the maximum it will do at one time. ) I cut refrigerated boneless chuck roast in 3/4"-1" cubes, about a half pound at a time, and only needed 6 to 8 two-second pulses to get the texture smtucker refers to above. This meat looks a lot leaner and more appetizing than storebought ground chuck. It's going into the freezer for the time being, although I formed one burger to refrigerate until lunch. The other half of the 5-lb package will be for a pot of goulash.

      2. visciole May 11, 2010 01:56 PM

        You can purchase a hand meat grinder for not very much $ and it works very well for small quantities.

        1 Reply
        1. re: visciole
          oakjoan May 11, 2010 11:16 PM

          The trouble I've had when making ground beef in the processor is that, when using a chuck roast, I get lots of tendons and sinews that don't grind up. It's just too much of a chore to cut away all the tough fibrous stuff IMHO, but the taste is great.

          Also, after reading Michael Polard's description of how hamburger meat is made, I don't think I can ever use it again.

          You do have to be watchful when processing so that you don't get, as somebody above mentioned, "meat mousse".

          I have a KA attachment for grinding meat, but I hardly ever use it because I am too lazy to get it out, find all the parts and put it together. It works REALLY well, though.

        2. tommy May 12, 2010 05:26 AM

          10 quick pulses in a food processor. try it yourself and let us know if you hare happy with the results.

          1 Reply
          1. re: tommy
            greygarious May 12, 2010 08:13 AM

            "10 quick pulses" is a generalization that could leave the OP disappointed by pureed meat. With the size and motor of my processor, and a half pound of l"-ish refrigerated cubes, and 2-second pulses, it was less. This is very much a a trial-and-error process, in which it is best to check after every two or three pulses.

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