Guest guest Posted February 5, 2012 Report Share Posted February 5, 2012 I tried grinding meat for hamburgers in our Vitamix and it did not come out good at all. The fibers in the meat were too broken down. Our burgers tasted like they were made of mashed potatoes. I wouldn't recommend it. On Sun, Feb 5, 2012 at 10:58 AM, Mucktao <MUCKTAO@...> wrote: What is the best way to grind meat. i.e. 1-6. How much can you grind at a time and should the meat be partially frozen or room temp. To make a burger, what type is best? i.e. chuck steak, sirloin etc. I've just bought the cg model from QVC and this is the first time I've used the machine. So, I'm a real newby. Thanks in Advance, Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2012 Report Share Posted February 5, 2012 QVC did does demos for the Ninja and showed them making hamburg by pulsing and also adding cheese to it. It looked like it came out good. So I would think a Vitamix would be able to do that. Maybe you mixed it too fast or too long? Lucille From: Diane Kolack Sent: Sunday, February 05, 2012 11:43 AM Subject: Re: grinding meats I tried grinding meat for hamburgers in our Vitamix and it did not come out good at all. The fibers in the meat were too broken down. Our burgers tasted like they were made of mashed potatoes. I wouldn't recommend it. On Sun, Feb 5, 2012 at 10:58 AM, Mucktao <MUCKTAO@...> wrote: What is the best way to grind meat. i.e. 1-6. How much can you grind at a time and should the meat be partially frozen or room temp. To make a burger, what type is best? i.e. chuck steak, sirloin etc.I've just bought the cg model from QVC and this is the first time I've used the machine. So, I'm a real newby.Thanks in Advance,Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2012 Report Share Posted February 6, 2012 Hi. Here's how I grind meat: 1) Trim fat/sinew and cut it into cubes of no more than 2 inches. 2) Slightly freeze it, til it is firm but not frozen. 3) Turn machine on and while its running and variable medium, drop cubes onto spinning blades. (I use the lid with clear cap removed) 5) Process to your prefered consistency. 6) Do a few cubes at at time, then remove ground meat and begin again. Hope that helps. Beth > > What is the best way to grind meat. i.e. 1-6. How much can you grind at a time and should the meat be partially frozen or room temp. To make a burger, what type is best? i.e. chuck steak, sirloin etc. > > I've just bought the cg model from QVC and this is the first time I've used the machine. So, I'm a real newby. > > Thanks in Advance, > > Carol > Quote Link to comment Share on other sites More sharing options...
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