Author Topic: Mincing meat problem  (Read 40579 times)

Offline Halex

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Re: Mincing meat problem
« Reply #15 on: March 06, 2012, 10:05:37 pm »
Yes I have come to the conclusion TMs do not mince well.

Not sure whether its worth the money to buy a mincer as I get mince in my meat orders. Good ones arent cheap.

H :)

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Offline dede

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Re: Mincing meat problem
« Reply #16 on: March 06, 2012, 10:24:12 pm »
If you can get mince then I wouldn't bother buying a mincer that's for sure. I guess it would depend on how much mincing you would want to do. Years ago you could take meat to a butcher to get them to mince it for you for a small fee, but now with food regulations they are not allowed to do it. When we owned a butcher shop we used to quiet often mince up other peoples meat for them as it only takes a couple of minutes and it's done.
Mandi, Mum of 5, Live in Tasmania. Work from home picture framing.

Offline Halex

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Re: Mincing meat problem
« Reply #17 on: March 06, 2012, 10:28:24 pm »
I agree Dede not worth it. In my cow order there was a fair bit of mince, I still have some left. If I run out before the next order, its cheaper to buy a couple of kilos than to buy a mincer.  But then I shoukd be sayi g why buy mince you have other meat to eat. ;D

H :)
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Offline cookie1

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Re: Mincing meat problem
« Reply #18 on: March 07, 2012, 01:27:19 am »
Very true Hally. If you keep buying in bulk you'll probably have plenty of mince.
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Offline keiramax

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Re: Mincing meat problem
« Reply #19 on: March 07, 2012, 06:59:10 am »
Haven't tried mincing in the TM.  But I've got an attachment for my KA which I'm very happy with.  If mincing raw meat I partially freeze it as well.  Nothing better than mincing up leftover roast lamb for a shepard's pie. however now I do the mash in the TM.

Offline Halex

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Re: Mincing meat problem
« Reply #20 on: March 07, 2012, 07:37:20 am »
The TM chops cooked meat up to perfection, its just the raw meat.

H :)
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Offline faffa_70

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Re: Mincing meat problem
« Reply #21 on: March 07, 2012, 08:11:20 am »
funny thing is I would rather have the TM consistency and know what is in it  ;) after 4 1/2 years we are used to it now and I just could not buy mince. I shudder thinking about it lol so I guess it is really a case of each to their own. The main thing is to make sure you are not over processing it when you mince it - it is so easy to do!
Kathryn - Perth WA :)
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Offline Halex

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Re: Mincing meat problem
« Reply #22 on: March 07, 2012, 10:01:28 am »
Ok Faffa, fancy a coffe one day at my place & you can show  me :D

H :)
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Offline Tan

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Re: Mincing meat problem
« Reply #23 on: March 07, 2012, 01:06:46 pm »
funny thing is I would rather have the TM consistency and know what is in it  ;) after 4 1/2 years we are used to it now and I just could not buy mince. I shudder thinking about it lol so I guess it is really a case of each to their own. The main thing is to make sure you are not over processing it when you mince it - it is so easy to do!

i actually agree with you Kathryn - we would much rather mince our own meat knowing that it is ONLY meat!!!
Store bought mince (even good quality), makes my DH quite unwell. Since i have been doing our own - no problems for him.
Yes -it's a different texture but we are now used to that - and the key is to not over do it - just turbo a few seconds at a time until you get the texture you want.  :)
Tan

Offline Plb16471

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Re: Mincing meat problem
« Reply #24 on: April 18, 2012, 10:30:45 am »
I just made meatballs and the texture isn't to my liking at all,  how does over processing make it worse?  I thought more processing would help.  My dinner may be rice and sauce..minus the meat.

Offline meganjane

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Re: Mincing meat problem
« Reply #25 on: July 03, 2012, 02:06:19 pm »
The meat must be semi frozen to get a good texture. I minced chuck steak yesterday for a meat loaf and it was pretty well frozen. I'd already cut it into chunks and removed fat and sinew. I loathe sinew in mince.

I never buy mince any more, not at $13 a kg when I can buy chuck for $8 a kg. Even with the fat and sinew removed, it's still great value and there's no added water.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline Halex

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Re: Mincing meat problem
« Reply #26 on: November 08, 2012, 10:29:30 pm »
I am mincing lamb today, any advice?

H :)
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Offline nazar

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Re: Mincing meat problem
« Reply #27 on: February 09, 2013, 12:52:24 pm »
l did not like mince done in the tmx , but reading this l must try it again thanks for the tips

South West WA AUSTRALIA

Offline djinni373

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Re: Mincing meat problem
« Reply #28 on: February 09, 2013, 02:32:58 pm »
I prefer my own mince as well. I mince the meat (and chicken) when it is just thawed enough for me to cut into chunks. The difference in texture isn't an issue in this house of hungry teenagers :D
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Offline cookie1

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Re: Mincing meat problem
« Reply #29 on: February 10, 2013, 03:56:16 am »
I mince my own chicken but must admit I have not tried meat as yet.
May all dairy items in your fridge be of questionable vintage.

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