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Suggestions and Complaints / Mincing meat problem
« on: April 20, 2011, 10:55:58 pm »
Have had my thermomix for about a month now and absolutely love it. My family has always killed for leftovers the next day and the past week I have had a few issues as I am becoming more adventurous.
1. Did bolagnaise sauce last night and for the first time used my own meat to mince. I used rump steak and the mince looked ok except for the fact it does not combine sinew very well at all.......a good mince has to have a certain amount of fat in it but it seems that even a bit of sinew does not process very well. On cooking, the sauce looked OK but on eating it my family all gave it a thumbs down. I couldnt eat mine at all as the slightest bit of gristle turns my stomach. I have worked in butchers shops before and it seems the consistency of the mince was not the same as a mincing machine. My only option seems to be to buy fillet steak to mince which i wont do.
2. Made the beef stroganoff from the book and added all the tweaking that was suggested in this forum and it was horrible. I make stroganoff all the time and the real flavour comes from the browning of the meat. It seems this recipe is more a "stewing" type of process and there is no flavour.
Don't get me wrong, I love my thermomix. I am making soups all the time, fantastic rice, great for steaming veges, great dips, pastry and cakes, LSA and the list goes on but I am very disappointed with the mincer and I think there are some dishes that it probably cant duplicate....beef stroganoff being one of them.
Any ideas
1. Did bolagnaise sauce last night and for the first time used my own meat to mince. I used rump steak and the mince looked ok except for the fact it does not combine sinew very well at all.......a good mince has to have a certain amount of fat in it but it seems that even a bit of sinew does not process very well. On cooking, the sauce looked OK but on eating it my family all gave it a thumbs down. I couldnt eat mine at all as the slightest bit of gristle turns my stomach. I have worked in butchers shops before and it seems the consistency of the mince was not the same as a mincing machine. My only option seems to be to buy fillet steak to mince which i wont do.
2. Made the beef stroganoff from the book and added all the tweaking that was suggested in this forum and it was horrible. I make stroganoff all the time and the real flavour comes from the browning of the meat. It seems this recipe is more a "stewing" type of process and there is no flavour.
Don't get me wrong, I love my thermomix. I am making soups all the time, fantastic rice, great for steaming veges, great dips, pastry and cakes, LSA and the list goes on but I am very disappointed with the mincer and I think there are some dishes that it probably cant duplicate....beef stroganoff being one of them.
Any ideas