New toy............

[dickymint]

Tried using a processor before to make a cottage pie out of the leftover beef from the Sunday roast and it was awful. Anybody else mince their own meat and any tips/ideas?

[bint]

I remember using one of those as a child - my mother encouraged me to help out wherever possible in the kitchen - top tip for cleaning/cooking is to put a slice of bread (often the stale crust) through the mincer at the end, cleans it and also good to add to your meat mix.

[Roger645]

If it has non stainless steel blades make you you oil them with olive oil before storing.

[twistedsanity]

i got a tefal actifry the other day, pukka chips and roasties with only a tablespoon of oil, cooks pretty much anything realy

[Piglet]

Strangely enough I bought a mincer yesterday, but much as I've been coveting (sad isn't it!) an old style one like that I've had to buy a plastic one with a suction base as we have nowhere to clamp an older one.

Haven't used it yet, I need to retrieve all the ends of lumps of meat from the freezer and have a bash at cottage pie.

[dickymint]

Piglet said:

Strangely enough I bought a mincer yesterday, but much as I've been coveting (sad isn't it!) an old style one like that I've had to buy a plastic one with a suction base as we have nowhere to clamp an older one.

Haven't used it yet, I need to retrieve all the ends of lumps of meat from the freezer and have a bash at cottage pie.

Same here. Told the Missus our work tops are too thick

Any how managed to strap it down in the garage Churned two wopping rump steaks through it and made a tasty chille - so much tastier than bought mince. Cut the rumps into cubes and marinaded them first with the spices before mincing. Might try out the sausage attatchment next week-end.

PS. Great tip earlier in the thread about cleaning it out with some bread

[robbo3112]

Dicy did you know that technically a Chilli should be made with diced meat & NOT mince? Marinate your rumps (????***) then chilli away bro`

[Piglet]

dickymint said:

Piglet said:

Strangely enough I bought a mincer yesterday, but much as I've been coveting (sad isn't it!) an old style one like that I've had to buy a plastic one with a suction base as we have nowhere to clamp an older one.

Haven't used it yet, I need to retrieve all the ends of lumps of meat from the freezer and have a bash at cottage pie.

Same here. Told the Missus our work tops are too thick

Any how managed to strap it down in the garage Churned two wopping rump steaks through it and made a tasty chille - so much tastier than bought mince. Cut the rumps into cubes and marinaded them first with the spices before mincing. Might try out the sausage attatchment next week-end.

PS. Great tip earlier in the thread about cleaning it out with some bread

LOL!! At least I sent OH to the kitchen to check whether we could clamp one before I went and bought! Now....we have a wooden workbench built into the garage...never considered that! Maybe I will look for one at a carboot after all Although I'm lazy enough as it is, me going to the garage to mince meat is never going to happen, I only ever go to the outside freezer when I really can't shoehorn anything into the indoor one or I really need something from outside!

I'm not sure I'm planning to put rump steak in ours - I'd rather cook that nicely and leave it as steak. I am planning to use it for the ends of meat - we usually cook a large lump of meat but get bored of it after the first three days so the ends go into the freezer and lurk as "mystery meat"!

I remember helping my Grandma mince meat when I was a kid and we always put bread through at the end to clean it and the bread then went into the mince to pad it out a bit.

[Bob the Planner]

dickymint said:

... stuff ...

They are the dogs pajamas (sic). Do you have the sausage making attachment too and what blades have you gone for. I find the fine setting is too fine for most use and something a bit more coarse is required, although ideal for sausages.

Use with shin for bolognase or chilli on a coarse setting and also for shepards pie.

[driverrob]

dickymint said:

Tried using a processor before to make a cottage pie out of the leftover beef from the Sunday roast and it was awful.

I've tried mincing cooked beef leftovers and it comes out as mush. Maybe good enough for pate?
For cottage pie I'd either mince fresh beef or chop the cooked stuff up by hand into smallish pieces.

[dickymint]

Bob the Planner said:

dickymint said:

... stuff ...

They are the dogs pajamas (sic). Do you have the sausage making attachment too and what blades have you gone for. I find the fine setting is too fine for most use and something a bit more coarse is required, although ideal for sausages.

Use with shin for bolognase or chilli on a coarse setting and also for shepards pie.

It came with 3 sizes of hole plate and the sausage attatchment. Have only used the medium plate so far.

[Piglet]

Just to go back to this, I took my plastic mincer back to whence it came today as it was crap. When I bought it I asked whether it was up to cooked meat and was told it was - when I tried to use it the other day it was no good at all. Hubby tried it and it took all his bulk to hold it down and turn the handle and it was still no good, plus it managed to push meat into the section of the mincer that can't be removed for cleaning.

Sooooo....I've bought one of these http://www.johnlewis.com/230416866/Product.aspx (Kenwood Chef Premier) from Costco for £211 and I'm ordering the mincer to go with it as well as the high speed chopping gizmo thingie.

I'm trying not to feel too bad about the spends as I got very very close to buying the Kitchen Aid Artisan for £349 but walked away and in my defence I'm currently making cakes and pastry with a hand mixer which means I decorate the kitchen with mix and dough plus I lost custody of my food processor a number of years ago so this now serves all functions....

[neilsfishing]

dickymint said:

Tried using a processor before to make a cottage pie out of the leftover beef from the Sunday roast and it was awful. Anybody else mince their own meat and any tips/ideas?

I have one for chum when fishing its the nuts