Page 5 of 5 FirstFirst ... 345
Results 41 to 43 of 43

Thread: Two-stage burgers

  1. #41
    TVWBB Member J Grotz's Avatar
    Join Date
    Oct 2009
    Location
    SoCal
    Posts
    70
    My plastic KA just cracked this week. Hopefully Santa will bring me a new SS version.

  2. #42
    TVWBB Pro
    Join Date
    Jun 2016
    Location
    Southeastern MN
    Posts
    606
    Quote Originally Posted by LMichaels View Post
    You're one of the lucky ones Rich. I have never seen them not crack st the hub. My customers who have them complain all the time and I have sold every metal one with ease
    My plastic grinder hasn't cracked yet either, but I'm also in the more occasional use and not overloaded categories. No argument that if I have to replace it that it'll be a metal replacement.

  3. #43
    TVWBB Pro
    Join Date
    Jun 2015
    Location
    Aurora, IL
    Posts
    634
    Quote Originally Posted by J Hasselberger View Post
    Before you grind, cut the meat into 1" cubes, arrange it in one layer on a sheet pan and put it into the freezer for about an hour, or until it gets a frozen crust, but is still somewhat pliable -- semi-frozen.
    I've seen this advice many times before and I've always wondered, who besides the people who do cooking shows on TV have enough room in their freezer for a sheet pan full of 1" meat cubes? I've got a separate upright freezer and I still couldn't get a pan of meat in there or the freezer on the refrigerator.

Page 5 of 5 FirstFirst ... 345

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •