Ophelia wrote:
>
> "brooklyn1" > wrote in message
> ...
> > On Thu, 22 Apr 2010 11:48:11 -0400, "Nancy Young"
> > > wrote:
> >
> >>Ground up a chuck roast then ran a couple of slices of bread
> >>through. I must say, that manual grinder was for the birds,
> >>this is the way to go. Duh.
> >>
> >>Even though it was mostly bread coming through when I
> >>stopped grinding, the holes in the plate were full when I
> >>dismantled the machine, and rinsing didn't make a dent in that.
> >
> > Fresh bread will make cleaning more difficult than no bread... use
> > stale bread, or saltines. Putting some raw veggies through will also
> > clean a grinder.... when making meat balls/loaf grind all your veggies
> > too... intersperse with the meat... a carrot/ celery stalk makes a
> > good pusher, at the end send it through. Only raw garlic won't grind
> > well, it'll all adhere in one clump no matter how you mix the
> > ingredients later.... raw garlic won't cook in meat balls/loaf anyway,
> > it'll remain raw, if you insist on fresh garlic mince and saute it
> > before adding, and still the flavor won't equally permeate... that's
> > why dehy is better for this type of cookery.
>
> I don't bother. I accept that I will lose a very small amount of meat when
> I take it apart to clean it.

Same here, with the small volume of the KA grinder, the loss is usually
just an ounce or so. Of course if I'm making something like meat loaf or
meatballs running a slice of bread through is easy and it just gets
mixed in.