On Thu 07 Jul 2005 08:22:39p, notbob wrote in rec.food.cooking:

> On 2005-07-08, Hope > wrote:
>
>> Would you just dice it roughly and then pulse it a few times?
>
> Yep. I've done it with chuck n' sirloin together. Works great. Make
> sure the meat is semi-frozen, just enough so
> the meat is firm, yet can be easily cut. Cut to 1-2" chunks and put
> in F/P with blade attachment and pulse to desired consistency. It's not
> exactly the same as ground, but it's close enough. It'll hold
> together for burgers and meatballs.
>
> I started using my F/P instead of my electric grinder because I lost
> the coarse grind plate and the fine plate doesn't do a good job.

I'm probably one of the few, but I don't like meat chopped in a F/P. The
texture is clearly not at all like ground meat, more like "minced", and I
find it very unappealing in hamburger, sloppy joes, hamburger gravy,
spaghetti sauce, chili, etc.

I guess it depends on the meat grinder, but I have no problem with the fine
plate. Although I usually use the coarse place and grind twice.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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