I bought an electric meat grinder about 11 month ago. Since then, I
used it 3 times, including today.

Since I use it is to grind lean meat, the meat sticks to the parts
and it becomes quite a job to get the meat off the parts after taking
off the parts.

Then in washing, experience tells me not to leave it soaked in water
since some parts gets oxidized. I got auger and rotator replaced by
tthe manufacturer last year because of ixidization, causign white
stuff getting into the meat. I didn't even soak it in water at that
time. I failed to do towel dry and left it on top shelf of dishwasher
to dry. I didn't use dishwasher.

So it was quite a time-consuming job in grindign and then cleaning up
after grinding - time is a big issue for me. So I am thinking to do
this next time for washing.

- I will wipe clean the unti boy with a wet cloth but no soap. Then
put it away.

- I'll wash the parts quickly, i,e. I will rinse all the meat off
the parts with soapy water but when washing it, I won't worry about
getting it so thoroughly cleaned, i.e meat grease will be left on the
parts a bit and hence bacteria might still be left on the parts (they
will die in time). I will rinse off the detergent thoroughly, then do
towel dry and then let air dry. Then I will put it away when they
are dry.

- I will throw that kitchen towel in the pile of towels to be washed.

The above process will save me the painstaking process of hand washing
*throughly* to the point of completely sanitized parts. As long as I
don't let other food touch those parts, there won't be any cross
contamination.

So is there anything wrong with this approach? I mean, the next time I
use the unit, bacteria left on the parts would be dead anyway. I can
even rinse those parts quickly before using it. That way, I won't be
so dreadful about pulling it out to use it often.

Comment?

Or should I sell this thing and get a strong food processor to grind
chicken. I just cook small amount at a time anyaway. If the above
approach is fine, I'd rather keey my meat gridner.

In article . com>,
says...
> I bought an electric meat grinder about 11 month ago. Since then, I
> used it 3 times, including today.
>
> Since I use it is to grind lean meat, the meat sticks to the parts
> and it becomes quite a job to get the meat off the parts after taking
> off the parts.
>
> Then in washing, experience tells me not to leave it soaked in water
> since some parts gets oxidized. I got auger and rotator replaced by
> tthe manufacturer last year because of ixidization, causign white
> stuff getting into the meat. I didn't even soak it in water at that
> time. I failed to do towel dry and left it on top shelf of dishwasher
> to dry. I didn't use dishwasher.
>
> So it was quite a time-consuming job in grindign and then cleaning up
> after grinding - time is a big issue for me. So I am thinking to do
> this next time for washing.
>
> - I will wipe clean the unti boy with a wet cloth but no soap. Then
> put it away.
>
> - I'll wash the parts quickly, i,e. I will rinse all the meat off
> the parts with soapy water but when washing it, I won't worry about
> getting it so thoroughly cleaned, i.e meat grease will be left on the
> parts a bit and hence bacteria might still be left on the parts (they
> will die in time). I will rinse off the detergent thoroughly, then do
> towel dry and then let air dry. Then I will put it away when they
> are dry.
>
> - I will throw that kitchen towel in the pile of towels to be washed.
>
> The above process will save me the painstaking process of hand washing
> *throughly* to the point of completely sanitized parts. As long as I
> don't let other food touch those parts, there won't be any cross
> contamination.
>
> So is there anything wrong with this approach? I mean, the next time I
> use the unit, bacteria left on the parts would be dead anyway. I can
> even rinse those parts quickly before using it. That way, I won't be
> so dreadful about pulling it out to use it often.
>
> Comment?
>
> Or should I sell this thing and get a strong food processor to grind
> chicken. I just cook small amount at a time anyaway. If the above
> approach is fine, I'd rather keey my meat gridner.
>

First of all, bacteria will not necessarily die if left on the parts for
a long time. Many bacteria have the ability to form spores which can
last essentially forever, they then "resurrect" when food/moisture is
again available.

If your grinder parts are oxidizing then there's something wrong with
the design or construction. All grinders I have seen have parts that are
galvanized steel, stainless steel, or plastic - you should be able to
soak any of these without a problem.

I soak my grinder parts in hot soapy water for about half an hour, then
scrub with a stiff brush.


--
Peter Aitken

On Feb 16, 5:29 am, Peter A > wrote:
> In article . com>,
> says...
>
>
>
>
>
> > I bought an electric meat grinder about 11 month ago. Since then, I
> > used it 3 times, including today.
>
> > Since I use it is to grind lean meat, the meat sticks to the parts
> > and it becomes quite a job to get the meat off the parts after taking
> > off the parts.
>
> > Then in washing, experience tells me not to leave it soaked in water
> > since some parts gets oxidized. I got auger and rotator replaced by
> > tthe manufacturer last year because of ixidization, causign white
> > stuff getting into the meat. I didn't even soak it in water at that
> > time. I failed to do towel dry and left it on top shelf of dishwasher
> > to dry. I didn't use dishwasher.
>
> > So it was quite a time-consuming job in grindign and then cleaning up
> > after grinding - time is a big issue for me. So I am thinking to do
> > this next time for washing.
>
> > - I will wipe clean the unti boy with a wet cloth but no soap. Then
> > put it away.
>
> > - I'll wash the parts quickly, i,e. I will rinse all the meat off
> > the parts with soapy water but when washing it, I won't worry about
> > getting it so thoroughly cleaned, i.e meat grease will be left on the
> > parts a bit and hence bacteria might still be left on the parts (they
> > will die in time). I will rinse off the detergent thoroughly, then do
> > towel dry and then let air dry. Then I will put it away when they
> > are dry.
>
> > - I will throw that kitchen towel in the pile of towels to be washed.
>
> > The above process will save me the painstaking process of hand washing
> > *throughly* to the point of completely sanitized parts. As long as I
> > don't let other food touch those parts, there won't be any cross
> > contamination.
>
> > So is there anything wrong with this approach? I mean, the next time I
> > use the unit, bacteria left on the parts would be dead anyway. I can
> > even rinse those parts quickly before using it. That way, I won't be
> > so dreadful about pulling it out to use it often.
>
> > Comment?
>
> > Or should I sell this thing and get a strong food processor to grind
> > chicken. I just cook small amount at a time anyaway. If the above
> > approach is fine, I'd rather keey my meat gridner.
>
> First of all, bacteria will not necessarily die if left on the parts for
> a long time. Many bacteria have the ability to form spores which can
> last essentially forever, they then "resurrect" when food/moisture is
> again available.

True. It's not like wood cutting board releasing some chemicals that
kills them.

>
> If your grinder parts are oxidizing then there's something wrong with
> the design or construction.

I may or many not have soaked it last time I don't remember. I didn't
towel dry and left the parts on the top shelf inside the dishwasher
and closed the door slightly ajar but my have closed it later
forgetting to take those out. When i used it the next time, I saw
white stuff coating the meat. I was grinding a lot of meat. The white
stuff didn't stop though it got to be lighter. I threw all that meat
out. Called the vendor and got manufacturer's phone number and got
replacement. Learned that the parts other than blade, and die-cast are
Aluminum coated with stainless teel. It was obvious anyway.

They kept asking me whether I ran the dishwasher. I realized as the
conversation went, that it's a good thing I didn't even tell them I
did air dry on the dishwasher rack.

>All grinders I have seen have parts that are
> galvanized steel, stainless steel, or plastic - you should be able to
> soak any of these without a problem.

I am afraid to try soaking.

>
> I soak my grinder parts in hot soapy water for about half an hour, then
> scrub with a stiff brush.

I'll try soaking them for some time next time first and then wipe
clean the unit and come back and wash them. I kept a toothbrush by the
sink and I used that last night.

>
> --
> Peter Aitken- Hide quoted text -
>
> - Show quoted text -

In article .com>,
says...
> I may or many not have soaked it last time I don't remember. I didn't
> towel dry and left the parts on the top shelf inside the dishwasher
> and closed the door slightly ajar but my have closed it later
> forgetting to take those out. When i used it the next time, I saw
> white stuff coating the meat. I was grinding a lot of meat. The white
> stuff didn't stop though it got to be lighter. I threw all that meat
> out. Called the vendor and got manufacturer's phone number and got
> replacement. Learned that the parts other than blade, and die-cast are
> Aluminum coated with stainless teel. It was obvious anyway.
>

You do know never to wash anything aluminum in the dishwasher? It sounds
like you just set it there to dry, but I want to make sure! Dishwasher
detergent eats aluminum. The "white stuff" you mention sounds exactly
like what you would see if you did wash it in the DW. Hand dishwashing
soap is fine.

I will say that aluminum coating sounds odd. Aluminum is rust proof but
is rather soft.

--
Peter Aitken

Peter A wrote:
> amanda772 says...
>
> > I may or many not have soaked it last time I don't remember. I didn't
> > towel dry and left the parts on the top shelf inside the dishwasher
> > and closed the door slightly ajar but my have closed it later
> > forgetting to take those out. *When i used it the next time, I saw
> > white stuff coating the meat. I was grinding a lot of meat. The white
> > stuff didn't stop though it *got to be lighter. I threw all that meat
> > out. *Called the vendor and got manufacturer's phone number and got
> > replacement. Learned that the parts other than blade, and die-cast are
> > Aluminum coated with stainless teel. It was obvious anyway.

I've never seen any grinder made of stainless steel clad aluminum...
they are all aluminun, all stainless steel or *tinned* steel/cast iron
(not galvanized [zinc]). Without knowing which grinder you have all
anyone can offer is wild speculation about the details... but there
are some criteria inherent with all grinders. There are two reasons
meat smears/sticks, it's too warm and/or the front nut is not screwed
down tightly. Meat to be ground must be fully chilled (place in the
freezer for fifteen minutes), and it's also a good idea to freeze the
grinder so that is cold too.... all bowls and implements should be pre-
chilled also.

> You do know never to wash anything aluminum in the dishwasher?

This is true.

> I will say that aluminum coating sounds odd. Aluminum is rust proof but is rather soft.

Aluminum is not rust proof, aluminun rusts very easily, that white/
grey coating is aluminum oxide... dishwashing soaps are powerful
oxidizers... no aluminun should be placed in the dishwasher.

There is no reason to soak grinder parts, simply hand wash in *hot*
water with ordinary dishwahing liquid *immediately* after use... towel
dry and be sure to let the carbon steel grinding plates fully air dry
and then ligthtly coat with vegetable oil... for long storage use
products made especially for storage, like food grade silicone grease.

I use a grinder often, clean up never takes more than five minutes and
couldn't be simpler... immediately after grinding the meat goes into
the fridge while I clean everything, only then do I continue preparing
the meat.

I now own two grinders, my long time trusty Moulinex, and my new
slightly larger and more powerful Waring Pro:
http://i5.tinypic.com/2i9rqmc.jpg

Sheldon

"Peter A" > wrote

> says...

>> replacement. Learned that the parts other than blade, and die-cast are
>> Aluminum coated with stainless teel. It was obvious anyway.

> I will say that aluminum coating sounds odd. Aluminum is rust proof but
> is rather soft.

I think she means it's stainless steel coated.

nancy

"Nancy Young" wrote:
> "Peter A" wrote
> > amanda772 says:
> >> Learned that the parts other than blade, and die-cast are
> >> Aluminum coated with stainless teel. It was obvious anyway.
> >
> > I will say that aluminum coating sounds odd. Aluminum is rust proof but
> > is rather soft.
>
> I think she means it's stainless steel coated.

I've never seen a grinder either way; not aluminum coated stainless
steel, not stainless steel coated aluminum... not saying it doesn't
exist but I've not ever seen one. Had the OP identified the
particular grinder then perhaps we could offer more help... for all we
know she has a $3,500 commercial machine... or an old type hand crank
machine that's been motorized, plenty like that around, but they would
likely be tinned cast iron.

Sheldon

In article >,
says...
>
> "Peter A" > wrote
>
> > says...
>
> >> replacement. Learned that the parts other than blade, and die-cast are
> >> Aluminum coated with stainless teel. It was obvious anyway.
>
> > I will say that aluminum coating sounds odd. Aluminum is rust proof but
> > is rather soft.
>
> I think she means it's stainless steel coated.
>
> nancy
>

Right, I missed that the first time I read it.

--
Peter Aitken

In article . com>,
"mm" > wrote:

<snipped for space>

> Comment?
>
> Or should I sell this thing and get a strong food processor to grind
> chicken. I just cook small amount at a time anyaway. If the above
> approach is fine, I'd rather keey my meat gridner.

When I used my meat grinder, I clean and dry all the parts right away...

To get the grease off, I just squirt some dishwashing liquid directly on
to the metal parts and take a scrub brush to it to get into any screw
threads etc.

Rinse well in hot water and hand-dry.

Works for me!

And takes me maybe 10 minutes, tops.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article om>,
"Sheldon" > wrote:

> There is no reason to soak grinder parts, simply hand wash in *hot*
> water with ordinary dishwahing liquid *immediately* after use... towel
> dry and be sure to let the carbon steel grinding plates fully air dry
> and then ligthtly coat with vegetable oil... for long storage use
> products made especially for storage, like food grade silicone grease.

I never thought of oiling my grinder plates...

Good idea.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Feb 16, 7:19 am, Peter A > wrote:
> In article .com>,
> says...
>
> > I may or many not have soaked it last time I don't remember. I didn't
> > towel dry and left the parts on the top shelf inside the dishwasher
> > and closed the door slightly ajar but my have closed it later
> > forgetting to take those out. When i used it the next time, I saw
> > white stuff coating the meat. I was grinding a lot of meat. The white
> > stuff didn't stop though it got to be lighter. I threw all that meat
> > out. Called the vendor and got manufacturer's phone number and got
> > replacement. Learned that the parts other than blade, and die-cast are
> > Aluminum coated with stainless teel. It was obvious anyway.
>
> You do know never to wash anything aluminum in the dishwasher?

I am not sure I knew well about that before that event but I hardly
used dishwasher because it doesn't fill up quickly since I don't like
washing bulky things like pots, containers, mixing bowl, strainer in
the dishwasher which take so much space + I need to use them again.

> It sounds like you just set it there to dry, but I want to make sure!
I only let air dry.

I don't like to run the dishwaser for a few things and waste water and
electricity.

> Dishwasher detergent eats aluminum.

> The "white stuff" you mention sounds exactly like what you would see if you did wash it in the DW.

That's very puzzling to me because I did NOT wash them in the
dishwasher but my kitchen area is cold that time of the year due to
the orientation of the house. Keeping the dishwsher door closed - it
was at night when I did that - may have made the air drying process
not feasible. It's cold at night and in the morning here in CA.

> Hand dishwashing soap is fine.
>
> I will say that aluminum coating sounds odd. Aluminum is rust proof but is rather
> soft.

No, aluminum with stainless steel coating. I know..I didn't write it
clearly.
>
> --
> Peter Aitken

On Feb 16, 8:02 am, "Sheldon" > wrote:
> Peter A wrote:
> > amanda772 says...
>
> > > I may or many not have soaked it last time I don't remember. I didn't
> > > towel dry and left the parts on the top shelf inside the dishwasher
> > > and closed the door slightly ajar but my have closed it later
> > > forgetting to take those out. ?When i used it the next time, I saw
> > > white stuff coating the meat. I was grinding a lot of meat. The white
> > > stuff didn't stop though it ?got to be lighter. I threw all that meat
> > > out. ?Called the vendor and got manufacturer's phone number and got
> > > replacement. Learned that the parts other than blade, and die-cast are
> > > Aluminum coated with stainless teel. It was obvious anyway.
>
> I've never seen any grinder made of stainless steel clad aluminum...
> they are all aluminun, all stainless steel or *tinned* steel/cast iron
> (not galvanized [zinc]).

> Without knowing which grinder you have all anyone can offer is wild speculation
> about the details...

Back to basic model 4500; I suspected that it was all Aluminum but
when asked, I was told that it's stainless steel coated. I asked her
to be sure when she told me hat.

>but there
> are some criteria inherent with all grinders. There are two reasons
> meat smears/sticks, it's too warm and/or the front nut is not screwed
> down tightly.

The meat was still not completely thawed and the unit was cold for my
hand.

>Meat to be ground must be fully chilled (place in the
> freezer for fifteen minutes), and it's also a good idea to freeze the
> grinder so that is cold too...
Gee..lot of work

>. all bowls and implements should be pre-> chilled also.
>
> > You do know never to wash anything aluminum in the dishwasher?
>
> This is true.
>
> > I will say that aluminum coating sounds odd. Aluminum is rust proof but is rather soft.
>
> Aluminum is not rust proof, aluminun rusts very easily, that white/
> grey coating is aluminum oxide...

Yes, sir. Am, actually was a Chemist btw.

> dishwashing soaps are powerful
> oxidizers... no aluminun should be placed in the dishwasher.
>
> There is no reason to soak grinder parts, simply hand wash in *hot*
> water with ordinary dishwahing liquid *immediately* after use...

I just want to save my not so big hand from so much work. I am
constantly wiping things because I like it very clean. So I want the
sticky meat to rinse off when placed under the faucet.


> towel dry and be sure to let the carbon steel grinding plates fully air dry
> and then ligthtly coat with vegetable oil... for long storage use
> products made especially for storage, like food grade silicone grease.

Coating oil was not what I did.

> I use a grinder often, clean up never takes more than five minutes and
> couldn't be simpler... immediately after grinding the meat goes into
> the fridge while I clean everything, only then do I continue preparing
> the meat.

After grinding and cleaning, I lost the mood to cook it, in fact,
even to just season it ..to make pot stcikers.

>
> I now own two grinders, my long time trusty Moulinex, and my new
> slightly larger and more powerful Waring Pro:http://i5.tinypic.com/2i9rqmc.jpg
>
> Sheldon

I bought electric so that I won't have a hassel and now I am wondering
the manual would have been the same deal time-wise and in the amount
of work involved in cleaning.

On Feb 16, 12:20 pm, Omelet > wrote:
> In article . com>,
>
> "mm" > wrote:
>
> <snipped for space>
>
> > Comment?
>
> > Or should I sell this thing and get a strong food processor to grind
> > chicken. I just cook small amount at a time anyaway. If the above
> > approach is fine, I'd rather keey my meat gridner.
>
> When I used my meat grinder, I clean and dry all the parts right away...
I intend to do the same but don't wan it to be an ordeal. I don't
have very strong hand. Not handicapped or anything but obviously not
normal strength. No point in checking it out; I doubt that modern
medicine or ancient medicine can do anything about it.

>
> To get the grease off, I just squirt some dishwashing liquid directly on
> to the metal parts and take a scrub brush to it to get into any screw
> threads etc.

Grease is easy to deal with.

> Rinse well in hot water and hand-dry.
>
> Works for me!
>
> And takes me maybe 10 minutes, tops.
> --
> Peace, Om

I am constantly concern about cross contamination and wants the meat
that's stuck got rinsed off and out of the sink first. Then worked on
washing of the grease. May be I needed to strategize the washign
process. Oh, boy so many things to remember. I guess I'll get used
to it in time. Right now, it is like when I first started doing any
cooking, an ordeal to even think of what to buy and what to cook.
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

mm wrote:
> On Feb 16, 5:29 am, Peter A > wrote:
>> In article . com>,
>> says...
>>
>>
>>
>>> I bought an electric meat grinder about 11 month ago. Since then, I
>>> used it 3 times, including today.
>>> Since I use it is to grind lean meat, the meat sticks to the parts
>>> and it becomes quite a job to get the meat off the parts after taking
>>> off the parts.
>>> Then in washing, experience tells me not to leave it soaked in water
>>> since some parts gets oxidized. I got auger and rotator replaced by
>>> tthe manufacturer last year because of ixidization, causign white
>>> stuff getting into the meat. I didn't even soak it in water at that
>>> time. I failed to do towel dry and left it on top shelf of dishwasher
>>> to dry. I didn't use dishwasher.
>>> So it was quite a time-consuming job in grindign and then cleaning up
>>> after grinding - time is a big issue for me.


Wash with *hot* soapy water. Heat some water on the stove if you have
to to get it hot enough. Soak the grinder parts in the hot soapy water
for a few minutes and the meat and grease should just rinse off; maybe
use a brush on the knife and plates. Rinse quickly, and dry by hand
while the parts are still kind of hot. The whole thing should just take
maybe 5 minutes including the brief soak.

Bob

On Feb 16, 4:38�pm, "mm" > wrote:
> On Feb 16, 8:02 am, "Sheldon" > wrote:
>
>
>
>
>
> > Peter A wrote:
> > > amanda772 says...
>
> > > > I may or many not have soaked it last time I don't remember. I didn't
> > > > towel dry and left the parts on the top shelf inside the dishwasher
> > > > and closed the door slightly ajar but my have closed it later
> > > > forgetting to take those out. ?When i used it the next time, I saw
> > > > white stuff coating the meat. I was grinding a lot of meat. The white
> > > > stuff didn't stop though it ?got to be lighter. I threw all that meat
> > > > out. ?Called the vendor and got manufacturer's phone number and got
> > > > replacement. Learned that the parts other than blade, and die-cast are
> > > > Aluminum coated with stainless teel. It was obvious anyway.
>
> > I've never seen any grinder made of stainless steel clad aluminum...
> > they are all aluminun, all stainless steel or *tinned* steel/cast iron
> > (not galvanized [zinc]).
> > Without knowing which grinder you have all *anyone can offer is wild speculation
> > about the details...
>
> Back to basic model 4500; I suspected that it was all Aluminum but
> when asked, I was told that it's stainless steel coated. I asked her
> to be sure when she told me hat.
>
> >but there
> > are some criteria inherent with all grinders. There are two reasons
> > meat smears/sticks, it's too warm and/or the front nut is not screwed
> > down tightly. *
>
> The meat was still not completely thawed and the unit was cold for my
> hand.
>
> >Meat to be ground must be fully chilled (place in the
> > freezer for fifteen minutes), and it's also a good idea to freeze the
> > grinder so that is cold too...
>
> Gee..lot of work
>
> >. all bowls and implements should be pre-> chilled also.
>
> > > You do know never to wash anything aluminum in the dishwasher?
>
> > This is true.
>
> > > I will say that aluminum coating sounds odd. Aluminum is rust proof but is rather soft.
>
> > Aluminum is not rust proof, aluminun rusts very easily, that white/
> > grey coating is aluminum oxide...
>
> Yes, sir. Am, actually was a Chemist btw.
>
> > dishwashing soaps are powerful
> > oxidizers... no aluminun should be placed in the dishwasher.
>
> > There is no reason to soak grinder parts, simply hand wash in *hot*
> > water with ordinary dishwahing liquid *immediately* after use...
>
> I just want to save my not so big hand from so much work. I am
> constantly wiping things because I like it very clean. So I want the
> sticky meat to rinse off when placed under the faucet.
>
> > towel *dry and be sure to let the carbon steel grinding plates fully air dry
> > and then ligthtly coat with vegetable oil... for long storage use
> > products made especially for storage, like food grade silicone grease.
>
> Coating oil was not what I did.
>
> > I use a grinder often, clean up never takes more than five minutes and
> > couldn't be simpler... immediately after grinding the meat goes into
> > the fridge while I clean everything, only then do I continue preparing
> > the meat.
>
> After grinding and cleaning, *I lost the mood to cook it, in fact,
> even to just season it ..to make pot stcikers.
>
>
>
> > I now own two grinders, my long time trusty Moulinex, and my new
> > slightly larger and more powerful Waring Pro:http://i5.tinypic.com/2i9rqmc.jpg
>
> > Sheldon
>
> I bought electric so that I won't have a hassel and now I am wondering
> the manual would have been the same deal time-wise and in the amount
> of work involved in cleaning.-

Actually you should never be allowed in a kitchen... but you already
knew that.

"mm" > wrote:
>
> Oh, boy so many *things to remember. I guess *I'll get used
> to it in time. Right now, it is like when I first started doing any
> cooking, an ordeal to even think of what to buy and what to cook.

Who wipes your ass?

On Feb 16, 2:16 pm, "Sheldon" > wrote:
> "mm" > wrote:
>
> > Oh, boy so many ?things to remember. I guess ?I'll get used
> > to it in time. Right now, it is like when I first started doing any
> > cooking, an ordeal to even think of what to buy and what to cook.
>
> Who wipes your ass?

What do you care?

[..]

> Actually you should never be allowed in a kitchen..

I can live with that. There are way better things to do ...

> . but you already
> knew that.

>- Hide quoted text -
>
> - Show quoted text -

On Feb 16, 1:52 pm, zxcvbob > wrote:
> mm wrote:
> > On Feb 16, 5:29 am, Peter A > wrote:
> >> In article . com>,
> >> says...
>
> >>> I bought an electric meat grinder about 11 month ago. Since then, I
> >>> used it 3 times, including today.
> >>> Since I use it is to grind lean meat, the meat sticks to the parts
> >>> and it becomes quite a job to get the meat off the parts after taking
> >>> off the parts.
> >>> Then in washing, experience tells me not to leave it soaked in water
> >>> since some parts gets oxidized. I got auger and rotator replaced by
> >>> tthe manufacturer last year because of ixidization, causign white
> >>> stuff getting into the meat. I didn't even soak it in water at that
> >>> time. I failed to do towel dry and left it on top shelf of dishwasher
> >>> to dry. I didn't use dishwasher.
> >>> So it was quite a time-consuming job in grindign and then cleaning up
> >>> after grinding - time is a big issue for me.
>
> Wash with *hot* soapy water. Heat some water on the stove if you have
> to to get it hot enough.
Will do.

> Soak the grinder parts in the hot soapy water
> for a few minutes and the meat and grease should just rinse off; maybe
> use a brush on the knife and plates.
Sounds like a plan.

> Rinse quickly, and dry by hand while the parts are still kind of hot.
Will try; don't want to burn my hand

> The whole thing should just take maybe 5 minutes including the brief soak.
>
> Bob- Hide quoted text -
>
> - Show quoted text -

mm wrote:

>
> I am constantly concern about cross contamination and wants the meat
> that's stuck got rinsed off and out of the sink first. Then worked on
> washing of the grease. May be I needed to strategize the washign
> process. Oh, boy so many things to remember. I guess I'll get used
> to it in time. Right now, it is like when I first started doing any
> cooking, an ordeal to even think of what to buy and what to cook.
>> Remove _ to validate e-mails.
>>


Oiling is Your Friend.

Scrub the parts clean in hot, soapy water with a new fingernail brush
and save the brush for cleaning the grinder. Rinse well, dry
thoroughly, then coat lightly with cooking oil.

Before you grind something again, re-coat with oil to make removal of
the meat scraps easier.

gloria p

On Feb 16, 6:30 pm, Puester > wrote:
> mm wrote:
>
> > I am constantly concern about cross contamination and wants the meat
> > that's stuck got rinsed off and out of the sink first. Then worked on
> > washing of the grease. May be I needed to strategize the washign
> > process. Oh, boy so many things to remember. I guess I'll get used
> > to it in time. Right now, it is like when I first started doing any
> > cooking, an ordeal to even think of what to buy and what to cook.
> >> Remove _ to validate e-mails.
>
> Oiling is Your Friend.

This was the top secret I was missing? And the fingernail brush.
Thanks.

>
> Scrub the parts clean in hot, soapy water with a new fingernail brush
> and save the brush for cleaning the grinder. Rinse well, dry
> thoroughly, then coat lightly with cooking oil.
>
> Before you grind something again, re-coat with oil to make removal of
> the meat scraps easier.
>
> gloria p

On Feb 16, 6:30 pm, Puester > wrote:
> mm wrote:
>
> > I am constantly concern about cross contamination and wants the meat
> > that's stuck got rinsed off and out of the sink first. Then worked on
> > washing of the grease. May be I needed to strategize the washign
> > process. Oh, boy so many things to remember. I guess I'll get used
> > to it in time. Right now, it is like when I first started doing any
> > cooking, an ordeal to even think of what to buy and what to cook.
> >> Remove _ to validate e-mails.
>
> Oiling is Your Friend.

This was the top secret I was missing? And the fingernail brush.
Thanks.
>
> Scrub the parts clean in hot, soapy water with a new fingernail brush
> and save the brush for cleaning the grinder. Rinse well, dry
> thoroughly, then coat lightly with cooking oil.
>
> Before you grind something again, re-coat with oil to make removal of
> the meat scraps easier.
>
> gloria p

wrote:
> On Feb 16, 6:30 pm, Puester > wrote:
>> mm wrote:
>>
>>> I am constantly concern about cross contamination and wants the meat
>>> that's stuck got rinsed off and out of the sink first. Then worked on
>>> washing of the grease. May be I needed to strategize the washign
>>> process. Oh, boy so many things to remember. I guess I'll get used
>>> to it in time. Right now, it is like when I first started doing any
>>> cooking, an ordeal to even think of what to buy and what to cook.
>>>> Remove _ to validate e-mails.
>> Oiling is Your Friend.
>
> This was the top secret I was missing? And the fingernail brush.
> Thanks.
>
>> Scrub the parts clean in hot, soapy water with a new fingernail brush
>> and save the brush for cleaning the grinder. Rinse well, dry
>> thoroughly, then coat lightly with cooking oil.
>>
>> Before you grind something again, re-coat with oil to make removal of
>> the meat scraps easier.
>>
>> gloria p
>
>


Use peanut oil or light mineral oil. Vegetable oil will oxidize and
turn into sticky varnish.

Bob

"Puester" > wrote

> Oiling is Your Friend.
>
> Scrub the parts clean in hot, soapy water with a new fingernail brush and
> save the brush for cleaning the grinder. Rinse well, dry thoroughly, then
> coat lightly with cooking oil.
>
> Before you grind something again, re-coat with oil to make removal of the
> meat scraps easier.

Okay, while we are on the subject, I got myself one of those
manual grinders. I happen to like it, except for one thing.

It's a silver color. When I look at the ground meat, what do I
see? Silver ... stuff ... here and there. When I wash it I do
not see any missing silver parts. When I look at the specs, I
see it is tin-plated cast iron.

Would you just pick out the silver stuff and use the ground
meat? Just curious.

nancy

In article >,
"Nancy Young" > wrote:

> "Puester" > wrote
>
> > Oiling is Your Friend.
> >
> > Scrub the parts clean in hot, soapy water with a new fingernail brush and
> > save the brush for cleaning the grinder. Rinse well, dry thoroughly, then
> > coat lightly with cooking oil.
> >
> > Before you grind something again, re-coat with oil to make removal of the
> > meat scraps easier.
>
> Okay, while we are on the subject, I got myself one of those
> manual grinders. I happen to like it, except for one thing.
>
> It's a silver color. When I look at the ground meat, what do I
> see? Silver ... stuff ... here and there. When I wash it I do
> not see any missing silver parts. When I look at the specs, I
> see it is tin-plated cast iron.
>
> Would you just pick out the silver stuff and use the ground
> meat? Just curious.
>
> nancy

You _are_ kidding, right?

:-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"mm" > wrote in message
ups.com...
>I bought an electric meat grinder about 11 month ago. Since then, I
> used it 3 times, including today.
>
> Since I use it is to grind lean meat, the meat sticks to the parts
> and it becomes quite a job to get the meat off the parts after taking
> off the parts.
>
> Then in washing, experience tells me not to leave it soaked in water
> since some parts gets oxidized. I got auger and rotator replaced by
> tthe manufacturer last year because of ixidization, causign white
> stuff getting into the meat. I didn't even soak it in water at that
> time. I failed to do towel dry and left it on top shelf of dishwasher
> to dry. I didn't use dishwasher.
>
> So it was quite a time-consuming job in grindign and then cleaning up
> after grinding - time is a big issue for me. So I am thinking to do
> this next time for washing.
>
> - I will wipe clean the unti boy with a wet cloth but no soap. Then
> put it away.
>
> - I'll wash the parts quickly, i,e. I will rinse all the meat off
> the parts with soapy water but when washing it, I won't worry about
> getting it so thoroughly cleaned, i.e meat grease will be left on the
> parts a bit and hence bacteria might still be left on the parts (they
> will die in time). I will rinse off the detergent thoroughly, then do
> towel dry and then let air dry. Then I will put it away when they
> are dry.
>
> - I will throw that kitchen towel in the pile of towels to be washed.
>
> The above process will save me the painstaking process of hand washing
> *throughly* to the point of completely sanitized parts. As long as I
> don't let other food touch those parts, there won't be any cross
> contamination.
>
> So is there anything wrong with this approach? I mean, the next time I
> use the unit, bacteria left on the parts would be dead anyway. I can
> even rinse those parts quickly before using it. That way, I won't be
> so dreadful about pulling it out to use it often.
>
> Comment?
>
> Or should I sell this thing and get a strong food processor to grind
> chicken. I just cook small amount at a time anyaway. If the above
> approach is fine, I'd rather keey my meat gridner.
>

Simple: Wash in hot water. Place metal parts in a bag full of rice to soak
up moisture.
When grinding-meat has to be COLD. Put some ice in the grinder to clean and
reduce the temperature of the meat if needed-you can always strain it off
later.

On Feb 17, 5:04?pm, "Kswck" > wrote:
>
> Simple: Wash in hot water. Place metal parts in a bag full of rice to soak up moisture.

That's just silly... messes up a bag full of rice for no reason...
when all that's needed is to towel dry, one measly sheet of paper
towel is sufficient. There aren't all that many metal to a grinder,
only five (body, auger, blade, plate, and retainer nut), six if
there's a metal feed tray... can't take more than two minutes to towel
dry those few parts and then they will air dry completely within a few
minutes.

Sheldon

"Sheldon" > wrote in message
oups.com...
> On Feb 17, 5:04?pm, "Kswck" > wrote:
>>
>> Simple: Wash in hot water. Place metal parts in a bag full of rice to
>> soak up moisture.
>
> That's just silly... messes up a bag full of rice for no reason...
> when all that's needed is to towel dry, one measly sheet of paper
> towel is sufficient. There aren't all that many metal to a grinder,
> only five (body, auger, blade, plate, and retainer nut), six if
> there's a metal feed tray... can't take more than two minutes to towel
> dry those few parts and then they will air dry completely within a few
> minutes.
>
> Sheldon
>

I agree, but the OP didn't seem too competant.
The intent was a 'snack bag' full of rice-rather than a full bag as in 8oz
or more.

On Feb 17, 2:54 pm, "Kswck" > wrote:
> "Sheldon" > wrote in message
>
> oups.com...
>
> > On Feb 17, 5:04?pm, "Kswck" > wrote:
>
> >> Simple: Wash in hot water. Place metal parts in a bag full of rice to
> >> soak up moisture.
>
> > That's just silly... messes up a bag full of rice for no reason...
> > when all that's needed is to towel dry, one measly sheet of paper
> > towel is sufficient. There aren't all that many metal to a grinder,
> > only five (body, auger, blade, plate, and retainer nut), six if
> > there's a metal feed tray... can't take more than two minutes to towel
> > dry those few parts and then they will air dry completely within a few
> > minutes.
>
> > Sheldon
>
> I agree, but the OP didn't seem too competant.
> The intent was a 'snack bag' full of rice-rather than a full bag as in 8oz
> or more.

OP wasn'tcomplaining about drying, was she?

And OP wants to be competent in things other than standing by the sink
and washing for 45 mins after she spent 45 minutes setting up the
grinder, grinding, and getting the sticky meat out of the parts, etc.

In article .com>,
"mm" > wrote:

> On Feb 17, 2:54 pm, "Kswck" > wrote:
> > "Sheldon" > wrote in message
> >
> > oups.com...
> >
> > > On Feb 17, 5:04?pm, "Kswck" > wrote:
> >
> > >> Simple: Wash in hot water. Place metal parts in a bag full of rice to
> > >> soak up moisture.
> >
> > > That's just silly... messes up a bag full of rice for no reason...
> > > when all that's needed is to towel dry, one measly sheet of paper
> > > towel is sufficient. There aren't all that many metal to a grinder,
> > > only five (body, auger, blade, plate, and retainer nut), six if
> > > there's a metal feed tray... can't take more than two minutes to towel
> > > dry those few parts and then they will air dry completely within a few
> > > minutes.
> >
> > > Sheldon
> >
> > I agree, but the OP didn't seem too competant.
> > The intent was a 'snack bag' full of rice-rather than a full bag as in 8oz
> > or more.
>
> OP wasn'tcomplaining about drying, was she?
>
> And OP wants to be competent in things other than standing by the sink
> and washing for 45 mins after she spent 45 minutes setting up the
> grinder, grinding, and getting the sticky meat out of the parts, etc.

45 minutes to clean a grinder???

Takes me 10 minutes tops.
That's what sink brushes are for. :-)

If you squirt dishwashing liquid directly on the parts, that will get
the grease. So will glass cleaner due to the ammonia that is in it.

I use glass cleaner a LOT on my glass top stove, even on the metal and
plastic parts.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson