An electric one, not that it matters for my question.

There are parts that need to be kept oiled or they will rust.
With my previous grinder I made the mistake of using vegetable
oil. I knew it was wrong but I had to do something.

So, before I use it to make burgers later, how do you clean
the parts and is mineral oil a good option to keep the carbon
steel parts from rusting?

Any other tips? The ones I should have been paying attention
to all these years on rfc?

nancy

"Nancy Young" > wrote in message
...
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention to all these
> years on rfc?

I use a bottle brush to get material out of awkward places and stick them in
the dishwasher. I then leave them out to dry thoroughly in the air and oil
them with my usual light olive oil.

I too will be interested in what others do

--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
> "Nancy Young" > wrote

>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.
>> So, before I use it to make burgers later, how do you clean
>> the parts and is mineral oil a good option to keep the carbon
>> steel parts from rusting?

> I use a bottle brush to get material out of awkward places and stick
> them in the dishwasher. I then leave them out to dry thoroughly in
> the air and oil them with my usual light olive oil.

Ah, I hadn't considered the dishwasher. After posting I saw something
about people boiling the parts. I assumed the dishwasher would be
a bad idea for the carbon steel. Still, how to clean all the holes in that
plate so they're spotless? I'll look for a little brush, thanks, Ophelia!
(smile) Scraping them out with a skewer didn't really work for me.
hee

nancy

On Apr 22, 7:27*am, "Nancy Young" > wrote:
*Still, how to clean all the holes in that
> plate so they're spotless? *I'll look for a little brush, thanks, Ophelia!
> (smile) *Scraping them out with a skewer didn't really work for me.
> hee *
>
> nancy

Clean, old mascara wand. Best, free, little cleaning tool known to
man, or at least THIS kid.

I used to own the old crank type meatgrinder - never used it cept for
cranberry crushing - days before miniprocessor. But the idea of
grinding my own hamburger is sure appealing.

Kal

Kalmia wrote:
> On Apr 22, 7:27 am, "Nancy Young" > wrote:
> Still, how to clean all the holes in that
>> plate so they're spotless? I'll look for a little brush, thanks,
>> Ophelia! (smile) Scraping them out with a skewer didn't really work
>> for me.

> Clean, old mascara wand. Best, free, little cleaning tool known to
> man, or at least THIS kid.

Genius!!

> I used to own the old crank type meatgrinder - never used it cept for
> cranberry crushing - days before miniprocessor.

I had one, it was a hassle for me, finding a surface to attach it to,
even then it would move around.

> But the idea of grinding my own hamburger is sure appealing.

Yeah, it seems like a better idea every time I turn on the news,
it seems, sometimes.

Thanks for the brush idea!

nancy

Nancy Young wrote:
>
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
>
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention
> to all these years on rfc?
>
> nancy

I hand wash my KA grinder attachment. The CS parts, basically the cutter
blade and hole plate have never been a problem to clean by hand and no
brush has ever been needed for the hole plate. When you wash it out
shortly after use the gook washes out just fine under running water. I
also never oil those parts either, I just shake off most of the water
and then let them air dry. No rust anywhere. The whole cleaning process
only takes 5 or 6 minutes.

"Nancy Young" > wrote in message
...
> Ophelia wrote:
>> "Nancy Young" > wrote
>
>>> There are parts that need to be kept oiled or they will rust.
>>> With my previous grinder I made the mistake of using vegetable
>>> oil. I knew it was wrong but I had to do something.
>>> So, before I use it to make burgers later, how do you clean
>>> the parts and is mineral oil a good option to keep the carbon
>>> steel parts from rusting?
>
>> I use a bottle brush to get material out of awkward places and stick
>> them in the dishwasher. I then leave them out to dry thoroughly in
>> the air and oil them with my usual light olive oil.
>
> Ah, I hadn't considered the dishwasher. After posting I saw something
> about people boiling the parts. I assumed the dishwasher would be
> a bad idea for the carbon steel. Still, how to clean all the holes in
> that
> plate so they're spotless? I'll look for a little brush, thanks, Ophelia!
> (smile) Scraping them out with a skewer didn't really work for me.
> hee

This is the brush I use. It is quite narrow:

http://www.boots.com/en/Boots-Bottle...Teat%20Cleaner

http://tinyurl.com/236ouuy

When stuff comes out of my dishwasher, it is fairly dry and it is important
to ensure it really is dry.




--
--
https://www.shop.helpforheroes.org.uk/

"Nancy Young" > wrote in message
...
> Kalmia wrote:
>> On Apr 22, 7:27 am, "Nancy Young" > wrote:
>> Still, how to clean all the holes in that
>>> plate so they're spotless? I'll look for a little brush, thanks,
>>> Ophelia! (smile) Scraping them out with a skewer didn't really work
>>> for me.
>
>> Clean, old mascara wand. Best, free, little cleaning tool known to
>> man, or at least THIS kid.
>
> Genius!!
>
>> I used to own the old crank type meatgrinder - never used it cept for
>> cranberry crushing - days before miniprocessor.
>
> I had one, it was a hassle for me, finding a surface to attach it to,
> even then it would move around.
>> But the idea of grinding my own hamburger is sure appealing.
>
> Yeah, it seems like a better idea every time I turn on the news,
> it seems, sometimes.
> Thanks for the brush idea!

Be careful using a small brush. The inside of the machine is sharp, at
least one of mine is. I scraped myself quite badly on the first one I had,
so now I use one with a handle.

--
--
https://www.shop.helpforheroes.org.uk/

"Nancy Young" wrote:
>
>An electric one, not that it matters for my question.
>
>There are parts that need to be kept oiled or they will rust.
>With my previous grinder I made the mistake of using vegetable
>oil. I knew it was wrong but I had to do something.
>
>So, before I use it to make burgers later, how do you clean
>the parts and is mineral oil a good option to keep the carbon
>steel parts from rusting?
>
>Any other tips? The ones I should have been paying attention
>to all these years on rfc?

Nothing wrong with vegetable oil on the carbon steel plate/blade. I
don't bother oiling those parts, just be sure all parts are dry/clean
before reassembling/storing. The easiest way to clear meat, wet/oily
ingredients from the plate and other parts is at the end to pass
through a hunk of dry bread/a few saltines (often that can be used in
a recipe anyway - meataballes, meataloaf). Then simply hand wash all
parts in ordinary dishwashing liquid... never place aluminum in
dishwasher. For the obsessive compulsives every hardware store sells
small diameter wire brushes of stainless steel/brass for passing
through grinder plate holes... but a short soak in hot soapy water and
a good rinse has always worked well for me. There are special food
safe silicone greases for long term storage but if you use your
grinder regularly those parts won't rust in the typical home kitchen.
I have extra carbon steel plates/blades sitting in my pantry
unused/unoiled for many years and not a speck of rust... I have a
second grinder that hasn't been used in a few years and no rust. Of
course a lot depends on your climate and the humidity in your home.

Andy wrote:
>
> I forget who to credit for this bit of magic...
>
> The last thing to go through the meat grinder should be a couple slices of
> bread. They'll suck up a wealth of fat/grease, making cleaning parts much
> easier, especially the grind plates.
>
> Andy

The bread will also push the last ounce of meat out of the grinder, and
if you're making meat loaf or something that gets bread crumbs anyway,
you have a start on that as well.

"brooklyn1" > wrote in message
...
> "Nancy Young" wrote:
>>
>>An electric one, not that it matters for my question.
>>
>>There are parts that need to be kept oiled or they will rust.
>>With my previous grinder I made the mistake of using vegetable
>>oil. I knew it was wrong but I had to do something.
>>
>>So, before I use it to make burgers later, how do you clean
>>the parts and is mineral oil a good option to keep the carbon
>>steel parts from rusting?
>>
>>Any other tips? The ones I should have been paying attention
>>to all these years on rfc?
>
> Nothing wrong with vegetable oil on the carbon steel plate/blade. I
> don't bother oiling those parts, just be sure all parts are dry/clean
> before reassembling/storing. The easiest way to clear meat, wet/oily
> ingredients from the plate and other parts is at the end to pass
> through a hunk of dry bread/a few saltines (often that can be used in
> a recipe anyway - meataballes, meataloaf). Then simply hand wash all
> parts in ordinary dishwashing liquid... never place aluminum in
> dishwasher. For the obsessive compulsives every hardware store sells
> small diameter wire brushes of stainless steel/brass for passing
> through grinder plate holes... but a short soak in hot soapy water and
> a good rinse has always worked well for me. There are special food
> safe silicone greases for long term storage but if you use your
> grinder regularly those parts won't rust in the typical home kitchen.
> I have extra carbon steel plates/blades sitting in my pantry
> unused/unoiled for many years and not a speck of rust... I have a
> second grinder that hasn't been used in a few years and no rust. Of
> course a lot depends on your climate and the humidity in your home.

I have two grinders, one I manage just in the way you suggest, the other in
the way I described. The former seems better quality and doesn't cut the
hands as you clean it.
--
--
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Pete C. wrote:
> Nancy Young wrote:

>> So, before I use it to make burgers later, how do you clean
>> the parts and is mineral oil a good option to keep the carbon
>> steel parts from rusting?

> I hand wash my KA grinder attachment. The CS parts, basically the
> cutter blade and hole plate have never been a problem to clean by
> hand and no brush has ever been needed for the hole plate. When you
> wash it out shortly after use the gook washes out just fine under
> running water.

It just didn't work out that way for me. Perhaps because I have
only used the grinder for pork? That stuff was in there good.
Certainly impervious to rinsing.

> I also never oil those parts either, I just shake off
> most of the water and then let them air dry. No rust anywhere. The
> whole cleaning process only takes 5 or 6 minutes.

Interesting. I found the blade thingy (technical meat grinder term)
had some rust-like action even with the oil.

Thanks for the advice. I'd certainly like to just wash it and be done
with it.

nancy

Janet Baraclough wrote:

> from "Nancy Young" > contains these words:
>
>> An electric one, not that it matters for my question.
>
>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.

> If its anything like my home meat-grinder, or the one i used at work
> in a butchers, take the whole thing apart for cleaning
> and brush-scrubbing of all meat-contact parts in hot soapy water.

Yes, I know to take it apart. It really would be a bitch to clean
otherwise.
>
> Not all mineral oils are suitable for food contact; check the label.

Thanks, I have some that I use for cutting boards/etc.

>> Any other tips? The ones I should have been paying attention
>> to all these years on rfc?
>
> "Buy stainless steel", perhaps :-)

I never saw that! Heh.

nancy

Andy wrote:
> I forget who to credit for this bit of magic...
>
> The last thing to go through the meat grinder should be a couple
> slices of bread. They'll suck up a wealth of fat/grease, making
> cleaning parts much easier, especially the grind plates.

Great, thanks. That should help.

nancy

brooklyn1 wrote:
> "Nancy Young" wrote:

>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.

> Nothing wrong with vegetable oil on the carbon steel plate/blade.

You know, it got gunky. I thought it might, and I wasn't disappointed.

> I
> don't bother oiling those parts, just be sure all parts are dry/clean
> before reassembling/storing. The easiest way to clear meat, wet/oily
> ingredients from the plate and other parts is at the end to pass
> through a hunk of dry bread/a few saltines (often that can be used in
> a recipe anyway - meataballes, meataloaf). Then simply hand wash all
> parts in ordinary dishwashing liquid... never place aluminum in
> dishwasher. For the obsessive compulsives every hardware store sells
> small diameter wire brushes of stainless steel/brass for passing
> through grinder plate holes... but a short soak in hot soapy water and
> a good rinse has always worked well for me. There are special food
> safe silicone greases for long term storage but if you use your
> grinder regularly those parts won't rust in the typical home kitchen.
> I have extra carbon steel plates/blades sitting in my pantry
> unused/unoiled for many years and not a speck of rust... I have a
> second grinder that hasn't been used in a few years and no rust. Of
> course a lot depends on your climate and the humidity in your home.

Okay, I appreciate the advice. Push comes to shove, I'm sure I could
just order a new plate.

nancy

Nancy Young wrote:
> brooklyn1 wrote:
>> "Nancy Young" wrote:
>
>>> There are parts that need to be kept oiled or they will rust.
>>> With my previous grinder I made the mistake of using vegetable
>>> oil. I knew it was wrong but I had to do something.
>
>> Nothing wrong with vegetable oil on the carbon steel plate/blade.
>
> You know, it got gunky. I thought it might, and I wasn't disappointed.
>
>> I
>> don't bother oiling those parts, just be sure all parts are dry/clean
>> before reassembling/storing. The easiest way to clear meat, wet/oily
>> ingredients from the plate and other parts is at the end to pass
>> through a hunk of dry bread/a few saltines (often that can be used in
>> a recipe anyway - meataballes, meataloaf). Then simply hand wash all
>> parts in ordinary dishwashing liquid... never place aluminum in
>> dishwasher. For the obsessive compulsives every hardware store sells
>> small diameter wire brushes of stainless steel/brass for passing
>> through grinder plate holes... but a short soak in hot soapy water and
>> a good rinse has always worked well for me. There are special food
>> safe silicone greases for long term storage but if you use your
>> grinder regularly those parts won't rust in the typical home kitchen.
>> I have extra carbon steel plates/blades sitting in my pantry
>> unused/unoiled for many years and not a speck of rust... I have a
>> second grinder that hasn't been used in a few years and no rust. Of
>> course a lot depends on your climate and the humidity in your home.
>
> Okay, I appreciate the advice. Push comes to shove, I'm sure I could
> just order a new plate.
> nancy


Use oven cleaner on the gunked-up steel (from the vegetable oil.) DO
NOT get any oven cleaner on aluminum. It will take it right off.

I just store my grinder knives and plates in a drawer, not installed
in the grinder. I wash them with HOT water, dry, and put them away
without any oil coating. I have some that are over 30 years old and
they are fine (discolored a bit, like a carbon steel kitchen knife) HTH

Bob

On Thu, 22 Apr 2010 15:25:41 +0100, "Ophelia" >
wrote:

>
>
>"brooklyn1" > wrote in message
.. .
>> "Nancy Young" wrote:
>>>
>>>An electric one, not that it matters for my question.
>>>
>>>There are parts that need to be kept oiled or they will rust.
>>>With my previous grinder I made the mistake of using vegetable
>>>oil. I knew it was wrong but I had to do something.
>>>
>>>So, before I use it to make burgers later, how do you clean
>>>the parts and is mineral oil a good option to keep the carbon
>>>steel parts from rusting?
>>>
>>>Any other tips? The ones I should have been paying attention
>>>to all these years on rfc?
>>
>> Nothing wrong with vegetable oil on the carbon steel plate/blade. I
>> don't bother oiling those parts, just be sure all parts are dry/clean
>> before reassembling/storing. The easiest way to clear meat, wet/oily
>> ingredients from the plate and other parts is at the end to pass
>> through a hunk of dry bread/a few saltines (often that can be used in
>> a recipe anyway - meataballes, meataloaf). Then simply hand wash all
>> parts in ordinary dishwashing liquid... never place aluminum in
>> dishwasher. For the obsessive compulsives every hardware store sells
>> small diameter wire brushes of stainless steel/brass for passing
>> through grinder plate holes... but a short soak in hot soapy water and
>> a good rinse has always worked well for me. There are special food
>> safe silicone greases for long term storage but if you use your
>> grinder regularly those parts won't rust in the typical home kitchen.
>> I have extra carbon steel plates/blades sitting in my pantry
>> unused/unoiled for many years and not a speck of rust... I have a
>> second grinder that hasn't been used in a few years and no rust. Of
>> course a lot depends on your climate and the humidity in your home.
>
>I have two grinders, one I manage just in the way you suggest, the other in
>the way I described. The former seems better quality and doesn't cut the
>hands as you clean it.

Many grinders contain sharp edges/burrs inside the housing (flash from
the casting), they are easy to file/scrape smooth. Nowadays many
manufacturers, especially in the orient, have awful/non existant QC...
those sharp edges should have been removed at the factory... they also
do not regulary maintain their tooling so defects are more severe.
Anytime you buy any new tool examine it carefully for sharp
edges/defects and remove same immediately lest you damage yourself,
often seriously. Molded plastics can have more dangerous defects than
cast metal... at least a metal splinter will show in an x-ray,
plastics will not.... it's bad enough to get that sliver in your hand,
you do not want it in your food. Clean up that grinder immediately,
if you can't have someone do it who can. If for whatever reason you
can't have that grinder properly serviced destroy it so no one else
can use it and toss it in the trash.

Andy wrote:
> "Pete C." > wrote:
>
>> Andy wrote:
>>> I forget who to credit for this bit of magic...
>>>
>>> The last thing to go through the meat grinder should be a couple
>>> slices of bread. They'll suck up a wealth of fat/grease, making
>>> cleaning parts much easier, especially the grind plates.
>>>
>>> Andy
>> The bread will also push the last ounce of meat out of the grinder,
>> and if you're making meat loaf or something that gets bread crumbs
>> anyway, you have a start on that as well.
>
>
> Pete C,
>
> I wondered about maybe pan frying the bread in it's newfound greasy
> "wonderfulness" into something. Maybe mixed in with the fresh ground meat
> and eggs.
>
> Best,
> Andy


I usually give that to the dog.

Bob

"brooklyn1" > wrote in message
...
Clean up that grinder immediately,
> if you can't have someone do it who can. If for whatever reason you
> can't have that grinder properly serviced destroy it so no one else
> can use it and toss it in the trash.

Funny you should say that. It is going in the 'trash' this very week!!! I
intend to replace it with the same quality of my other one.

--
--
https://www.shop.helpforheroes.org.uk/

zxcvbob wrote:
> Nancy Young wrote:

>> You know, it got gunky. I thought it might, and I wasn't
>> disappointed.
>>
>>> I
>>> don't bother oiling those parts, just be sure all parts are
>>> dry/clean before reassembling/storing.

That's a common theme, though the parts arrived with a
coating of oil, I guess it's not necessary.

> Use oven cleaner on the gunked-up steel (from the vegetable oil.) DO
> NOT get any oven cleaner on aluminum. It will take it right off.

Yeah, I learned if you don't notice you touched oven cleaner with
your arm, it'll take that part right off, too! (laugh)

> I just store my grinder knives and plates in a drawer, not installed
> in the grinder. I wash them with HOT water, dry, and put them away
> without any oil coating. I have some that are over 30 years old and
> they are fine (discolored a bit, like a carbon steel kitchen knife)
> HTH

Thank you very much. That's why I ask here, voices of experience.

nancy

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.

Luckily the light bulb went on: Pipe cleaners. Voila.

Washed it and dried the carbon parts with a hair dryer.

Thank you, everyone, for all the advice.

nancy

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.

"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.


--
--
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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.

On Thu, 22 Apr 2010 10:49:53 -0400, "Nancy Young"
> wrote:

>brooklyn1 wrote:
>> "Nancy Young" wrote:
>
>>> There are parts that need to be kept oiled or they will rust.
>>> With my previous grinder I made the mistake of using vegetable
>>> oil. I knew it was wrong but I had to do something.
>
>> Nothing wrong with vegetable oil on the carbon steel plate/blade.
>
>You know, it got gunky. I thought it might, and I wasn't disappointed.

Probably too much oil. Only needs a drop or three, rub on with
fingers, blot off all excess with a paper towel... should only be a
micro coat... pretend it's your most pricey cleavage parfume.

>> I
>> don't bother oiling those parts, just be sure all parts are dry/clean
>> before reassembling/storing. The easiest way to clear meat, wet/oily
>> ingredients from the plate and other parts is at the end to pass
>> through a hunk of dry bread/a few saltines (often that can be used in
>> a recipe anyway - meataballes, meataloaf). Then simply hand wash all
>> parts in ordinary dishwashing liquid... never place aluminum in
>> dishwasher. For the obsessive compulsives every hardware store sells
>> small diameter wire brushes of stainless steel/brass for passing
>> through grinder plate holes... but a short soak in hot soapy water and
>> a good rinse has always worked well for me. There are special food
>> safe silicone greases for long term storage but if you use your
>> grinder regularly those parts won't rust in the typical home kitchen.
>> I have extra carbon steel plates/blades sitting in my pantry
>> unused/unoiled for many years and not a speck of rust... I have a
>> second grinder that hasn't been used in a few years and no rust. Of
>> course a lot depends on your climate and the humidity in your home.
>
>Okay, I appreciate the advice. Push comes to shove, I'm sure I could
>just order a new plate.

I doubt you will ever need any new plate/blade due to rust, they are
self sharpening and polish each other when in use. You can buy
stainless steel plates and blades but they are intended for commercial
use, they are supposed to steam clean their machines. The stainless
steel parts are not self sharpening (they are relatively soft so by
rubbing upon each other they tend to gall) and are never as sharp as
standard hardened tool steel parts right out of the box. If one
wanted, with hardened tool steel plates, they could polish the I.D. of
each hole, they are typically pretty rough as they come from the heat
treater, only the two faces are ground... there are several methods
for internal polishing/smoothing, none of which it really pays to do
unless one has free accesses to a machine shop... you'd need a low
speed drill press or vertical mill, a suitable vice, a solid carbide
or adjustable carbide reamer, and skilled hands. But it's really
unnecessary to polish inside those holes, in fact the heat treating
scale helps protect from rust.

brooklyn1 wrote:
> On Thu, 22 Apr 2010 10:49:53 -0400, "Nancy Young"
> > wrote:

>> You know, it got gunky. I thought it might, and I wasn't
>> disappointed.
>
> Probably too much oil. Only needs a drop or three, rub on with
> fingers, blot off all excess with a paper towel... should only be a
> micro coat... pretend it's your most pricey cleavage parfume.

Oh! Why didn't you say so before! heh

> I doubt you will ever need any new plate/blade due to rust, they are
> self sharpening and polish each other when in use. You can buy
> stainless steel plates and blades but they are intended for commercial
> use, they are supposed to steam clean their machines. The stainless
> steel parts are not self sharpening (they are relatively soft so by
> rubbing upon each other they tend to gall) and are never as sharp as
> standard hardened tool steel parts right out of the box. If one
> wanted, with hardened tool steel plates, they could polish the I.D. of
> each hole, they are typically pretty rough as they come from the heat
> treater, only the two faces are ground... there are several methods
> for internal polishing/smoothing, none of which it really pays to do
> unless one has free accesses to a machine shop... you'd need a low
> speed drill press or vertical mill, a suitable vice, a solid carbide
> or adjustable carbide reamer, and skilled hands. But it's really
> unnecessary to polish inside those holes, in fact the heat treating
> scale helps protect from rust.

(laugh) Well, I could find a machine shop, but I think I'll just take care
of this here carbon steel one.

I had a great burger for dinner, I'm pretty pleased with my first
attempt using my new grinder. You told me a long time ago, forget
about the manual grinder, you were right.

nancy

"Nancy Young" > wrote in message
...
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention to all these
> years on rfc?
>
> nancy


Both the Kitchen Aid meat grinder attachment (mostly plastic) and the old
Hand crank are cleaned first by forcing all the residue out by grinding a
piece of Bread or 2. Then soap & water and towel then air dry.

Any of the bread left rinses out easily.

Dimitri

On 4/22/2010 7:15 AM, Nancy Young wrote:
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention to all
> these years on rfc?

Mineral oil's fine. Don't need much--put a few drops on a cloth or a
paper towel and wipe it on. Bearings get one drop and wipe off the
excess unless the directions say otherwise.

You can also use a food safe wax instead of oil.

In article .com>,
"Pete C." > wrote:

> > > 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.

I agree as well. Any meat left in the grinder is cooked as a patty.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Nancy Young wrote:
>
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
>
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention
> to all these years on rfc?
>
> nancy

I imagine by now you have concluded like the rest of us with grinders
that grinding fresh right before you cook is a minimal amount of extra
effort for a pretty dramatic difference in quality vs. store ground
meats.

"Pete C." > wrote in message
ster.com...
>
> Nancy Young wrote:
>>
>> An electric one, not that it matters for my question.
>>
>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.
>>
>> So, before I use it to make burgers later, how do you clean
>> the parts and is mineral oil a good option to keep the carbon
>> steel parts from rusting?
>>
>> Any other tips? The ones I should have been paying attention
>> to all these years on rfc?
>>
>> nancy
>
> I imagine by now you have concluded like the rest of us with grinders
> that grinding fresh right before you cook is a minimal amount of extra
> effort for a pretty dramatic difference in quality vs. store ground
> meats.

Oh yes!!!

--
--
https://www.shop.helpforheroes.org.uk/

Pete C. wrote:
> Nancy Young wrote:
>>
>> An electric one, not that it matters for my question.

> I imagine by now you have concluded like the rest of us with grinders
> that grinding fresh right before you cook is a minimal amount of extra
> effort for a pretty dramatic difference in quality vs. store ground
> meats.

Oh, yeah! I wondered how I would like it. If it would turn out
some weird texture or something. I wasn't disappointed at all.
I thought I was being a teeny bit extravagant grinding up a
beautiful Costco chuck roast until I figured out it was a dollar
per pound cheaper than the okay ones on sale at my local
supermarket. Go figure.

My burger was delicious, much nicer than the usual stuff I
buy. It was worth it, I'm sorry I bothered with the manual one
first. Thanks for all the help.

nancy

Nancy Young wrote:
>
> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
>
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention
> to all these years on rfc?
>
> nancy

Use medical-grade mineral oil (the kind sold as a laxative), if the veg
oil doesn't work for you.

Wash it well and dry the rust-prone parts thoroughly. We don't oil the
parts of our old hand-cranked grinder and they've never rusted.

On 4/23/2010 7:15 PM, Arri London wrote:
>
>
> Nancy Young wrote:
>>
>> An electric one, not that it matters for my question.
>>
>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.
>>
>> So, before I use it to make burgers later, how do you clean
>> the parts and is mineral oil a good option to keep the carbon
>> steel parts from rusting?
>>
>> Any other tips? The ones I should have been paying attention
>> to all these years on rfc?
>>
>> nancy
>
> Use medical-grade mineral oil (the kind sold as a laxative), if the veg
> oil doesn't work for you.
>
> Wash it well and dry the rust-prone parts thoroughly. We don't oil the
> parts of our old hand-cranked grinder and they've never rusted.


You could also use coconut oil (it never gets rancid.) I don't oil my
grinder knives, mostly I just rinse them well with scalding hot water.

Bob

On 4/22/2010 10:39 PM, Omelet wrote:
> In monster.com>,
> "Pete > wrote:
>
>>>> 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.
>
> I agree as well. Any meat left in the grinder is cooked as a patty.


Usually I put a handful of the ground meat back in the grinder to force
out the last of the meat. Whatever is left then has been ground
thoroughly and gets cooked as a patty. The meat that's stuck in the
knife and plate are overground to a paste and wash out easier. The "run
a piece of bread thru" thing is mostly with the sausage stuffer (and the
dog gets the greasy bread) but I have used it with the grinder once or
twice.

Bob

On Fri, 23 Apr 2010 13:40:28 -0400, "Nancy Young"
> wrote:

>Pete C. wrote:
>> Nancy Young wrote:
>>>
>>> An electric one, not that it matters for my question.
>
>> I imagine by now you have concluded like the rest of us with grinders
>> that grinding fresh right before you cook is a minimal amount of extra
>> effort for a pretty dramatic difference in quality vs. store ground
>> meats.
>
>Oh, yeah! I wondered how I would like it. If it would turn out
>some weird texture or something. I wasn't disappointed at all.
>I thought I was being a teeny bit extravagant grinding up a
>beautiful Costco chuck roast until I figured out it was a dollar
>per pound cheaper than the okay ones on sale at my local
>supermarket. Go figure.
>
>My burger was delicious, much nicer than the usual stuff I
>buy. It was worth it, I'm sorry I bothered with the manual one
>first. Thanks for all the help.

You'll be spoiled for life now. I don't save any money grinding my
own but the quality is so much better words really can't explain. New
ideas will come to you. I've got a 5 1/2 pound pork loin roast with
plenty of fat. I'll grind some up and make breakfast sausage for
biscuits and gravy and use the rest for the tacos and tamales I'm
making tomorrow. If you like breakfast sausage that's one thing you
can save on and have a much better product that store bought. Same
goes for Italian sausage for pizza. I never liked sausage on pizza
until I made my own. Sooner or later I'll try the sausage stuffer.

Have fun with your new kitchen necessity!

Lou

On Fri, 23 Apr 2010 21:20:06 -0500, Lou Decruss
> wrote:

>You'll be spoiled for life now. I don't save any money grinding my
>own but the quality is so much better words really can't explain. New
>ideas will come to you. I've got a 5 1/2 pound pork loin roast with
>plenty of fat. I'll grind some up and make breakfast sausage for
>biscuits and gravy and use the rest for the tacos and tamales I'm
>making tomorrow. If you like breakfast sausage that's one thing you
>can save on and have a much better product that store bought. Same
>goes for Italian sausage for pizza. I never liked sausage on pizza
>until I made my own. Sooner or later I'll try the sausage stuffer.

You guys have gone and done it now. That, plus Food, INC, did it. I
think I am going to order a meat grinder when I get back to work in a
week or so.

Christine

Lou Decruss wrote:
> On Fri, 23 Apr 2010 13:40:28 -0400, "Nancy Young"
> > wrote:

>> My burger was delicious, much nicer than the usual stuff I
>> buy. It was worth it, I'm sorry I bothered with the manual one
>> first. Thanks for all the help.
>
> You'll be spoiled for life now. I don't save any money grinding my
> own but the quality is so much better words really can't explain. New
> ideas will come to you. I've got a 5 1/2 pound pork loin roast with
> plenty of fat. I'll grind some up and make breakfast sausage for
> biscuits and gravy and use the rest for the tacos and tamales I'm
> making tomorrow. If you like breakfast sausage that's one thing you
> can save on and have a much better product that store bought.

Oooo! Breakfast sausage, I hardly have that but I love it! Now
I'm thinking sausage for stuffing, too! Now you've done it! (laugh)

> Same
> goes for Italian sausage for pizza. I never liked sausage on pizza
> until I made my own. Sooner or later I'll try the sausage stuffer.

I love sausage on my pizza (sausage and green peppers). But it
must be crumbled, not sliced.

> Have fun with your new kitchen necessity!

Thanks!

nancy

Christine wrote:

> You guys have gone and done it now. That, plus Food, INC, did it. I
> think I am going to order a meat grinder when I get back to work in a
> week or so.

Well, thanks to YOU introducing me to _Happy In The Kitchen_, I'm now
looking around at electric food slicers!

Bob

On Fri, 23 Apr 2010 19:58:58 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>> You guys have gone and done it now. That, plus Food, INC, did it. I
>> think I am going to order a meat grinder when I get back to work in a
>> week or so.
>
>Well, thanks to YOU introducing me to _Happy In The Kitchen_, I'm now
>looking around at electric food slicers!
>
>Bob

Oh, so you are blaming me now?????

Maybe we should place a joint order..me for a meat grinder, and you
for a food slicer....

Speaking of Happy in the Kitchen, I want to make that Vegetable
(Zucchini) Bouillabase... Maybe we could make that as part of a
dinner before you leave?

Christine