But I haven’t found that it makes more mess than I do when I’m hand grating, it could be that I’m just messy. But you are right, it can still manage to fling some pieces out so you do have to tidy up a little after, even with the plate. I have had to experiment with where to place the “catch” bowl to keep the counter clean, I’ve actually found using a plate works better than a bowl somehow, must just be surface area. I also go through cheese fast enough that I don’t grate it for individual dishes/recipes but just do the whole block at once. With this, I just have to chop it into a couple pieces before I feed it through and I have as much delicious grated cheese as I might want. I have weak hands/wrists from an old injury and grating a block of cheese on a box grater basically is asking for me to not use my hand the entire next day. But I have to admit I’ve only grated cheese and then sliced some vegetables with it, it’s not a heavy use attachment for me personally and the way I cook. And I have to say, for me they’ve been extremely useful. I purchased mine a few months back straight from Kitchenaid, and refurbished.I would be very interested to hear comments from those who purchase and then use these gadgets as to whether they think they got their money’s worth out of them. A food processor will also do many of the same job of making little ones out of big ones. Stuff invariably goes where you don’t want it, which means that not only does one end up cleaning the attachment, but the machine as well as the counter.įor small quantities a box grater often works better and is far quicker. Yes, we have just such a jack stand, but it is one more thing to locate, drag out and place, etc. The attachments sit high on the mixer and one really needs a lab type jack stand under the bowl to bring the bowl closer to the exit of the drum. if they worked well, it means that one also has to have whatever you are going to put through it prepared ahead of time (i.e., peeled, if necessary, and cut to suitable size to cram down the chute), as well as getting a suitable receiving bowl in place. However, dragging the attachments out (assuming you have the storage space and know where they are), is a chore. I use it a lot for baking and various other cooking tasks. Our venerable KitchenAid stand mixer sits on the counter so that is not the issue. My fault for not packing it up and returning it to Bezos, but alas, I dilly dallyed too long and the return period expired before I could send it on its way.Įven if all of the various drums were sharp, it is just too damn much trouble to use, and then to clean. Must have been a dull day in China when ours was made, or maybe they were made on the night shift on a Friday night. Our set is anything but sharp, as in having keen edges on the cutting surfaces. It isn’t worth a bucket of excrement (warm or cold). I cannot speak for the quality of the set of attachments being offered here, but we have one such set. Don’t add salt if you’re going to store the meat, though, as it will kill the texture given time to work on the meat. If you’re grinding meat for burgers you will cook immediately, go ahead and salt and pepper the cubed meat before you grind it and that seasoning will go all through the meat. The best part about grinding your own burger meat is controlling how much fat and lean meat (or whatever other goodies you want) goes in, but if you have a butcher who hooks you up that’s certainly less trouble. It works just fine for all-meat sausages but mangled the rice a bit too much for my liking when I used it to make boudin. The meat grinder is also a sausage stuffer. It is slow going, though, and unless you’re very patient you’re not going to want to process more than a couple of pounds of meat at a time. Put it in the freezer for a few hours before running your meat through for the best result. Monday, May 2 - Thursday, May 5 as noted, the meat grinder is not included here but here’s a tangent about it: It does pretty well for the amount of space it takes up compared to a dedicated meat grinder.
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