Discussion
Looking at all these bugers that have been made got me wanting a mincer.
Just had a quick look on the Internet and have seen some from £9.99 and some for £60.00.
Amazon are doing a manual meat mincer grinder, take that as you will!;)
If I got one of the cheap ones would I regret it and instantly want a more expensive one?
What is the thought, does cost really equal quality?
Edit due to spelling on phone
Just had a quick look on the Internet and have seen some from £9.99 and some for £60.00.
Amazon are doing a manual meat mincer grinder, take that as you will!;)
If I got one of the cheap ones would I regret it and instantly want a more expensive one?
What is the thought, does cost really equal quality?
Edit due to spelling on phone
Edited by eggchaser1987 on Tuesday 10th July 15:02
You may as well do it properly at only £669.99 
http://www.nisbets.co.uk/Santos-12-12-Meat-Mincer/...
Although at £29.99 this will probably suffice
http://www.nisbets.co.uk/Hand-Mincer-%28No.-10%29....
http://www.nisbets.co.uk/Santos-12-12-Meat-Mincer/...
Although at £29.99 this will probably suffice
http://www.nisbets.co.uk/Hand-Mincer-%28No.-10%29....
A previous thread here http://www.pistonheads.com/gassing/topic.asp?h=2&a... (not too much info on it)
sherman said:
Although at £29.99 this will probably suffice
http://www.nisbets.co.uk/Hand-Mincer-%28No.-10%29....
That's what I have.http://www.nisbets.co.uk/Hand-Mincer-%28No.-10%29....
The cast iron does rust so be warned that you need to wash and dry it immediately after use.
Plastic mincers are available but they all look pretty flimsy to me, and I can't see them lasting for more than a couple of uses.
Mobile Chicane said:
That's what I have.
The cast iron does rust so be warned that you need to wash and dry it immediately after use.
Plastic mincers are available but they all look pretty flimsy to me, and I can't see them lasting for more than a couple of uses.
Me too. This might be a strange question but do you find the mince tastes different than other minces? Maybe it is a texture thing but I definitely like it.The cast iron does rust so be warned that you need to wash and dry it immediately after use.
Plastic mincers are available but they all look pretty flimsy to me, and I can't see them lasting for more than a couple of uses.
LordGrover said:
That hand grinder is pretty much what my Mother was using 50 years ago. Get one and some liver, kidneys, heart and belly pork along with some caul and make thyself some faggots. Food of the gods. 
As we're in F, D & R I'll admit to liking the odd faggot!(I'm sure this won't be taken the wrong way!)
It's good for making paté as well.
I'm amazed how expensive chicken liver paté is to buy, and it is very easy to make your own guaranteed lips-and-a
holes-free version:
Some shallot sweated in butter, seasonings, a few slices of bacon, 300g chicken livers, plus herbs / wild garlic / chives if you want.
Bung the lot through the mincer, pot in ramekins, water bath in oven until the internal temp is 60C, and that's it.
I cover mine once cooled with thyme-infused butter, but you can leave them as is.
I'm amazed how expensive chicken liver paté is to buy, and it is very easy to make your own guaranteed lips-and-a
holes-free version:Some shallot sweated in butter, seasonings, a few slices of bacon, 300g chicken livers, plus herbs / wild garlic / chives if you want.
Bung the lot through the mincer, pot in ramekins, water bath in oven until the internal temp is 60C, and that's it.
I cover mine once cooled with thyme-infused butter, but you can leave them as is.
Mobile Chicane said:
It's good for making paté as well.
I'm amazed how expensive chicken liver paté is to buy, and it is very easy to make your own guaranteed lips-and-aholes-free version:
Some shallot sweated in butter, seasonings, a few slices of bacon, 300g chicken livers, plus herbs / wild garlic / chives if you want.
Bung the lot through the mincer, pot in ramekins, water bath in oven until the internal temp is 60C, and that's it.
I cover mine once cooled with thyme-infused butter, but you can leave them as is.
I'm amazed how expensive chicken liver paté is to buy, and it is very easy to make your own guaranteed lips-and-a
holes-free version:Some shallot sweated in butter, seasonings, a few slices of bacon, 300g chicken livers, plus herbs / wild garlic / chives if you want.
Bung the lot through the mincer, pot in ramekins, water bath in oven until the internal temp is 60C, and that's it.
I cover mine once cooled with thyme-infused butter, but you can leave them as is.
Agrilla said:
It might or might not help you, but if you have a KitchenAid orbital mixer, you can buy a mincer attachment for it, although at a very quick glance, it appears to be no cheaper than the most expensive you've already seen.
Watch out for these. Although they certainly do the job they do put extra strain on the drive and eventually the sacrificial plastic drive cog will wear on the Kitchenaids and even DIY the part is £60 (then of course you find its knackered the motor as well etc etc so you bin it 
)I'm going for one of the £99 jobs with sausage "tubes", I'm sure 113Kg per hour is enough!
21TonyK said:
Agrilla said:
It might or might not help you, but if you have a KitchenAid orbital mixer, you can buy a mincer attachment for it, although at a very quick glance, it appears to be no cheaper than the most expensive you've already seen.
Watch out for these. Although they certainly do the job they do put extra strain on the drive and eventually the sacrificial plastic drive cog will wear on the Kitchenaids and even DIY the part is £60 (then of course you find its knackered the motor as well etc etc so you bin it )I'm going for one of the £99 jobs with sausage "tubes", I'm sure 113Kg per hour is enough!
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