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tipstools videos 2008 04 how to grind meat
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Grinding your own meat at home makes for better texture and fresher flavor—here's a step-by-step guide to doing it right
Recipes
The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?
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Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.
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While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
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If you have trouble finding ground pork, or if you prefer to grind your own, it’s really very easy. (And if you buy a piece of bone-in pork to grind, you’ll have the bones you need for the sauce.) Remove all bones and gristle from the meat, but leave some of the fat. Cut the pork into 1-inch pieces, and chill them thoroughly. Grind about half at a time in a food processor fitted with the metal blade. Pulse, using quick on/off motions, until the meat is ground coarsely. In my region of Italy, tomato paste is usually added along with the onions to caramelize a little bit. But around Naples, and the rest of southern Italy, tomato paste is stirred right into the sauce. That’s how I do it here. When the sauce is finished simmering, you can pull the meat from the bones and stir it into the sauce, or you can do what I do—nibble on it while the sauce perks away. This makes quite a bit of sauce—enough to feed a small crowd and have enough left over to freeze in small quantities for a quick pasta meal for one or two.
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You can thank the folks at the Meat Hook in Brooklyn for sharing the secrets of their craft. While making homemade sausage requires effort—and some special equipment—even a novice can achieve pro results. (Watch the step-by-step video for making sausages at home here.) Once you get the hang of it, you can add Spicy Italian Sausage, Green Chorizo, and Boerewors to your repertoire.
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Less is more when it comes to adding ingredients to this simple sauce and meatballs. Do make sure, however, that you're using the proper salt and pepper for seasoning, as you should with all of these recipes. You should be using a high quality kosher salt, if not sea salt.. The bigger and more intense the grains of salt, the less you'll need to season. If you want to experiment with these meatballs, try tweaking one or two spices at a time. Another twist is doing a 50/50 mix of ground pork with ground beef. You'll have a much juicer meatball.
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Making homemade pâté, of course, is all about grinding. Here again, you can always buy a ready-made pâté from a specialty store, but making your own allows you total command of the quality of the ingredients and the freshness of the finished product. This recipe is for a country-style pâté, which means that it’s more rustic in texture and appearance than a smoother, mousse-like pâté. Country-style pâté usually includes chicken liver as well as pork and veal. The mixture is ground coarsely, and small cubes of meat, bits of fruit, and nuts—called garnishes—are folded in before the whole thing is packed into a terrine and baked. Maintaining the desired texture depends on making sure that all the ingredients—as well as the grinding equipment itself—are well chilled before you grind. Place everything in the freezer (the grinder for a half hour, the meat for fifteen minutes or so), so it’s very cold, then grind the meats according to their fat content, starting with the fattiest, as these are most likely to lose their structure and become pasty if ground when warm. After baking the terrine in a water bath (bain marie), the final, vital step is weighting the pâté to compress it, eliminating excess moisture and fat and giving it a sliceable texture. Once the terrine is compressed and well chilled, unmold it, then slice with a serrated knife, which will cut cleanly without marring the shape. Serve with its classic accompaniments: good bread, a flavorful grainy mustard, and cornichons.
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The hamburger might be an easy weeknight staple, but it can also be a gourmet creation worth serving to company—if prepared right. The best hamburgers begin with top-quality meat. Grinding it yourself is preferable to buying packaged meat because you have a lot more control over the cut and quality of the meat you use. Chuck, with at least 15 percent fat, produces a juicier, more flavorful burger than a leaner cut like sirloin. Start with a top-quality chuck roast from the butcher’s counter. Doing your own grinding also allows you to determine the coarseness of the meat. The technique below was developed after much experimenting. Dividing the meat in half and grinding it two ways, one a bit coarse to keep the mixture juicy and not too dense, and one finer to help bind everything together, results in the very best burger. It’s more work than opening a package and tossing patties into a pan, but the effort pays off in a big way. You can add whatever seasonings you like to the meat, but don’t skimp on salt and pepper—a generous sprinkling of each is imperative. Handle the ground meat as little and as gently as possible—form it into patties with your hands, taking care not to press or condense the meat too much—since overworked meat will yield a tough burger. Make a slight indentation in the center of each patty; this will prevent a “ballooning” effect as it cooks, and help you resist the temptation to press it down with a spatula, condensing the patty and forcing delicious juices to be lost. Also, keep in mind that the meat will shrink while cooking. To ensure that your hamburger will be the same size as the bun, form the patties a half-inch larger in diameter than the size of the bun. Finally, because ground meat cooks relatively quickly, chilling the burger before cooking (especially on the grill, as in the variation below), will make it easy to achieve a burger with a rare, juicy center, if that’s what you’re aiming for. Chilling is also more convenient for entertaining, since the patties can be formed ahead of time and refrigerated and covered until needed.
Articles
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techniques
Last year, the USDA recalled more than 37 million pounds of ground meat. So yeah
Bon Appétit
Cooking
The one tool you need to make perfect falafel is the one you're probably not using (yet).
Rick Martinez
techniques
Last time we covered the basics of modern fire cooking (aka: grilling). Since it's still grilling season, let's focus on one of everyone's favorite all-American summer treats: THE HAMBURGER!
Ian Knauer
Lifestyle
Enterprising Washingtonians are trying to get an instructional butchery video series off the ground, and we are inspired.
Sam Dean
techniques
In general, we're gadget-averse. But as you focus anew on your cooking skills, there are a few devices you'll want--no, need--in your kitchen
Benjamin Leszcz
techniques
Most people make these mistakes when cooking with food processors. But not you. You would never.
Rochelle Bilow
Videos
(233)
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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We offer you eight helpful tips for using kitchen shears--and they involve bacon and beer.
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Carla shows us how to navigate the bulk bin and pre-cook grains to throw together a quick weeknight stir fry.
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Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise en place to sharpening knives with a whetstone, and using tools like a microplane, thermometer, and food processor–these are the essential chef secrets every home cook should know.
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How to Make Homemade Sausage with the Meat Hook
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We show you how to make beef larb.