14 Cup Cuisinart for Emulsifying
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Chef That’s my concern. I burned out a cheaper processor just by making hummus. The Cuisinart is a real workhorse and has no problem mincing meat when I don’t care to pull out the grinder for a pound or two, but I expect emulsifying can be more of a challenge.
It didn’t hurt too badly to burn out a $50 processor, but a Cuisinart is a different story. The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
I said the same thing and ran out of room long ago! I use the harbor junk store red or black carts to house everything now. Then I can roll them anywhere I need and hide them when I am done.
Its a slippery slope…
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TexLaw I have a 14 cup Cuisinart and it does it just fine. Just put a little water in while running a batch. Those things will eat a tennis shoe if you put one in it. lol
edit: I start with it about half full of fresh ground, add water then more ground to get it where I want it.
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Chef That’s my concern. I burned out a cheaper processor just by making hummus. The Cuisinart is a real workhorse and has no problem mincing meat when I don’t care to pull out the grinder for a pound or two, but I expect emulsifying can be more of a challenge.
It didn’t hurt too badly to burn out a $50 processor, but a Cuisinart is a different story. The whole reason I’d use the processor is that I don’t care to buy (and house) another piece of equipment.
TexLaw I have a $1000. Robot Coupe dice. It is a 1 H.P. direct drive and I would not even experiment with it. I have a few others, like a Kitchen Aid, that I would try it with, but my Kitchen Aid striped out slicing carrots.
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I might take a chance with my Cuisinart to make a small batch and see what happens. If it blows up just another project to work on and a reason to get a buffalo chopper
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I might take a chance with my Cuisinart to make a small batch and see what happens. If it blows up just another project to work on and a reason to get a buffalo chopper
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Fat_Bob Yeah I was figuring about a 5lb batch. Maybe make some liver sausage, can’t find a decent one up here.
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Check out this guy, Ekkehard the German butcher. https://www.youtube.com/watch?v=buvTcn9fBcY&t=217s
He uses a Ninja with small batches. I have followed his method and it works OK. His recipes are not well described so I’m still fighting to find a good bologna recipe. I just got a Waltons bologna and frank spice mix so will that a shot. -
Fat_Bob do you mix seasonings in when you put it in the processor?
RJ Adventures I do add powdered spices from American Spice I can’t make. I also dehydrate herds I grow and grind but can’t get as fine of powder. Just ordered some 304 S.S. ,120 micron mesh screen to try putting them through for a finer end product.
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RJ Adventures I do add powdered spices from American Spice I can’t make. I also dehydrate herds I grow and grind but can’t get as fine of powder. Just ordered some 304 S.S. ,120 micron mesh screen to try putting them through for a finer end product.
Fat_Bob now are you talking about putting the entire meat blend through that, or what’s the micron filtering for? Last time I made my hot dogs (only my 2nd time) they weren’t bad, still had some fat particles randomly that didn’t break down in the “paste” but I ground everything 4 times without adding ice technically, because I just put it in the deep freeze till the surface was firm then ground again… then mixed a bunch and obviously added all that water then… thats why I was wondering if it would be better to bowl chop the meat till it was well broken down, then add all the seasonings and additives
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Fat_Bob now are you talking about putting the entire meat blend through that, or what’s the micron filtering for? Last time I made my hot dogs (only my 2nd time) they weren’t bad, still had some fat particles randomly that didn’t break down in the “paste” but I ground everything 4 times without adding ice technically, because I just put it in the deep freeze till the surface was firm then ground again… then mixed a bunch and obviously added all that water then… thats why I was wondering if it would be better to bowl chop the meat till it was well broken down, then add all the seasonings and additives
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We had a cuisinart and have used it several times until I practically burned it out. Do small batches because the large motor heats up the meat to quick. Give the processor a rest between sessions because of heat and over heating. I bought the wife a breville for a replacement a year ago and it is better with heat but less power and it overloads pretty quick and will shut off thermally which sucks! Again small batches… Be careful with the suregell because it turns the batter into glue and puts more stress on the machine. My 2 cents!
The bowl chopper
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We had a cuisinart and have used it several times until I practically burned it out. Do small batches because the large motor heats up the meat to quick. Give the processor a rest between sessions because of heat and over heating. I bought the wife a breville for a replacement a year ago and it is better with heat but less power and it overloads pretty quick and will shut off thermally which sucks! Again small batches… Be careful with the suregell because it turns the batter into glue and puts more stress on the machine. My 2 cents!
The bowl chopper
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Pivodog thanks! I may just work on getting that chopper and use it! Would hate to burn up such an expensive piece of equipment for some homemade dogs! Haha
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