Reddit Reddit reviews KitchenAid FGA Food Grinder Attachment

We found 21 Reddit comments about KitchenAid FGA Food Grinder Attachment. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Home & Kitchen
Small Appliance Parts & Accessories
Mixer Parts & Accessories
KitchenAid FGA Food Grinder Attachment
Powered by your KitchenAid Stand Mixer. Fits all Household KitchenAid Stand Mixers. (Grinder not included)Fine Plate to grind meats and dried breads.Coarse Plate to grind firm fruits, vegetables and cheeses.Grinder attachment greatly expands a stand mixer's flexiblityIdeal for grinding meats, grating cheese, making bread crumbs and combining dips, salsas, spreadsIncludes fine and coarse grinding plates, tips, and recipesMost parts dishwasher safe for easy clean-upGrinder can be used with any KitchenAid stand mixer
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21 Reddit comments about KitchenAid FGA Food Grinder Attachment:

u/Giggity4242 · 15 pointsr/castiron
u/trchili · 10 pointsr/news

Kohls really pisses me off with this shit. I wanted a grinder attachment for my Kitchenaid bowl mixer, so I can grind my own meats, it's this guy right here: http://www.amazon.com/KitchenAid-FGA-Grinder-Attachment-Mixers/dp/B00004SGFH

Well anyway I heard Kohls was having a 20% off sale on kitchenwares, so I popped on down to my local store to see it "marked down" to $50 from $60. Two things pissed me off about that. First off the math is flat-out fucking wrong. Yeah $60 is 20% more than $50, but 20% of $60 is $12, so it shoulda been $48 if they're gonna call it 20% off. The fact that it was only $10 off the "original price" while being marketed as 20% discount just screams to me that some jerkass with barely a middle-school understanding of maths just added 20% to the actual original retail price and called it the "original price" and "20% off". Second, at that time the damn grinder was $50 all day long at Sears or Walmart, no sales no discount. I knowthis because I'd been wanting one for some time but felt it wasn't worth $50 to me.

u/tenderlove · 7 pointsr/Charcuterie

As far as I know, there aren't any mini-fridges specifically designed for curing meats. The closest I have found is a digitally controllable wine fridge. The downside is that it only goes up to 65ºF, but I ferment my salami at 70ºF. I've written a blog post about modifying my fridge for curing.

As for meat grinding, if you already have a kitchen-aid, the best thing to start with is the meat grinder attachment. Don't bother getting the stuffer attachment because it's terrible. It's really worth the money to buy a dedicated stuffer. I use this one, but I'm considering upgrading to the 15lb stuffer.

As for books, I like The Art of Making Fermented Sausages and Charcuterie. But note that The Art of Making Fermented Sausages uses T-SPX bacteria in it's recipes where Charcuterie uses F-RM-52. Curing with T-SPX takes around 30 days, where F-RM-52 is around 2 weeks (IIRC). I haven't tried curing with F-RM-52 yet. The Art of Making Fermented Sausages is very "food science" based, so it contains charts and graphs about pH levels and how they related to humidity and temp, etc. Charcuterie has more recipes than just Salami, and is more similar to a recipe book.

Good luck!

u/defrazzleheim · 7 pointsr/Charcuterie

Well, your questions are all valid and I can only provide you with what I did in Northern New York, near Lake Placid (Winter Olympics 1932 & 1980).

​

Firstly, review this website, which has numerous recipes, and I have have tried three of them. http://lpoli.50webs.com/Sausage%20recipes.htm#DRY

Then to answer your questions:

  1. The temperatures where I live range from -30F - 95F. So, I do my sausages, dried and/or smoked during the cooler months. You can optionally use a refrigerator that should be set at 45-48F degrees, for the curing process. Or find a dark, cool place like a basement.
  2. Use Cure #2, which is recommended for long curing sausages and meats
  3. My first attempt to make dried sausage was this recipe:
  4. SAUCISSON SEC RECIPE

    📷

    PREP: 30 MINS. COOK: 30 MINS. YIELD: 7 SAUSAGES (70 SERVINGS)

    This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.

    As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the bacteria that cause botulism, and is therefore essential to the safety of this recipe.

    A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times. The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.

    As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal, and desirable. After about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.

    What You'll Need


  • 4 1/2 pounds/2 kg pork meat
  • 1/2 pounds/225 g fatback
  • 2.7 Table Spoons/1 1/2 ounces/40 g kosher salt
  • 1 Table Spoon/1/4 to 1/2 ounces/10 g black pepper (coarsely ground)
  • 1 Table Spoon/ ounces/15 g ​dextrose
  • .4 Table Spoon/1/4 ounces/6 g curing salt no. 2
  • 1.2 Table Spoon/2/3 ounces/18 g garlic (minced to a paste)
  • 1/4 cup/59 ml white wine (dry)
  • 8 feet hog casing (or sheep casing, soaked in tepid water for 2 hours before use)


    How to Make It


  1. Set up the meat grinder, all metal parts from the freezer. Grind the pork meat and fatback on a large (¾” [1.9 cm]) plate into a bowl sitting on ice. Use a paddle to mix in all other ingredients.
  2. Keep the casing wet while you work with it. Slide the casing onto the funnel but don’t make a knot. Put the mixture in the stuffer and pack it down. Begin extruding. As the mixture comes out, pull the casing back over the nozzle and tie a knot.
  3. Extrude one full coil, about 48 inches (1.3 m) long, and tie it off. Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist the casing once one way, then the other between each sausage link. Repeat along the entire coil. Once the sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat the casing process to use remaining sausage.
  4. Hang the sausages to cure 18 to 20 days at 60°F–75°F (18°C–21°C). These can be refrigerated, wrapped, for up to 6 months.
u/daaa_interwebz · 5 pointsr/meat

What's your budget? The kitchen aid grinder attachment is your best option. A hand crank grinder might be less, but not by much...

u/jonknee · 5 pointsr/Cooking

I have the grinder attachment for my Kitchenaid and it works great. No need to mess with the casing attachment if you're just looking for ground.

But as for looking in the grocery store, just slice off the casings and brown in a skillet with a little oil. Break it up as you cook. Dab with paper towels and put on your pizza before baking.

u/whitedawg · 5 pointsr/BBQ

Depending on your budget, a mix of chuck and a flavorful cut like short rib, ribeye, or sirloin works well.

I have a different recommendation, though, if you're looking to make a great burger: grind the meat yourself. Lots of kitchen manufacturers like KitchenAid or Cuisinart make meat grinder attachments to their devices - I have this one and it works really well. Burgers made from fresh coarse-ground meat, loosely clumped together, will beat the crap out of grocery store meat that's been ground to a paste and sitting in a styrofoam container. I've found this is true for other uses of ground meat as well (tacos! stuffed peppers!), so I haven't bought ground meat in a few years. I'm somewhat of a kitchen gadget person, and my meat grinder is my single favorite gadget.

u/InnermostHat · 4 pointsr/Cooking

I have the KitchenAid meat grinder attachment that works really well, I've so far ground about 150 lbs of meat through it. I primarily use it for sausage making but I've ground beef for burgers and meatballs too. My only gripe with the grinder is that while it works perfectly for meat cubes or strips if I have to grind something twice that's a bit of a chore.

Of course this only is useful if you already have a kitchenaid, otherwise a standalone electric would be cheaper.

u/MisterNoisy · 4 pointsr/Cooking

I recently made some cultured butter using Brad's recipe. Pretty fantastic.

I strongly recommend picking up the meat grinder attachment for your KitchenAid as well. :)

u/CustardAssassin · 2 pointsr/recipes

if it didn't come with one, get a meat grinder extension they are an amazing thing, as they can do many more thing than grind meat, though grinding your own meat is a pretty amazing experience. I've done potatoes and cheese processing in it as well as meats, and it turns out quite nice. My friend uses his for making wheat grass juice and other processing needs, where the juice is just needed. Just put a mesh strainer in the bowl part of the mix, and all the little tiny parts are caught and you are left with juice in the bowl.

u/enjoytheshow · 2 pointsr/Cooking

Where are you seeing $100-200 for the attachments? This is what I have

u/bdemented · 2 pointsr/Cooking

Do you own a kitchen-aid mixer? I do, and I own the meat grinder attachment. It works wonderfully. Don't bother with the sausage stuffer though (if that's part of your plan), buy a dedicated one. On ebay you can also buy different bits to grind different sizes (although it comes with two).
http://www.amazon.com/KitchenAid-FGA-Grinder-Attachment-Mixers/dp/B00004SGFH/ref=sr_1_1?ie=UTF8&qid=1421515129&sr=8-1&keywords=kitchen+aid+grinder

u/willcode4beer · 2 pointsr/news

It could still have it. Better off just grinding your own meats. Just get one of these

u/CrappyInternetGuy · 2 pointsr/BBQ

The meat grinder we bought is the food grinder attachment for a kitchen aide mixer
http://www.amazon.com/KitchenAid-FGA-Grinder-Attachment-Mixers/dp/B00004SGFH/ref=sr_1_3?ie=UTF8&qid=1404688010&sr=8-3&keywords=food+grinder
....It isn't fast, but with patience you can grind all you need....I told my wife that we could at a bare minimum match the prices that we are buying ground beef at and probably much more lean beef....A 5lb 70/30 chub package of ground beef right now is about $15. My wife buys the groceries except bbq meats and I know I can get a 15lb brisket for about $35 or so give or take a few bucks. I can live with a little more expensive ground beef if I know that the meat I am eating is from ONE cow rather than god knows how many different cows. Growing up my parents seldom ever bought meat from the store....We always had a hog or two and our beef was from our own farm. I can't really remember the difference except that farm fed pork and beef always seemed to taste better. Chickens too for that matter...but pork and chickens were never ground ourselves. We took them to a processing plant and they did it for us depending on what Dad asked for.

u/misterlee · 2 pointsr/nfl

Here's the exact mixer I've got. Attached a few gift cards on black friday ended up moving it to $150 $200 and changed shipped from Macy's.

This is the exact grinder attachment I've got. $36 at a kitchen supply store at the local outlet shopping center.

EDIT: still had the receipt in my email :P

u/Smaskifa · 1 pointr/pics

I've read some bad reviews on that attachment regarding metal shavings and grey ooze left in the food. Do you have one? Any issues like that?

u/snowball666 · 1 pointr/malefashionadvice

I got the cheap kitchenaid grinder attachment a bit ago. It's pretty great for grinding up burgers. Used it for some at home double double's the other night.

Next I want to start making charcuterie.

u/gratajik · 1 pointr/food

I'm a big fan of a stand mixer with this attachment: http://www.amazon.com/KitchenAid-FGA-Grinder-Attachment-Mixers/dp/B00004SGFH

Doesn't overwork the beef, and can make a ton real fast!

u/Zenpa · 1 pointr/Cooking

What kind of grinder did you get? First party plastic or metal grinder? or 3rd party that can attach itself to the kitchenaid?

I was looking into the plastic one from kitchenaid but heard that it has a high chance of cracking out of the blue or on even on soft meat.

While the metal one is much more desirable. Seems pricey though (CAD)