read the can the vitamix knead/mix dough? if not, a good entry-level mixer for pizza dough? discussion from the chowhound cookware food community. join the discussion today.
i love the meat grinder, but i would probably invest in a dedicated pasta attachment rather than use it for pasta too. if it works the way i think it does, the dough will be pushed through the holes in the metal disk, and i think that could be a little clumsy versus the regular pasta attachment.
hello all this is my first post what a great site : . i feel a bit silly asking this, but i can't seem to get anything by googling. long story short, i was starting to get a bit freaked out about commercially ground meat, and so i purchased, via amazon, a food grinder attachment for my mixer.
i explained the process of partially cooking the corn first, then removing the gelatinized hull before grinding. the clerk recommended a grain mill attachment for my kitchen-aid mixer, assuring me it was the perfect solution. i bought the thing it was over $100 , and put it away for a long time before trying it.
i have no clue if that's just a shallow warning or not, but i don't want to risk it on a $100 attachment. they recommend the griding attachment used for meat, etc, for wet ingredients, but it doesn't grind fine enough. in mexico, people will take things like chiles and nixtamal think hominy to a town grinder and have them ground for them
read page 2 of the kitchen aid meat grinder also past aextruder? discussion from the chowhound cookware food community. join the discussion today.
a lot of chowhounds regard a blade coffee grinder as an indispensable grinder for all spices, including indian dry mixes like garam masala. they dont take up a lot of space, are pretty easy to clean, and get the job done, emu48 says. you can buy one for $15 to $20.
read the kitchen aid grinder/pasta maker vs. pasta roller discussion from the chowhound cookware, pasta food community. join the discussion today.
we have this attachment, and yes the meat grinder/sausage extruding attachment was also worth the price we paid for it. we have not purchased ground beef, or meat in many years now since some pasta needs to be 'crumbly,' and some needs to be a hard mass. never wet, oily, or icy. we make a large batch in the mixer, divide it into tube
it was not as flaky as store bought filo, and we stretched the dough much like strudel, but it was good if you put a bit of vinegar in the dough, it might hold together. i may just try it the next time i crank up the infernal machine. one neat trick with the k-aid roller is the ability to fuse the ends of the strip together, and simply narrow
use with the ice cream maker attachment. speed 2: slow mixing for slow mixing, mashing, faster stirring. use to mix heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour, mix thin or splashy batters, and mix and knead yeast dough. use with can opener attachment. speed 4: mixing and beating
i'll definitely share the recipe soon. your flat cast iron pan will be fine for dosai making, so as long as it is seasoned well. a naan needs to be in an oven, because it cooks on a very high temperature from all sides - it cooks inside a tandoor clay oven at around 700 degrees.
i got the meat grinder pasta maker combo a few years ago at bb and beyond and finally tried the pasta maker for the first time a month or two ago. the first attempt was a disaster with the noodles sticking together. so i read some reviews and someone said to make the dough real dry. my second attempt i made the dough dry, and even dipped the balls of dough into flour before putting them down the
read the kitchenaid mixer attachments dishwasher = ruined? discussion from the chowhound cookware, mixers attachments food community. join the discussion today.