Clean as a Whistle – Kitchen Hint

The week did not turn out quite as planned, had to call in the plumber (unplanned) and take the car in for service (also unplanned).

The recipe I was going to post did not turn out as I wanted. Over cooked the dish and it turned into a big mess. Trust me, you would not want to see a photo of the end result. It was not a feast for the eyes.

I did make ground pork and remembered to take photos for tip on keeping the meat juices from flying all over the kitchen counter, walls and floor.

This simple low-tech tip will keep your kitchen clean as a whistle after you have finished making your ground meat.

DSC04731weblarge copyI elevate my bowl so that it is closer to the grinder.
Wrap meat grinder and bowl (all around) with a large piece of plastic wrap.

DSC04734weblarge copyMeat and juices are contained, no mess to clean.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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47 Responses to Clean as a Whistle – Kitchen Hint

  1. pooks says:

    I’m definitely sharing this kitchen hint! Very smart and logical, which is probably why I wouldn’t have thought of it. 😉

  2. I am familiar with those weeks. This is a great tip Norma. I have to say that I haven’t used many attachments for my mixer and I would like to learn more about what options there are. Also I never grind any of my own meats — but I guess I should think about it as this way you have control over the quality of the ground meat. Do you use your meat ginder often?

    • Norma Chang says:

      Hello Barb,
      Yes, I use my meat grinder fairly often. When I am making ground pork or beef, I usually make quite a few pounds, package in different size portions and freeze. Not only do I know what is in my ground meat I am also able to control the fat content.
      I had the roto slicer and shredder but gave it away. I found it easier to use the knife for slicing and shredding.

  3. Hey, sounds as if you had the same kind of week I did–so, I’m in good company. 😀

  4. I don’t like my meat grinder at all…once I was trying to grind 1kg of pork and wasted a lot as they stuck…maybe I didn’t do it right.

    • Norma Chang says:

      Hello Angie,
      What kind of grinder do you have? Did you cut you pork into smaller strips? I cut mine into about 1 inch strips (logs) and they feed through the tube better.

  5. What a clean machine 😀

    Choc Chip Uru

  6. Judy Killmer says:

    Great hint Norma!!! Thanks.

  7. That’s quite creative, Norma! Have a great weekend 🙂

  8. Norma, it sounds like you’ve had quite the week! Hope there aren’t any more unplanned hiccups. And thanks again for this tip, as you know, it’s saved our kitchen from looking like a crime scene on more than one occasion! 🙂 x

  9. Hotly Spiced says:

    Sorry you’ve had a rough week. It’s great that you’re grinding your own beef. I should do the same. I have a kitchen aid but not the grinder attachment – might be time to invest in one xx

    • Norma Chang says:

      Hello Charlie,
      Once you start grinding your own meat you will be hooked. Not only is the quality superior, you also control the fat content. The grinder attachment is worth the investment, go for it.

  10. Great tip! Hope the car and the plumbing detours are behind you now and that you can enjoy the weekend. 🙂

  11. Sophie33 says:

    2 great tips! Very useful too! thanks, Norma!

    Have a great weekend!

  12. Eha says:

    What a neat trick to use and pass onto friends! Thanks!! Why am a not logical enough to think of some such 😉 ! I make most of my own minces, but, would you believe it, only have a small manual machine: good exercise for my arm!! Also cut meat into long strips and have never had problems 🙂 !

  13. mac says:

    Do you use the large/small grinding plate? Which cut of meat do you use? I’m tempted to play with sausage making. A friend gave me some homemade Chinese sausage last year, they were so good.

    • Norma Chang says:

      Hello Mac,
      I use the small grinding plate if I am making meatballs, use the large grinding plate if the ground meat is for cooking or soup. For pork the sirloin or shoulder, for beef the london broil or sirloin. But any cut is OK.
      Would love to hear about your homemade Chinese sausage experiment.

  14. ChgoJohn says:

    Poor you! Sometimes one wonders if it was worth getting out of bed. I hope things have settled down for you, Norma, and Lady Luck once again smiles upon you. 🙂
    I love your meat grinder attachment. Mine is plastic and though it works perfectly, I like the sturdiness of metal. Great idea, too, about controlling the splatter that comes with grinding one’s own meat. Thanks!

    • Norma Chang says:

      Hello John,
      I made a bigger deal out of the situations than justified.
      My mixer and the meat grinder attachment are over 30 years old, all metal. Unfortunately grinder and other attachments made of all metal are no longer available.
      The splatter can be really nasty. Celia commented that it saved her kitchen from looking like a crime scene.

  15. Ginny says:

    I have a probably 50+ year old mixer with grinder attachment (inherited from inlaws) stored somewhere in the basement that I’ve never used (but kept just in case I’d ever use it – nows my chance). Seeing your method, I may bring it out and try grinding some london broil or sirloin. Thanks for sharing your helpful hint.

  16. Diana says:

    I totally forgot we bought a mixer last year. Must go find the box now.

  17. Nice! It must be very satisfying to mince meat without the mess.

  18. Sammie says:

    Yes Norma I hear ya. Some days I already have ingredients prepared and everything planned for my blog post but obviously recipe gone wrong 😦 that throws everything back for me! Great tip here btw. I didn’t even know there was so much the kitchen aid could do.

  19. Some weeks are like that, aren’t they? Sorry to hear about your cooking fiasco.. but thanks so much for your tip, I don’t have this attachment, but I think I might have to pick one up! xx

  20. That looks like a lot of grinding!

  21. Karen says:

    A tip that anyone who grinds their own meat will be happy to have…saving time on kitchen cleanup is always welcomed.

  22. Eva Taylor says:

    I received the meat grinder attachment for my birthday last year, and I love it. A friend gave me an excellent tip when grinding meat, she suggested that you place the bowl into a much larger bowl filled with ice, and that way the ground meat stays cool until you are ready to portion and freeze.

    • Norma Chang says:

      Hello Eva,
      That’s is a great tip. Now, whay didn’t I think of that one too?????
      Don’t you just love knowing what’s in your ground meat, not to mention able to control the fat content.

      • Eva Taylor says:

        Absolutely, plus it’s cheaper too! We usually buy ground turkey from a local organic butcher and pay about $14 for 400g of ground turkey white meat only, which is absolutely ridiculous. Now, I buy a turkey breast for a fraction of the cost and grind it myself!

  23. Kristy says:

    Oh we recently had a week like that. I hope this one is better for your Norma! Great tip! This will be handy for anytime I use the mixer. 🙂

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