KitchenAid Meat Grinding Plates Question

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KitchenAid Meat Grinding Plates Question

Postby robertpreed » Wed Dec 14, 2011 9:15 pm

My KitchenAid meat grinder attachement came with two plates, a coarse (which is 1/4 inch) and a fin (which is 3/16 inch).

I see many recipes that call for using the "medium" blade and I assume that is for stand alone meat grinders only.

What would be the KitchenAid equivalent, running it through the coarse twice?

I think the only time I would be using the fine plate would be for brats.

Thank you all.

P.S. My first post, whooo-hooo!
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Postby wheels » Wed Dec 14, 2011 9:47 pm

Welcome robertpreed.

I'd use the 1/4" as medium. That is, if my maths is correct! I work the 1/4" out to be around 6.25mm.

Phil
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Postby TJ Buffalo » Wed Dec 14, 2011 9:54 pm

Hi robertpreed, welcome to the forum. Coarse, medium and fine is fairly relative for grinder plates, in my experience. Since you only have two plates, I would use the 1/4" for anything calling for coarse or medium, and the 3/16" for fine grinds for some types of wursts, hot dogs, and other emulsified sausages. If you're interested in more coarse grinds for chili, sausage, etc. you can look on ebay for a seller named dive-extras; he/she sells custom grinding plates for the Kitchenaid grinder in 9.5mm, 10.5mm, and 12.5mm. I've bought a set from them and I'm satisfied with them.
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Postby robertpreed » Wed Dec 14, 2011 10:03 pm

Awesome guys, thank you very much.

Going to use one of the "sweet-hot" italian recipes I saw on this site next weekend and I wanted to be sure.
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