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Using a Thermomix to prepare ground meat allows for control over freshness, texture, and quality, while also offering versatility and convenience in meal preparation, enhancing both flavor and cooking consistency.
Place meat in mixing bowl and grind 10 - 12 sec | Speed 6. . Use ground meat as needed.
For consistent results, ensure that the meat is cut into uniformly sized pieces, keeping them no larger than 5 cm cubes.
If you intend to freeze the meat before grinding, here's the process: Place a bowl on top of the mixing bowl lid, and then measure out 450 g of meat. Proceed to cut it into 3 cm cubes. Place the cut meat on a parchment-lined baking sheet, ensuring it's spread out in a single layer. Allow it to freeze for 30-60 minutes, reaching a partially frozen state where it's firm but not completely solid.
The optimal texture is often attained when the meat is frozen for a full 60 minutes, although it's important to confirm that it remains only partially frozen.
Various types of meat such as beef, pork, lamb, and poultry can be ground using the Thermomix®. However, it's advisable to process no more than 450 g at a time in separate batches.
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