That old-school butcher who told me to always chill my grinder plates in the freezer for 20 minutes before grinding

Old Man Kowalski at the shop on Elm Street swore by it and I thought he was just being fussy (he was pretty cranky). Tried it last week grinding some pork shoulder and the fat stayed completely separate and didn't smear, made the best sausage I've had in ages. Anyone else got a weird tip from an old timer that actually works?

3 comments

3 Comments

nguyen.angela9d ago

Ugh I'm so glad you said something about this. My grandma used to tell me the same thing and I thought she was just being old school but it really does make a huge difference with the fat not turning into a greasy mess.

jakewhite9d ago

Doesn't it feel like EVERY good cooking trick actually comes from someone's grandma? I notice it all the time now with stuff like resting meat or seasoning cast iron. It's like those old methods were built on decades of trial and error before we had fancy gadgets or YouTube chefs telling us what to do. Your grandma definitely knew what she was talking about with that fat thing, I've been doing it too and my fried chicken comes out way less greasy now.

wyatt1359d ago

@jakewhite nailed it. My buddy tried grandma's way once and never went back.