Kenwood Chef Mincer/Sausage maker

Drinda

Hi I don't know if this is the right forum for this, but I have a Kenwood Chef about 30 years old that I have not used for many years. I realy would like to make my own sausages etc, but the sausage attachment is made of ally and it makes the meat go a nasty colour, can anyone tell me how to stop this, the meat goes in a nice pink and comes out a dark grey.

Drinda

Fruit_and_Nut_Case

Drinda wrote: »

Hi I don't know if this is the right forum for this, but I have a Kenwood Chef about 30 years old that I have not used for many years. I realy would like to make my own sausages etc, but the sausage attachment is made of ally and it makes the meat go a nasty colour, can anyone tell me how to stop this, the meat goes in a nice pink and comes out a dark grey.

Drinda

I'm no culinary expert but I'd be extremely surprised if it was the aluminium of the attachment causing the discolouration. I believe it is more likely an effect caused by exposure to oxygen in the air.

As for being the right place to post your query, the top sticky post is entitled How many vegans on board?, so yes.

EricMears

Fruit_and_Nut_Case wrote: »

As for being the right place to post your query, the top sticky post is entitled How many vegans on board?, so yes.

Often baffled by what veganism has to do with money saving !

zeupater

EricMears wrote: »

Often baffled by what veganism has to do with money saving !

Hi

Probably something to do with meat being ~25x more expensive than potatoes ?? .... (£5.00/kg/£0.20/kg) ... many on low incomes are forced to purchase vegetable bulk over the flavour and texture of meat (etc..), for others it's simply a lifestyle or ethical choice ...

Anyway, I tend to agree with Fruit&NutCase's post, when you cook the meat it'll turn a brown/grey colour anyway ... you often see mince in a 'real' butchers shop which isn't bright red and it's perfectly safe to sell/eat .... the problem today is that too many people tend to believe that if something doesn't look like it does in a supermarket environment then there's something wrong with it. In many cases produce only looks the way it does because it's been specifically selected or treated, or, in the case of meat, not hung sufficiently (cheap option) to allow the flavour to develop and the flesh to tenderise ... we have beef which is hung for at least 21 days before we buy it and it looks nothing like the usual 'supermarket-shelf' colour ...

HTH
Z

EricMears

Originally Posted by EricMears
Often baffled by what veganism has to do with money saving !

zeupater wrote: »

Hi

Probably something to do with meat being ~25x more expensive than potatoes ??

That might be an argument in favour of vegetarianism rather than carnivorism but hardly an argument for veganism.

Drinda

Thank you for your reply, but I have put meat into the food blender and blitzed it up with the stainless steel blades and the meat does not discolour at all, only when I put it in the Kenwood mincer that is made ally, I think I will have to write to Kenwood, but Thanks anyway
drinda.

jimjames

How long does the meat sit in the Kenwood? I can't believe it is in contact long enough to have any effect?

We have a similar one and I've never noticed any change in colour so I wonder if something else is happening.

Drinda

hi the meat does not sit in the grinder any time at all, I put it in the grinder and it comes out a very nasty colour, less than 1/2 a man.
You say that you have a Kenwood Chef does it have ally mincer/sausage maker as that is the parts that are causing the problem.
I asked my butche, but they use all stainless steel parts .
Thanks for your reply Drinda.

Fruit_and_Nut_Case

zeupater wrote: »

Anyway, I tend to agree with Fruit&NutCase's post, when you cook the meat it'll turn a brown/grey colour anyway ... you often see mince in a 'real' butchers shop which isn't bright red and it's perfectly safe to sell/eat .... the problem today is that too many people tend to believe that if something doesn't look like it does in a supermarket environment then there's something wrong with it. In many cases produce only looks the way it does because it's been specifically selected or treated, or, in the case of meat, not hung sufficiently (cheap option) to allow the flavour to develop and the flesh to tenderise ... we have beef which is hung for at least 21 days before we buy it and it looks nothing like the usual 'supermarket-shelf' colour ...

HTH
Z

The other thing about supermarket meat aisles... Check out the lighting; red filters all round. :cool:

Drinda

After being told at several shops that they are not allowed to sell Aluminium machines for use with food, I searched on line for a new one and found the Kenwood AT950 meat grinder/sausage maker at Curry's in their sale and at £34.99 I think that's a bargain, they also said they can't sell enything made of Ally if it is to be used for food.
In the instruction book there is a article that say's "this appliance conforms to EC directive 2004/108/EC on Elctromagnetic compatibilty and EC regulationsno 1935/2004of 27/10/2004 on material intended for contact with food.

I must admit there was so many pages I gave up reading half way through.
Drinda