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Ok, as some of you know, my stepdad's been having some horrible health issues, going on for several months now. One thing that's come up is his diet has been severely restricted, to the point that he's not allowed coffee or red meat, for starters. (and given that he's a caffeine consuming meat and potatos junkie, this has been a difficult transition, to say the least)
My mama has been having trouble coming up with dishes involving poultry, because stepdad is super picky, and she's discovered that he'll eat ground turkey in lieu of beef. The problem is, where she is, ground turkey is hellaciously expensive. I told her that since she's got an older Oster stand mixer with a grinder attachment, why not buy some turkeys since they're on sale for the holiday season and grind her own. she's thrilled with the idea, but that brings up questions I can't answer, since I'm not that well versed in either stand mixers or grinding one's own meat.
1. What's the ratio of dark to white, so as not have really really dry 100% white meat?
2. how do you prepare the bird before grinding? cut it up, skin it first, etc
3. Do you leave the fat on or take it off, or add it separately?
I attempted to find answers for her, but either my google-fu has failed me or I'm just too sick to make sense of things. (I somehow managed to contract a virus in the last 24 hours that has knocked me on my ass and turned me into a sniffling, hoarse, snot dripping factory. 'Tis lovely)
So...any help from those more versed in culinary than me? I know I have skills, but this isn't one of them, since ground turkey isn't that expensive here, I buy it in tubes and call it a day. thanks in advance, from both mama Lupo and me.
My mama has been having trouble coming up with dishes involving poultry, because stepdad is super picky, and she's discovered that he'll eat ground turkey in lieu of beef. The problem is, where she is, ground turkey is hellaciously expensive. I told her that since she's got an older Oster stand mixer with a grinder attachment, why not buy some turkeys since they're on sale for the holiday season and grind her own. she's thrilled with the idea, but that brings up questions I can't answer, since I'm not that well versed in either stand mixers or grinding one's own meat.
1. What's the ratio of dark to white, so as not have really really dry 100% white meat?
2. how do you prepare the bird before grinding? cut it up, skin it first, etc
3. Do you leave the fat on or take it off, or add it separately?
I attempted to find answers for her, but either my google-fu has failed me or I'm just too sick to make sense of things. (I somehow managed to contract a virus in the last 24 hours that has knocked me on my ass and turned me into a sniffling, hoarse, snot dripping factory. 'Tis lovely)
So...any help from those more versed in culinary than me? I know I have skills, but this isn't one of them, since ground turkey isn't that expensive here, I buy it in tubes and call it a day. thanks in advance, from both mama Lupo and me.
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