I need tips for cooking mince, please!

SunnyGirl

maman wrote: »

One thing I've done before is dry-fry to brown and then put it in a sieve and pour on boiling water. This seems to remove most fat (gristle you will just have to pick out). From there just put it back in pan and add your tomatoes or whatver you were planning to make. I read this somewhere for low fat dieting. For the future though, I agree with Stephen.

I agree & do this all the time, even with less than 5% fat mince. It's a habit I picked up whilst waiting for gall bladder surgery. I also find that if I put whatever meal I'm making in the slow cooker it tenderises during the long, slow cooking.

Stephen_Leak

Olliebeak wrote: »

Agreeing with Stephen here - pork mince is very tasty, as is turkey mince. Got little parcels of both in my freezer.

And, if they need to be "beefed up", you can use a beef stock cube. However, if I do, I don't add any additional salt.

OrkneyStar

I would only ever buy steak mince and not beef mince (an ideally local stuff although our local meat is obviously not an option for you). Slow cooking won't get rid of the fat IMHO.
If there is rubbery fat in it I would just right it off as experience and throw it (or give to a pet if you have a non-fussy one!).

jenster

i use my slow cooker for Bolognese

ive done it both browning the meat first and just chucking it all in

with the tims toms and jar of sauce ect

it deffinatly make the mince finer in the slower cooker and more tender