Well that's the last time I listen to you lot.......

aliasojo

:rotfl:

I've just made a kind of 'gloop'. There's really no other way to describe it.

It started off life as being mince but following on from my previous thread about how far mince should stretch, I decided to add things in (that were suggested in the other thread) to make it go further.

Note to self : You don't need to add everything and you don't need to add lots.

As well as the usual carrot and onion, I also added garlic, mushrooms, lentils and oatmeal. Lots of. I now have a gloopy stodge which also isn't a particularly nice colour. There's loads of it though so obviously adding things in does indeed make mince go further.

I take it there's not much I can do about it now? :rotfl:

I did wonder if I could put some in a sieve and pour a kettle of water through it. Then chuck it back in the pan with some Bisto?

I think I need to face facts, I'm just not naturally gifted in the kitchen.

sonastin

Forget about how it looks... how does it taste? I'm all for eating a funny-looking gloop if it tastes delicious. I mean after all, isn't that what most sauces are, in one form or another.

Ladle it into a jacket spud or stir some pasta through it and I reckon you'll be on to a winner.

Or thin it down with a bit of water and call it soup!

But if it tastes bad, I recommend burying the pan in the garden and pretending it never happened:rotfl:

Billie-jo

If its just the colour putting you off add a few drops of gravy browning to it and stir thoroughly.

aliasojo

sonastin wrote: »

Forget about how it looks... how does it taste? I'm all for eating a funny-looking gloop if it tastes delicious. I mean after all, isn't that what most sauces are, in one form or another.

Ladle it into a jacket spud or stir some pasta through it and I reckon you'll be on to a winner.

Or thin it down with a bit of water and call it soup!

But if it tastes bad, I recommend burying the pan in the garden and pretending it never happened:rotfl:

It tastes gloopy. :rotfl:

I'm not kidding, the texture is the overwhelming thing about it.

It kinda tastes like liquid white pudding.

Petlamb

Yeah I'm another on the side of 'see how it tastes'... if it's nice then you're rocking, if it needs colour and/or more savoury flavour then a beef stock cube or some gravy could help?

charlies-aunt

Don't chuck it - all is not lost

Add a tin of chopped tomatoes. a couple of dashes of dark soy sauce/Worcester sauce, maybe a little chilli powder and a tin of corned beef. It will improve the colour and magically more meaty

I think we have overdone this in our enthusiasm of making it stretch

Freeze in small-ish batches and add to your next batch of stew/mince as a premade thickener

aliasojo

charlies-aunt wrote: »

Freeze in small-ish batches and add to your next batch of stew/mince as a premade thickener

I think I could cut in into slices and save it for this. :rotfl:

Honestly, it's like wallpaper paste. Thick wallpaper paste.:o

tattycath

It can't be as bad as you're making it sound. Any chance of a piccie?

Petlamb

Got any wallpaper you need putting up? :P

carefullycautious

You just need to put more stock in to water it down. Don't throw it away.

You can use it in a variety of ways.

Shepherds pie
On jacket Potatoes
With Vegetables
Pasta

aliasojo

tattycath wrote: »

It can't be as bad as you're making it sound. Any chance of a piccie?

Give me a minute.......:D