Beef Mince

AnnieO1234

Clowance wrote: »

I had a friend who after draining the fat put the cooked mince in a sieve and poured a kettle full of boiling water over it to further wash off the fat. I would be interested to know if this makes much difference? Logically you would think it would. But if it does, you could buy any percentage fat and end up with the same thing.

But then the price of the actual meat content will increase iyswim. If you want low fat mince buy low fat mince. Personally I find 10% the best as it's sort of a compromise between lean and 20%+ xxx

Big_Graeme

The ideal meat to fat ratio for a great burger is 80/20 so this isn't that far away, 5% mince is way too dry.

PLRFD

suki1964 wrote: »

I myself dry fry till browned

I haven't found any mince that will actually brown in years.

System

suki1964 wrote: »

Which you cook out and discard

Animal fats have been proven no to be "bad" for you

I personally always buy mince that's around 20% fat as it has a better texture and flavour then 5% mince


Shame Iceland is a 40 mile round trip for me

I have never liked full fatty mince. Give me 5% any day. Add worcester sauce, beef oxo etc to make it tasty.

suki1964

PLRFD wrote: »

I haven't found any mince that will actually brown in years.

Possibly the quality of the beef being used

I buy lidl's as here it's garaunteed to be Irish beef. It really is very good value for money, 800g easily feeds 6 to 8 adults, even allowing for the fat loss

suki1964

ScarletMarble wrote: »

I have never liked full fatty mince. Give me 5% any day. Add worcester sauce, beef oxo etc to make it tasty.

Which is salt and more salt

Myself I prefer something that has taste to start and only needs a little flavour to enhance the taste

20% mince is not fatty or greasy if cooked correctly

Pollycat

Big_Graeme wrote: »

The ideal meat to fat ratio for a great burger is 80/20 so this isn't that far away, 5% mince is way too dry.

Do you have a link to this 'ideal ratio'?

Big_Graeme

Pollycat wrote: »

Do you have a link to this 'ideal ratio'?

Only 20 years experience cooking them...

Pollycat

Big_Graeme wrote: »

Only 20 years experience cooking them...

Ah, I see.
I'll stick to buying what I know is ideal for my burgers from my experience then.

williacg

suki1964 wrote: »

Which is salt and more salt

Myself I prefer something that has taste to start and only needs a little flavour to enhance the taste

20% mince is not fatty or greasy if cooked correctly

I also prefer the 20% range fat content for the natural flavour, and will dry fry and pour off any excess fat, rather than adding more salt and additives to compensate for dryness or lack of flavour.