Soya Mince

Paulo

I have a packet of soya mince in the house that has passed its best before date, by about 6 months, do you think it would still be ok to eat as it is dehaydrated?

trying-very-trying

I would. Any dried foods, I don't even check the dates. It should be fine.

Penelope_Penguin

Yes! Though, please come back and reassure us that you survived

Penny. x

mattogier

I'd rehydrate it before eating - otherwise you'll end up with an awful tummy ache!

Stephen_Leak

Penelope_Penguin wrote: »

Yes! Though, please come back and reassure us that you survived

Penny. x

Free membership of the Use By Date Survivors Club awaits.

Paulo

Woo Hoo!!! I did indeed survive,

Had it in a chilli......was lovely.
Rehydrated it with water and an oxo before thowing it in with the rest.

Thanks for the reassurance...:rotfl:

Irishmummyof2

I just found a pkt of this at the back of the cupboard with a best before date of Jan 2008.
Wolud be ok to use or should i bin it?
If it's ok what can i use it in? Any recipes?
Thanks

frosty

Hi,Irishmummyof2,has it been opened?
If its stilled sealed it will be fine.Anything with a best before date can be used well after the date printed on the box.
Anything with a use by date (dairy ect)should really not be eaten after that date.

I use it in shepherds pie,I buy a 500g pack of mince and divide it into three.Add a handful of soya to each portion of mince.
Spag Bog,Pasta bake topped with grated cheese.

Stephen_Leak

It should be fine. It's less than two months and things don't suddenly grow fur coats on the stroke of midnight on some arbitrary date. It's 2008, not 2007 and it's soya not meat.

How big is is the packet?

Irishmummyof2

No it hasn't been opened and it is a 350g sized packet.
Thanks

Stephen_Leak

Irishmummyof2 wrote: »

No it hasn't been opened and it is a 350g sized packet.
Thanks

OK, we're cooking ...

BOLOGNESE SAUCE (and vegetarian version)

Enough for spaghetti for 2

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced beef
400g tin of plum tomatoes*
1 beef stock cube
2 teaspoons of basil, oregano or mixed herbs
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into the frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into a frying pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.

Open the tin of tomatoes. Pour the juice into the frying pan. Crumble the stock cube into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Add the herbs. Season with the pepper. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.