Browning meat (merged)

vgstar44

I never brown my meat before putting it in.....even sausages.

Im far too lazy for that...plus its more stuff to clean lol.....waste of washing liquid and hot water

Fruball

Hello folks

Quick Q - usually when I make spag bol in the Slow Cooker I fry the mince off first then add it to the rest of the ingredients. (I use lean or extra lean mince so don't need to drain fat off)

A friend of mine says she just throws it all in, raw.

Is it ok to do this and will it affect the taste/texture etc to the final bolognese sauce?

Many thanks in advance :beer:

also, do i bash it up and mix it into everything else or leave it clumpy, mix it up a bit? what?!!!

tanith

If you like the taste the way you do it then I'd carry on , I also fry the mince and chopped onions first before I add everything else , I break the mince up with a fork as I don't like it lumpy but each to their own..

Fruball

I just wondered if there was an easier ( and less washing up way! )

x

fuddle

I chuck everything in raw fru, never been poisoned and make pies, bolog, stew, dumplings and alsorts with that basic mince mix. I do mix and mash it with fork though because I don't like clumps of mince

Fruball

Well I have chucked it all in the SC with all my usual ingredients.

I will post tomorrow with the outcome - atm the meat is too combined into the sauce compared with my usual spag bol but will get back with the taste test!

prepareathome

I have never bothered frying first meat including mince, just never fancied the greasiness and no one has every complained at taste, my mum never did it nor any female relations that I know of and I am 56 no-one has every been poisoned.

I sling all meat, mince, chicken etc. into the slow cooker raw - have just thrown in frying steak with various things to cook for tomorrow. I admit I tend to make spag bol on the hob every time as its such a quick meal to prepare and cook but cook almost daily every thing else in slow cooker.

I also throw my meat in straight from freezer into slow cooker, its why I put it on the night before so by tomorrow when we want to eat it, it fully cooked. I never used to I admit but due to health problems I cannot always get downstairs handy and found if I put defrosted meat in slow cooker it was overcooked by evening meal time so thought if its frozen it needs longer cooking time so tried it and we were fine and now been doing it about 4 years.

The frying steak I have put on now is straight from freezer.

Enjoy your mince whatever way you cook it

Fruball

Never again! _pale_

The bolognese has the consistency of blancmange and the meat is no longer anything like meat. It might be ok with pasta but it is grim on its own (tastes fine). I have made loads so will get some more mince and fry it off first and chuck it into the mix if I can't bear to eat it!

Think I will stick to my usual way - worth the experiment tho!

Boodle

I can't help on the meat front I am afraid but if you want to save on washing up/effort, you could try a lentil or soya mince bolognese and see if you like that for a change now and then. Even just for the days you feel especially lacking in will to cook and wash-up! (I have lots of those )

McKneff

Why use all the elctricty for hours in a slow cooker, when Spag Bol can be done in minutes on a hob. Mince is so small and cooks so quickly.

Seems a bit daft to me and very un MSE