Browning meat (merged)

tsstss7

PasturesNew wrote: »

I did wonder if I could use a veggie mince. They've probably not know nor care, so long as it tasted OK. Also, for me, if I tried veggie mince and it was !!!!!!, then I'd not feel guilty that some animal died and I was going to chuck it in the bin

What's the timing in a crock for veggie mince?

It's also very nutritious!

Timing wise it just needs to be heated through so for example if I was frying it would be maybe 10 mins from frozen.

If you are doing a spag bol/chilli it would be cooked within about 20 mins if the crock was on high but you might want to leave it longer to develop the taste of the dish.

bluebag

I just chuck it in, I use very lean mince. I've done it for years as I like less faff, same with braising steak and ham.

PasturesNew

Right, so there are two options then:
- use LEAN mince and just chuck it in, job's a good 'un
- use veggie mince, which seems to be peculiarly fast.... I was expecting this to take 6-8 hours or so.

I've enough confidence now to chuck stuff in and press buttons I think. Brilliant. Cheers

Now she can have her favourite meal every week .... without anybody needing to do it for her, independence rocks!

Eenymeeny

I know this doesn't really answer your question but have you thought of using tinned mince? It would make life a lot easier for them and if you use a decent brand they taste ok. (IMO!)

juno

My daddy says mince just looks better if it's browned, and obviously you can drain the fat off. But he says it's ok to not do it if you don't mind it not being the right colour.

joolsybools

PN be careful, I read post s above with quick times to be for frying rather than slow cooking

joolsybools

PN be careful, I read post from tsstss above with quick times to be for frying rather than slow cooking

PasturesNew

Eenymeeny wrote: »

I know this doesn't really answer your question but have you thought of using tinned mince? It would make life a lot easier for them and if you use a decent brand they taste ok. (IMO!)

I've bought in cans before hoping they'd like these and start to buy them themselves, but there seemed to be no enthusiasm.

But then I just tried one can. What would you call "decent"? I just picked up a can from Morrisons, it was their own range, but not the value/basics.

I did a similar thing with a lovely chicken in white sauce, that was gorgeous. But there seems to be a mental block going on that tins aren't seen as "mince with gravy" like real mince is.

PasturesNew

joolsybools wrote: »

PN be careful, I read post from tsstss above with quick times to be for frying rather than slow cooking

Yeah, I was a bit confused, I re-read it and it seemed to indicate "I'd fry it for 10 minutes .... and crock it for 20". It does seem short.... and all the other stuff would still take hours.

I just read it again and it's definitely saying 20 minutes in a crock..... I'd have to play with it I guess. never bought/used veggie mince so that's a learning curve on its own.

PasturesNew

juno wrote: »

My daddy says mince just looks better if it's browned, and obviously you can drain the fat off. But he says it's ok to not do it if you don't mind it not being the right colour.

It'd be in gravy so the colour would be gravy coloured

Gravy would be made from a tin of tomatoes and some Bisto or Oxo.

Cheers.