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Browning meat (merged)
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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.MSE PARENT CLUB MEMBER.ds1 nov 1997ds2 nov 2007:jFirst DDFirst DD born in june:beer:.0 -
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.0
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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!0 -
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!)The beautiful thing about learning is nobody can take it away from you.
Thanks to everyone who contributes to this wonderful forum. I'm very grateful for the guidance and friendliness that I always receive from you.
:A:beer:
Please and Thank You are the magic words;)0 -
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.Murphy's No More Pies Club #209
Total debt [STRIKE]£4578.27[/STRIKE] £0.00 :j
100% paid off :j
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PN be careful, I read post s above with quick times to be for frying rather than slow cooking0
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PN be careful, I read post from tsstss above with quick times to be for frying rather than slow cooking0
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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!)
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.0 -
joolsybools wrote: »PN be careful, I read post from tsstss above with quick times to be for frying rather than slow cooking
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.0 -
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.
Gravy would be made from a tin of tomatoes and some Bisto or Oxo.
Cheers.0
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