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Browning meat (merged)

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  • tsstss7
    tsstss7 Posts: 1,255 Forumite
    Part of the Furniture Combo Breaker
    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.
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  • bluebag
    bluebag Posts: 2,450 Forumite
    1,000 Posts Combo Breaker
    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
    PasturesNew Posts: 70,698 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    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
    Eenymeeny Posts: 2,015 Forumite
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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!)
    The beautiful thing about learning is nobody can take it away from you.
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  • juno
    juno Posts: 6,553 Forumite
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    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

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  • joolsybools
    joolsybools Posts: 1,595 Forumite
    PN be careful, I read post s above with quick times to be for frying rather than slow cooking
  • joolsybools
    joolsybools Posts: 1,595 Forumite
    PN be careful, I read post from tsstss above with quick times to be for frying rather than slow cooking
  • PasturesNew
    PasturesNew Posts: 70,698 Forumite
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    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
    PasturesNew Posts: 70,698 Forumite
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    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
    PasturesNew Posts: 70,698 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    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.
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