Discussion
Plotloss said:
You want fat in mince, thats where the taste is.
Proper mince should be 50% meat and 50% fat.
This extra lean nonsense is why no one can make anything that tastes as it should.
Bloody supermarkets.
Proper mince should be 50% meat and 50% fat.
This extra lean nonsense is why no one can make anything that tastes as it should.
Bloody supermarkets.
Tastes delicious. Makes you fat, though.
The wife now has us on a diet.I'm having to cook bloody everything with aerosol-oil "Fry-lite" at the moment.
Nothing tastes right. You have to bump up the herb/spices/flavourings content by a vast amount to make things taste of something.
So far I reckon I'm on the "add six chillies to everything" diet.
Edited by Don on Wednesday 27th May 13:27
Hmm he is saying it is too fatty and you are saying add fat.
All that tells me is you are now commentating on you rather than him
If you want to reduce fat on lamb mince fry it with no fat on a heat that is very very low and use kitchen cloth to wipe away the excess as it goes. It will take a long time but it will work out ok.
Regards
Andy
All that tells me is you are now commentating on you rather than him
If you want to reduce fat on lamb mince fry it with no fat on a heat that is very very low and use kitchen cloth to wipe away the excess as it goes. It will take a long time but it will work out ok.
Regards
Andy
Plotloss said:
You want fat in mince, thats where the taste is.
Proper mince should be 50% meat and 50% fat.
This extra lean nonsense is why no one can make anything that tastes as it should.
Bloody supermarkets.
Bang-on. Proper mince should be 50% meat and 50% fat.
This extra lean nonsense is why no one can make anything that tastes as it should.
Bloody supermarkets.
My butcher's mince is good meat, good bit of fat but no gristle. beautiful stuff.
With good mince you shouldn't be adding stock cubes!
Edited by Lefty Guns on Thursday 28th May 11:02
There should be fat in mince, especially lamb mince.
Start off frying it on a high heat until its brown and well sealed, then add stock and simmer on a lower heat. Let it reduce, you need the fat in there to keep the meat moist, otherwise it'll end up dry, Once the stock has reduced, after perhaps an hour of simmering, then up the heat again to burn off the last of the fat. Then use that to make your shepherds pie.
Start off frying it on a high heat until its brown and well sealed, then add stock and simmer on a lower heat. Let it reduce, you need the fat in there to keep the meat moist, otherwise it'll end up dry, Once the stock has reduced, after perhaps an hour of simmering, then up the heat again to burn off the last of the fat. Then use that to make your shepherds pie.
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