Misconception about mince

That you have to just brown it & then voilà - it's ready!
Wrong!
Mince contains all the cheapest bits (connective tissue, sinew etc) which need long, slow cooking at low temperatures.
So next time you're making your Spaghetti Bolognese Cottage or Shepherd's pie or whatnot, just try to let the mince simmer very gently for around an hour before you eat it, and mince like bits of lead shot will be a distant reminder of your dark past.
🙂

Originally posted by Squelchbelch
That you have to just brown it & then voilà - it's ready!
Wrong!
Mince contains all the cheapest bits (connective tissue, sinew etc) which need long, slow cooking at low temperatures.
So next time you're making your Spaghetti Bolognese Cottage or Shepherd's pie or whatnot, just try to let the mince simmer very gently for around an hour before you eat it, and mince like bits of lead shot will be a distant reminder of your dark past.
🙂

Originally posted by duecer
where the heck do you buy your meat? at a hardware store? I've never had that problem (superior US beef😏)

Did you ever hear about the legend of mince meat? It is quite a cunning and misleading name - as it is not actually meat at all, but rather a common and fairly useless christmas gift (especially in England)

Originally posted by Squelchbelch
That is of course true - steak mince will be far superior than anything just labelled "mince" so the quality of the raw ingredient is the key factor.

Do you cook the mince slowly & gently as advised or do you go for the blitz option?