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Started by ReverendBlueJeans on Jul 6, 2021 5:09:12 PM
The Mince Thread!

Even poncy chefs are admitting that there's nothing like some old-fashioned 'brown food' to put a smile on the old face.

Celebrate good old mince, unadorned with any cheffy ponciness, here.

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ReverendBlueJeans - 06 Jul 2021 17:12:56 (#1 of 116)

My recipe

1 Brown the mince

2 Drain the fat, with regret, for fat is yummy.

3 Add finely-chopped carrots and onions and season to taste (nothing poncy from that dahling little deli next to the wine shop...)

4 Add water and simmer until tender.

5 Add Bisto

6 Serve with heavily-buttered mashed tatties and your veg of choice. Broccoli and kalettes go very well.

7 Enjoy

AdonisBlue - 06 Jul 2021 17:25:35 (#2 of 116)

I spent years trying to short-cut that super soft melt in your mouth mince you get from long,slow cooked mince or stuff that's been cooked then frozen and reheated. Even hours of simmering doesn't always do it. Even the best quality minced steak ultra low fat again doesn't do it.

Then I discovered frozen mince! Instant super soft, no gristle yummy mince.

Some twat will probably now come along and tell me frozen mince is made from chemicals, bulls anuses and carbon dioxide but I don't care.

hailesaladdie - 06 Jul 2021 17:27:01 (#3 of 116)

I tend to fry the onions first, with some finely chopped celery mixed in. And use any combination of carrots, peppers and peas. And add the stock before simmering. But it's all good.

No need to mash the tatties if they're new season Ayrshires, of course.

AdonisBlue - 06 Jul 2021 17:27:32 (#4 of 116)

Whatever you do never microwave mince! It sort of tenses up into gristle balls.

ReverendBlueJeans - 06 Jul 2021 17:28:50 (#5 of 116)

Then I discovered frozen mince! Instant super soft, no gristle yummy mince.

I must investigate this.

chemicals, bulls anuses and carbon dioxide

That's haggis you're thinking of. Mmm.

AdonisBlue - 06 Jul 2021 17:31:56 (#6 of 116)

Do investigate it, it will change your mince-life. Especially if you don't have hours to simmer fresh mince.

Love Haggis as long as I don't think about it too much.

One recent issue with mince and middle age. Indigestion... Gives me terrible indigestion. All types do in all forms. Not sure why or if it can be avoided.

Agaliarept - 06 Jul 2021 17:32:05 (#7 of 116)

That's haggis you're thinking of. Mmm.

Or Oscar Meyer hotdogs. Also Mmmm.

hailesaladdie - 06 Jul 2021 17:33:43 (#8 of 116)

Frozen mince needs to be quickly browned first, though, or it turns to utter mush. Softened mince is lovely, but that mush is a step too far.

(Had loads of it during first lockdown!)

Catspyjamas17 - 06 Jul 2021 17:34:21 (#9 of 116)

Use green lentils instead *runs away*

hailesaladdie - 06 Jul 2021 17:35:21 (#10 of 116)

> Use green lentils instead *runs away*

A petit salé is a thing of joy!

ReverendBlueJeans - 06 Jul 2021 17:35:32 (#11 of 116)

One recent issue with mince and middle age. Indigestion... Gives me terrible indigestion. All types do in all forms. Not sure why or if it can be avoided.

Me too. Try Omeprazole.

Use green lentils instead *runs away*

Instead of broccoli or kalettes or peas? Hmm, interesting...

tasselhoff - 06 Jul 2021 17:38:40 (#12 of 116)

I tend to fry the onions first, with some finely chopped celery mixed in.

Yup. Always fry the garlic / onions first.

AdonisBlue - 06 Jul 2021 17:59:30 (#13 of 116)

I use Nexium but they are pricey.

Hailes post 8 is correct, apologies, brown it first. I discovered frozen mince during lockdown 1 as it's all the village shop has.

JohnIlly - 06 Jul 2021 22:43:04 (#14 of 116)

Slowly soften finely chopped onion, grated carrot and finely chopped celery* in butter for about half an hour. Add the mince, turn up the heat and stir to brown it. Turn the heat down and add beef stock (from a cube - Kallo is very good). Simmer for a couple of hours. Adjust seasoning.

Then either:

A. Leave to cool for a few hours or overnight. Strain to remove excess gravy. Put the meat into a shallow pie dish lined with shortcrust pastry. Add the top crust. Bake. Serve with mash and the reheated gravy.

or

B. Heat a mealie pudden in the mince and serve with mash.

* Technically known as mirepoix.

Post deleted by user
Tomnoddy - 06 Jul 2021 22:58:27 (#16 of 116)

The pie thing does sound Scottish.

I love mealie pudden, but never see it doon here :(

browserbutton - 07 Jul 2021 09:22:01 (#17 of 116)

I often delight dinner party guests with a hachis Parmentier. An essential 'side' with this dish is red sauce served straight from the bottle.

bossab2 - 07 Jul 2021 09:28:07 (#18 of 116)

My immediate reaction to the header was "early Christmas" ?

hailesaladdie - 07 Jul 2021 09:50:48 (#19 of 116)

I wonder what the French for "cottage pie" is? Hachis gite?

hailesaladdie - 07 Jul 2021 09:51:17 (#20 of 116)

Also, cottage pie is much better with a bit of tomato in it.

<runs>

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