greasy mince

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Corky

greasy mince

when I brown off mince in frying pan it remains greasy when I use it in dishes, any ideas what am I doing wrong?
any ideas would be gratefully received
Cheers
Corky

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Honey

Greasy mince

I'm not sure what mince you're using (beef? lamb?). Does it say the percentage of fat contained in the packet? You can buy 20%, 10% or 5% fat. Less fat, the more expensive it is of course. I will presume we're talking beef mince here. If you're making something like beefburgers, then you need the 20% fat content otherwise they're very hard and rubbery. But otherwise I would use the 10% or 5% fat. I find for a bolognaise that the addition of tomato puree and a tin of tomatoes seems to help make it less greasy.

Many years ago, when you bought mince, there was only one kind and that was whatever the butcher or even supermarkets produced. So I always used to brown off the mince and then drain off the excess fat before I continued to cook whatever I was making. This does make a big difference. These days you can buy the low fat mince and it's not as necessary (but more money). Or you could use turkey or veal mince if you want less fat and the budget will allow.

H x

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Cherry Pie

Greasy Mince

I find blotting the browned mince with kitchen roll helps
CP

 
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