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Easy mince…. it simply Has to be possible!

Not the best photo, but I was busy adding mince… slowly and painstakingly

Mince ‘n mash, a childhood favourite, especially served with ice-cold, lightly salted avocado pear. Pure comfort food!

This is a desperate and open request to all foodies. How do you handle the mince (ground beef) for that divine combination of perfectly broken up mince, keeping tenderness and allowing the flavour to develop to mouth-watering deliciousness?

For years, I’d even get my long-suffering husband to stand over the pot with a fork, breaking up the reluctant beef. Back in South Africa, our mince came in little bits. In Brazil, I discovered mince ‘worms’. There, I got them to mince the beef twice to make sure no chewy bits remained. I was also very picky about what went into the mince. I have no love for fat or sinew.

In the UK and now in Ireland, I pull apart the ‘worms’ and it works just fine, but tonight’s mince was chewy, though the flavour was good.

How do you choose and prepare your mince? I want to get as many folk in on this as I can, so feel free to pass the link on. Perhaps we can, between us, narrow it down to the perfect mince method!

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8 responses to “Easy mince…. it simply Has to be possible!

  1. Simone MacMillan

    October 28, 2012 at 12:50 am

    Well I am stumped or confused but that must be the mince we get here. I normally just mash my mince in a bowl before I chuck it in whatever I am cooking. My version of mashed mince is put on a pair of gloves (never used to do this in the past, but thanks to the wonderful world of nursing and me being paranoia dont get me wrong my hands always get a good scrub ) and mince the mince in a bowl. Just getting it all broken down. Is that what you were asking?

     
    • tintalasia

      October 28, 2012 at 7:35 pm

      Simone, what do you mash your mince with? I have visions of a potato masher =Þ If I could, I’d wear gloves too. I’ve grown to dislike the smell and feel of meat on my hands.

       
  2. Llynde

    October 28, 2012 at 10:03 am

    OK – my weird method as we don’t eat/like fat …………

    Place mince in frying pan with 1 cup water – bring to boil and cook until water absorbed – rinse in colander/sieve under hot hot hot water to remove remaining fat. Cool to touch and break up any lumps that may have formed. Return to frying pan, add chopped onions and spices to your liking. Cook slowly until onions are soft. You can now add a gravy or tomato based sauce (I make my own sauce each year with tomatoes, onions, celery and spices) and slow cook while tatties are cooking. Beat tatties with 1/8 teas baking powder, salt, pepper, butter and milk or cream using hand mixer. Careful don’t beat too much as it turns gluey……….. serve on large dish and smother with mince………. with a glass of red wine it’s sure tastes yummy.

     
    • tintalasia

      October 28, 2012 at 7:39 pm

      Llynde, I’m now dying to do mince again so I can try your method! So you don’t break it up before boiling it? I always used to make my own tomato and onion gravy, but we don’t seem to find many tomatoes here and I’ve grown lazy using the bottled stuff. I must go back to doing that. Nothing compares to the taste!

       
  3. Simone MacMillan

    October 29, 2012 at 6:07 am

    Mash it with gloved hands lol get my hands in there and party

     
    • tintalasia

      October 29, 2012 at 3:59 pm

      And it doesn’t clump together when you put it in the pot?

       
  4. Simone MacMillan

    October 30, 2012 at 8:27 pm

    No it doesnt but then i use very lean mince when i have used fatty mince in the past i found that it would clump and most of the time if I was lucky enough it would be something tomato based that i was making and i would just fry my onions in the pan mash my mince with the tomato sauce ( canned tomotoes or pureed tomotoes ) gloved again lol and add to fried onions then gently simmer and no clumping

     
    • tintalasia

      November 5, 2012 at 8:40 pm

      True enough…. when you add the mince to a liquid, it doesn’t clump. I only buy fat-free mince (or as fat free as I can get it). I like to brown my onions, then brown my mince before adding liquid. I find it deepens the flavour of the beef.

       

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