It’s versatile, it’s inexpensive, easy to cook and readily available. What’s not to love about mince?
But not all minces are equal, so here are my top tips on making the most of mince:
TOP 10 TIPS FOR USING MINCE
- Buy mince from a butcher that grinds it fresh daily to ensure there are no preservatives added
- If you are buying supermarket mince, check use by dates, fat content and additives
- Although beef mince is the most popular, you will also find lamb, pork, chicken and blends such as pork/veal or beef/pork available
- Mince does need to have some fat speckled throughout it to add moisture, texture and flavour, so while lean mince sounds healthier, it tends to be dry and tough when cooked
- Fresh beef mince should have a fresh red colour, lamb is slightly darker and pork will be soft pink, however, when fresh mince is deprived of oxygen, the oxymyoglobin pigment in it can appear grey but this usually returns to red when exposed to oxygen again
- Mince that is discoloured and smells sour or funky should be discarded
- As mince is so finely chopped, it is prone to spoiling quickly, so use it within 1-2 days of purchase and keep it refrigerated
- To freeze, place it into a freezer bag (don’t use the plastic bag it came in as it is unlikely to be freezer worthy) and flatten the mince before freezing so it is easier to defrost
- Frozen mince is best defrosted in the fridge overnight, or on low setting in the microwave (only do this if you are planning to cook it straight after)
- Use a fork to break up the mince prior to browning it, and a whisk used with a mashing action, is also handy to break it up further in the pan
You will find some of my mince recipes HERE and below is my recipe for Persian Feta & Lamb Pide that are much easier to make than they look!