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Why is my mince dry?

(15 Posts)
Thistle72 Sun 05-Nov-17 23:07:56

Hi All,
Just that really, when I have made cottage pie or spaghetti Bol in the past my mince has always turned out dry and a bit hard despite cooking it for a stated time. I think my browning technique has something to do with it.
Can someone help me please? 💐💐

TheOriginalNNB Sun 05-Nov-17 23:08:47

How are you cooking it?

Lucked Sun 05-Nov-17 23:09:04

Roughly what is the stated time?

Twoevils Sun 05-Nov-17 23:09:37

Didn't you boil it?

Thistle72 Sun 05-Nov-17 23:13:48

Well I tend to heat the oil and add the mince until it browns but I don’t know if I brown it for too long as I notice some of the juice has come out of it by the time I add the other ingredients. I tend to cook it for about an hour or I might add it to the slow cooker but even then it’s still a bit dry which leads me back to thinking it’s the browning.

Caulk Sun 05-Nov-17 23:15:00

What stock or liquid are you adding?

TheOriginalNNB Sun 05-Nov-17 23:17:11

Hmm... think you’re frying too long

I normally fry my onions first then
Add the mince and brown it (takes about 10 mins to brown)

Then add any other ingredients.

Eg tinned toms for spag Bol or stock for a shepherds pie

PurplePillowCase Sun 05-Nov-17 23:20:52

what mince are you using?
turkey needs more oil and long slow cooking, or really fast.
mix of beef/pork and not the leanest seems to get the smoothest.

Cookingongas Mon 06-Nov-17 05:16:20

I add onions first, then mince. I find that the mince only takes 5/10 minutes depending on heat. You're cooking it for an hour after the browning stage- so it has to be brown on the outside not cooked right through.

RockySpeed Mon 06-Nov-17 05:31:40

What is the fat content of the mince you use? (It says on the packet - something like 20%, 12% or 5%) if you use the really low fat one it can get VERY dry very quickly, you have to be very short and sharp with your cooking times I find!

TDHManchester Mon 06-Nov-17 05:36:04

Maybe too much browning? I will just add that quality of mince counts. The mince from Costco is top notch.

Thistle72 Mon 06-Nov-17 10:33:47

Thank you for your replies!!!!
Liquid would tend to be stock or tomatoes. I do tend to get lower fat mince so maybe that’s were I’m going wrong.
I do tend to buy Aldi mince which is fine but I did get M and S mince and it didn’t go as dry so maybe that’s another thing. Thank you TDHmanchester I’ll try Costco’s

poisonedbypen Mon 06-Nov-17 10:40:29

I find the lowest fat mince goes dry & gritty feeling in the slow cooker.

NannyR Mon 06-Nov-17 10:40:44

I brown my mince for quite a while for bolognese, I find that the brown, crispy bits add a lot of flavour and the mince crumbles down into smaller bits, rather than staying in lumps.
I then simmer it for at least an hour and a half, usually two. It's never dry. I get the 10% fat mince.

DanicaJones Mon 06-Nov-17 10:42:37

If it's getting too dry i just add water

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