To ask you if you boil and cool your mince meat before cooking it?

[BigRedBall]

Because this is what mine looks like after boiling and cooling, and I took the pic after removing another heaped spoonful. It's sheep mince from my local butchers which sells halal meat (not that makes a difference). It's always the same.

I wonder what makes it have such high fat content. I think it was meat from the leg.

Can I ask where you initially got the idea to boil the mince from?

Well that's just rude saying my house smells! Hahaha!

Never thought this would evoke such rudeness in MNetters

If you let it cool then cook it properly you can't reheat the leftovers

My mum used to do this
Its why I hate mince now
It is vile and eugh! I'm having flashbacks to the 70s

I just don't understand why anyone would rinse meat. Surely in your case any bacteria would get killed in the boiling and then the cooking? Plus you're boiling it, letting it cool, then cooking it again - that's going to increase any bacteria you got rid of!

That sounds disgusting and bland and yuck

But then I wouldn't choose to eat halal meat either, it's horrendously cruel.

This thread had made me so happy that the only mince I eat is Quorn...

Haha. I'm not being rude OP

Our butcher's mince never produces much fat - tho it is mire expensive. Started using soya mince in stuff that we blitz with spices (spagbol, chilli) and we don't notice the difference. It's an easy way to do a meat free day when I don't feel like chopping veg.

No! Does it not take on an awful consistency? And not a great flavour? I think you just need to buy the right mince for the dish, no? Eg burgers need fatty mince, other dishes like chilli or whatever less fatty? But sheep / lamb will always be quite fatty I would have thought. I have never ever come across anyone boiling mince before.

I have never once boiled mince, for any reason. Certainly never before actually cooking it again to make a meal.

I only drain excess fat off if there is a large amount - otherwise it is part of the meal and the flavour - and I would have not added much, if any, oil to brown in if thats the case.

I don't think I have ever seen a recipe that calls for boiling mince before cooking either.

I don't follow recipes. I do what I think will work. Haven't used recipes since school .

I buy extra lean mince (5% fat) and have no problems. It doesn't need any kind of "treatment" to remove fat.

£6 a kilo that's only £3 a pound , no wonder there is a lot of fat !
You only get what you pay for , buy better/ leaner mince.
Brown it , drain , then cook .
It must be tasteless , boiling the living day lights out of it , then 'cooking' it.

I dont rinse mince (why would you do that?) and I dont boil it either (sounds a bit gross)

It was me who said that you didn't appear to enjoy cooking and eating and I'm sorry that you are offended, but you must be removing a lot of the flavour unnecessarily.

By all means drain the fat if you must, but please don't boil it. It's odd.

Also boiling, cooling and then trying to remove the hardened fat must be much harder than frying and then draining the liquid fat.

Can I also add a plea not to put fat of any kind down the sink. We have food recycling and they will take a small amount of fat.

[Bleugh] to rinsed and boiled mince. How is there any flavour left at all after that?

I fry it or add it to the sweated onion etc (without rinsing it first - WTAF is that supposed to achieve anyway?), and drain some fat off if there seems to be too much (but mince is supposed to have fat in FGS and it's part of the flavour)

What a ridiculous thing to do.

The flavour is in the fat. I think I would kill myself if I had to follow such a diet.

Why?

Also that is very fatty mince and not at all typical of what we buy. £6 per kg is fairly cheap, any we would buy from Waitrose or our butchers is around £12.50-14kg. And we buy the 5% lean mince. Some cheaper ones are 15-20%

Beef mince isn't necessarily fatty and the packaging, in Sainsbury's and Tesco anyway, will usually tell you how much fat that line typically contains. There is usually one line with just 5% fat. Look for the one branded lean or healthy living, that sort of name. It is more expensive, obviously.

Lamb is a fattier meat, but not used as commonly as beef so maybe that is why there aren't lean varieties readily available. My mum would drain off the liquid that comes out from 'dry frying' into a dish and leave it to cool. You can even put it in the freezer to speed up the process. Throw it in the bin when it's solid. People may find boiling the mince strips out too much flavour.

..and anyone who pours fat down the drain needs to live with a septic tank for a while. When you have to deal with it yourself you would soon change your ways

Well I never thought a thread about mince would make me so irrationally angry.

Stop it with the grinning op! Stop it with the boiling! This is serious!

Boil mince before cooking it doesn't make sense to me because you are cooking it then. Fry it and drain off fat.

No one else on this thread has said that they do this too op. Doesn't that tell you something?

Awaits influx of mince boilers.

I feel the op is being unfairly lambasted...