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.

This is a wind up surely?

My Mum used to do this, I learnt to brown it first at school and the texture is much nicer than the boiled mince. Boiled mince is soft and squidgey, ok if you're cooking for very small children I guess.

The fat has the flavor. So, drain it off if you want but it won't taste as good.

I eat the fat but have meat less often, then it's tasty but only occasional so not a prob.

Maybe you could do twice-boiled mince. Like twice-cooked chips, except shit.

I'm just going to let you all froth at the mouth over my über exceptional cookery, however, before that, let me reiterate:

I DO NOT throw fat down the sink! Where the hell have you got that from? I put the hardened fat in the bin thank you very much.

Carry on making mince meat of my cooking skills. (Pun intended).

Seriously OP, buy yourself a cookery book and use it. A nice Good Housekeeping one with tried and tested recipes would be a reasonable choice.

The hardened fat. Mix it with bird seed, pour into containers and let it solidify. Birds will love it.

Erm, no thanks. I cook perfectly well. Why don't you buy one? And hit yourself over the head with it?

Yes! Great Balls of Fat! Birds love 'em!

at AgaPanthers

Thanks rumbelowsail that sounds like a lovely thing to make for birds.

grays I remember that thread. There was a poster who added a ton of tinned tomatoes, lentils and veg etc to her mince to make it last ages. She got very pissed off when someone else pointed out it wasn't a Bolognese, it was a stew with a bit of mince in it.

OP, I quite see why you want to defend your culinary skills (my grandmother was similar despite the fact that we once had to bury one of her puddings in the garden) but really, do look back at the picture you posted and ask yourself "Does this look like a delicious meal in the making?"

No.I make my mince in the Magimix.I need to see the meat first.I buy casserole steak or cubed lamb.

The rinsing mince thread was very funny.
This is just snooty snippy bullying.

andhityourselfovertheheadwithit a real and absolute laugh out loud moment

You've handled this thread with great aplomb OP, I was a bit worried for a while.

Clearly mince boiling is bonkers but I'd come to yours for dinner. The company would be great.

boiled mince - yuck!

And"stew with a bit of mince in it" , you lot are on a roll tonight.

That picture didn't have the caption "mmm yummy fat bergs for din dins tonight!" No, the boiled mince looked nasty.

The picture showed how much fat was in the mince meat which I found disgusting. I'd expect a little bit, but not that much.

Thanks nemno you're welcome any time .

Another whose never heard of boiling mince. Even both my grandmothers, who would be around 100 years old if still alive, and both very traditional, would never have done this.

Sorry OP, it doesn't sound very nice.

I've never washed my meat either. Cooking kills any bacteria. Current advice suggests all rinsing meat only serves to spray bacteria round the kitchen.

Oh, the famous thrice cooked mince.

I had a cousin, who was a lovely, lovely woman. She would always buy the best meat, veg, everything, you get the picture. She loved to cook for all of us when we visited, despite us telling her not to worry or bother if it was too much work.

And then boil the meat to death to take out the fat. Including mince, joints, chicken etc. Then re-heat it to nuclear levels, before adding all the extra ingredients to make whatever she was making. Thus making said meat tough, tasteless and ineligible for leftovers.

She would have been a great cook, if she only got over the hurdle of cooking meat 3 times.

snort @aga

boiled mince? yuck.

don't people just brown, get rid of some of the fat then just cook?

There is hidden fat in a lot of meat. It is not all bad, and we do need some of it in our diet. Some vitamins are fat soluble I seem to recall. Much harder for the body to use them if too little fat is present.

Of course you are going to get a large concentrated ball of fat if you wreck cook the mince as you do.