Jamie doesnt brown mince, so neither do i!

[storminabuttercup]

i tried this a few weeks ago, and i wont be going back! you dont get the nasty frying smell, yes it takes longer but it tastes lovely, the mince isnt clumpy and i like it! Does anyone else do this? Just off to make a cottage pie...

I do only because alot of fat comes off of the mince and I don't want my chiili/bolognese/cottage pie swimming in it's own fat. Even the lean stuff gives off alot of fat.

So I don't 'brown' the meat as such, just cook it enough to get rid of fat

i use minced lean steak and never get any fat, this is why i prefer this method as i dry fry and finds it drys out a bit!

Agree to not browning stewing steak etc, but mince is just too fatty. Even the best quality steak mince has loads of fat.

If I don't brown the mince then I don't get to eat it, and I could eat mince by the truckload :)

So if he's doing a bolognese, what does he do? Bung the raw mince in the sauce?

I use a lot of turkey mince as it's cheap and I don't brown that.
Any mince which is quite fatty I do, but don't drain all of the fat off, maybe two thirds or so as it has a lot of flavour.

Gwen - yes basically he puts it in at same time of toms etc, i have never seen a difference, if i brown my mince there is never any fat to pour away

I've never used turkey mince - may be worth trying!

It seems absolutely criminal to pour away the fat that bastes the meat and infuses flavour. Mince is made from tough cuts that need fat to break down the meat tissues. If necessary I wait until the pot has cooled and skim off the top. Beef fat is not such a big concern especially if it comes from real top notch cattle breeds (especially pure breed traditional breeds). Lean meat is cack!

Prob less fat than a Mcdonalds or a takeaway. A burger does not work if made with lean cuts either.

We really shouldnt be worrying about this kind of thing - its the biscuits, chocolate and processed foods we should be worrying about.