quick mince question.

7 replies

daisy1999 · 31/03/2006 11:22

I don't often cook with mince because of this problem but am just cooking some now in a bolognase sauce. It seems to be staying "formed" like little worms and not going all nice and mushed up in little pieces (if you know what I mean). What am I doing wrong? Is it because I get the extra lean and it doen't have enough fat?

OP posts:

starlover · 31/03/2006 11:23

that's how it should be isn't it?
the longer you cook it the softer it should get... just leave it over a low heat for a while

SaintGeorge · 31/03/2006 11:23

Possibly cooking too fast so clumping. Just break apart with a fork and stir really well. Should be fine.

kipper22 · 31/03/2006 11:23

yep

emily05 · 31/03/2006 11:24

I have also found that frozen mince (that has been defrosted) breaks up a lot better.

Original poster

daisy1999 · 31/03/2006 11:26

thanks everyone. I am off to attack it with a fork! It just seems a little hard so I will simmer for a while.

OP posts:

EnidVonTeese · 31/03/2006 11:34

long slow cooking

and then whizz v briefly with hand whizzer

Original poster

daisy1999 · 31/03/2006 17:47

thanks for the tip about the hand blender enid.
Just did it and it was lovely

OP posts:

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