I needed to know this years ago.
that “every time I see someone cooking something with minced meat, I am literally horrified” by the lack of browning and presence of murky mince milk.It sounds glib, but ― cook it. Starting with a preheated pan. And keep cooking.
That’s a series of chemical processes which makes food brown; it’s also “responsible for the browned, complex flavours that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust,” “Instead of throwing your veg into some grey boiled meat, start with a medium-hot pan... break it up as you normally would... let it go for longer” than you normally would,”That prevents you from turning your mince into basically a “grey steak,” because you’re rendering out the fat ― “if you’re the kind of person who pours away the, er, ‘fat’ when you’re coking mince... but you’re not rendering it properly, all you’re pouring away is... the water that comes out of the meat as it heats up.
Throwing away that “water” means surrendering unrendered fat which contains precious flavour, he added.Seeing as cooking the meat longer on a medium-heat pan renders out the fat rather than just forcing out water, it’ll be able to both offer its own meaty depth and absorb more seasoning and sauces too.
And in case you think this food lover is alone, they’re not ― “a little bit of colour on the mince, and it gets rid of that unwanted fat,”The Secret To Restaurant-Style French Fries Is Simpler Than You ThinkSign up and we'll email you a daily dose of lifestyle stories, covering sex, relationships, health, wellness, money, and green living.By entering your email and clicking Sign Up, you're agreeing to let us send you customized marketing messages about us and our advertising partners.
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