"You're doing it wrong"Chthonic confesses: "Only last year did I discover why the lids of things in tubes have a recessed pointy bit built into them." Tell us about the facepalm moment when you realised you were doing something wrong.
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Scaryduck LIKES EGG, Thu 15 Jul 2010, 13:23)
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this^^^Browning mince is barbaric. Cook it in the sauce you've made. Fry onions, garlic, herbs. Add some tomatoes and warm til gently bubbling then drop your meat in and let all the yummy flavours have a big ol' disco in your pot til they become a festival of deliciousness.
rafter
baz
(, Wed 21 Jul 2010, 9:22, 1 reply)
NOT browning mince is barbaricInstead of developing a wonderful depth and complexity of savoury, meaty flavours through the Maillard reaction (http://en.wikipedia.org/wiki/Maillard_reaction), you are essentially boiling plain mince in tomato sauce.
Mmm, boiled mince (blech).
(, Wed 21 Jul 2010, 10:27, closed)
you've stumped me on the science bitso all I can offer is my experience. I find if you gently heat the meat in the sauce (I never boil), you create a lovely complex blend of flavours. Same with chilli con carne and I'm having a crack at a Moussaka later today as it happens to which I very much look forward.
(, Wed 21 Jul 2010, 11:32, closed)
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