"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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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, 1 reply)
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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