You’ve been cooking mince wrong this whole time: Mum wows with her VERY simple method for browning meat evenly and lump-free
- A mum has wowed hundreds with her method for browning mince meat well
- The NSW mum said using a whisk will brown it evenly and without lumps
- The method breaks up ground meat into small, bite-size crumbly chunks
- Experts said you should heat the pan on high with a small amount of oil
A mother has wowed hundreds online after sharing her simple method for browning mince meat evenly and without lumps.
The New South Wales woman posted on Facebook, where she shared a video showing how she uses a whisk to distribute the mince meat in the pan and cook it thoroughly.
The simple method also serves to break up ground meat into small, bite-size crumbly chunks.
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A mother has wowed hundreds online after sharing her simple method for browning mince meat evenly and without lumps (pictured)
‘If anyone cooks mince as much as I do,’ you’re welcome [for this trick],’ the woman called Ami posted alongside a video of her mashing the raw mince meat in the pan with a whisk.
The short clip shows how the mince meat is easier to separate into smaller pieces with a whisk than it can be with a wooden spoon.
The whisk quickly and evenly breaks the meat into small, homogenous chunks which incorporate more smoothly into sauces.
Hundreds who saw the woman’s post were impressed with the mum’s approach.
‘This is my favourite hack, so easy and works perfect every time,’ one woman posted.
‘OMG!!!! I have never ever thought of this. You are amazing,’ another person added.
Some said potato mashers work just as well at separating the mince meat into small, edible chunks.
‘We use a potato masher, but it has similar results,’ one woman wrote.
According to the experts at BBC Food, when browning mince, you should make sure that the frying pan is on a high heat with only a small amount of oil (stock image)
This isn’t the only time experts have claimed that you’ve been browning mince wrong.
According to the experts at BBC Food, when browning mince, you should make sure that the frying pan is on a high heat with only a small amount of oil.
But rather than adding the mince so it completely covers the surface of the pan, the meat should be added in stages.
This is because if you add too much, this will reduce the temperature inside the pan and it won’t brown.
It will also mean the meat releases all of its liquid, leaving your dish brown and tough.
Finally, their experts said you shouldn’t continually stir your meat in the pan, but leave it alone to cook through as much as possible.
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