Unsticking the Mince

[woodelf]

When "browning off" some steak mince with a teaspoonful of vegetable oil, how do you stop the mince sticking together?...and I don't mean to the pan itself. Ta Muchly.

[mccfluff]

just break it up with a fork or spoon as you browning it

[Buenchico]

I don't bother with any oil, and I simply use the edge of a spatula to 'cut up' any lumps of mince.

Incidentally, many leading chefs state that 'browning' any meats is a completely pointless exercise - so I don't really know why I do it! ;-)

Chris

[woodelf]

Many Thanks to you Both...blimey Chris you get everywhere...thank goodness - and the browning off is only to remove what little fat there is from the mince.

[heathfield]

Maybe some chefs don't realise that if you brown it to the point where some of it starts to look singed, it takes on a different flavour (and it's the way I prefer it).

[coccinelle]

It also has a nicer flavour in my opinion

[barry1010]

I don't use fat either, just bash it about with a wooden spoon. I brown it so that I can drain the excess fat off.

[noway1]

lol barry bash it.

[Jillius]

I always use very fine cut mince, like Morrisons butchers mince. It cooks lovely and doesn't stick together but if it does occasionally, I use a potato masher !

[woodelf]

Thank You One and All.

[ummmm]

Plus you can tip all the fat off if you brown it.

[filthiestfis]

Buenchico: why is browning a pointless exercise according to chefs?