Master marvellous meals with mince
What you need to know
Different types of mince dishes
There are two main types of beef mince dishes. Recognise these crowd-pleasing favourites?
- Sauce-based mince dishes like bolognaise, chilli con carne, cottage pie, moussaka, lasagne, tacos, nachos and savoury mince.
- Shaped mince dishes like meatballs, rissoles, burgers, meatloaf and kofta.
All sauce-based mince dishes start with browning to release the flavour and colour, while shaped mince dishes need a little help to bind the ingredients together.
How to brown mince like a pro
Preheat pan or wok to hot.
- Cook mince in a couple of batches of about 250 g.
- Remove batches of mince from pan and set aside once browned.
- Reheat the pan to hot between browning batches.
- Crumble the mince into the pan or wok, moving it from the outside of the pan to the centre where it will be hottest.
- Let the mince brown lightly before using a fork or spatula to break up the larger pieces and flip them over.
- Using a moderately high heat will help any water evaporate. Keep a check on it, as it will begin to cook quickly at this stage.
- Keep moving the mince so it browns evenly but doesn’t dry out.
- Add seasonings (herbs and spices), tomato or stir-fry sauces as per your recipe.
- Only return mince to pan to cook or simmer when specified in the recipe.
Top three tips for binding mince
- Use a little water or a mix of milk and bread to moisten and bind your mince shape.
- Shape mixture with wet hands for a less sticky and great result.
- Form shape loosely – you want it to hold together without compressing it.