mince when you brown mince off do you drain juice or keep cooking mince till juice has gone?

Answer 1

keep cooking.

Answer 2

Save the juice and throw away the mince. My favourite breakfast used to be: Monday morning, take the tin the meat was roasted in on Sunday and cut out a lump of fat, drain out all the juices you can from under the fat and fry 2-3 slices of streaky bacon in it, when the bacon starts to crisp up break two eggs into the fat and fry off. Serve with all the fatty juices you can get to stay on the plate and use plenty of bread and cold best butter to mop it up with. I've had a quadruple bypass operation but I still let my mind return to those happy days when taste was king.

Answer 3

Drain it off. If you have alot of juice then you are using really fatty mince. The juice is just fat. Try using a lean mince - available from all good supermarkets. Hope this helps.

Answer 4

To Make Mince;

In a large pan fry off your onions, add your best butchers mince beef, once it is browned add your red peppers.

Top up ban with boiling water and simmer on low heat for 2-3 hours. let the whole pan cool, then the fat will float to the top and you can skim it off

Then, when it is still cold add some bisto powder, heat up the pan, stirring all the time and you will have perfect mince

Answer 5

i only use lean mince, so there isn't any juice to drain off. I just cook it until its all brown.

Answer 6

Whichever you like, drain or keep. If your on a major health check, chuck the juice out. If your into having a lot of taste in your recipe keep the juice in. I sometimes make a gravy out of the juice... very nice....

Answer 7

If it is lean mince - no need to drain juice away - there will not be much fat content.

Answer 8

the juice from mince is fat...yes drain it...fat is what gives the mince it's taste..you can give it it's own flavoring by adding a little bit of salt...i always drain the juice/fat from mince....

Answer 9

I boil ground beef (mince), rather than fry it. It gets rid of the fat with less shrinkage. In most recipes, the color is disguised by whatever sauce you're using, so the color of the meat doesn't really matter.

Answer 10

Drain it. Although I now just use quorn mince as it tastes better and fat is not an issue.

Answer 11

I usually keep the juice until it is cool then take off the fat . What is left is proper meat juice