Mince—the humble, versatile ingredient many of us grew up with—is enjoying a big resurgence right now. Whether it’s due to the rising cost of living or its unbeatable value for money, mince has found its way back to the heart of home cooking. And why not? It’s affordable, adaptable, and can be transformed into a wide variety of delicious dishes that suit any occasion.
Mince has long been a kitchen staple, celebrated for its ability to stretch across multiple meals while still delivering on flavour and nutrition. From the classic Kiwi mince on toast to hearty cottage pies or trendy burger patties, mince offers endless culinary possibilities.
Why is Mince So Popular?
Mince owes its popularity to a few key factors:
Affordability: With rising grocery costs, mince provides an economical option for feeding the whole family. A little can go a long way, especially when combined with pantry staples like rice, pasta, or vegetables.
Versatility: Beef, lamb, venison, chicken, or pork mince—all can be adapted to cuisines from around the world. Whether you’re craving Italian lasagna, Middle Eastern kofta, or Asian dumplings, mince is your go-to base.
Ease of Cooking: Mince is quick to cook, making it perfect for busy weeknights. It also freezes well, so you can buy in bulk and portion it out for later.
Flavour Carrier: Mince absorbs spices, herbs, and marinades beautifully, making it a blank canvas for creativity in the kitchen.
Tips for Cooking the Perfect Mince
Getting the best out of your mince comes down to selecting the right type and using the correct technique. Here are some key tips to ensure your mince dishes are always a hit:
Choose Quality Mince with Some Fat: Opt for mince that isn’t too lean, as a bit of fat brings flavour and keeps the meat juicy. Lean mince, while healthier, can sometimes turn dry and chewy during cooking, which is far from ideal.
Start with a Hot Pan: Begin with a really hot pan or wok and add your cooking oil before introducing the mince. Spread the meat evenly over the surface of the pan and let it sit without stirring. This helps the mince caramelise and develop a beautiful golden colour.
Flip and Break Up Clumps: Once the bottom side has a rich golden-brown crust, flip the mince over and break up any larger clumps. Allow the other side to cook the same way for even browning.
Season During Cooking, Not Before: Avoid adding salt to the mince before cooking, as it can toughen the texture. Instead, season the meat as it cooks. Using reasonably high heat and avoiding overcooking will ensure the mince stays tender and flavourful.
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