Basic Saute - This cooking method forms the basis of many mince recipes. Meat is cooked in a small amount of oil to tenderize and seal in the flavors.
- Heat a little oil in a frying pan for 1 minutes.
- Add the minced meat and saute gently for 7 minutes.
- Stir the meat until brown and sealed.
Dry Frying - An alternative to the basic saute, dry frying is a healthier way to seal meats as it does not require any additional fat or oil.
- Heat a non-stick coated frying an gently over a low flame.
- Add the mince.
- Saute for 5 minutes, stirring until brown and sealed.
Stir-Frying - An increasingly popular cooking method. Foods are quickly fried in a hot wok or heavy-based frying pan with a small amount of oil.
- Heat a wok over a low flame.
- Add the oil and heat it until almost smoking.
- Add the ingredients and fry over a high heat, stirring constantly until cooked through.
Blanching - This tenderizes foods, cooking them slightly before further use. An ideal way to loosen the skin of tomatoes, nuts etc, making them easier to peel.
- Trim the top from the tomatoes and scoop out the central flesh.
- Bring a pan of water to the boil, add the tomatoes and blanch for 5 minutes.
- Remove the tomatoes with a draining spoon, refresh in cold water, and upturn onto a piece of absorbent kitchen paper.
Mincing with a Food Processor - Foods such as fish and prawns are ideal for mincing in a food processor, using the chopping blade. A quick method of producing a basic mince for recipes.
- Wash, skin and bone the fish.
- Flake the fish and place in a food processor fitted with a chopping blade.
- Process the fish for 30 seconds on high speed or until finely minced. Use as required.
Mincing with a Mincer - This is the traditional piece of equipment used to mince both cooked and raw ingredients. There are several different blades with a mincer, allowing different textured mince to be produced.
- Trim excess fat from the meat and chop into small pieces. Attach the mincer to a work surface and place a bowl underneath. Select the required blade.
- Feed the meat into the top of the mincer, turning the handle all the time. Use the minced meat as required.