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
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
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
Feed the meat into the top of the mincer, turning the handle all
the time. Use the minced meat as required.