The following was posted by someone as a question:
""Different books tell me different things. Some say to brown the mince, remove it, then add the onions, then add the veges, sauces and flaviouring, and then add the mince again to warm it.
Others say to cook the onion first, then add the meat--without removing the onion--then add in the veges, sauces, etc.
What is the difference???
Also, should I use beef stock when pan-frying mince?"
Can someone please tell me what "mince" is?????
""Different books tell me different things. Some say to brown the mince, remove it, then add the onions, then add the veges, sauces and flaviouring, and then add the mince again to warm it.
Others say to cook the onion first, then add the meat--without removing the onion--then add in the veges, sauces, etc.
What is the difference???
Also, should I use beef stock when pan-frying mince?"
Can someone please tell me what "mince" is?????