Messing around in the kitchen

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sdd

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So last night, I got home and decided to mess around in the kitchen whilst the kiddies watched tv.

I defrosted a tray of mince, chopped some onions and poured myself a brandy.

After frying the onions quite brown (burnt almost) I added the mince and a tomato plus some spices.

I browned the mince properly, drained out excess oil and put it on the stove to simmer with a little water ....

Back to the bar and poured myself another brandy ...
 
sdd said:
So last night, I got home and decided to mess around in the kitchen whilst the kiddies watched tv.

I defrosted a tray of mince, chopped some onions and poured myself a brandy.

After frying the onions quite brown (burnt almost) I added the mince and a tomato plus some spices.

I browned the mince properly, drained out excess oil and put it on the stove to simmer with a little water ....

Back to the bar and poured myself another brandy ...
Click to expand...

:wtf:
 
Got back to the kitchen and put some spagettini to boil and stirred the mince.

Then I decided to add some ready-made pasta sauce to the mince - cooked it a bit and them added a can of baked beans.
For some reason, I remembered that there was some fresh cream in the fridge and I took it with the intention of adding a small dash of it to the dish ...

Big mistake !!!

In between sipping the brandy and pouring the cream I accidentally poured about 3-4 tots of cream to the dish ....

It turned white, then orange and then as I stirred returned to a warm red colour ... I thought .... DAMN! I spoilt the entire dish ..... until I tasted a bit of the spoon ....

All I can say is that it was freakin marvelous ...

It had a rich creamy taste that rolled in my mouth. I dished out a bit of pasta and had it .... yesterday I outdid myself ......

LESSON LEARNT:
I found a new use for cream !!!
 
I am surprised that people use so much oil that there is any left over to 'drain' after they have browned meat.
 
Even the missus, who I must admit is give compliments in small measures, raved about how awesome the meal was.
No, it was not the red wine talking!
 
blunomore said:
I am surprised that people use so much oil that there is any left over to 'drain' after they have browned meat.
Click to expand...

Don't be.

Mince (even lean mince) has got a fair amount of fat that gets released when you brown it gently. I am referring to that 'oil'.
 
sdd said:
So last night, I got home and decided to mess around in the kitchen whilst the kiddies watched tv.

I defrosted a tray of mince, chopped some onions and poured myself a brandy.

After frying the onions quite brown (burnt almost) I added the mince and a tomato plus some spices.

I browned the mince properly, drained out excess oil and put it on the stove to simmer with a little water ....

Back to the bar and poured myself another brandy ...
Click to expand...



Cant remember the spices though the brandy and bottle of wine did not treat me kindly this morning .... :)
 
sdd said:
Cant remember the spices though the brandy and bottle of wine did not treat me kindly this morning .... :)
Click to expand...

There are a thousand different variations of how to cook mince.

Would love to hear what other suggestions people have.
 
Personally, one of my favorite ways to cook mince (or any other food for that matter) is to do it naked ....

Kids out of the house, me in my birthday suit, save for my chef's coat. LOL
 
forget the mince and give us more details on the brandy dammit!
 
Nerfherder said:
Oh I see... you are getting excited about the fact that you cooked a meal.

Welcome to 2010.
Click to expand...

Been cooking for the past 2 decades ... love it enormously!

ryu said:
forget the mince and give us more details on the brandy dammit!
Click to expand...

Nothing special to write up about the brandy ... poured myself what was closest to me ... iirc it was a couple of shots of collisons, ginger ale and ice
 
blunomore said:
There are a thousand different variations of how to cook mince.

Would love to hear what other suggestions people have.
Click to expand...

I usually prepare mince in stock, the olive oil and garlic variety; don't have to use any oil then and it adds flavour at the same time so I don't have to use spices.
 
sdd said:
Got back to the kitchen and put some spagettini to boil and stirred the mince.

Then I decided to add some ready-made pasta sauce to the mince - cooked it a bit and them added a can of baked beans.
For some reason, I remembered that there was some fresh cream in the fridge and I took it with the intention of adding a small dash of it to the dish ...

Big mistake !!!

In between sipping the brandy and pouring the cream I accidentally poured about 3-4 tots of cream to the dish ....

It turned white, then orange and then as I stirred returned to a warm red colour ... I thought .... DAMN! I spoilt the entire dish ..... until I tasted a bit of the spoon ....

All I can say is that it was freakin marvelous ...

It had a rich creamy taste that rolled in my mouth. I dished out a bit of pasta and had it .... yesterday I outdid myself ......

LESSON LEARNT:
I found a new use for cream !!!
Click to expand...

A good bolognese has milk in it - the dairy reacts with the amino acids in the meat and helps to both soften it and bring out the flavours. An age-old Italian secret. I suppose cream would have the same effect but I'd suggest cooking it longer to develop more flavours. Oh, and lose the beans unless you're making chilli...:sick: :o
 
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