I often get an idea or observation about this or that that doesn't warrant a thread but might be worth sharing here, so here is my first one.
We eat minced beef perhaps once a week, either with pasta or shepherds pie, and it is me that cooks most times.
I have always complained about the fat content.
I fry it dry, put the mince into a pan and heat it until it's own fat content is released so it fries in it's own fat until browned. It would be drained of in a wire strainer before adding further ingredients.
Now the observation.....................the latest selection of minced beef is fat reduced and it doesn't fry by itself anymore......and.......without the beef fat content it doesn't taste the same......or is it just me?