Big dollop of molasses gives it a subtle depth and color .
Hmm.. sounds good but I have to find some now.
Holland and Barrett stock it!
I love a chilli that has been cooked and cooled cooked again repeat for a few days fed with water each time, I find the mince breaks down quite nicely. But tried a different method today wanted a quick chilli. Scrunched the mince till slmost a paste, then added to the homemade chilli sauce. The texture is close to a 3 day cooking.
As if by magic I posted in the food and drink and it appeared in general chat. Lol I think I broke it....
I do the same with that supermarket excuse for mince, put it in the food processor and blend it to avoid those stringy yucky bits data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Can’t beat butchers chuck mince for consistency
Is meat ok to reheat and cool that many times?
Never been ill but it is always reheated to a high temperature.
An very interesting question, personally I reheat maybe a couple of times max and I hardly ever do that anyway.
When is it safe to reheat leftovers?
Quote: "Once it has been cooked, how often can you reheat it? Well the Food Standards Agency recommends only reheating food once, but actually several times is fine as long as you do it properly. Though that is not likely to improve the taste."
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Yes, we get our all mince from our friend and local butcher 'Hilary Briss'. It tastes somehow so much better than other butchers we've tried.
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I'm liking a few ideas from this thread and may try the beer and or chocolate next time I make a big pot.
Probably will have to knock down the chilli heat a few million though to taste the other added ingredients data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7