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  1. #411
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    Quote Originally Posted by Tproz View Post
    How do you do your mince without it going funny?
    Everytime I have cooked mince or a mince based dish it ends up with a strange texture ( almost sludgey)
    Hmm I have not had the issue. I have a metal insert so I don't know if that makes a difference. I do all my spaghetti sauce and lasagna in mine. I have done rissoles etc too
    Last edited by LoveLivesHere; 05-01-2016 at 06:49.

  2. #412
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    Quote Originally Posted by Tproz View Post
    How do you do your mince without it going funny?
    Everytime I have cooked mince or a mince based dish it ends up with a strange texture ( almost sludgey)
    What sort of dishes are giving you trouble. I've not encountered it either but perhaps there is something in your method?

  3. #413
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    Quote Originally Posted by Tproz View Post
    How do you do your mince without it going funny?
    Everytime I have cooked mince or a mince based dish it ends up with a strange texture ( almost sludgey)
    I always fry my mince off first- I don't like the slow cooker texture of mince when it goes in raw.

  4. #414
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    Quote Originally Posted by CakeyMumma View Post
    I always fry my mince off first- I don't like the slow cooker texture of mince when it goes in raw.
    I always brown mince first too and I've never had an issue with texture.

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    Aha I think that's where I'm going wrong, I was throwing it in raw!!!
    Thank you

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    Quote Originally Posted by Tproz View Post
    Aha I think that's where I'm going wrong, I was throwing it in raw!!!
    Thank you
    Yes fry it off first and get the excess fat out of it.

  7. #417
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    I do it raw but I leave the lid of for that 1/2 hr to 45 mins

  8. #418
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    I put my porcupines in raw when I do them and don't have an issue though. Perhaps it's because they've got a flour coating?

  9. #419
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    Beef brisket, red onions, garlic, soy sauce, Worcestershire and stock for the win

    It was so deliciously amazing!!

  10. #420
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    Quote Originally Posted by HeavenBlue View Post
    I put my porcupines in raw when I do them and don't have an issue though. Perhaps it's because they've got a flour coating?
    Ummm is that slang for something, a typo or do you really slow cook flour coated porcupines ?!


 

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