hennyhamster
Silver Member
Does anyone actually use the extra lean mince or just the lean? I have always just used lean and never had a problem but wondered if using extra lean would actually make a difference.
janzbro said:I suppose lean would be ok as long as you drained the fat of after browning.
You could also us turkey mince as that is very lean
I suppose lean would be ok as long as you drained the fat of after browning.
You could also us turkey mince as that is very lean
It is important not to assume a food is free. Always check ingredients and especially check fat content of mince you buy.
Even some turkey and chicken mince which you would assume to be low fat has a high fat quantity and is not extra lean as the minced up meat uses all parts of the bird including skin to make a cheaper quality mince.
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