Make it With Mince Young Chef Challenge

All you need to know about mince

• Beef and lamb mince are made up of selected beef and lamb cuts which are then passed through a mincing machine
• Beef and lamb mince contribute to a balanced diet and contain important nutrients for overall health and well-being. They are an important source of absorbable haem iron, B vitamins, zinc, protein and vitamin D
• What to look out for when buying
• Mince should be moist, rich and bright in colour, not pale or pink. Avoid mince that looks dry and dark brown as this may be nearing the end of its shelf life
• Check the label for the fat content and 'use-by' date
• Store mince in its original packaging in the coldest part of the refrigerator where it will keep for 1-2 days
• It may be frozen for 3-4 months, but wrap in heavy-duty aluminium foil for protection from freezer burn
• Defrost mince overnight in the refrigerator (never in water) and use as soon as possible after defrosting

Tips on cooking mince

• To prevent cross contamination, wash your hands, work surfaces and utensils with hot soapy water before and after handling raw mince
• For a main meal allow 100g (4oz) of mince per person
• The secret to cooking beef and lamb mince is to use a very hot frying pan, which adds a rich, caramelised taste and deep colour to your dish
• Either 'dry fry' or fry with oil (15ml/1tbsp for every 450g/1lb mince) in a very hot pre-heated heavy-based frying pan - not a saucepan!
• If heat is insufficient, beef or lamb mince will stew and the rich meat juices will leach out, leaving the meat grey and unappetising
• Press mince down and leave on full heat. Avoid stirring or the mince will not caramelise and brown
• Leave pan uncovered so steam can escape to avoid 'stewing'
• Brown on both sides until juices run clear. Then stir and break up large clumps of meat, draining off any excess fat from the pan before continuing with your recipe

Why you should buy quality ingredients

• Always look out for farm assured beef and lamb
• When shopping for beef or lamb in the supermarket, look out for the Quality logo on pack. The Red Tractor mark on quality beef and lamb guarantees that the meat is responsibly produced by people dedicated to producing great food. Each farmer and producer in the scheme is independently checked to ensure they meet strict standards. The flag in the logo represents the origin of the meat, so if it's the Union flag you are guaranteed that the beef or lamb has been farmed and packed in the UK and is traceable back to the farms it came from.
• If you are exploring your local independent butcher you will find the Quality Standard label rather than the Red Tractor logo.

Next: Lesson Plan and Homework Suggestions