You’ve been browning mince wrong your whole life… this is how to do it properly

BROWNING mince before using it to make a hearty bolognese or a spicy chilli can really bring out the flavour in the meat.

And chances are you have been throwing the mince in a frying pan all together so it changes colour.

But ever noticed how this method often leaves your meat, grey, stewed and tough?

That's because you're browning mince all wrong.

According to the experts at , when browning mince, you should make sure that the frying pan is on a high heat with only a small amount of oil.

But rather than adding the mince so it completely covers the surface of the pan, the meat should be added in stages.

This is because adding to much mince to the pan will reduce the temperature inside meaning it will not brown.

It will also cause all of the beef's liquid to be released, causing it to turn grey and tough.

You should also use a slotted spoon when placing the browned mince into a bowl and avoid over stirring it as it fries.

And if you follow these rules, you will apparently have perfectly browned mince every time.

It comes after we previously told you how people have been making scrambled eggs and mashed potato all wrong.

But the list of things we've been cooking all wrong doesn't end there.

We’ve all been cooking rice wrong… and apparently the most common way could be poisonous.

And previously, we revealed that most of us have been slicing bread wrong all along.