Stop Cooking Mince the Normal Way! The Old Aussie Nan Trick Few People Know

I invite you to explore Nan Joyce’s Kitchen for the full collection of old Aussie tricks and the reasons they work: https://nanjoyceskitchen.com If your mince comes out grey, watery and rubbery, sitting in a puddle in the pan, it's not the mince. It's how it went into the pan. Most of us were taught to tip it in, break it up and stir. That's exactly why it boils in its own juice. Here's the old Aussie nan way, the one that turns cheap mince deep brown, tender and full of flavour. In this video: ✅ Why mince goes grey and watery (and why it's not the mince's fault) ✅ The 3 mistakes nearly everyone makes ✅ The cheap mince that actually browns better than the "healthy" one ✅ A 10-cent pinch from the pantry that keeps mince tender ✅ Mum's old trick: cook it like one big burger, and leave it alone ✅ Tomato paste, Worcestershire and the half-teaspoon of Vegemite ✅ How nans stretched a little mince to feed the whole family ✅ Keeping mince safe: fridge, freezer and leftovers ✅ Four dinners from one kilo: spag bol, shepherd's pie, rissoles… ✅ And the best cheap tea in Australia: savoury mince on toast 💬 What did YOUR mum or nan make with a pound of mince? Tell me in the comments. I bet half of you say savoury mince on toast. 🔔 Subscribe for more cheap, old-fashioned Aussie cooking.