Bobby. wrote on Oct 5^th, 2025 at 6:43pm:


Olive oil, salt & pepper.

That's all you need.

Coat the meat in olive oil, salt & pepper and leave it on the bench at room temperature for an hour before cooking.

Beautiful!

Bobby. wrote on Oct 5^th, 2025 at 7:07pm:




Bobby - im not saying that you are the stupidest person on this forum - but you’ll want to hope that john smith doesn’t die.

You get given great advice on this forum day after day - but you totally ignore it all and keep doing the same things that you complain about.

You literally created your own miserable existence of Supermarket Dominance, high pricing and poo quality products.

Then you have to kill the taste by covering it in all sorts of herbs and spices.

And im not saying that herbs etc don’t have their place - but greggy is 100% right on how to prepare meat to bring out their natural flavour. 🤤

SerialBrain9 wrote on Oct 5^th, 2025 at 3:39pm:


Your freezer needs a defrost. 

SerialBrain9 wrote on Oct 5^th, 2025 at 4:54pm:



They look over done for mine.

It has to have the blood still dripping medium rare for me.

freediver wrote on Oct 5^th, 2025 at 3:57pm:


I actually buy cheap mince beef, the 2 star stuff. It has a higher fat content. I'm not a fat-phobic and don't believe the "saturated fat clogs your arteries" myth.

Neither does Australian Dr. Paul Mason:

“ No, neither Coles nor Woolworths admits to adding water to their fresh beef mince to increase the weight. The significant amount of water released when cooking supermarket mince is attributed to naturally occurring moisture, including moisture from using meat from bulls, which has a higher water retention rate, and from the normal cooking process. However, some consumers have reported concerns about the weight loss and water content of mince purchased from these supermarkets.
What causes the moisture?
Naturally high water content: Meat from bulls, which is often used for mince, has a higher water retention rate than meat from cows.
Cooking process: Water is a natural component of meat, and much of it is released during the cooking process.
Comparison with butcher mince: Some consumers have compared the water released from supermarket mince to that from a butcher, noting a significant difference. However, the mince types used in these comparisons were both labelled "premium" and "grass-fed," making the comparison difficult without further information.
Consumer concerns: Despite official denials, many consumers remain concerned about the amount of water released from their cooked mince, with some feeling they have received less product than they paid for.
What are the supermarkets saying?
Coles: A spokesperson for the supermarket stated that they do not add water to their branded mince and that any water present during cooking is naturally occurring.
Woolworths: A spokesperson explained that moisture is added to some meat products to enhance their texture and flavour, but did not specify if this applies to their beef mince.
What you can do
Check the weight: You can check the weight of your pre-packaged mince by using the scales in the produce aisle. Some shoppers have found that the weight can vary by up to 300g from the labelled weight.
Cook it: Cook the mince and weigh the cooked product. If the cooked weight is significantly lower than the advertised weight, you can contact the supermarket and request a refund.
Buy from a butcher: Many consumers have reported that the mince from a local butcher has less water when cooked and that it is a better value for money. ”

“ AI

Sir Grappler Truth Teller OAM wrote on Oct 8^th, 2025 at 10:44pm:



Yes - I can't stand tough steak -
if it's like that I do a slow cook mild curry, 90 minutes simmering away -
that makes it tender and yummy.