I trepidantly used a packet of mince a week past its use by date for a bolognaise. It had gone a bit blue and whiffy.
But you know what? The bolognaise tasted great! My best ever.
I'm not sure of the science but I can only assume that mince can be aged in the same way that steaks can.
I'm going to try a 28 day aged bolognaise in time for early march. Or is it 29 day aged in a leap year?
But you know what? The bolognaise tasted great! My best ever.
I'm not sure of the science but I can only assume that mince can be aged in the same way that steaks can.
I'm going to try a 28 day aged bolognaise in time for early march. Or is it 29 day aged in a leap year?