The most probable explanation for pallid rubbery mince is that you are cooking the meat for too long at a temperature that is too high. For better results, the mince should be started over a medium-high heat in a large frying pan. If you use a pan that is too small the mince will stew in the moisture it exudes as it cooks and the texture will not be as firm as it should be. Stir it to break up any lumps and cook it just until it is no longer raw but has not taken on any color. Then reduce the heat and add the liquid, if you are using any, and continue to cook the meat, keeping it just on the simmering point. The color of mince is also determined by the amount of fat it contains. If it is pale it has more fat; lean mince is darker in color.
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Asian Recipes **
