2021 - 52 weeks of doing something different

My new thing was trying out using a bit of bicarb on mince before cooking to make it retain moisture rather than leaching it when frying it off. Not too sure whether it affects nutritional values as it's supposed to do when our mums used to add it when boiling tough broad beans, but the experiment was quite good. I had some yellow stickered pork mince in the freezer and combined that with tomato dollop from the summer to make a ragu, which is currently simmering in the oven ready for perhaps making into a pasta bake with a cheesy souffle topping. The meat tasted really succulent after frying. I will try with beef next time.