Q:"I've just read that boiling mince in water and draining in a colander before cooking removes a lot of fat from this cheap and versatile ingredient. Is this correct, or are the nutrients of the meat being compromised?"
StephanieA: Nutritionist and chef Bronwen King responds:
"You are correct; boiling mince will remove a lot of the fat; it will also remove a lot of other things, including flavour, vitamins and minerals. In short, you will be left with cooked protein with the look, taste and texture of rubber.