#3th fault: the fat is not hot enough
In order for the minced meat to fry properly, the fat must be really hot. You can put the pan on the stove and heat it up before you add the oil. As soon as the fat is liquid and bubbles form when you hold a wooden spoon in, you can crumble the minced meat into it.
Due to the high temperature, not all fat is suitable for frying. Cold-pressed olive oil steams quite quickly and butter contains lactose, which can burn off too much heat. Rapeseed oil and sunflower oil, on the other hand, can be heated to a high temperature. Margarine and clarified butter have a butterier taste.
Tip: No matter how high the fat content of your minced meat is – if you want it to be crispy roasted, you should always add some fat to the pan. 3 tablespoons of oil are enough to fry 1/2 lb of minced meat.
