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#5th mistake: stir the minced meat
If the minced meat is in the pan, there is a great urge to stir the meat. However, this disrupts the hack when frying and pees itself a little in shock. That means it gives off more water. The same is the case if you cut into your steak before it is cooked through.
So that the minced meat becomes crumbly and retains its juice, you should let it sit briefly when it comes fresh into the pan. Simply spread the meat with a spoon or a whisk (this will make the mince finer) so that the underside seared evenly. Then you can turn the minced meat occasionally.
Tip: In a coated pan, the minced meat won’t fry so quickly even without stirring.
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