{"id":1621,"date":"2026-04-29T20:35:15","date_gmt":"2026-04-29T20:35:15","guid":{"rendered":"https:\/\/rohuline.ee\/abc-of-minced-meat-how-to-fry-minced-meat-properly\/"},"modified":"2026-05-26T12:44:37","modified_gmt":"2026-05-26T12:44:37","slug":"abc-of-minced-meat-how-to-fry-minced-meat-properly","status":"publish","type":"post","link":"https:\/\/rohuline.ee\/en\/abc-of-minced-meat-how-to-fry-minced-meat-properly\/","title":{"rendered":"ABC of minced meat: how to fry minced meat properly"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Minced meat is a simple ingredient that is loved by home cooks and professional chefs alike. It may seem like something that is very easy to cook and basically impossible to get wrong. Yet we&#8217;ve all been in the situation where the minced meat in the pan simmers in the meat liquid after a few minutes, resulting in a rubbery and not the most enjoyable dish. If you&#8217;re familiar with this problem, here are some tips on how to avoid it.<\/p>\n\n<p class=\"wp-block-paragraph\">Why is some minced meat more watery than others?<\/p>\n\n<p class=\"wp-block-paragraph\">It is often thought that water is added to minced meat to increase the weight of the meat package. This is not actually the case &#8211; at least not for our products. The liquid that is released into the pan when frying is naturally present in the meat. This amount of liquid can vary &#8211; it can be influenced, for example, by the age of the animal, or by its stress levels. When heated, the muscle fibres contract and some of the liquid is released. This is particularly visible in minced meat, because the muscle tissue is finely ground and therefore its structure is more open than in a whole piece of meat.<\/p>\n\n<p class=\"wp-block-paragraph\">How to avoid cooking minced meat soup<\/p>\n\n<p class=\"wp-block-paragraph\">Minced meat soup is a delicious dish, but if that&#8217;s not your goal, these simple tips will help you get a nice, juicy, browned result.<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Take the minced meat out of the fridge a little earlier. At room temperature, minced meat does not cool the pan down as quickly.<\/li>\n\n\n\n<li>Heat the pan properly. Add a drizzle of oil to the pan and wait until it starts to smoke. Only then is the pan ready for the minced meat to be added.<\/li>\n\n\n\n<li>Start with larger pieces. Put the minced meat into the pan in larger pieces &#8211; even the whole package at once.<\/li>\n\n\n\n<li>Don&#8217;t start stirring it right away. Let the minced meat brown for a couple of minutes. Turn the pieces over and brown the other side as well.<\/li>\n\n\n\n<li>Wait for a golden crust to form before breaking the minced meat into smaller pieces. Any stirring, chopping or otherwise moving the meat cools the pan. However, a hot pan is essential for the minced meat to form a crust and the liquid from the meat to evaporate from the pan as quickly as it is formed.<\/li>\n\n\n\n<li>Don&#8217;t overfill the pan. Fill up to \u2154 of the pan. Too much meat cools the pan and prevents the meat from browning and the liquid from evaporating.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><br\/>What&#8217;s the secret to good minced meat?<\/p>\n\n<p class=\"wp-block-paragraph\">It&#8217;s the heat that makes minced meat crispy and juicy. This gives the meat a nice crispy golden crust and allows the liquid to evaporate from the pan as quickly as possible. If the pan isn&#8217;t hot enough, or if too much meat is added at once, the minced meat will start to simmer in its own juices, resulting in the watery, rubbery meat dish we all know. By following these simple tips, you can get a delicious minced meat every time you cook. Try the Rohuline organic minced beef! If you want some variety, minced lamb or organic minced lamb are also worthy choices.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Minced meat is a simple ingredient that is loved by home cooks and professional chefs alike. It may seem like something that is very easy to cook and basically impossible to get wrong. Yet we&#8217;ve all been in the situation where the minced meat in the pan simmers in the meat liquid after a few [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1622,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58,59],"tags":[],"class_list":["post-1621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-lamb"],"acf":[],"_links":{"self":[{"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/posts\/1621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/comments?post=1621"}],"version-history":[{"count":0,"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/posts\/1621\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/media\/1622"}],"wp:attachment":[{"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/media?parent=1621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/categories?post=1621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rohuline.ee\/en\/wp-json\/wp\/v2\/tags?post=1621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}