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If your mince clumps, spread it out and re-chop to separate and reduce moisture.
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If your mince is clumping together, break it apart with a spatula or spoon while cooking, and ensure your pan is hot enough before adding the mince.

Detailed Explanation:

Clumping in mince typically occurs due to a few reasons: the mince is too cold when it hits the pan, the pan isn't hot enough, or the pan is overcrowded. When cold mince is added to a lukewarm pan, the proteins seize up and stick together instead of browning properly. Overcrowding the pan lowers the temperature, exacerbating the problem.Here's a step-by-step approach to prevent and fix clumping:1. **Ensure the pan is hot:** Heat your pan over medium-high heat before adding any oil or mince. A hot pan promotes immediate browning and prevents sticking.2. **Use a suitable pan:** A wide pan allows for more surface area, preventing overcrowding. Cast iron or stainless steel pans are excellent choices.3. **Add a little oil:** A thin layer of oil helps to prevent the mince from sticking to the pan initially.4. **Add the mince in batches (if necessary):** If you have a large quantity of mince, avoid overcrowding the pan by cooking it in batches. This ensures the pan temperature remains high enough for proper browning.5. **Break it up immediately:** As soon as you add the mince to the pan, use a spatula or spoon to break it apart. Don't let it sit in large clumps.6. **Continue to break it up while cooking:** Keep stirring and breaking up the mince as it cooks. This ensures even browning and prevents further clumping.7. **Don't add liquid too early:** Avoid adding sauces or liquids until the mince is mostly browned. Adding liquid too early can steam the mince instead of browning it.

Pro Tip:

Consider using a potato masher to break up the mince while it's cooking. The broad, flat surface and sturdy construction make it very effective at separating clumps quickly and efficiently.

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