Comment dorer la viande hachée

Valable quand

• The meat is fridge-cold from the pack.
• The pan is large enough for one even layer — otherwise cook in two batches.
• The goal is brown, dry meat for sauce, pasta or tacos — not a grey, boiled mass.
• Only a little oil is used; fatty mince releases more fat.

À quoi ça doit ressembler

Ce qu'il te faut

• 400–500 g mince
• Wide frying pan
• Spatula

Étape par étape

1. 1

   Heat the pan, add 1 tbsp oil and wait until the oil shimmers.

   • Matériel: 26–30 cm frying pan.
   • Chaleur: Medium-high heat.
   • Temps: 1–2 minutes.
   • Aspect: Oil shimmers and flows easily; the pan is not smoking.
   • Si ça tourne mal: Smoke — lower slightly; the oil is too hot.
   • Prêt quand: The pan is hot and ready for the meat.

2. 2

   Add the mince in an even layer. Leave it undisturbed so the underside can brown.

   • Matériel: Spatula or wooden spoon.
   • Chaleur: Medium-high heat.
   • Temps: 2–3 minutes.
   • Aspect: The underside is brown when you lift a corner; some liquid is fine, but it must not boil hard.
   • Si ça tourne mal: Meat simmers grey in liquid — pan too full or too cold; remove some meat, or raise heat and reduce the liquid.
   • Prêt quand: One side has taken brown colour; the meat is ready to break up.

3. 3

   Break the meat into smaller pieces with the spoon and cook, stirring, until no grey colour remains.

   • Matériel: Wooden spoon.
   • Chaleur: Medium to medium-high — lower if it scorches.
   • Temps: 4–7 minutes.
   • Aspect: Pieces are brown; the pan is almost dry, or liquid has reduced to a little fat.
   • Si ça tourne mal: Large grey clumps in the middle — break them up and give them more time against the pan.
   • Prêt quand: The meat is crumbled and evenly browned.

4. 4

   Season with salt and pepper. Cook 30 seconds more so the seasoning distributes.

   • Matériel: Spoon.
   • Chaleur: Medium heat.
   • Temps: 30–60 seconds.
   • Aspect: Meat smells roasted and is dry in the pan with no grey patches.
   • Si ça tourne mal: Still liquid — raise heat for a minute and stir until it reduces.
   • Prêt quand: Browned mince ready for the next step.

Si ce n'est pas comme prévu

• Grey, wet meat

  pan too cold or too full; cook in smaller batches over higher heat.

• Burnt clumps and raw centres

  heat too high without stirring; break up and lower slightly.

• Meat boils in its own juices

  let the liquid reduce before expecting browning.

• Fat spatters

  pat very wet mince lightly dry and avoid overcrowding.

Sécurité alimentaire

Use fresh mince and cook it through. Garde la viande crue séparée des aliments prêts à manger.