Roast minced meat brown - oil has to be hot
Often I was annoyed about minced meat, which gave off a lot of water after searing and grayish instead of brown. Now I have the trick: The oil for the pan must be very, very hot, then the mincemeat is brown and remains juicy.
But please make sure that the pan is suitable for high heat - so take stainless steel or iron. And the meat dissolves all by itself from the bottom of the pan - you do not have to desperately try to scratch it. Patience works fine!
