I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does doesn't… except to maybe say that it tends to clump less the wetter it is. What causes mince to clump, and how can it be prevented?
(the really annoying thing is that when I make burgers or something and WANT it to clump – it won't)
Best Answer
You answered your own question. Add cold water and break up the clumps with your hands. My Italian grandfather used this method for his meat sauce. I also see hot dog stands use the same technique to make their chili sauce. So long as you don't boil all of the liquid away the meat will not clump.