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I know how to cook it fine, with garlic, onions and some seasoning (olives and pepper some times). But the thing is, it takes too long for the water to evaporate (reduce) making it take long.

Is there a way to make it faster?

I'm a very novice "cook", so any tips would be greatly appreciated.

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What kind of cookware do you use? The larger the surface area, the faster the evaporation. – BaffledCook Jul 3 '11 at 16:38
Please also describe what you're doing. Personally, I think I'd throw the onions in first (with some salt and oil), let them sauté for a bit, then add the meat, then in the final seconds add garlic. It sounds like you're adding them all at once, and adding so much (or using too low heat) that your ground meat is being steamed (and overcooked). – derobert Jul 8 '11 at 15:10
up vote 5 down vote accepted

Also, I would add that I tend to cook in batches, rather than overfilling the pan. So using a large deep skillet put enough in to cover about 2/3 of the base, and cook on high heat til browned etc.

Then I put it into a warmed bowl as I cook the next batch, until I have a full bowl of cooked mince, which I can then put back into the pan to simmer and turn into whatever the end dish is.

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+1 cooking in smaller batches is a good idea. – BaffledCook Jul 6 '11 at 23:13

Use a large area pan to help the evaporation and use a higher heat with constant stirring to avoid burned meat.

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Answers the question perfectly. – BobMcGee Jul 3 '11 at 18:50
You can also just carefully tip some of the liquid out of the pan into a suitable receptacle. – ElendilTheTall Jul 3 '11 at 21:08
Right you are. Why didn't I think of that? – BaffledCook Jul 3 '11 at 22:21
What if I don't have a bigger pan? I don't want to use a Wok, it's too big (and clumsy). @ElendilTheTall wouldn't that "waste" some flavor? – hexa Jul 6 '11 at 22:58
Most of the liquid that comes out of minced meat is greasy water - not a great deal of flavour there. – ElendilTheTall Jul 7 '11 at 8:10

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