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.

  • 1
    What kind of cookware do you use? The larger the surface area, the faster the evaporation. Commented Jul 3, 2011 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
    Commented Jul 8, 2011 at 15:10

2 Answers 2


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.


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

  • Answers the question perfectly.
    – BobMcGee
    Commented Jul 3, 2011 at 18:50
  • 2
    You can also just carefully tip some of the liquid out of the pan into a suitable receptacle. Commented Jul 3, 2011 at 21:08
  • Right you are. Why didn't I think of that? Commented Jul 3, 2011 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? Commented Jul 6, 2011 at 22:58
  • Most of the liquid that comes out of minced meat is greasy water - not a great deal of flavour there. Commented Jul 7, 2011 at 8:10

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