Minced

Minced describes food that has been cut into very small pieces, typically with a knife. The goal is a uniform, fine texture that allows flavors to distribute quickly and evenly through a dish. Minced ingredients are often smaller than those that are simply chopped, and they cook rapidly as a result.

Techniques and considerations: The standard method uses a sharp chef’s knife. Ingredients are gathered into a pile, sliced, and then minced with small, rapid rocking motions. For garlic, it is common to crush the clove lightly before mincing to release more aroma. Over-processing with a blender or processor can produce a paste rather than discrete pieces, which may be undesirable in some recipes.

Applications and variations: Minced garlic, onion, ginger, and herbs are common in sauces, sautés, and seasoning bases where strong, pervasive flavor is desired. In meat preparation, “minced meat” can refer to very finely chopped meat; in many contexts it is used interchangeably with ground meat, though in professional kitchens mincing implies knife work rather than mechanical grinding.

Size and texture: The intended size for minced pieces is roughly 1–3 millimeters in diameter, depending on the ingredient and recipe. Freshness and moisture content influence how finely an ingredient can be minced and how it cooks.

Safety and handling: When working with raw minced meat, maintain hygiene and refrigeration, prevent cross-contamination, and cook to appropriate internal temperatures. Minced herbs and aromatics should be used promptly to preserve flavor and aroma.