Mincing

Mincing is a culinary technique in which food is cut into very small pieces, typically smaller than diced pieces and of uniform size. It is commonly used for meat, garlic and onions, herbs, and other aromatics. The purpose is to release more flavor, improve texture, and promote even cooking by increasing surface area.

Tools and technique: A sharp knife is essential. With garlic or shallots, the cloves are peeled and minced by a mincing motion, often with a rocking or pushing-cutting stroke across the blade. For herbs, leaves are gathered, stacked, and minced finely by slicing and chopping with a clawed grip to protect fingers. For meat, mincing often precedes forming fillings or sausages; a chef’s knife can be used to chop repeatedly until small, uniform pieces emerge; for finer results, a food processor can be pulsed briefly, taking care not to turn meat into paste. A mezzaluna can also be used for contained mincing.

Applications: Minced ingredients are common as a flavor base for sauces and soups, in marinades, stuffing, meat fillings, or garnish. Minced meat is used in fillings for dumplings, kofta, or kebabs.

Safety and handling: Keep ingredients cold to maintain texture; prevent cross-contamination by using separate equipment for raw meat; wash knives and boards after use. Store minced ingredients promptly.