TECHNIQUE KNOWLEDGE
Mincing
Mincing reduces ingredients into very small pieces so their flavour disperses quickly and evenly through a dish.
Why It Works
Increasing cut surface area accelerates aroma release and cooking. With garlic and some aromatics, finer cutting also makes flavour more intense.
Method
- Start with a rough chop.
- Gather the pieces into a compact pile.
- Use controlled rocking or cross-cutting strokes.
- Regather periodically until the desired fineness is reached.
- Avoid turning herbs into paste unless paste is intended.
Good Cues
Pieces are small and evenly distributed, with minimal bruising or liquid loss.
Common Mistakes
- Over-mincing delicate herbs.
- Using a dull knife and crushing aromatics.
- Assuming minced garlic behaves like sliced garlic.
- Leaving large hidden pieces in an otherwise fine mince.
Professional Kitchen Application
Mincing is fundamental for garlic, shallot, herbs, chilli, ginger, relishes, marinades, sauces, and compound butters.
Chef’s Notes
Finer is not always better. Increase fineness only when you actually want faster extraction and stronger distribution.
Related Techniques
Slicing, chiffonade, brunoise, pounding, and mise en place.