Kitchen skills learned well can save you a tremendous amount of time and, becoming competent in how to wield a knife professionally creates a cook’s sense of pride. Mincing takes a bit of practice, but it is a talent, once acquired, that is never forgotten.

Mincing is an essential preparation technique meaning to cut food into very small pieces, usually less than 1/8″. Mincing ingredients helps to distribute flavor more evenly in a mixture; this cut is often used for garlic, shallots, and fresh herbs.

To Mince with a Chef’s Knife:
Hold the knife blade by both ends (chopping hand at the knife’s handle and other hand – used for steadying – placed over the top of the knife’s tapered end). Chop with radid up-and-down movements from side-to-side over the food, gathering the ingredients repeatedly into a heap over and again with the knife blade. Use the knife’s tip point to pivot. Continue rocking the knife over the food until it is very finely chopped and all the pieces are about the same size.

Click here for a MINCING HOW-TO VIDEO

Recipe: Herb Butter – a kitchen essential.

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