How To: Mince

Many recipes, such as dips and sauces, require very small, even tiny, pieces of uniformly cut food and this is called a mince.

The primary reason for this small size is to infuse flavor. When you cut any food, you’re opening flavor cells. The more cuts you make more flavor cells are exposed. Quick cooking techniques, such as a pan sauce or sautéing in a wok, benefit from mincing the vegetables to maximize flavor.

Watch as Trish demonstrates how to mince garlic, shallots and jalapeños and improve your knife skills.



4 comments on “How To: Mince

  1. Barry Waterman on

    Great video!
    I usually treat a garlic like I would a shallot or onion. But using a pairing knife to make the horizontal and vertical cuts and then finish with the chefs knife. Same results

    • Trish Lobenfeld on

      Thanks, Barry!

      Yes, that’s the professional way to mince garlic. Over the years, though, of teaching novices, I have found this to be a more “user friendly” method that they adapt to quickly. Working with that tiny clove and two knives can be intimidating and what we’re trying hard to do is make cooking approachable and fun.

      Thanks for watching, I hope you like what’s coming soon!



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