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.