Many recipes, such as dips and sauces, require very small pieces of uniformly cut food called a mince.
The primary reason for this small size is to infuse flavor. The more cuts made in a food more flavor cells are exposed. Quick cooking techniques, such as a panfrying or cooking in a wok, benefit from mincing vegetables, especially aromatics like garlic, shallot or chili peppers, to maximize flavor.
Try our recipe for Guacamole, which uses minced garlic, red onions and jalapeño.
Watch the How to Mince Video.