Mince
Knife work & mechanical
Cutting and shaping without heat.
01At a glance
CategoryKnife work & mechanical
Taste impactNeutral
Texture—
02How to do it
- 1Roughly chop the ingredient first.
- 2Gather the pile and rock the knife through it, tip anchored on the board.
- 3Re-gather and repeat until very fine.
- 4Scrape it together with the blade between passes.
03Doneness & pitfalls
Doneness cues
- Very fine, near-paste pieces (for garlic, ginger, herbs).
Common mistakes
- Over-mincing watery aromatics turns them to slush.
- A dull knife bruises rather than cuts, dulling the flavor.
- An uneven mince leaves stray large bits.