To mince something is to cut the food into very fine pieces, generally 1/8 inch or smaller.
Difficulty to learn: Easy/Medium
Some Thoughts For You:
Mincing is an extremely fine and small cut, and might take a bit of time to learn. Mincing is favored when a recipe needs a food to be thoroughly mixed in. Herbs, spices, and various vegetables are popular for mincing.
What You Will Need:
All you need to perform a mincing cut is a cutting board and a sharp knife. Make sure both of these are nice and clean!
The mincing steps below are for an ingredient such as an onion.
- Lay out your clean cutting board and sharp knife. It does not matter what kind of knife you use, and you can use your judgement based on the size and density of the ingredient to be minced.
- Cut off the top of the onion and peel away the skin.
- Cut the onion in half, and place one half face down on the cutting board.
- Hold the onion with one hand, making sure to bend the ends of your fingers under your hand to avoid injury. Begin to cut thin slices of onion, moving gradually down the length of the onion.
- Once you get to the end of the onion, you should have a decently sized pile of onion. Rock your knife back and forth over the pile of onions in order to cut them even smaller. Now they should be entirely minced!
Tips For You:
- Mincing a food can be a little frustrating at first, but practice makes perfect! Always remember to use a sharp knife, as a dull one will not be effective at cutting properly.
Some Links To Help With Preparation: