Mincing
Mincer, Mincing or to Mince - Jim Wraith a Mincemeat tart
Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces.[1] Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor.[2][3]
For a true mince, the effect is to create a closely bonded mixture of ingredients and a soft or pasty texture.[3] However, in many recipes, the intention is for firmer foods such as onions and other root vegetables to remain in individual chunks when minced.[4]
Flavoring ingredients such as garlic, ginger, and fresh herbs may be minced in this way to distribute flavor more evenly in a mixture. Additionally bruising of the tissue can release juices and oils to deliver flavors uniformly in a sauce. Mincemeat tarts and pâtés employ mincing in the preparation of moldable paste. Meat is also minced and this cooking technique is used in Greek cuisine.
[edit] References
- ^ "Mince - Definition and More from the Free Merriam-Webster Dictionary". Merriam-Webster Dictionary. Merriam-Webster, Incorporated. http://www.merriam-webster.com/dictionary/mince. Retrieved 8 December 2011.
- ^ Food Network (2003). Jennifer Darling. ed. Food Network Kitchens Cookbook. Meredith Books. p. 268. ISBN 9780696218545. http://books.google.com/books?id=y10g98-eUdkC&lpg=PA268&ots=Od-KpIlCXd&dq=chop%20dice%20mince%20food%20network&pg=PA268#v=onepage&q&f=false. Retrieved 8 December 2011.
- ^ a b Michael Ruhlman, Anthony Bourdain (2010). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen (reprint ed.). Simon and Schuster. ISBN 9781439172520. http://books.google.com/books?id=nb3ziIO-GEQC&lpg=PT217&dq=mince%20uniform&pg=PT217#v=onepage&q=mince%20uniform&f=false.
- ^ Hertzmann, Peter (2007). Knife Skills Illustrated: A User's Manual. W. W. Norton & Company. ISBN 9780393061789. http://books.google.com/books?id=Fo5W0V77IcoC.
[edit] External links
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