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Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than [1 ] diced or chopped foods, and is often prepared with a chef's knife or food processor, [2 ] or in the case of meat by a specialised [3 ] meat grinder.
For a true mince, the effect is to create a closely bonded mixture of ingredients and a soft or pasty
texture. However, in many recipes, the intention is for firmer foods such as [3 ] 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/mince pies and pâtés employ mincing in the preparation of mouldable paste. Meat is also minced and this cooking technique is used in Greek cuisine.
References [ edit ]
External links [ edit ]
in Wiktionary, the free dictionary. mincing