A Very Fine Dice, Often Used to Process Ingredients Before Incorporating Them into Sauces.
Mince
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To Mince (Émincé in the classic French) is to finely divide food ingredients with a knife so that they take on a softer almost paste-like texture. Mince can describe both the cut used to breakdown the ingredient to a fine paste-like consistency and the final paste-like product.

Culinary Uses

Mincing is often used with flavoring ingredients like Ginger, Garlic or Fresh Herbs because the mince slightly bruises the ingredients releasing their Volatile Oils and breaking the product down to a small size with a knife distributes flavor more evenly in the final dish. 

Meat can also be minced, most notably in Pâtés and Mincemeat Tarts. Greek Cuisine also used minced meat.