Mincing






Minced carrots




Minced lamb


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] or in the case of meat by a specialised meat grinder.


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/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.[original research?][citation needed]



References





  1. ^ "Mince - Definition and More from the Free Merriam-Webster Dictionary". Merriam-Webster Dictionary. Merriam-Webster, Incorporated. Retrieved 8 December 2011..mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"""""""'""'"}.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png")no-repeat;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}


  2. ^ Food Network (2003). Jennifer Darling, ed. Food Network Kitchens Cookbook. Meredith Books. p. 268. ISBN 978-0-696-21854-5. Retrieved 8 December 2011.


  3. ^ ab Michael Ruhlman, Anthony Bourdain (2010). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen (reprint ed.). Simon and Schuster. ISBN 978-1-4391-7252-0.


  4. ^ Hertzmann, Peter (2007). Knife Skills Illustrated: A User's Manual. W. W. Norton & Company. ISBN 978-0-393-06178-9.




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