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Knife Skills: How to Mince - CHOW Tip

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Aida Mollenkamp shows you how to mince.

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TRANSCRIPT
Like chopping, mince is another one of those cuts where all you're going for is relatively uniform size but the shape doesn't matter. But mincing is a lot smaller and you usually use mincing with herbs, like we've done here, or with shallots, onions, or garlic. So let me show you what you do. First, I took this parsley and actually picked it off of the stemÖI mean you could actually shop that up if you want it but I don't want to. And then you have to make sure that it's really dry, otherwise it's going to get bruised in the process of doing this. The last thing to keep in mind is do it as last minute as possible so that it doesn't turn any color or oxidize on you. Then you just kind of start going through it. This is that one knife cut you see that's probably most associated with chefs, where you see the rocking of the knife back and forth. And actually you do this, like I said before, with onions, shallots, or garlic. And whenever you're hearing of a garlic paste you're doing this same thing but then you actually run your knife back over it and after a few times of doing it you truly have a garlic paste so there's really no need to buy garlic paste in the store when you can do it really quickly. There you go. That's your mince.
Category
Health
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