38:
545:
27:
277:
120:
employ mincing in the preparation of mouldable paste. Meat is also minced, and this cooking technique is used in Greek cuisine.
586:
610:
238:
211:
174:
615:
104:
may be minced in this way to distribute flavor more evenly in a mixture. Additionally, bruising of the tissue can release
403:
270:
620:
325:
286:
579:
393:
77:
For a true mince, the effect is to create a closely bonded mixture of ingredients and a soft or pasty
605:
263:
625:
20:
201:
164:
572:
8:
300:
428:
234:
207:
170:
137:
560:
350:
228:
86:
63:
42:
556:
484:
418:
78:
67:
58:
are finely divided into uniform pieces. Minced food is in smaller pieces than
599:
330:
37:
524:
383:
340:
315:
71:
479:
398:
109:
514:
509:
499:
408:
360:
345:
203:
The
Elements of Cooking: Translating the Chef's Craft for Every Kitchen
55:
138:"Mince - Definition and More from the Free Merriam-Webster Dictionary"
81:. However, in many recipes, the intention is for firmer foods such as
519:
438:
423:
117:
113:
504:
494:
464:
443:
413:
335:
310:
255:
320:
552:
469:
433:
388:
305:
199:
26:
544:
489:
474:
459:
355:
97:
93:
59:
31:
105:
82:
101:
52:
555:
article about preparation methods for food and drink is a
19:"Minced" redirects here. For other uses of "Mince", see
597:
62:or chopped foods, and is often prepared with a
156:
580:
271:
163:Food Network (2003). Jennifer Darling (ed.).
162:
89:to remain in individual chunks when minced.
130:
587:
573:
278:
264:
220:
200:Michael Ruhlman, Anthony Bourdain (2010).
195:
193:
70:, or in the case of meat by a specialised
230:Knife Skills Illustrated: A User's Manual
226:
112:to deliver flavors uniformly in a sauce.
51:is a food preparation technique in which
206:(reprint ed.). Simon and Schuster.
36:
25:
190:
598:
259:
539:
285:
13:
14:
637:
251:
543:
169:. Meredith Books. p. 268.
144:. Merriam-Webster, Incorporated
233:. W. W. Norton & Company.
166:Food Network Kitchens Cookbook
92:Flavoring ingredients such as
1:
123:
611:Cutting techniques (cooking)
559:. You can help Knowledge by
7:
616:Food preparation techniques
10:
642:
538:
142:Merriam-Webster Dictionary
114:Mincemeat tarts/mince pies
18:
16:Food preparation technique
452:
376:
293:
227:Hertzmann, Peter (2007).
45:
34:
21:Mince (disambiguation)
40:
29:
621:Culinary terminology
377:Chemical/biological
46:
35:
568:
567:
533:
532:
240:978-0-393-06178-9
213:978-1-4391-7252-0
176:978-0-696-21854-5
633:
606:Food preparation
589:
582:
575:
547:
540:
287:Food preparation
280:
273:
266:
257:
256:
245:
244:
224:
218:
217:
197:
188:
187:
185:
183:
160:
154:
153:
151:
149:
134:
641:
640:
636:
635:
634:
632:
631:
630:
596:
595:
594:
593:
536:
534:
529:
448:
372:
351:Crinkle-cutting
289:
284:
254:
249:
248:
241:
225:
221:
214:
198:
191:
181:
179:
177:
161:
157:
147:
145:
136:
135:
131:
126:
87:root vegetables
24:
17:
12:
11:
5:
639:
629:
628:
623:
618:
613:
608:
592:
591:
584:
577:
569:
566:
565:
548:
531:
530:
528:
527:
522:
517:
512:
507:
502:
497:
492:
487:
485:Flash freezing
482:
477:
472:
467:
462:
456:
454:
450:
449:
447:
446:
441:
436:
431:
426:
421:
416:
411:
406:
401:
396:
391:
386:
380:
378:
374:
373:
371:
370:
369:
368:
363:
358:
353:
348:
343:
338:
333:
323:
318:
313:
308:
303:
297:
295:
291:
290:
283:
282:
275:
268:
260:
253:
252:External links
250:
247:
246:
239:
219:
212:
189:
175:
155:
128:
127:
125:
122:
68:food processor
15:
9:
6:
4:
3:
2:
638:
627:
626:Cooking stubs
624:
622:
619:
617:
614:
612:
609:
607:
604:
603:
601:
590:
585:
583:
578:
576:
571:
570:
564:
562:
558:
554:
549:
546:
542:
541:
537:
526:
523:
521:
518:
516:
513:
511:
508:
506:
503:
501:
498:
496:
493:
491:
488:
486:
483:
481:
478:
476:
473:
471:
468:
466:
463:
461:
458:
457:
455:
451:
445:
442:
440:
437:
435:
432:
430:
427:
425:
422:
420:
417:
415:
412:
410:
407:
405:
402:
400:
397:
395:
392:
390:
387:
385:
382:
381:
379:
375:
367:
364:
362:
359:
357:
354:
352:
349:
347:
344:
342:
339:
337:
334:
332:
331:Accordion cut
329:
328:
327:
324:
322:
319:
317:
314:
312:
309:
307:
304:
302:
299:
298:
296:
292:
288:
281:
276:
274:
269:
267:
262:
261:
258:
242:
236:
232:
231:
223:
215:
209:
205:
204:
196:
194:
178:
172:
168:
167:
159:
143:
139:
133:
129:
121:
119:
115:
111:
107:
103:
99:
95:
90:
88:
84:
80:
75:
73:
69:
65:
61:
57:
54:
50:
44:
39:
33:
28:
22:
561:expanding it
550:
535:
365:
341:Butterflying
229:
222:
202:
180:. Retrieved
165:
158:
146:. Retrieved
141:
132:
100:, and fresh
91:
76:
72:meat grinder
64:chef's knife
48:
47:
480:Deep frying
56:ingredients
600:Categories
510:Rotisserie
500:Parboiling
409:Marinating
404:Fermenting
361:Julienning
346:Chiffonade
294:Mechanical
182:8 December
148:8 December
124:References
85:and other
520:Sous-vide
475:Confiting
439:Sprouting
424:Seasoning
525:Toasting
515:Sautéing
505:Roasting
495:Grilling
465:Barbecue
444:Sugaring
414:Pickling
336:Brunoise
311:Kneading
301:Creaming
553:cooking
470:Boiling
453:Thermal
434:Souring
429:Smoking
419:Salting
389:Brining
366:Mincing
326:Cutting
306:Juicing
79:texture
49:Mincing
41:Minced
32:carrots
30:Minced
490:Frying
460:Baking
399:Drying
394:Curing
356:Dicing
237:
210:
173:
106:juices
98:ginger
94:garlic
83:onions
551:This
384:Aging
321:Purée
316:Paste
118:pâtés
102:herbs
60:diced
557:stub
235:ISBN
208:ISBN
184:2011
171:ISBN
150:2011
116:and
110:oils
108:and
53:food
43:lamb
66:or
602::
192:^
140:.
96:,
74:.
588:e
581:t
574:v
563:.
279:e
272:t
265:v
243:.
216:.
186:.
152:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
