Mincing is a cooking technique in which food ingredients are finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. Flavoring ingredients such as garlic, ginger, and fresh herbs may be minced 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 and Pâtés employ mincing in the preparation of moldable paste. Meat is also minced and this cooking technique is used in Greek cuisine.

[edit] External links

Look up mincing in Wiktionary, the free dictionary.

• Food preparation in the rain forest African Pygmies mincing of herbs

This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. v • d • e