Tier 2 · Blade

TO MINCE

Cutting very fine, so an ingredient dissolves into a dish rather than appearing in it.

Why it works

Cutting fine multiplies surface area enormously, and surface area governs both extraction and reaction rate. Minced garlic releases far more allicin than sliced garlic, because allicin does not exist in an intact clove — it forms when cutting ruptures cells and brings an enzyme into contact with a precursor, and more cut surface means more of it. That is why minced garlic tastes sharper and more aggressive than the same weight sliced, and why it also burns much faster in a pan: more surface exposed to heat, less mass behind it. The same logic covers ginger, shallot and chilli. Mincing is therefore a flavour decision as much as a texture one, and 'three cloves, minced' and 'three cloves, sliced' are not interchangeable instructions.

How to tell

The pieces are uniform and small enough to lose their individual shape in the finished dish.
Garlic smells noticeably stronger within a minute of mincing than it did whole — that is allicin forming.
A rocking motion with the knife tip anchored is faster and more even than repeated chopping.
A pinch of salt on the board turns minced garlic into a paste under the flat of the blade, which distributes even more evenly.

When it goes wrong

Bitter garlic dominating the dish.: Minced garlic burns in seconds. It has the surface area of something far larger and almost no mass to protect it, so it goes in later and cooler than sliced garlic would.
Harsh, hot raw garlic flavour in a dressing or sauce.: Minced and left to stand. Allicin keeps forming and sharpens over hours, which is why a mild dip is aggressive the next day.
A wet, pasty smear rather than distinct pieces.: Blunt knife crushing cells. Crushing is a legitimate technique, but it is a different one and gives a stronger result.
Uneven — some pieces fine, some large.: Rocking without gathering. The pile spreads and the edges stop being cut; gather it back under the blade every few passes.

Recovering it

Burnt minced garlic cannot be salvaged and will define the dish — start the aromatics again rather than building on it. Raw harshness in a dressing softens if the acid has time to work on it, but does not disappear; the practical fix is to use less next time, or to slice rather than mince. If the mince came out uneven, a few more passes cost seconds and there is no reason not to.

Where to practise it

Tartar Sauce Vinaigrette Southwestern Omelet

It carries to

dice chop grate mash sharpen

Recipes using it

Albondigas Soup	Latin American & Caribbean	60
Aloo Gobi	South Asian	40
Trinidad Aloo Pie	Latin American & Caribbean	75
American Goulash	American	50
Arroz Chaufa	Latin American & Caribbean	30
Arroz con Pollo	Latin American & Caribbean	70
Baked Cod	American, European	25
Baked Salmon	American	25
Baked Ziti	American	65
Bánh Mì	Southeast Asian	75
BBQ Sauce	American	60
Beef and Broccoli	East Asian, American	35
Beef Stew	American	195
Beef Tacos	Latin American & Caribbean, American	30
Bibimbap	East Asian	60
Biryani	South Asian	150
Black Bean Burger	American	45
Black Beans & Rice	Latin American & Caribbean	150
Borscht	Eastern European & Slavic	65
Bouillabaisse	European	75
Broccoli Cheddar Soup	American	45
Broccoli Salad	American	30
Burrito	Latin American & Caribbean	60
Butter Chicken (Murgh Makhani)	South Asian	180
Buuz	East Asian	70
Cabbage Rolls	Eastern European & Slavic	135
Caesar Dressing	American	12
Caesar Salad	American	25
Caldo de Pollo	Latin American & Caribbean	90
Carne Asada	Latin American & Caribbean	260
Cashew Chicken	East Asian	45
Ceviche	Latin American & Caribbean	35
Charro Beans	Latin American & Caribbean	150
Chicken and Rice Soup	American	50
Chicken Burrito Bowl	American, Latin American & Caribbean	45
Chicken Fajitas	Latin American & Caribbean, American	50
Chicken Marsala	European, American	40
Chicken Salad	American	40
Chicken Stir-Fry	East Asian, American	30
Chicken Tacos	Latin American & Caribbean, American	40
Chicken Tikka Masala	South Asian	300
Chiles en Nogada	Latin American & Caribbean	105
Chili Crisp Noodles	East Asian	20
Chili	American	150
Chimichurri Argentino	Latin American & Caribbean	35
Chimichurri	Latin American & Caribbean	40
Chow Mein	East Asian, American	30
Cobb Salad	American	40
Cornbread	American	35
Cream of Mushroom Soup	American	45
Creamed Spinach	American, European	30
Deviled Eggs	American	40
Dinner Rolls	American	135
Dirty Rice	American	55
Doro Wat	African & Middle Eastern	135
Egg Rolls	East Asian, American	60
Egg Salad	American	30
Empanadas	Latin American & Caribbean	105
Feijoada	Latin American & Caribbean	180
French Onion Soup	European	105
Fried Rice	East Asian	20
Garlic Bread	European	20
Garlic Butter Shrimp	American	20
General Tso's Chicken	East Asian, American	50
Goulash	Eastern European & Slavic	150
Green Bean Casserole	American	55
Guacamole	Latin American & Caribbean	15
Gumbo	American	150
Gyoza	East Asian	60
Gyro	African & Middle Eastern	120
Ham and Bean Soup	American	150
Hummus	African & Middle Eastern	15
Italian Wedding Soup	European, American	60
Jambalaya	American	70
Japchae	East Asian	50
Jollof Rice	African & Middle Eastern	70
Kerala Vegetable Stew	South Asian	40
Kimchi	East Asian	120
Kung Pao Chicken	East Asian	35
Lamb Chops	European, African & Middle Eastern	50
Lasagna	European	200
Lentil Soup	American	55
Lo Mein	East Asian	25
Macaroni Salad	American	40
Marry Me Chicken	American	40
Meatloaf	American	90
Minestrone	European	70
Mongolian Beef	East Asian, American	35
Moussaka	European	125
Naan	South Asian	120
Nasi Goreng	Southeast Asian	25
Nopales	Latin American & Caribbean	35
Orange Chicken	East Asian, American	45
Pad See Ew	Southeast Asian	30
Pad Thai	Southeast Asian	35
Paella	European	60
Pancit	Southeast Asian	40
Pasta e Fagioli	European, American	55
Pastitsio	European	120
Pav Bhaji	South Asian	50
Penne alla Vodka	European, American	35
Pesto	European	15
Picadillo	Latin American & Caribbean	45
Pico de Gallo	Latin American & Caribbean	25
Potato Soup	American	50
Prime Rib	American	1620
Queso	Latin American & Caribbean, American	20
Quiche Lorraine	European, American	95
Ranch Dressing	American	40
Red Beans and Rice	American, Latin American & Caribbean	180
Refried Beans	Latin American & Caribbean	150
Ropa Vieja Cubana	Latin American & Caribbean	210
Ropa Vieja	Latin American & Caribbean	195
Saag	South Asian	70
Samosa	South Asian	95
Satay	Southeast Asian	150
Sautéed Mushrooms	American, European	18
Scalloped Potatoes	American	90
Seven Layer Dip	American, Latin American & Caribbean	30
Shepherd's Pie	European	95
Shrimp and Grits	American	50
Shrimp Scampi	European, American	25
Sloppy Joes	American	40
Southwestern Omelet	American	20
Spaghetti & Meatballs	American	80
Spinach and Artichoke Dip	American	40
Split Pea Soup	American	105
Stuffed Peppers	American, European	75
Thanksgiving Stuffing	American	90
Tabbouleh	African & Middle Eastern	30
Taco Salad	Latin American & Caribbean	25
Tartar Sauce	European	40
Tortilla Soup	Latin American & Caribbean	60
Tuna Melt	American	20
Tuna Salad Sandwich	American	15
Vinaigrette	European	5
White Chicken Chili	American	50
Wonton Soup	East Asian	60
Zuppa Toscana	American, European	50

Generated from recipe step verbs and ingredient preparation forms. It is never authored, and it cannot drift from the recipes.

TO MINCETO MINCE