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]
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