>
Kitchenary
>
E
>
Émincé
Émincé
- French term meaning to slice food very, very thinly. Not related to the term "mince." Creating even, flat strips for quick cooking in stir-fries and sautés. Unlike julienne (matchsticks) or brunoise (dice), émincé slices are wider and flatter, optimizing surface area for rapid, uniform cooking. Typical ingredients include onions, mushrooms, and tender meats. The cut enhances flavor absorption and texture consistency.
Use a sharp chef’s knife and a steady rocking motion for efficient slicing.
Stabilizing the ingredient (cutting a small slice off of one side of round foods to prevent rolling), slightly angling the knife (at an angle of about 15 to 20 degrees), and gentle rocking or sliding motions with the knife can help to make as thin slices as possible.
Mandoline slicers or food processors with slicing attachments may also be used.
Slice across the grain for tender meat strips.
Aim for ⅛ to ¼-inch thickness for quick cooking without drying out.
Use a sharp chef’s knife and a steady rocking motion for efficient slicing.
Pat meat slices dry to promote proper browning in the pan.
definition
tips
Cutting, French, Preparation, Technique
how does this make me cook better?
common foods / uses
process / technique
trouble- shooting / common errors
etymology
regional variations
further resources / notes