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Mince
Mince
- Very fine chopping, typically ⅛-inch or smaller pieces, essential for aromatics like garlic and ginger where texture matters.
Crush garlic first: Place the flat side of a chef's knife on garlic cloves and give a firm smack to crush and easily remove papery skin.
Use the rocking technique: After rough chopping, place one hand on the knife tip and rock the blade back and forth repeatedly for fine, even mincing.
Add salt as you mince: A pinch of coarse salt acts as an abrasive to help break down garlic fibers and create a finer mince faster.
Make parallel cuts first: Score garlic lengthwise without cutting through, then slice perpendicular to create uniform tiny pieces.
Keep fingers curled: Use proper knife grip with fingers curled under and knuckles forward as a guide to prevent injury while mincing.
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