Mince

How to cut it

1. 1

   Slice or roughly chop the ingredient first.

2. 2

   Hold the knife tip down on the board with your guiding hand flat on the spine.

3. 3

   Rock the blade up and down, pivoting across the pile.

4. 4

   Scrape the pile together with the spine (not the edge) and repeat until fine.

Why this shape

The finer the piece, the more cell walls are broken, so flavour spreads through a dish quickly and evenly.

Tips

• A pinch of salt on garlic helps it break down into a paste when you drag the flat of the blade over it.
• Mince herbs only when you need them; they darken as they sit.

Dishes that use it