Mincing cuts food into very fine pieces. Smaller than dice. Smaller than chop. The pieces are tiny. They are almost a paste. Mincing is used for garlic, ginger, herbs, and onions. It releases flavor. It distributes evenly. It disappears into the dish. It adds depth without texture.

The technique varies by ingredient. Garlic is minced with a knife. Smash the clove. Peel it. Slice it thin. Then rock the knife back and forth. The garlic becomes a paste. Herbs are minced by stacking leaves. Roll them into a cigar. Slice thin. Then rock the knife. The herbs become fine. Ginger is minced with a knife or a grater. The fibers are tough. A sharp knife helps.

How to mince garlic

• Smash the clove with the flat of a knife.
• Peel the skin.
• Slice the clove thinly.
• Rock the knife back and forth over the slices.
• Scrape the paste into the pan.

Mincing is a small task. It takes a minute. It makes a big difference. A dish with minced garlic tastes different from a dish with sliced garlic. The minced garlic releases more flavor. It permeates the oil. It seasons every bite. A dish with minced herbs looks different. The herbs blend in. They add color. They add freshness. Mincing is not difficult. But it requires a sharp knife. It requires attention. It requires a steady hand. The pieces must be small. They must be uniform. They must be fine. Mincing is the detail work of cooking. It is the small thing that makes a big difference. It is the mark of a careful cook.