Dry ingredients need more slicing effort, while moist ones require wiping the knife to prevent sticking.
1 Answer
When mincing dry ingredients, focus on preventing them from scattering; for moist ingredients, prioritize preventing them from sticking to the knife and cutting board.
Detailed Explanation:
Mincing involves cutting food into very small, uniform pieces. The technique adapts slightly depending on the moisture content of the ingredient.
Mincing Dry Ingredients (e.g., Dried Herbs, Nuts):
- Stabilize: Start by gathering the dry ingredients into a pile. Use your non-dominant hand to gently hold the pile in place.
- Rocking Motion: Use a sharp chef's knife and a rocking motion, keeping the tip of the knife in contact with the cutting board.
- Containment: Be mindful of ingredients scattering. A wider knife blade can help contain the minced pieces. You may need to periodically gather the ingredients back into a pile.
- Evenness: Aim for a consistent size. If some pieces are larger, chop them individually until they match the others.
Mincing Moist Ingredients (e.g., Garlic, Ginger, Onions):
- Sharp Knife: Ensure your knife is very sharp. A dull knife will crush the ingredient, releasing moisture and causing it to stick.
- Initial Slices: Begin by slicing the ingredient thinly. For garlic, you might crush it slightly with the flat side of the knife first to release its aroma. For onions, make horizontal cuts halfway through before dicing.
- Rocking and Scraping: Use the same rocking motion as with dry ingredients. However, moist ingredients tend to stick to the knife and cutting board. Scrape the minced pieces together frequently with the side of your knife.
- Salt Assist: A pinch of salt can help draw out moisture and prevent sticking, especially with onions.
Pro Tip:
For very sticky ingredients like garlic, lightly oiling your knife blade before mincing can significantly reduce sticking and make the process much easier.