Mincing
≈ 1 min read
Names in other languages
No names in other languages are held for this entry yet.
Article bodies are English and are not machine-translated. A name in another language is not a translation of the article.
s Mincing is a culinary technique in which ingredients are cut into small, uniform pieces. Mincing was originally a manual process using knives or mezzalunas. The invention of the meat grinder or mincer in the 1850s made mincing faster and easier.
s]] ]] Mincing is a culinary technique in which ingredients are cut into small, uniform pieces. Mincing was originally a manual process using knives or mezzalunas. The invention of the meat grinder or mincer in the 1850s made mincing faster and easier. ==Uses== Larousse Gastronomique records numerous uses for a mincing machine, including the preparation of chicory fondue, fricadelles, haggis, hamburgers, mushroom fondue, pelmeni, potato fritters, potted meat and rillettes. Several cooks and food writers prefer finely chopped meat to minced for some recipes. For cottage pie, Grigson and Felicity Cloake do so, as, for steak tartare, do many chefs. David prefers finely chopped meat to minced for pâtés. In the US, the process is usually referred to as "grinding", and the product as "ground meat". ==References== ==Sources==
Text derived from https://en.wikipedia.org/w/index.php?oldid=1358890801 under CC BY-SA 4.0; modifications have been made.